Warm up with a bowl of truly comforting vegetable soup with beef. This hearty dish combines tender, savory beef with an abundance of nutritious vegetables, all swimming in a rich, deeply flavored broth. It’s the perfect meal to nourish your family, offering incredible taste and satisfying warmth. Best of all, this recipe is surprisingly easy to make and highly customizable to your family’s preferences.
Why You’ll Love This Vegetable Soup with Beef
This isn’t just any soup; it’s a bowl of pure comfort. Here’s why you’ll adore this hearty vegetable soup with beef:
- Deep Flavors: Enjoy a complex, savory broth that tastes like it simmered all day.
- Perfect Texture: Experience tender, melt-in-your-mouth beef and perfectly cooked, vibrant vegetables in every spoonful.
- Highly Versatile: Easily adapt the recipe with your favorite seasonal vegetables or what you have on hand.
- Satisfying & Filling: This substantial soup makes a complete meal that truly satisfies.
- Simple Preparation: Follow our straightforward steps for a delicious meal without fuss.
- Delicious Leftovers: The flavors only deepen overnight, making it even better the next day.
Ingredients for Vegetable Soup with Beef
Gather these simple ingredients to create your incredible homemade vegetable soup with beef. The array of vegetables in this recipe contributes significant nutritional value, as highlighted by WebMD’s guide to healthy soup vegetables. Each component plays a vital role in building the rich flavors of this family-favorite meal.
- 1 1/2 lbs beef stew meat*
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 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 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.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn***
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Notes & Substitutions
- Beef: For the best results, use fatty beef stew meat or chuck roast. You can also use ground beef, but reduce the initial simmer time.
- Broth: Low-sodium beef broth adds the most flavor, but chicken broth works well too.
- Herbs: If you don’t have individual dried herbs, substitute with 2.5 teaspoons of dried Italian seasoning.
- Vegetables: Feel free to use fresh or frozen vegetables depending on availability. Adjust cooking times as needed.
- Customize: Add extra vegetables like cabbage, parsnips, or turnip. You can also include a bay leaf during simmering for more depth.
Equipment You’ll Need
Having the right tools makes cooking this beef and vegetable soup a breeze. You likely already own most of these kitchen essentials.
- A large Dutch oven or heavy-bottomed pot (6-8 quart) is essential for simmering.
- A cutting board and sharp knife will help with all your chopping tasks.
- Measuring cups and spoons ensure precise ingredient amounts.
- A wooden spoon or spatula is perfect for stirring and sautéing.
Step-by-Step Instructions for Vegetable Soup with Beef
Follow these clear, easy steps to create a delicious and satisfying vegetable soup with beef. You will enjoy the rich aromas filling your kitchen as it simmers.
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef stew meat dry with paper towels, then season generously with salt and pepper. Add half of the beef to the hot pot. Brown it for about 4 minutes, turning halfway through to ensure all sides are seared. Transfer the browned beef to a clean plate.
- Repeat Browning: Add another 1/2 tablespoon of olive oil to the pot. Repeat the browning process with the remaining beef stew meat. Once browned, transfer this batch to the same plate.
- Sauté Aromatics: Add the final 1 tablespoon of olive oil to the now-empty pot. Add the chopped onions, carrots, and celery. Sauté these vegetables for 3 minutes until they begin to soften. Stir in the minced garlic and cook for 1 minute longer until fragrant.
- Combine & Simmer (Part 1): Pour in the beef broth and canned diced tomatoes (undrained). Return the browned beef to the pot. Stir in the dried basil, dried oregano, and dried thyme. Season with additional salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally.
- Add Potatoes & Simmer (Part 2): Add the cubed potatoes to the simmering soup. Continue to simmer, covered, for another 20 minutes. If you prefer very soft green beans, you can add them at this stage with the potatoes.
- Add Green Beans & Finish Simmering: Stir in the chopped green beans. Continue to simmer for 15 minutes longer, or until all the vegetables and the beef are wonderfully tender.
- Final Touches: Pour in the frozen corn and frozen peas. Simmer until they are heated through, which usually takes about 5 minutes. Remove the pot from the heat. Stir in the fresh chopped parsley.
- Serve: Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle the hearty beef and vegetable soup into bowls and serve warm.
Pro Tips for the Best Vegetable Soup with Beef
Achieve truly outstanding results with your beef and veggie soup by following these expert tips. Each small detail contributes to a more flavorful and satisfying meal.
- Brown the Beef Well: Don’t rush this step. A deep brown crust, a result of the Maillard reaction, creates rich, complex flavors in your soup.
- Avoid Overcrowding: Sear the beef in batches to ensure it browns, rather than steams. This prevents a grey appearance and promotes maximum flavor.
- Adjust Broth: For a thicker soup, let it simmer longer uncovered. For a thinner consistency, add a splash more broth or water.
- Staged Veggies: Adding vegetables like potatoes and green beans at different times ensures they cook perfectly without becoming mushy.
