Hearty Homemade Beef Vegetable Soup

Warm up with a bowl of classic comfort: beef vegetable soup! This timeless recipe brings together tender, savory beef and an abundance of wholesome vegetables in a rich, deeply flavored broth. It is incredibly simple to prepare, yet delivers a deliciously satisfying meal perfect for any day of the week. Get ready to enjoy a hearty homemade dish that tastes like pure love.

Why You’ll Love This Beef Vegetable Soup

This comforting beef vegetable soup is a true crowd-pleaser for many reasons:

• Rich, Savory Depth: Browning the beef properly creates an incredible foundation of flavor that infuses the entire soup. The Maillard reaction, a complex chemical process, is key to developing the rich, savory flavors found in browned meats, as explained by Texas A&M University’s Meat Science. Explore the science behind the Maillard reaction in beef browning.
• Packed with Nutrition: Enjoy a vibrant mix of colorful, vitamin-rich vegetables in every spoonful.
• Tender, Melt-in-Your-Mouth Beef: Slow simmering transforms humble stew meat into fork-tender perfection. The secret to achieving this tenderness lies in the breakdown of tough collagen fibers into gelatin during extended cooking. Learn more about the science of slow cooking meat.
• Perfect for Any Occasion: It is ideal for cozy family dinners, chilly evenings, or convenient meal prep.
• Easily Customizable: Feel free to swap in your favorite vegetables or adjust seasonings to taste.

Ingredients

Gather these simple ingredients to create a delicious and hearty beef vegetable soup:

• 1 1/2 lbs beef stew meat, cut into 1-inch pieces
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef broth
• 2 (14 oz.) cans diced tomatoes, undrained
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups (5 oz.) chopped green beans, trimmed
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley, for garnish

Notes & Substitutions

• Beef: For the most tender results, use boneless beef stew meat from the chuck roast. You can also use chuck roast cut into cubes or ground beef, adjusting cooking times accordingly.
• Herbs: Dried herbs are convenient and potent here. If using fresh, triple the quantity. A general Italian seasoning blend also works well in this savory beef soup.
• Broth: Low-sodium beef broth allows you to control the saltiness. Chicken broth can be used for a milder flavor.
• Vegetables: Feel free to use fresh or frozen vegetables. Cabbage, zucchini, or butternut squash make excellent additions.
• Potatoes: Red or yellow potatoes hold their shape well and provide a creamy texture. Russet potatoes work but can become softer.

Equipment

You won’t need much specialized equipment to make this comforting beef vegetable soup:

• A large Dutch oven or heavy-bottomed pot ensures even cooking and simmering.
• A cutting board and sharp knife are essential for preparing the vegetables and beef.
• Measuring cups and spoons help you accurately portion ingredients.
• A stirring spoon or ladle is perfect for mixing and serving.

Instructions

Follow these simple steps to create a flavorful and satisfying homemade beef vegetable soup:

1. Prep Beef: Pat the beef stew meat thoroughly dry with paper towels. Season all sides generously with salt and freshly ground black pepper. This initial seasoning is key for depth of flavor.
2. Brown Beef: Heat 1 tablespoon of olive oil in your large Dutch oven or pot over medium-high heat. Add half of the seasoned beef to the hot pot, ensuring not to overcrowd it. Brown the beef for about 4 minutes, turning halfway through to get a nice sear on all sides. Transfer the browned beef to a clean plate and set aside. Add another 1/2 tablespoon of olive oil to the pot and repeat the browning process with the remaining beef. Once browned, add it to the plate with the first batch.
3. Sauté Aromatics: Add the final 1 tablespoon of olive oil to the now-empty pot. Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté these vegetables for about 3 minutes, stirring occasionally, until they begin to soften and release their fragrance.
4. Add Garlic: Stir in the minced garlic and sauté for just 1 minute longer. Be careful not to burn the garlic; it cooks quickly.
5. Simmer Initial Soup: Pour in the 8 cups of low-sodium beef broth and the two cans of diced tomatoes, including their juices. Return all the browned beef and any accumulated juices from the plate to the pot. Stir in the dried basil, dried oregano, and dried thyme. Season lightly with additional salt and pepper if desired. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 30 minutes, stirring once or twice to prevent sticking.
6. Add Potatoes: After 30 minutes, stir in the chopped red or yellow potatoes. Continue to simmer the hearty beef soup, covered, for another 20 minutes. At this stage, the potatoes will start to soften nicely.
7. Add Green Beans: Incorporate the chopped green beans into the soup. Continue to simmer, covered, for 15 minutes longer, or until all the vegetables and the beef are tender and cooked through.
8. Finish with Peas & Corn: Stir in the frozen corn and frozen peas. Simmer the soup for about 5 minutes, allowing the frozen vegetables to heat through completely.
9. Serve: Remove the pot from the heat. Stir in the fresh chopped parsley. Taste the beef vegetable soup and adjust the seasoning with salt and pepper as needed before serving warm.

