Vegetable Beef Soup Recipe

This hearty Vegetable Beef Soup is the perfect comfort food for any season, offering a delicious blend of tender beef, wholesome vegetables, and savory herbs. Packed with nutritious ingredients like carrots, potatoes, green beans, and corn, it’s a satisfying meal that’s easy to prepare.

The combination of slow-simmered beef and flavorful broth creates a rich, savory base, while the fresh parsley adds a burst of color and freshness at the end. Whether served for a cozy dinner or a crowd-pleasing family meal, this soup is sure to warm you up from the inside out.

Vegetable Beef Soup Recipe

Ingredients

1 1/2 lbs beef stew meat

2 1/2 Tbsp olive oil, divided

Salt and freshly ground black pepper

1 3/4 cups chopped yellow onion (1 large)

1 1/4 cups peeled and chopped carrots (3 medium)

1 cup chopped celery (3 medium)

1 1/2 Tbsp minced garlic (4 cloves)

8 cups low-sodium beef broth or chicken broth

2 (14 oz.) cans diced tomatoes

1 1/2 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1 lb red or yellow potatoes, chopped into 3/4-inch cubes

1 1/2 cups (5 oz.) chopped green beans (trim ends first)

1 1/2 cups frozen corn

1 cup frozen peas

1/3 cup chopped fresh parsley

Instructions:

Heat 1 Tbsp olive oil in a large pot over medium-high heat.

Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.

Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.

Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

Notes:

Beef Selection: Choose a tender cut of beef stew meat for this recipe. It will cook down and become tender as it simmers in the broth. If you prefer leaner meat, you can trim excess fat before browning.

Browning the Beef: Browning the beef in batches helps to achieve a nice caramelized crust on the meat, which adds depth of flavor to the soup. Make sure not to overcrowd the pot when browning.

Broth Options: You can use low-sodium beef broth for a rich, savory flavor, or opt for chicken broth for a lighter base. If you prefer a gluten-free version, just ensure the broth is labeled gluten-free.

Vegetable Variations: Feel free to mix up the vegetables based on what you have on hand or prefer. Other great additions include parsnips, zucchini, or peas. Adjust the cooking times for more delicate vegetables like zucchini.

Potato Tips: If you’re short on time, you can cut the potatoes into smaller cubes to cook faster. Russet or Yukon Gold potatoes work well here, but you can also use sweet potatoes for a slightly sweeter flavor.

Simmering Time: The longer you simmer the soup, the more flavorful it will become. Just make sure to check the tenderness of the beef and vegetables along the way to avoid overcooking.

Freezing: This soup freezes well! If you plan to make a larger batch, let the soup cool completely before storing it in an airtight container in the freezer for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave.

Herb Adjustments: If you don’t have fresh parsley on hand, dried parsley can be used, but fresh gives the best flavor and color at the end. You can also adjust the dried herbs (basil, oregano, thyme) to suit your taste.

Adding Greens: If you like more greens in your soup, consider adding spinach, kale, or Swiss chard towards the end of cooking. Just stir them in and let them wilt.

Serving Suggestions: Serve this soup with a side of crusty bread, a simple salad, or some shredded cheese on top for extra richness.

Nutrition Information:

Frequently Asked Questions:

Can I use a different cut of beef instead of stew meat?

Yes, you can substitute beef stew meat with other cuts such as chuck roast, brisket, or round steak.

These cuts work well because they become tender after long simmering. If using a larger cut, simply cut it into small cubes before browning and simmering.

Can I make this soup in a slow cooker?

Absolutely! To make this soup in a slow cooker, brown the beef first in a skillet to develop flavor, then add it to the slow cooker along with the sautéed vegetables, broth, tomatoes, and seasonings.

Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.

Can I freeze this soup for later?

Yes, this soup freezes well! Let the soup cool completely before transferring it to an airtight container or freezer bag.

It will stay fresh for up to 3 months in the freezer.

To reheat, simply thaw in the refrigerator overnight and heat it on the stovetop or in the microwave.

Can I use fresh vegetables instead of frozen?

Yes, you can definitely use fresh vegetables instead of frozen.

For example, fresh green beans, peas, and corn can be used in place of the frozen ones.

Just be sure to adjust the cooking time slightly, as fresh vegetables may cook a bit faster than frozen.

What can I serve with this soup?

This soup is hearty on its own, but you can pair it with a variety of sides.

Try serving it with crusty bread, a simple green salad, or a side of cornbread for a complete meal.

You can also sprinkle some grated cheese, like Parmesan or cheddar, on top for extra flavor.

Why should I brown the beef before adding it to the soup?

Browning the beef before adding it to the soup helps develop a rich, savory flavor through the Maillard reaction.

This caramelization adds depth and complexity to the broth, resulting in a more flavorful soup.

Skipping this step could lead to a less flavorful base.

Can I skip sautéing the vegetables before adding them to the soup?

While you can skip sautéing the vegetables, doing so enhances the flavor.

Sautéing the onions, carrots, and celery before adding the broth helps release their natural sugars and deepens the overall taste of the soup.

It’s a small step that makes a big difference in the final dish.

Can I add the potatoes and green beans at the same time?

Yes, you can add the potatoes and green beans together, but if you want the green beans to have a bit more texture, it’s best to add them after the potatoes have had time to cook (about 10-15 minutes into simmering).

This will prevent the green beans from becoming too soft if you prefer them with some bite.

How do I know when the beef is fully cooked and tender?

The beef should be fork-tender after simmering for about 30-40 minutes.

If it’s tough or chewy, let it simmer a bit longer until the meat breaks apart easily with a fork.

The simmering process will allow the connective tissues in the beef to break down and become tender.

Can I make this soup ahead of time, and if so, how should I store it?

Yes, this soup can be made ahead of time!

In fact, it often tastes even better the next day as the flavors continue to meld together.

Store it in an airtight container in the refrigerator for up to 3 days.

If you’re planning to make it further in advance, you can freeze the soup for up to 3 months—just be sure to let it cool completely before freezing.