If you are looking for a warm, hearty meal that feels like a hug in a bowl, this Beef Vegetable Soup Recipe will quickly become your go-to comfort food. Packed with tender cubes of beef, vibrant vegetables, and savory broth, every spoonful bursts with flavor and wholesome goodness. It’s the perfect way to nourish your body and soul, especially when the weather turns crisp or when you just need something soul-satisfyingly delicious. Trust me, once you try this recipe, you’ll want to make it again and again for family dinners, casual gatherings, or even meal prep throughout the week.
Ingredients You’ll Need
This Beef Vegetable Soup Recipe keeps things simple with fresh, easy-to-find ingredients that combine to create a symphony of flavors and textures. Each component plays its role perfectly—from the rich beef providing depth, to the assortment of vegetables adding color and nutrition, and the herbs lending an irresistible aroma.
- 1 1/2 pounds beef stew meat: Cut into 1-inch cubes for tender, juicy bites that melt in your mouth.
- 2 tablespoons olive oil: Helps to sear the beef and adds a subtle richness.
- 1 medium onion: Chopped for a sweet and savory flavor base.
- 3 carrots: Peeled and sliced, they bring a natural sweetness and lovely color.
- 2 celery stalks: Sliced to add a crisp texture and fresh herbal notes.
- 3 cloves garlic: Minced to infuse the soup with pungent, aromatic depth.
- 8 cups beef broth: The hearty foundation that ties everything together with savory goodness.
- 1 can (14.5 ounces) diced tomatoes: Adds acidity and a touch of brightness to the broth.
- 2 potatoes: Peeled and diced for added creaminess and substance.
- 1 cup green beans: Trimmed and cut to bring a fresh snap and beautiful green hue.
- 1 cup corn kernels: Fresh, frozen, or canned, they lend subtle sweetness and fun texture.
- 1 cup peas: Frozen peas add a pop of color and delicate flavor.
- 2 teaspoons Italian seasoning: A fragrant blend that ties all the ingredients with herbal warmth.
- 2 bay leaves: Infuse the broth with an earthy, slightly floral note.
- 1 teaspoon salt: Or to taste, to enhance all the natural flavors.
- 1/2 teaspoon black pepper: Adds a gentle, spicy kick.
- 2 tablespoons fresh parsley: Chopped as a fresh, bright garnish.
How to Make Beef Vegetable Soup Recipe
Step 1: Sear the Beef
Start by heating olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes and sear them on all sides until they develop a beautiful, brown crust—this should take around 5 to 6 minutes. Searing locks in the flavor and juices, creating the foundation for a rich soup. Once browned, remove the beef and set it aside for the moment.
Step 2: Sauté the Aromatics and Vegetables
In the same pot, toss in the chopped onion, carrots, and celery. Allow these to sauté for about five minutes until they become tender and fragrant. This step builds layers of flavor and adds natural sweetness and texture to your soup. Then stir in the minced garlic and cook for one more minute, making sure the garlic doesn’t burn but releases its mouthwatering aroma.
Step 3: Combine Ingredients and Simmer
Return the seared beef to the pot. Pour in the beef broth and diced tomatoes (with their juice) for a luscious base. Add the diced potatoes, Italian seasoning, bay leaves, salt, and black pepper. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for one full hour, or until the beef is tender and the flavors have melded beautifully together.
Step 4: Add the Final Vegetables
Once the beef is tender, stir in the green beans, corn kernels, and peas. Cook for an additional 10 to 15 minutes until these veggies are perfectly tender yet still vibrant and colorful. This final step ensures the vegetables retain their texture and brightness, giving the soup that perfect balance of heartiness and freshness.
Step 5: Finish and Garnish
Remove the bay leaves, taste the soup, and adjust seasoning if needed. Finally, sprinkle the fresh parsley over the top for a burst of color and herbal brightness that makes your soup look as good as it tastes.
How to Serve Beef Vegetable Soup Recipe
Garnishes
A simple garnish can elevate your Beef Vegetable Soup Recipe to restaurant-quality ease. I love to sprinkle freshly chopped parsley or a few fragrant thyme leaves on top. If you want a little indulgence, a dollop of sour cream or a bit of shredded cheese adds creaminess that pairs wonderfully with the broth.
