Vegetable Beef Soup Recipe

There’s just something about a hearty bowl of vegetable beef soup that feels like a warm hug on a chilly day. It’s the kind of meal that’s both satisfying and nourishing, packed with tender chunks of beef, colorful vegetables, and a broth that tastes like it’s been simmering for hours (even if it hasn’t!). This recipe is one I come back to again and again, especially when the weather cools down and I’m craving something cozy.

One of my favorite memories tied to this soup goes back to a winter evening a few years ago. I was snowed in, and the pantry was looking sparse. But I had some beef, a few basic veggies, and a big can of tomatoes—and that was all it took to create a rich, hearty meal. The smell of beef browning in the skillet filled the kitchen, followed by the earthy scent of Italian herbs and simmering broth. As I ladled the soup into bowls, topped with a sprinkle of fresh parsley, it felt like an accomplishment born out of simplicity. It was one of those meals that makes you grateful for the basics, and it quickly became a winter staple in my household.

this RECIPE

The origin story of vegetable beef soup 🍲

Vegetable beef soup is one of those classic recipes with roots in many cultures. Variations of this dish appear in kitchens around the world, from French pot-au-feu to Russian borscht (when beets are added) to classic American-style vegetable beef soup. It’s a great example of “peasant food”—a dish made with inexpensive, readily available ingredients, often prepared in large batches to feed a family. Over the years, recipes like this have adapted to include different veggies, cuts of meat, and seasonings based on what’s local and in season. This recipe sticks to a familiar American version, with beef, potatoes, and a medley of vegetables, making it a comforting classic.

Let’s talk ingredients: the hearty essentials

Each ingredient in this vegetable beef soup plays a crucial role in building flavor and texture. Here’s a quick breakdown of what you’ll need and why it matters:

• Extra-virgin olive oil: This helps sear the beef, giving it a rich, caramelized exterior. You can swap it with avocado oil if you prefer.
• Stew beef: The star of the soup, adding richness and depth. If you’re out of stew beef, try chuck roast cut into cubes; it’s tender and flavorful.
• Onions, carrots, and celery: This classic trio, known as mirepoix, adds a savory base. For an extra pop of flavor, add a bit of finely chopped bell pepper.
• Garlic: Essential for aroma and depth. Fresh minced garlic is best, but garlic powder works in a pinch.
• Diced tomatoes: The acidity of tomatoes balances the richness of the beef and adds a touch of sweetness.
• Italian seasoning and bay leaf: These herbs add warmth and a slightly earthy note. Adjust to taste, or add thyme for extra flavor.
• Beef broth: This forms the base of the soup. For a lighter option, use vegetable broth, but the beef broth adds a meaty richness that’s hard to beat.
• Potatoes: They make the soup heartier and add a creamy texture as they cook. Russets are perfect, but you can substitute Yukon Golds if needed.
• Frozen corn, peas, and green beans: These veggies add color and texture. You can swap them with fresh or canned versions if that’s what you have.
• Parsley: A sprinkle of fresh parsley at the end brightens up the soup and adds a pop of color.

Kitchen gear: what you need (and what you can skip)

For this soup, you don’t need a ton of fancy equipment. But a few key tools will make the process smoother:

• Large skillet: Browning the beef is an essential first step to add flavor, so a large skillet with a heavy bottom is ideal. If you don’t have one, a large pot will work too, but you might have to brown the beef in batches.
• Big soup pot or Dutch oven: This is where all the ingredients come together. A heavy pot (like a Dutch oven) will keep the heat even and allow the soup to simmer nicely.
• Sharp knife and cutting board: With all the veggies and beef to chop, a sharp knife is a must. It’ll save you time and frustration.
• Wooden spoon or spatula: For stirring as the soup simmers, nothing beats a sturdy wooden spoon.

Step-by-step: my foolproof method (with a few tricks)

Ready to get cooking? Here’s how I make this vegetable beef soup:

Step 1: Season and let the meat rest

Before anything else, season your stew meat with salt and pepper, then let it sit for about 20 minutes. This lets the flavors soak into the beef and tenderizes it slightly, which makes a difference when it comes to flavor.

