Vegetable Beef Soup

Save this recipe on:

There’s something undeniably comforting about a steaming bowl of Vegetable Beef Soup. Rich, savory broth infused with tender chunks of beef and vibrant vegetables like carrots, peas, corn, and tomatoes makes this dish a wholesome classic. It bridges the gap between hearty and healthy, offering a satisfying meal that feels like a warm hug on a chilly evening.

Perfect for batch cooking or serving a hungry family, this soup delivers not just flavor but nourishment. It’s layered with texture—from the soft sweetness of cooked carrots to the robust bite of beef—all coming together in a tomato-rich base. Whether you’re looking for a cozy dinner or planning a meal prep session, this soup is a must-have in your comfort food arsenal.

---

Why You’ll Love This Vegetable Beef Soup

• Packed with wholesome vegetables and lean protein
• Freezer-friendly and perfect for leftovers
• Naturally gluten-free and customizable
• Comforting, hearty, and flavorful
• Easy to scale up for meal prep or gatherings

---

Preparation Phase & Tools to Use

To get the most out of your Vegetable Beef Soup, having the right tools makes a noticeable difference. A large Dutch oven or heavy-bottomed soup pot is essential to evenly distribute heat and build rich flavor from browning the beef to simmering the broth. A sharp chef’s knife will help you quickly chop vegetables into consistent sizes for even cooking. You’ll also want a cutting board, wooden spoon, and a ladle for stirring and serving. If you’re using tougher cuts of beef like chuck roast, a pressure cooker or slow cooker can help tenderize the meat faster without sacrificing depth of flavor.

---

Preparation Tips

Use well-marbled beef for the richest flavor—chuck roast works beautifully. Sear it well to develop a flavorful crust before simmering. Cut your vegetables uniformly so they cook evenly, and add more delicate veggies like peas and corn near the end to maintain their texture and color. Don’t rush the simmering process; low and slow allows the flavors to meld. And don’t forget to taste and season throughout the cooking—layering salt and herbs gradually helps balance everything perfectly.

---

Ingredients for this Vegetable Beef Soup

• 1.5 lbs beef chuck or stew meat, cut into bite-sized cubes
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 medium carrots, peeled and sliced
• 3 celery stalks, chopped
• 3 medium potatoes, peeled and cubed
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (14.5 oz) can diced tomatoes
• 6 cups beef broth (low sodium preferred)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• Optional: fresh parsley, chopped for garnish

---

Step 1: Brown the Beef

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Brown the meat on all sides for deep flavor. Once seared, transfer the beef to a plate.

---

Step 2: Sauté the Aromatics

In the same pot, add the diced onion and sauté for 4–5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant, scraping up any browned bits from the bottom of the pot.

---

Step 3: Add Vegetables and Seasoning

Stir in the chopped carrots, celery, and potatoes. Cook for about 5 minutes to soften slightly. Add tomato paste, thyme, basil, and bay leaf. Season with salt and pepper to build the flavor base.

---

Step 4: Deglaze and Simmer

Return the browned beef to the pot. Pour in the beef broth and canned diced tomatoes with their juice. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60–75 minutes, stirring occasionally, until the beef is fork-tender and the flavors are well developed.

---

Step 5: Add Peas and Corn

During the last 10 minutes of cooking, stir in the frozen peas and corn. These cook quickly and retain their color and texture best when added toward the end.

---

Step 6: Final Seasoning and Serve

Taste the soup and adjust salt and pepper as needed. Remove the bay leaf. For an added layer of freshness, sprinkle with chopped parsley before serving. Serve hot with crusty bread or over rice for a heartier meal.

---

Notes

Vegetable Beef Soup is flexible enough to adapt to seasonal vegetables or what’s already in your pantry. Swap out potatoes for sweet potatoes, or add green beans or zucchini for variety. If you prefer a thicker soup, mash a few of the potatoes once they’re tender or stir in a slurry of cornstarch and water. Also, using low-sodium broth gives you more control over seasoning, and a splash of Worcestershire sauce or balsamic vinegar at the end can deepen the flavor profile.

---

Watch Out for These Mistakes While Cooking

• Skipping the browning step: Searing the beef adds crucial depth. Don’t skip it.
• Overcrowding the pot: This leads to steaming instead of browning.
• Adding all veggies at once: Staggering them ensures tender vegetables, not mush.
• Overcooking the peas and corn: Add these at the end to preserve color and bite.
• Forgetting to season gradually: Taste and adjust throughout the process.
• Using poor-quality broth: It forms the base—go for homemade or high-quality store-bought.

---

Storage Instructions

Let the soup cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. Reheat gently over medium heat on the stove or in the microwave until hot. Add a splash of broth or water if the soup thickens too much after refrigeration.

---

Estimated Nutrition

• Calories: 320 per serving
• Protein: 26g
• Carbohydrates: 24g
• Fiber: 5g
• Sugars: 6g
• Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 780mg (varies with broth)

---

Frequently Asked Questions

How do I make this soup in a slow cooker?

Brown the beef and sauté onions and garlic first, then add everything (except peas and corn) to the slow cooker. Cook on low for 7–8 hours. Add peas and corn in the last 30 minutes.

Can I use ground beef instead of stew meat?

Yes, brown the ground beef and drain excess fat. It will change the texture but still taste great.

What other vegetables can I use?

Zucchini, green beans, bell peppers, spinach, or even cabbage are excellent additions.

Is this recipe gluten-free?

Yes, as long as your broth and tomato products are gluten-free.

Can I freeze this soup?

Absolutely. Just cool it first and store in freezer-safe containers for up to 3 months.

How do I thicken the soup?

Mash some of the potatoes or stir in a cornstarch slurry at the end.

What can I serve with this soup?

Crusty bread, biscuits, rice, or a simple green salad all pair nicely.

Can I use chicken or turkey instead of beef?

You can, though it becomes more of a poultry vegetable soup. Adjust seasonings accordingly.

---

Conclusion

Hearty, nourishing, and endlessly versatile, Vegetable Beef Soup is a comforting staple for any season. It’s rich with flavor, packed with nutrients, and simple to customize based on what you have on hand. Whether you’re making a big batch to freeze or feeding a hungry family, this classic soup delivers every time. Keep it in your recipe rotation—you’ll be glad you did.

---

Print

Save this recipe on: