Name: Vegetable Beef Soup Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 lbs beef stew meat; Salt and freshly ground black pepper, to taste; 2 1/2 Tbsp olive oil, divided; 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); 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; 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

Let me tell you about this Vegetable Beef Soup Recipe that quickly became a family favorite in my kitchen. It’s hearty, comforting, and packed with so many vibrant veggies alongside tender chunks of beef that really soak up all those amazing flavors. Whether you’re looking for a cozy meal on a chilly evening or a way to clear out your veggie drawer, this soup has got you covered. Keep reading because I’m sharing tips that’ll make this soup totally foolproof and absolutely delicious!

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Why You’ll Love This Recipe

Loaded with Flavor: The combination of herbs and slow-simmered beef creates a rich, comforting taste you won’t forget.
Versatile & Nutritious: Packed with a variety of veggies, it’s a wholesome meal that you’ll feel good eating.
Easy to Make: Simple steps with common ingredients, perfect even if you’re short on time or new to soup-making.
Great Leftovers: It tastes even better the next day—ideal for meal prep or busy weeknights.

The image shows a white bowl filled with a colorful beef and vegetable stew placed on a white speckled plate, all set on a white marbled surface. The stew contains visible layers of dark brown beef chunks, bright orange carrot slices, pale yellow potato cubes with red skin edges, green beans, green peas, yellow corn kernels, and red tomato pieces, all in a reddish-brown broth. The stew is topped with small green herb bits scattered over the surface. Around the bowl are pieces of torn bread with a golden crust. In the background, there is another white bowl of the same stew, slightly out of focus, and some green parsley sprigs appear on the white marbled surface next to the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Beef Soup, hearty vegetable beef soup, easy beef vegetable soup, wholesome beef soup, flavorful vegetable beef stew

Ingredients You’ll Need

For this Vegetable Beef Soup Recipe, you’ll want fresh, quality ingredients that harmonize beautifully. I always recommend using good beef stew meat since it tenderizes perfectly in the broth. Plus, fresh veggies like carrots and celery add that authentic, hearty feel. Keep an eye out for low-sodium broth to control the saltiness exactly how you like.

Flat lay of fresh chunks of raw beef stew meat, a small white bowl of golden olive oil, a whole large yellow onion peeled and chopped, peeled and chopped orange carrots, chopped pale green celery stalks, minced garlic cloves, a small white bowl filled with rich low-sodium beef broth, peeled and chopped red and yellow potato cubes, bright green chopped green beans, vibrant yellow frozen corn kernels, plump frozen green peas, a small white bowl holding bright red diced tomatoes, a small white bowl with dried basil leaves, a small white bowl with dried oregano, a small white bowl with dried thyme, fresh sprigs of bright green parsley, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Vegetable Beef Soup, hearty vegetable beef soup, easy beef vegetable soup, wholesome beef soup, flavorful vegetable beef stew

Beef stew meat: Choose nicely marbled chunks for juicy, tender meat after simmering.
Olive oil: Use extra virgin for the best flavor; you’ll use it at different stages for depth.
Yellow onion: Adds a sweet, savory base flavor—one large onion works beautifully.
Carrots: Peel and chop into uniform pieces so they cook evenly.
Celery: Really amps up the classic soup aroma and crunch.
Garlic: Mince fresh garlic cloves and add near the end of sautéing for the best aroma.
Beef or chicken broth: Low sodium is best, so you can season as you go without overdoing it.
Diced tomatoes: Canned work great and add a subtle tangy sweetness.
Dried basil, oregano, and thyme: These herbs infuse the soup with comforting, familiar flavors.
Potatoes: Red or yellow—just chop into bite-sized cubes for tender, creamy bites.
Green beans: Trimmed and chopped fresh green beans give a nice texture contrast.
Frozen corn and peas: These come in at the end and bring a pop of color and sweetness.
Fresh parsley: Stir in at the end for a fresh, bright note that lifts the whole dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this vegetable beef soup recipe is so adaptable—you can really make it your own depending on what’s in your fridge and your personal taste. I often switch up the veggies based on the season or throw in some extra herbs for a flavor twist. Don’t hesitate to get creative!

Adding Barley or Rice: I once added pearl barley for a nice chewy texture that also bulked the soup up; it was an instant hit with my family.
Spicy Kick: Toss in a pinch of red pepper flakes or a dash of smoked paprika if you like a little heat—you’ll find it adds a lovely depth.
Using Ground Beef: If you’re short on time, swap stew meat for ground beef and sauté it thoroughly—just adjust cook time accordingly.
Vegetarian Version: Skip the beef and use vegetable broth plus beans; the fresh herbs will keep the soup flavorful and hearty.

How to Make Vegetable Beef Soup Recipe

Step 1: Brown that Beef for Rich Flavor

Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Pat your beef stew meat dry with paper towels—this step is key for really getting a nice sear and avoiding steaming. Season the beef with salt and freshly ground black pepper. Work in batches to avoid overcrowding, adding half the beef first and browning each side for about 4 minutes, turning halfway. Transfer to a plate and repeat with the rest of the meat, adding a little more oil if needed. Trust me, this step infuses so much flavor into the soup from the start.