Step 2: Sear the beef

Heat a large skillet over medium-high heat, adding the olive oil when it’s hot. Arrange half the beef in a single layer, and cook for 3-4 minutes per side until browned. This caramelizes the outside, locking in flavor. Transfer the browned beef to your soup pot, then repeat with the remaining beef.

Step 3: Sauté the aromatics

In the same skillet, add the onions, carrots, and celery. Sauté them for about 5 minutes until they start to soften. Add the garlic in the last minute to avoid burning it. Scrape up any browned bits left by the beef—these little pieces are flavor gold!

Step 4: Combine ingredients and simmer

Transfer the sautéed vegetables to the soup pot with the beef. Add the can of diced tomatoes (including the liquid), Italian seasoning, bay leaf, and beef broth. Stir everything together, then bring it to a gentle simmer. Let it cook for about 30 minutes to allow the flavors to meld.

Step 5: Add the potatoes and simmer again

Add the cubed potatoes to the soup, and let it cook for another 20-25 minutes. The potatoes should be fork-tender but not falling apart.

Step 6: Toss in the frozen veggies

Finally, add the frozen corn, peas, and green beans. Simmer for another 5-10 minutes until they’re heated through. Season the soup with salt and pepper to taste, and finish with a sprinkle of fresh parsley.

Variations and adaptations for every taste

This soup is versatile, so feel free to get creative! Here are some twists you might enjoy:

• Low-carb version: Skip the potatoes and add extra low-carb veggies like zucchini or cauliflower. You can even add shredded cabbage for a comforting texture.
• Spicy kick: For a bit of heat, toss in a teaspoon of crushed red pepper flakes or a dash of hot sauce. A sprinkle of smoked paprika adds a nice smoky flavor too.
• Gluten-free option: This recipe is naturally gluten-free, but double-check your beef broth, as some store-bought options may contain gluten.
• Vegan adaptation: If you want a plant-based version, omit the beef, swap beef broth for vegetable broth, and add hearty mushrooms for a “meaty” feel.
• Seasonal swaps: In summer, swap frozen corn for fresh corn kernels, and add diced zucchini or yellow squash. In winter, try adding root vegetables like turnips or parsnips for an earthy twist.

Serving ideas to make it feel extra special

To serve, ladle the soup into bowls and sprinkle each with fresh parsley for a burst of color. You can add a dollop of sour cream or shredded cheese on top for a little extra richness. I love to serve this soup with a crusty loaf of bread on the side—something hearty that you can dip into the broth. If you’re looking to make it a full meal, serve it with a simple side salad or roasted vegetables.

Beverage pairings

For a cozy, comforting meal like this. A warm cup of herbal tea, like chamomile or mint, makes a relaxing pairing. If you’re in the mood for something a bit more refreshing, try a sparkling water with a splash of lemon or a ginger ale for a little zing. Apple cider is also a great choice, especially if you’re serving the soup in the fall.

Storing and reheating tips

This soup stores beautifully! Let any leftovers cool, then transfer them to an airtight container. It’ll keep in the fridge for 3-4 days, or you can freeze it for up to 3 months. When reheating, thaw in the fridge if frozen, then warm on the stove over medium heat until it’s hot. You might need to add a splash of water or broth to loosen it up, as the potatoes can thicken the soup over time.

Adjusting for different serving sizes

This recipe serves about six, but it’s easy to adjust. If you’re cooking for a smaller group, halve the ingredients. For a crowd, you can double the recipe, but be mindful that you may need a larger pot. Just make sure the ingredients are well combined and have enough room to simmer without spilling over.

FAQs

1. Can I use fresh vegetables instead of frozen?
Absolutely! Just adjust the cooking time so they’re tender.

2. What if I don’t have Italian seasoning?
No worries—try a mix of basil, oregano, and thyme for a similar effect.

3. Can I make this in a slow cooker?
Yes! Just brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

4. How do I thicken the soup if it’s too thin?
Let it simmer uncovered for a few extra minutes, or add a bit of cornstarch slurry.

5. Can I make this soup ahead of time?
Yes, in fact, the flavors often improve the next day!

With its rich broth and colorful veggies, this vegetable beef soup is a recipe you’ll want to return to again and again. Enjoy experimenting with the variations, and don’t be afraid to make it your own!

Print