The Hearty Vegetable Beef Soup Recipe Your Family Will Love
Stirring a hearty vegetable beef soup that warms your soul on chilly afternoons.
Tender chunks of beef mingle with colorful vegetables in this comforting classic.
Rich broth bubbles with savory goodness, promising a meal that feels like a warm embrace.
Seasonal ingredients dance together, creating layers of deep, satisfying flavor.
Each spoonful tells a story of home-cooked comfort and nourishment.
Crisp carrots, soft potatoes, and juicy meat blend perfectly in this simple yet elegant dish.
You’ll want to grab a crusty bread and dive right into this delicious bowl of goodness.
Why Vegetable Beef Soup Is Classic And Hearty
What You’ll Need For Vegetable Beef Soup
Protein:Aromatics and Base Vegetables:Liquid and Tomato Component:Herbs and Seasoning:Additional Vegetables:Additional Components:How To Make Vegetable Beef Soup With Ease
Step 1: Sizzle and Brown the Beef
Heat olive oil in a large pot over medium-high heat.
Sprinkle beef chunks with salt and pepper, then toss them into the hot pot.
Cook until they’re deeply browned on all sides to seal in flavor.
Remove the beef and set it aside on a plate for later.
Step 2: Dance the Veggies in the Pot
Add chopped onions, carrots, and celery to the same pot and stir.
Cook until the veggies soften and smell amazing.
Toss in minced garlic and stir for another minute to deepen the aroma.
Step 3: Create the Liquid Magic
Return the browned beef to the pot and pour in diced tomatoes, beef broth, and water.
Add thyme, parsley, and a bay leaf to the mix.
Bring it all to a boil, then reduce the heat to low.
Cover and simmer until the beef is tender and juicy.
Step 4: Welcome More Vegetable Friends
Stir in diced potatoes, green beans, and sweet corn.
Let the soup simmer uncovered until all vegetables are perfectly tender.
Step 5: Final Flavor Touch
Remove the bay leaf and taste the broth.
Season with more salt and pepper if needed.
Ladle the soup into bowls and sprinkle with fresh parsley.
Serve warm with crusty bread or your favorite crackers.
Helpful Tips For Vegetable Beef Soup
How To Store And Warm Up Vegetable Beef Soup
Tasty Matches For Vegetable Beef Soup
Ways To Change Up Vegetable Beef Soup
FAQs On Vegetable Beef Soup
This soup is packed with hearty beef and a colorful mix of vegetables, creating a comforting and nutritious one-pot meal that’s perfect for cold days.
Chuck roast works best because it becomes tender and flavorful when slow-cooked, but you can also use stew meat or beef chuck steak for similar results.
Cut the beef into 1-inch cubes to ensure even cooking and tender meat that easily fits on a spoon. Consistent sizing helps the meat cook uniformly throughout the soup.
Yes! This vegetable beef soup freezes wonderfully. Store in airtight containers for up to 3 months, making it a great make-ahead meal for busy weeks.
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Vegetable Beef Soup Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Description
Hearty Vegetable Beef Soup delivers pure comfort in a bowl, blending robust beef and garden-fresh vegetables into a nourishing meal. Simmering with rich flavors and wholesome ingredients, you’ll savor each spoonful of this classic, soul-warming dish.
Ingredients
Main Protein:
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
Vegetables:
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 1 cup frozen green beans
- 1 cup frozen corn (or peas)
- 1 (14.5 ounces) can diced tomatoes
Seasonings and Liquids:
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth (low sodium if preferred)
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Prepare a robust beef foundation by heating olive oil in a large pot over medium-high temperature. Season beef generously with salt and pepper, then carefully place into the hot surface. Allow meat to develop a rich caramelized crust, rotating pieces to ensure even browning for approximately 5-7 minutes. Transfer seared beef to a temporary plate.
- Utilize the same pot’s flavorful remnants to sauté aromatic vegetables. Introduce chopped onions, carrots, and celery, stirring frequently until vegetables soften and release their natural sweetness. Add minced garlic and quickly incorporate, allowing its pungent essence to permeate the mixture.
- Reunite the seared beef with the vegetable medley. Pour in diced tomatoes, beef broth, water, and herbaceous elements like thyme, parsley, and bay leaf. Elevate heat to trigger a vigorous boil, then immediately reduce to a gentle simmer. Cover and allow ingredients to meld and tenderize for approximately 35-40 minutes.
- Incorporate hearty root vegetables and vibrant green components. Gently fold in cubed potatoes, tender green beans, and sweet corn kernels. Continue simmering uncovered, permitting vegetables to reach perfect tenderness while creating a harmonious flavor profile.
- Finalize the culinary creation by extracting the bay leaf and conducting a thorough taste assessment. Calibrate seasoning with additional salt and pepper as needed. Ladle the robust soup into warm bowls, optionally garnishing with fresh parsley for a burst of color and brightness. Complement with crusty artisan bread or crisp crackers for a complete dining experience.
Notes
- Enhance meat tenderness by choosing tough cuts like chuck roast or bottom round, which become incredibly soft during long, slow cooking.
- Select fresh vegetables with vibrant colors to boost nutritional value and create a more visually appealing soup.
- Elevate flavor complexity by deglazing the pot with a splash of red wine after searing beef, capturing delicious browned bits stuck to the bottom.
- Make soup diet-friendly by substituting beef with lean ground turkey or plant-based protein for lower-fat versions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg
James Mitchell
Founder & Recipe Developer
Expertise
Recipe Creation and Testing, Fusion Cuisine, Food Styling and Photography, Culinary Education
Education
Kendall College, Chicago, IL
The Culinary Institute of America, Hyde Park, NY
James Mitchell is the founder and fearless flavor explorer at Cooking Crusade. With a degree in Culinary Arts from Kendall College and advanced training in global gastronomy from The Culinary Institute of America, James has spent over a decade perfecting the art of recipe creation.
His background includes fine dining, private cheffing, and food styling, but his true joy comes from turning big ideas into doable recipes for home cooks. Every dish he shares is a mix of creativity, culture, and a little kitchen magic, built to bring excitement back to everyday meals.