- Taste & Season: Continuously taste the soup as it cooks, adjusting salt, pepper, and herbs to your preference.
- Fresh Herbs: Stirring in fresh parsley at the very end adds a vibrant, fresh finish that dried herbs can’t quite replicate.
Serving, Storage, and Variations
Make the most of your delicious beef and hearty vegetable soup with these helpful tips for serving, storing, and adapting the recipe.
Serving Suggestions
Serve your wholesome vegetable soup with beef hot. Pair it with a slice of crusty bread, warm cornbread, or a light simple green salad. Garnish individual bowls with a sprinkle of extra fresh parsley or a dusting of grated Parmesan cheese for the an added touch.
Storage Instructions
Refrigerate any leftover beef vegetable soup in an airtight container for 3-4 days. For longer storage, freeze cooled soup in individual portions or larger containers for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Recipe Variations
- Slow Cooker: Brown the beef and sauté the onions, carrots, and celery first for best flavor. Add all ingredients except the frozen corn and peas to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Stir in the frozen corn and peas during the last 30 minutes of cooking.
- Instant Pot: Use the sauté function to brown the beef and sauté the vegetables. Add the broth, tomatoes, beef, and seasonings. Pressure cook on high for 25-30 minutes, then naturally release pressure for 10 minutes before quick releasing. Stir in frozen corn and peas after cooking.
- Ground Beef: Instead of stew meat, use 1.5 lbs of lean ground beef. Brown and drain it before proceeding with the recipe. Reduce the initial simmer time to 15-20 minutes, as ground beef cooks much faster.
- Extra Veggies: Feel free to get creative! Add chopped cabbage, parsnips, turnips, or even butternut squash during the potato cooking stage.
- Spice It Up: If you enjoy a bit of heat, include a pinch or two of red pepper flakes with the dried herbs.
Nutrition Information
This comforting vegetable soup with beef provides a robust nutritional profile. You’ll find a significant amount of protein from the tender beef, alongside essential vitamins, minerals, and fiber from the diverse array of vegetables. It’s a balanced and wholesome meal option. For complete and detailed nutritional facts, refer to the recipe card below.
| Nutrition Facts | Vegetable Beef Soup | % Daily Value* |
|---|---|---|
| Amount Per Serving | ||
| Calories | 344 | |
| Calories from Fat | 99 | |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 19% |
| Cholesterol | 66mg | 22% |
| Sodium | 581mg | 25% |
| Potassium | 1403mg | 40% |
| Carbohydrates | 30g | 10% |
| Fiber | 5g | 21% |
| Sugar | 6g | 7% |
| Protein | 24g | 48% |
| Vitamin A | 3445IU | 69% |
| Vitamin C | 32.1mg | 39% |
| Calcium | 77mg | 8% |
| Iron | 4.5mg | 25% |
| * Percent Daily Values are based on a 2000 calorie diet. | ||
Frequently Asked Questions (FAQ)
- Can I make this in a slow cooker? Yes! Brown the beef and sauté the veggies first, then combine all ingredients (except frozen corn/peas) in the slow cooker. Cook on low for 6-7 hours.
- What kind of beef is best for vegetable soup? Beef stew meat or chuck roast works wonderfully for its tenderness and flavor when slow-cooked.
- Can I use fresh vegetables instead of frozen? Absolutely! Fresh vegetables are excellent; simply adjust cooking times slightly to ensure they become tender.
- How long does vegetable beef soup last in the fridge? Your homemade vegetable soup with beef will stay fresh for 3-4 days when stored in an airtight container in the refrigerator.
- Can I freeze leftover vegetable beef soup? Yes, you can! Freeze it for up to 3 months in freezer-safe containers for a quick meal later.
Conclusion
This hearty and flavorful vegetable soup with beef is truly a standout recipe. It combines tender beef with a garden’s worth of fresh and frozen vegetables, all bathed in a deeply savory broth. This adaptable dish is perfect for chilly evenings and makes a fantastic, satisfying meal for any busy family. We encourage you to try this simple recipe and enjoy the comforting warmth it brings. Share your delicious creations with us!
Hearty Vegetable Soup with Tender Beef
Ingredients
Equipment
Method
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Pat half of the beef dry, season with salt and pepper, then brown in the hot oil for about 4 minutes, flipping once.
- Transfer the browned beef to a plate, add another 1/2 Tbsp oil to the pot, and repeat the browning process with the remaining beef.
- Add 1 Tbsp more olive oil to the pot, then sauté onions, carrots, and celery for 3 minutes; add garlic and cook for 1 minute more.
- Stir in broth, diced tomatoes, browned beef, basil, oregano, thyme, and seasonings; bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add the chopped potatoes and continue to simmer, covered, for 20 minutes.
- Stir in the green beans and simmer for an additional 15 minutes, or until all vegetables and beef are tender.
- Finally, add the corn and peas, simmering for about 5 minutes until heated through; stir in fresh parsley before serving warm.