Vegetable beef soup is a hearty and comforting dish that’s packed with tender chunks of beef and a colorful mix of fresh vegetables like carrots, celery, and potatoes. The rich beef broth wraps everything together with a warm, satisfying flavor that feels like a big, cozy hug in a bowl.
I always love making this soup on a chilly day when I want something simple but filling. What I like most is that you can add whatever veggies you have on hand, which makes it easy to customize and helps prevent food waste. Plus, the beef gets so tender after simmering that it practically melts in your mouth!
One of my favorite ways to enjoy vegetable beef soup is with a slice of crusty bread on the side, perfect for dipping and soaking up all that delicious broth. It’s a recipe that brings people together around the table, and I find that it tastes even better the next day, making it great for leftovers too.
Key Ingredients & Substitutions
Beef chuck: This is perfect for soup because it becomes tender and flavorful after slow cooking. If you want a leaner option, try beef stew meat or even ground beef, but chunk beef gives the best texture.
Vegetables: Carrots, potatoes, green beans, and corn add great color and nutrients. Feel free to swap in other favorites like peas, celery, or zucchini depending on what you have on hand.
Broth: Beef broth is key for rich flavor. For a lighter taste, use low-sodium broth or a mix of beef and vegetable broth. Homemade broth works wonderfully too!
Diced tomatoes: They add acidity and depth. If fresh tomatoes are available, you can chop those instead, or use crushed tomatoes for a thicker soup.
Herbs: Dried thyme, parsley, and bay leaf bring warmth and earthiness. Fresh herbs can be used if you prefer, but add them near the end to keep their flavor bright.
How Do You Get Tender Beef with Deep Flavor in Soup?
Getting your beef tender and tasty is the heart of this soup. Here’s how to do it well:
- Brown the beef: Searing meat in hot oil creates flavor through caramelization. Don’t skip this step—it builds the soup’s base taste.
- Slow simmer: Once browned, cook the beef gently in broth for at least an hour. Low heat breaks down tough fibers, making it soft and tasty.
- Cook covered: Keeping the pot covered traps steam and heat, helping the beef become tender faster.
- Season later: Adding salt too early can make beef tough. Save seasoning for after the beef is tender.
Patience is key here! The beef transforms with slow cooking, giving the soup its rich and hearty character you’ll love.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for browning beef and simmering soup evenly.
- Sharp chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – provides a stable surface for your prep work.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Ladle – helps serve the soup easily and safely.
Flavor Variations & Add-Ins
- Swap beef chuck with stew beef or shredded roast for different textures but similar heartiness.
- Add a splash of Worcestershire sauce or soy sauce for a boost of umami depth.
- Include diced celery and bell peppers to add crunch and natural sweetness.
- Stir in fresh herbs like rosemary or thyme near the end for brighter, fresher flavors.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
For The Soup:
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 medium carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 cup green beans, trimmed and cut in half
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef, plus about 1.5 hours for simmering to develop flavor and ensure the beef and vegetables are tender. Plan for roughly 1 hour to cook the beef and then another 30 minutes with the vegetables.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5 to 7 minutes. This helps build flavor. Once browned, remove the beef and set it aside.
2. Sauté Aromatics:
In the same pot, add the chopped onion and cook for about 3 to 4 minutes until soft and translucent. Then add the minced garlic and cook just 30 more seconds until you smell its fragrance.
3. Simmer the Beef:
Return the beef to the pot. Pour in the beef broth and water. Bring it all to a boil, then reduce the heat to low and cover. Let it gently simmer for about 1 hour or until the beef is tender.
4. Add Vegetables and Herbs:
Add the carrots, potatoes, green beans, corn, and diced tomatoes (with their juice) to the pot. Stir in the dried thyme, dried parsley, and bay leaf. Simmer uncovered for another 30 minutes, or until the vegetables are soft.
5. Finish and Serve:
Season the soup with salt and freshly ground black pepper to your taste. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy it hot with your favorite bread!
Can I Use Frozen Vegetables in Vegetable Beef Soup?
Yes! Frozen vegetables like green beans and corn work great. Add them a little later in the cooking process to avoid overcooking and retain their texture.
How Can I Make This Soup Ahead of Time?
You can prepare the soup completely and store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it’s too thick.
What’s the Best Way to Store Leftovers?
Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen soup overnight in the fridge before reheating.
Can I Substitute Other Cuts of Beef?
Absolutely! Stew meat, short ribs, or even brisket can be used. Just adjust the simmering time depending on the cut to ensure tender results.
