Beef Vegetable Soup

Beef Vegetable Soup is a classic, hearty dish that’s perfect for chilly days or whenever I want something comforting and nourishing. Made with tender chunks of beef, a mix of fresh vegetables, and a rich, savory broth, this soup is filling enough to be a full meal on its own. It’s easy to customize with what I have on hand and even better the next day.

Why You’ll Love This Recipe

I love how simple and satisfying this soup is. It combines the richness of slow-simmered beef with the natural sweetness of carrots, potatoes, and other veggies, all swimming in a flavorful broth. It’s great for meal prep, freezes beautifully, and makes the whole kitchen smell amazing as it cooks. Whether I’m feeding a family or making a big batch for the week, this soup always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

stew beef or chuck roast (cut into bite-sized cubes)
salt
black pepper
olive oil
yellow onion (diced)
garlic (minced)
carrots (sliced)
celery (sliced)
potatoes (diced)
green beans (fresh or frozen)
corn (fresh, frozen, or canned)
diced tomatoes (with juices)
tomato paste (optional for extra richness)
beef broth or stock
dried thyme
bay leaf
optional: peas, cabbage, or zucchini

directions

1. I start by seasoning the beef with salt and pepper.

2. In a large pot or Dutch oven, I heat olive oil over medium-high heat and brown the beef in batches, then remove it and set it aside.

3. In the same pot, I sauté the onions, carrots, and celery for about 5 minutes, until they begin to soften.

4. I stir in the garlic and tomato paste and cook for another minute to build flavor.

5. I return the beef to the pot and add the diced tomatoes, beef broth, thyme, and bay leaf.

6. I bring everything to a boil, then reduce the heat to low, cover, and let it simmer for about 1 to 1½ hours, or until the beef is tender.

7. I add the potatoes, green beans, corn, and any other quick-cooking vegetables and simmer for another 20–25 minutes, or until everything is tender.

8. I taste and adjust seasoning, remove the bay leaf, and serve hot.

Servings and timing

This recipe makes about 6 to 8 servings. It takes around 20 minutes to prep, 1½ hours to simmer, and about 2 hours total from start to finish.

Variations

Sometimes I add barley or pasta instead of potatoes, or mix in leafy greens like spinach or kale at the end for extra nutrition. I’ve also used ground beef when I’m short on time—it makes the soup faster to cook. For a spicier version, I stir in a dash of chili flakes or a spoonful of hot sauce.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. It reheats well on the stove or in the microwave. This soup also freezes beautifully—I cool it completely, portion it into containers, and freeze for up to 3 months. I reheat from frozen or thaw overnight in the fridge first.

FAQs

What cut of beef works best for this soup?

I usually use stew beef or chuck roast because it becomes tender and flavorful with slow cooking.

Can I use frozen vegetables?

Yes, frozen veggies like corn, green beans, and peas work great and save time. I add them in the last 15–20 minutes of cooking.

Can I make this soup in a slow cooker?

Absolutely. I brown the beef and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 7–8 hours or high for 4–5.

How do I thicken the broth?

For a thicker soup, I mash a few of the cooked potatoes in the pot or stir in a cornstarch slurry near the end of cooking.

Is this soup gluten-free?

Yes, as long as the broth and any add-ins (like tomato paste) are gluten-free, this soup is naturally gluten-free.

Conclusion

Beef Vegetable Soup is one of those timeless, wholesome meals that warms me from the inside out. It’s flavorful, filling, and full of ingredients I usually already have in the kitchen. Whether I’m making a big pot for the family or stocking the freezer with leftovers, this soup always delivers cozy satisfaction in every spoonful.