Pro Tips for the Best Beef Vegetable Soup

• Browning Beef: Properly browning the beef stew meat creates a rich, caramelized crust. This crucial step develops deep, savory flavors that infuse the entire soup. Don’t skip it!
• Vegetable Timing: Adding vegetables at different stages ensures each one cooks perfectly. This method prevents softer vegetables from becoming mushy while harder ones cook through.
• Broth Consistency: If you prefer a thicker savory beef soup, simmer it uncovered during the last 30 minutes to allow some liquid to evaporate. For a thinner soup, add a splash more broth.
• Seasoning Adjustments: Always taste and adjust salt and pepper at various points. Remember that broth, tomatoes, and herbs all contribute flavor.
• Don’t Overcrowd: Brown the beef in batches to get a good sear. Overcrowding the pot steams the meat instead of browning it.

Serving Suggestions, Storage & Variations

Serving Suggestions

Serve this comforting soup with a side of crusty bread or warm rolls for dipping. A simple green side salad perfectly complements the richness of the beef. Garnish individual bowls with a sprinkle of grated Parmesan cheese or extra fresh parsley.

Storage & Freezing

Store leftover beef vegetable soup in airtight containers in the refrigerator for 3-4 days. For longer storage, freeze cooled soup in freezer-safe containers for up to 3 months. Note that potato texture might change slightly after freezing and reheating. Reheat gently on the stove or in the microwave.

Recipe Variations

• Slow Cooker: Brown the beef and sauté aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding potatoes and green beans in the last 1-2 hours.
• Ground Beef: Brown 1.5 lbs ground beef, drain fat, then proceed with the recipe. Reduce initial simmer time to 15 minutes before adding potatoes.
• Additional Vegetables: Incorporate zucchini, bell peppers, corn, sweet potatoes, or even a handful of small pasta during the last 15 minutes of simmering.
• Spice Level: Add a pinch of red pepper flakes with the dried herbs for a subtle kick.
• Broth Options: Use homemade bone broth for even more richness and nutritional benefits.

Nutrition Information

This hearty beef and veggie soup provides a wholesome and satisfying meal. Below are estimated nutritional values per serving.

Disclaimer: Nutritional information is an estimate based on ingredients and cooking methods. Values may vary based on product brands and specific preparation.

Frequently Asked Questions (FAQ)

• What kind of beef is best for beef vegetable soup? Beef stew meat from the chuck area is ideal, as it becomes incredibly tender after slow simmering.
• Can I make this soup thicker? Yes, for a thicker soup, you can simmer it uncovered during the last 30 minutes or mix a tablespoon of cornstarch with cold water and stir it in during the last 5 minutes.
• How long does beef vegetable soup last in the fridge? You can safely store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Can I add other vegetables to the soup? Absolutely! Feel free to customize with vegetables like zucchini, bell peppers, or cabbage.
• Is it possible to freeze beef vegetable soup? Yes, this soup freezes well for up to 3 months. Just be aware that potatoes may soften slightly upon thawing.

Conclusion

This hearty homemade beef vegetable soup is the epitome of comfort food – simple to make, incredibly delicious, and deeply satisfying. With tender beef, an abundance of fresh vegetables, and a savory broth, it is a meal that nourishes both body and soul. Give this recipe a try; it’s sure to become a beloved classic in your home, perfect for busy weeknights or cozy weekends. Enjoy every comforting spoonful!

Hearty Homemade Beef Vegetable Soup

This comforting and hearty beef vegetable soup is packed with tender beef stew meat, a medley of fresh vegetables like potatoes, carrots, celery, green beans, corn, and peas, all simmered in a rich beef broth. It's a perfect meal for a chilly day.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 bowls

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 1/2 lbs beef stew meat *
• 2 1/2 Tbsp olive oil (divided)
• Salt
• freshly ground black pepper
• 1 3/4 cups yellow onion chopped (1 large)
• 1 1/4 cups carrots peeled and chopped (3 medium)
• 1 cup celery chopped (3 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil **
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes (chopped into 3/4-inch cubes)
• 1 1/2 cups (5 oz.) green beans chopped (trim ends first)
• 1 1/2 cups frozen corn ***
• 1 cup frozen peas
• 1/3 cup fresh parsley chopped

Equipment

• Large pot
• Paper towels
• Plate
• Cutting board
• Knife

Method

 

Cooking Steps

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
2. Dab beef dry, season with salt and pepper, then brown half of the beef for about 4 minutes, turning once, then transfer to a plate.
3. Add another 1/2 Tbsp oil to the pot and repeat the browning process with the remaining beef, then transfer it to the plate.
4. Add 1 Tbsp oil to the now empty pot, then sauté onions, carrots, and celery for 3 minutes; add garlic and sauté for 1 minute longer.
5. Pour in broth, tomatoes, browned beef, basil, oregano, thyme, and season with salt and pepper; bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
6. Add potatoes and continue to simmer, covered, for 20 minutes (you can also add green beans with potatoes if you like them very soft).
7. Stir in green beans and simmer for 15 minutes longer, or until all of the vegetables and beef are tender.
8. Pour in corn and peas and simmer until heated through, about 5 minutes.
9. Stir in parsley and serve the soup warm.

Notes

*Beef stew meat can be chuck roast or a similar cut into 1-inch pieces. **Dried basil, oregano, and thyme contribute to the aromatic depth of the soup. ***For very soft green beans, add them with the potatoes in step 6. Recipe source: Cooking Classy.