Step 2: Sauté Your Aromatics

Wipe out the pot, then add another tablespoon of olive oil. Toss in the chopped onions, carrots, and celery. Sauté for about 3 minutes until they start to soften and the onions turn translucent—this starts building the flavorful base. Next, add the minced garlic and cook for just one more minute to get that fantastic aroma without burning it. If your garlic gets too dark, it’ll turn bitter, so watch carefully.

Step 3: Simmer It All Together

Pour in the beef broth and diced tomatoes, then add the browned beef back to the pot. Sprinkle in the dried basil, oregano, thyme, plus a pinch more salt and pepper. Bring everything up to a boil, then reduce heat to low, cover, and let it simmer gently for about 30 minutes. Don’t forget to stir once or twice to keep things melding beautifully.

Step 4: Add Potatoes & Green Beans

After the initial simmer, toss in your chopped potatoes and continue to simmer, keeping the pot covered, for another 20 minutes. For softer beans, you can add green beans along with the potatoes at this point, but if you prefer them with a little bite, wait until next step.

Step 5: Final Veggie Touches

Stir in the green beans (if not added earlier) and simmer for an additional 15 minutes until everything is tender. Lastly, add frozen corn and peas, letting the soup heat through for about 5 minutes. Right before serving, stir in fresh parsley for a pop of color and freshness.

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Pro Tips for Making Vegetable Beef Soup Recipe

Dry Your Meat Thoroughly: I learned the hard way that wet meat just steams instead of browns, so patting it dry is essential for great flavor.
Batch Browning: Don’t overcrowd the pot when browning beef—it can lower the temperature and create less savory results.
Low and Slow Simmer: Keeping the heat low while simmering helps tenderize the beef and lets all those herbs and veggies shine.
Add Frozen Veggies Last: To keep corn and peas vibrant and tasty, add them right at the end just to warm through, not overcook.

How to Serve Vegetable Beef Soup Recipe

A white bowl filled with vegetable beef soup sits on a white marbled surface with some torn bread pieces nearby. The soup has a clear brown broth with visible chunks of tender beef, red-skinned potato pieces, bright orange carrot slices, green beans, corn kernels, and diced tomatoes. Fresh chopped parsley is sprinkled on top, adding a touch of green. The bowl is placed on a speckled white plate with a silver spoon resting near it. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Beef Soup, hearty vegetable beef soup, easy beef vegetable soup, wholesome beef soup, flavorful vegetable beef stew

Garnishes

I love finishing this soup with a sprinkle of freshly chopped parsley—it adds freshness and color that really brightens the bowl. Sometimes I add a little grated Parmesan or a drizzle of good olive oil to elevate it. For a bit of extra comfort, a dollop of sour cream works wonders too.

Side Dishes

This soup pairs beautifully with crusty bread or buttery dinner rolls to sop up every last drop. When I want something lighter, a crisp green salad or simple roasted vegetables on the side complements the soup perfectly without overpowering it.

Creative Ways to Present

For special occasions, I’ve served this soup in small bread bowls—it feels so cozy and inviting. You can also top individual servings with toasted pumpkin seeds or crispy fried onions for texture. If you’re hosting, consider offering mix-ins like shredded cheese, freshly cracked pepper, or hot sauce on the side for guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

I always store leftover vegetable beef soup in airtight containers and refrigerate for up to 4 days. The flavors actually deepen overnight, making the next day almost even better. Just give it a quick stir before reheating to redistribute the goodness.

Freezing

This soup freezes fabulously. I portion it into freezer-safe containers or heavy-duty bags, leaving some space for expansion, and freeze for up to 3 months. Defrost it overnight in the fridge to avoid watering down or mushy veggies when reheated.

Reheating

I reheat leftover vegetable beef soup gently on the stovetop over low heat, adding a splash of broth or water if it thickened too much. That slow reheating preserves the texture of the beef and veggies. Microwaving works too—just cover and heat in short bursts, stirring in between.

FAQs

Can I make this Vegetable Beef Soup Recipe in a slow cooker?

Absolutely! Brown the beef first to develop flavor, then add all ingredients except corn, peas, and parsley to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add frozen veggies and parsley during the last 30 minutes.
What cut of beef is best for this soup?

Stew meat, chuck roast cut into cubes, or any braising cut works best because they become tender and flavorful after slow cooking. Avoid lean cuts that might dry out quickly.
Can I use fresh herbs instead of dried?

Yes! Use about three times the amount of fresh herbs compared to dried. Add fresh herbs during the last 10-15 minutes of cooking to retain their vibrant flavors.
Is this soup good for meal prepping?

Definitely! It keeps well in the fridge for several days and freezes beautifully, making it a perfect make-ahead meal for busy weeks.
How do I prevent the soup from getting watery?

Make sure not to overcook the frozen veggies after adding them; add them last just to heat through. Also, avoid adding too much extra liquid when reheating to keep the soup flavorful and nicely concentrated.

Final Thoughts

I absolutely love how this Vegetable Beef Soup Recipe turns out every single time—it’s warm, filling, and feels like a big comforting hug in a bowl. I remember the first time I made it, my whole family went crazy for it, especially with those tender pieces of beef and all the fresh veggies. If you try nothing else from my kitchen, please try this soup—you’ll see just how simple it is to make something so nourishing and delicious. It’s one of those recipes I keep coming back to, especially when I want a meal that satisfies both my taste buds and my soul.