Oh, let me tell you about my love affair with vegetable beef soup! There’s nothing like coming home to a steaming pot after a chilly afternoon of raking leaves with the kids. My grandma used to make the most incredible version – the kind that filled the whole house with this amazing smell that said “dinner’s gonna be good tonight.” I’ve tweaked her recipe over the years (don’t tell her!), but that same cozy feeling is still there in every spoonful.
This isn’t just any vegetable beef soup – it’s the kind that sticks to your ribs and makes you feel hugged from the inside out. The secret? Taking time to brown that beef really well (those crispy bits are pure gold!) and using fresh veggies whenever possible. Last winter when we all had colds, I made a double batch, and let me tell you, it fixed us right up better than any medicine could! Now my kids beg for it when the temperature drops.
Table of Contents
Table of Contents
Why You’ll Love This Vegetable Beef Soup
Let me count the ways this soup will become your new favorite comfort food! First off, it’s a one-pot wonder – no fancy equipment, no mountain of dishes to wash afterward. Just toss everything in and let the magic happen while you put your feet up. Here’s what makes it so special:
- Rich, deep flavors that come from properly browning the beef and simmering low and slow – patience pays off!
- Packed with veggies so it’s secretly good for you (the kids will never suspect!)
- Makes amazing leftovers – the flavors get even better overnight
- Customizable – toss in whatever veggies you have on hand
Trust me, once that first spoonful hits your lips, you’ll understand why this soup has been my family’s cold-weather staple for years.
Ingredients for Vegetable Beef Soup
Okay, let’s gather our soup squad! Here’s everything you’ll need to make the most incredible vegetable beef soup (and yes, I’ve learned the hard way – measure everything before you start cooking or you’ll be running to the fridge mid-simmer like I always do!):
- The Beef:
- 1 1/2 lbs beef stew meat (chuck roast, cubed into 1-inch pieces – trust me, bigger chunks stay juicier!)
- 2 tablespoons olive oil (for that perfect sear)
- The Aromatics:
- 1 small onion, diced (yellow or white work great)
- 3 cloves garlic, minced (or 1 tablespoon from the jar when you’re in a pinch)
- The Veggie Crew:
- 3 medium carrots, sliced (peeled if they’re not organic)
- 3 celery stalks, chopped (leaves and all for extra flavor!)
- 3 medium potatoes, diced (Yukon Golds are my favorite – they don’t get mushy)
- 1 cup green beans, chopped (fresh is best but frozen works)
- 1 cup corn (fresh, canned or frozen – no judgment here)
- 1 cup peas (I use frozen because who has time to shell peas?)
- The Flavor Boosters:
- 1 (14.5 oz) can diced tomatoes (don’t drain – that liquid is gold!)
- 1 (8 oz) can tomato sauce
- 4 cups beef broth (or 4 cups water + 2 beef bouillon cubes)
- 1 cup water (for when you need to thin it out a bit)
- 1 teaspoon Worcestershire sauce (the secret ingredient!)
- The Spice Rack:
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (this makes all the difference!)
- 1/2 teaspoon salt (always start with less – you can add more later)
- 1/2 teaspoon black pepper (freshly ground if you’re feeling fancy)
- 2 tablespoons fresh parsley, chopped (for that pretty green finish)
Ingredient Notes & Substitutions
Okay, real talk – I know we don’t always have every ingredient on hand. Here’s how to improvise without sacrificing flavor:
- Beef: No stew meat? Use chuck roast or even ground beef in a pinch (just brown it well). For vegetarian, try portobello mushrooms!
- Broth: Chicken or vegetable broth works too. Need low-sodium? Just reduce the salt and add more herbs.
- Veggies: Frozen mixed vegetables can replace fresh – just add them later since they cook faster. No potatoes? Throw in some barley instead!
- Spices: No smoked paprika? Regular paprika plus a tiny pinch of chipotle powder works. Fresh herbs? Double the amount if using dried.
- Tomatoes: Fresh tomatoes (about 2 cups diced) can substitute for canned in summer.
The beauty of this soup is how forgiving it is – make it your own with what you’ve got!
How to Make Vegetable Beef Soup
Alright, let’s get cooking! I promise this isn’t as complicated as it looks – we’re basically just building layers of flavor one step at a time. Here’s exactly how I make my favorite vegetable beef soup (with all the little tricks I’ve learned over the years):
- Brown that beef like you mean it! Heat olive oil in your biggest pot over medium-high heat. Pat the beef cubes dry (this is crucial for browning!) and cook in batches until they get that gorgeous crust – about 3-4 minutes per side. Don’t crowd the pan or they’ll steam instead of sear. Transfer to a plate and try not to snack on those crispy bits (I always fail at this part).