Side Dishes
This soup is a meal on its own, but pairing it with some rustic crusty bread or a warm baguette makes it even better. A crisp green salad or garlic bread can add contrasting textures and round out the meal with extra freshness or cheesiness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for a rustic look and an edible bowl experience. Or, ladle it over cooked grains like quinoa or rice for a heartier, stew-like meal. You can even portion it into individual mason jars for a charming, portable lunch option.
Make Ahead and Storage
Storing Leftovers
This Beef Vegetable Soup Recipe tastes even better the next day as the flavors have more time to mingle and deepen. Store leftovers in an airtight container in the refrigerator for up to four days. Just be sure to cool the soup before refrigerating to keep it fresh and safe.
Freezing
This soup freezes beautifully, making it a perfect meal prep candidate. Place cooled soup into freezer-safe containers or heavy-duty zip-lock bags. It will keep well for up to three months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat your leftover or thawed Beef Vegetable Soup in a pot on the stove over medium heat, stirring occasionally, until warmed through. If the soup has thickened during storage, add a splash of beef broth or water to bring it back to your preferred consistency.
FAQs
Can I use ground beef instead of stew meat?
Yes, you can substitute ground beef for stew meat to save time, but keep in mind that the texture and heartiness will differ. Brown the ground beef thoroughly before adding the vegetables and broth.
Is this soup gluten-free?
Absolutely! As long as your beef broth is certified gluten-free, this Beef Vegetable Soup Recipe contains no gluten, making it suitable for those with gluten sensitivities.
What can I use instead of Italian seasoning?
If you don’t have Italian seasoning, a blend of dried basil, oregano, and thyme works well. Alternatively, fresh herbs can be used but adjust to taste, as they have a more delicate flavor.
How can I make the soup thicker?
For a thicker broth, stir in 2 tablespoons of tomato paste during the simmering stage. You can also mash a few of the potatoes in the pot to naturally thicken the soup.
Can I add other vegetables?
Definitely! This Beef Vegetable Soup Recipe is very adaptable. Try adding mushrooms, zucchini, or bell peppers depending on your preference and what’s in season.
Final Thoughts
There is something truly special about a well-made bowl of Beef Vegetable Soup Recipe. It’s comforting, nourishing, and bursting with flavors that feel like home. Whether you’re cooking for your family or treating yourself to a cozy night in, this recipe is sure to warm your heart and satisfy your appetite. So grab your ingredients and start simmering—you’ll be so glad you did!
Print
Beef Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Beef Vegetable Soup is a flavorful and comforting meal, featuring tender beef stew meat simmered with a variety of fresh vegetables in a savory beef broth. Perfect for a cozy dinner, this homemade soup is easy to prepare and packed with nutrients.
Ingredients
Meat and Oil
- 1 1/2 pounds beef stew meat (cut into 1-inch cubes)
- 2 tablespoons olive oil
Vegetables
- 1 medium onion (chopped)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 2 potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (frozen)
- 2 tablespoons fresh parsley (chopped)
Liquids and Canned Goods
- 8 cups beef broth
- 1 can (14.5 ounces) diced tomatoes with juice
Seasonings
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Brown the Beef: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and sear on all sides until browned, about 5–6 minutes. Once browned, remove the beef and set it aside.
- Sauté the Vegetables: Add the chopped onion, sliced carrots, and celery to the pot. Sauté the mixture for about 5 minutes, or until the vegetables have softened. Stir in the minced garlic and cook for an additional 1 minute to release the aroma.
- Add Liquids and Spices: Return the browned beef to the pot. Pour in the 8 cups of beef broth and the canned diced tomatoes with their juice. Add the diced potatoes, Italian seasoning, bay leaves, salt, and black pepper. Stir to combine everything evenly.
- Simmer the Soup: Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, or until the beef is tender and the flavors have melded together.
- Add Remaining Vegetables: Stir in the green beans, corn kernels, and peas. Continue cooking the soup for an additional 10–15 minutes, uncovered, until the vegetables are tender but still vibrant.
- Finish and Serve: Remove the bay leaves from the soup. Taste and adjust seasoning with more salt or pepper if needed. Garnish the soup with chopped fresh parsley before serving for a fresh, bright flavor.
Notes
- This soup can be prepared ahead of time and tastes even better the next day as the flavors deepen.
- For a thicker broth, stir in 2 tablespoons of tomato paste during the simmering stage.
- Potatoes can be substituted with barley, rice, or pasta if preferred.
