Hearty Beef and Vegetable Soup
This Hearty Beef and Vegetable Soup is the kind of meal that wraps itself around you like a thick, woolen blanket on a cold day.
Tender seared beef, slow-simmered broth, and garden vegetables come together to create a bowl that feels both rustic and nourishing. Every spoonful carries the richness of long-cooked aromatics, the sweetness of tomatoes and carrots, and the comforting depth only a homemade soup can offer.
It’s a timeless, down-to-earth recipe that reminds you of slow Sundays, family kitchens, and the kind of cooking that warms more than just the body—it warms the heart.
Why People Will Love This Hearty Beef and Vegetable Soup:
It delivers true comfort in every spoonful, with rich broth, tender beef, and wholesome vegetables creating a warm, grounding experience.
The slow-simmered flavors feel deeply nostalgic, evoking the essence of home cooking, family kitchens, and meals that bring people together.
It strikes the perfect balance of nourishing and satisfying, offering protein, vegetables, and hearty potatoes in one complete, comforting bowl.
The layered aromatics—onion, garlic, herbs, and tomatoes—build a depth of flavor that tastes slow-cooked and soulful, even though the recipe is easy to follow.
Its versatility makes it universally appealing, allowing home cooks to adapt vegetables, seasoning, and textures to fit their preferences or what they have on hand.
It’s a one-pot classic that feels both rustic and refined, suitable for cozy family dinners, make-ahead lunches, or sharing with loved ones on cold evenings.
The aroma alone is irresistible, filling the home with the inviting scents of simmering herbs, savory broth, and gently caramelized beef.
Expert Tips:
Brown the beef deeply, not quickly. Those caramelized edges create the foundation of the soup’s flavor, adding richness and depth that simmering alone can’t achieve.
Season in layers—not all at once. Adding salt during browning, simmering, and finishing ensures a balanced, nuanced flavor rather than a flatly seasoned broth.
Let the aromatics truly soften. Taking the extra minute to coax sweetness from onions, carrots, and celery transforms the broth from simple to soulful.
Simmer gently, never boil aggressively. Slow cooking keeps the broth clear, allows the beef to tenderize beautifully, and prevents vegetables from breaking down too fast.
Cut vegetables into uniform pieces so they cook evenly and maintain their textures, ensuring every bite feels intentional and harmonious.
Add delicate vegetables last. Corn, peas, and parsley should enter the pot only at the end so they retain their color, sweetness, and freshness.
Taste as you go—especially before serving. A final adjustment of salt, pepper, or herbs can brighten the entire pot and bring all the flavors into perfect balance.
Let the soup rest before serving. Even five to ten minutes off the heat allows the flavors to settle, deepen, and unify.
Hearty Beef and Vegetable Soup
Ingredients
1½ lbs beef stew meat
2½ tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1¾ cups chopped yellow onion (from 1 large onion)
1¼ cups peeled and chopped carrots (about 3 medium carrots)
1 cup chopped celery (about 3 medium stalks)
1½ tablespoons minced garlic (about 4 cloves)
8 cups low-sodium beef or chicken broth
Two 14-ounce cans diced tomatoes
1½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
1 lb red or yellow potatoes, cut into ¾-inch cubes
1½ cups chopped green beans (trimmed; about 5 oz)
1½ cups frozen corn
1 cup frozen peas
⅓ cup chopped fresh parsley
Instructions
1. Brown the First Batch of Beef
Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat.
Pat the beef dry with paper towels, season generously with salt and pepper, and add half of the meat to the pot.
Sear for about 4 minutes, turning once, until browned. Remove to a plate.
2. Brown the Remaining Beef
Add ½ tablespoon of olive oil to the pot and repeat the browning process with the remaining beef.
Transfer the second batch to the same plate and set aside.
3. Sauté the Aromatic Vegetables
Add the remaining 1 tablespoon of olive oil to the empty pot.
Stir in the chopped onion, carrots, and celery. Cook for 3 minutes, or until they begin to soften.
Add the minced garlic and sauté for 1 additional minute until fragrant.
4. Add Broth and Simmer the Beef
Pour in the broth and diced tomatoes. Return the browned beef to the pot.
Season with dried basil, oregano, thyme, plus additional salt and pepper as needed.
Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for 30 minutes, stirring occasionally.
5. Add the Potatoes
Stir in the diced potatoes.
Cover the pot again and simmer for 20 minutes.
(If you prefer very soft green beans, you can add them at this stage.)
6. Add Remaining Vegetables
Add the green beans and continue simmering for 15 minutes, or until both the beef and all vegetables are tender.
7. Finish the Soup and Serve
Stir in the frozen corn and peas and let the soup simmer for 5 minutes, just until heated through.
Finish with fresh parsley, adjust seasoning if needed, and serve the soup hot.
Important Notes When Making Hearty Beef and Vegetable Soup:
Choose well-marbled beef for the most tender result. Lean cuts can become dry during long simmering, while marbling melts into the broth, enriching every spoonful.
Don’t rush the sear. Allowing the beef to brown thoroughly—not just turn gray—builds the complex, savory base that defines this soup’s character.
Deglaze the pot naturally with the broth and tomatoes. The browned bits stuck to the bottom are flavor gold; releasing them ensures no richness is left behind.
Vegetable timing matters. Firmer vegetables like potatoes and green beans need earlier cooking, while delicate ones like peas should remain bright and tender by being added at the end.
Broth quality makes a difference. A good low-sodium broth gives you control over seasoning and a cleaner, more balanced taste.
Taste after each major step. Soups evolve as they simmer; adjusting seasoning gradually ensures depth rather than heaviness.
Let the soup gently rest before ladling. Those few quiet minutes allow the flavors to settle, harmonize, and deepen—making the bowl even more satisfying.
How to Enjoy Hearty Beef and Vegetable Soup After Cooking
Let it breathe before serving. After turning off the heat, allow the soup a few quiet minutes to settle. This resting time deepens the flavors and softens the edges, giving the broth a perfectly rounded finish.
Choose the right vessel. Ladle the soup into a warm, heavy bowl—something that holds heat well and offers a comforting weight in your hands. The warmth of the bowl enhances aroma and the overall eating experience.
Build each spoonful with intention. Make sure every bite contains a little of everything: tender beef, soft potatoes, sweet corn, earthy green beans, and vibrant broth. This blend of textures and flavors is where the soup truly shines.
Add fresh finishing touches. A sprinkle of fresh parsley brightens the dish, while a crack of black pepper or a drizzle of good olive oil can give it an extra layer of depth.
Pair it with the perfect side. Enjoy the soup with warm crusty bread, a soft dinner roll, or even a simple buttered toast. These pairings help soak up the broth and extend the comfort of the meal.
Savor the aroma as part of the experience. Take a moment to appreciate the steam carrying notes of garlic, herbs, and simmered beef. This aroma sets the tone for a slow, mindful meal.
Eat slowly and warmly. This is not a dish to rush. Let the soup warm you from the inside out, spoon by spoon, as the flavors unfold on the palate.
Enjoy even more the next day. Like all great soups, this one becomes deeper and richer after resting overnight. Reheat gently on the stove for a second-day experience that may be even better than the first.
Nutritional Information:
For one serving of Hearty Beef and Vegetable Soup
Calories: 260 kcal | Total Fat: 9.8 g | Saturated Fat: 3.4 g | Monounsaturated Fat: 4.1 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 55 mg | Sodium: 420–580 mg (depending on broth and added salt) | Total Carbohydrates: 22 g | Dietary Fiber: 4.1 g | Sugars: 6.3 g | Protein: 22 g
Frequently Asked Questions:
Can I use a different cut of beef instead of stew meat?
Yes. Chuck roast is an excellent alternative because it becomes incredibly tender when simmered. Avoid very lean cuts, as they may turn dry.
Can I make this soup thicker or thinner?
Absolutely. For a thicker soup, simmer uncovered during the last 10–15 minutes to reduce the broth. For a thinner consistency, simply add more broth until it reaches your desired texture.
Can I substitute or add different vegetables?
Yes—this recipe is very flexible. You can swap in zucchini, bell peppers, mushrooms, or even butternut squash. Just adjust cooking times depending on how firm or soft you prefer the vegetables.
Does this soup freeze well?
It freezes beautifully, but potatoes can soften slightly after thawing. If you want better texture for freezing, add the potatoes only when reheating later.
How long does this soup keep in the refrigerator?
Stored in an airtight container, it lasts 3 to 4 days. The flavors deepen as it rests, often making the soup even better on the second day.
Can I use chicken or turkey instead of beef in this soup?
Yes. You can substitute the beef with diced chicken thighs or leftover cooked turkey. Keep in mind that poultry cooks faster, so reduce the simmering time to prevent overcooking.
What’s the best way to ensure the beef becomes tender?
The key is low, slow simmering. Keep the heat gentle and covered for the full cook time. Tough beef usually means the temperature was too high or the simmer time was too short.
Can I make this soup in a slow cooker?
Absolutely. Brown the beef first for better flavor, then transfer everything to the slow cooker. Cook on Low for 7–8 hours or High for 4–5 hours, adding peas and corn during the last 20 minutes.
How can I adjust the flavor if the soup tastes too acidic from the tomatoes?
Add a small pinch of sugar, a splash of cream, or an extra cup of broth. These balance the acidity without altering the soup’s core flavor.
What should I do if the broth tastes too bland at the end?
Start by adjusting salt and pepper—soups often need more seasoning at the end. You can also brighten the flavor with fresh parsley, a squeeze of lemon juice, or a dash of Worcestershire sauce.