- Sauté your aromatics. In that same pot (with all those delicious browned bits still in there!), cook the onion, garlic, carrots and celery for about 3-4 minutes until they start to soften. This is where the magic starts – that onion-garlic smell means comfort food is coming!
- Build your broth. Add the diced tomatoes (with their juice), tomato sauce, beef broth, water, Worcestershire sauce, and all those wonderful spices. Return the beef to the pot and give everything a good stir. Now here’s the important part – bring it to a boil, then reduce heat to low, cover, and let it simmer gently for 45-60 minutes. This slow cooking makes the beef melt-in-your-mouth tender.
- Add the remaining veggies. After that long simmer, stir in the potatoes, green beans, corn and peas. Cook uncovered for another 15-20 minutes until all the vegetables are tender but not mushy. I like to test a potato cube – when it slides off a fork easily, you’re golden!
- Taste and adjust. This is where I always take a spoonful and add more salt or pepper if needed. Sometimes I’ll throw in an extra pinch of thyme if I’m feeling fancy. Sprinkle with fresh parsley right before serving for that pop of color.
Tips for the Best Vegetable Beef Soup
Here are my hard-earned secrets for soup perfection:
- Deglaze that pot! After browning the beef, splash a little broth or water into the pot and scrape up all those browned bits before adding the onions. That’s pure flavor gold!
- Low and slow wins the race. Don’t rush the simmering time – that’s what makes the beef fork-tender and develops deep flavor.
- Fresh herbs make all the difference. If you’ve got fresh thyme or parsley, use them! Add them at the end for maximum freshness.
- Skim the fat. If there’s too much grease floating on top after cooking, just lay a paper towel on the surface to absorb it.
- Let it rest. Like all good things, this soup gets better if you let it sit for 10 minutes before serving – the flavors marry beautifully.
Wholesome Vegetable Beef Soup in Just 1 Pot
A hearty and comforting vegetable beef soup with tender beef, fresh vegetables, and rich flavors.
- Total Time: 1 hr 30 mins
- Yield: 6 servings 1x
Ingredients
- 1 1/2 lbs beef stew meat (chuck roast, cubed)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 3 medium potatoes, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup green beans, chopped
- 1 cup corn (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the beef in a large pot with olive oil over medium-high heat.
- Sauté onion, garlic, carrots, and celery in the same pot for 3–4 minutes.
- Add diced tomatoes, tomato sauce, beef broth, water, Worcestershire sauce, thyme, oregano, paprika, salt, and black pepper. Return beef to pot and simmer for 45–60 minutes.
- Stir in potatoes, green beans, corn, and peas. Cook for 15–20 minutes until vegetables are tender.
- Garnish with fresh parsley and serve warm.
Notes
- Adjust salt and pepper to taste.
- Use fresh vegetables for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Serving Suggestions for Vegetable Beef Soup
Oh, let me tell you how we love to serve this vegetable beef soup in my house! First rule – grab the biggest soup bowls you’ve got because everyone always wants seconds. My favorite way is with thick slices of warm, crusty bread (the kind that makes that perfect crunch when you tear it) for dipping into that rich broth. A simple green salad with tangy vinaigrette makes a fresh contrast to the hearty soup.
For garnish, I always sprinkle extra fresh parsley on top – it makes the soup look so pretty and adds a bright flavor. Sometimes I’ll set out grated Parmesan cheese or a dollop of sour cream for folks to add if they want. And don’t forget the pepper grinder on the table – my husband insists on freshly cracked black pepper on his!
Storing and Reheating Vegetable Beef Soup
Listen, if by some miracle you have leftovers (we rarely do!), here’s how to keep that veggie beef soup tasting just as amazing. In the fridge, it stays perfect for 3 days in an airtight container – the flavors actually get better! For longer storage, freeze portions in freezer bags for up to 2 months. When reheating, go low and slow on the stove with a splash of broth to bring it back to life. Microwaving works too – just stir every minute so the potatoes don’t turn mushy.
Vegetable Beef Soup Nutritional Information
Now, let’s talk numbers – but remember, these are just estimates because we all tweak recipes differently! Based on my exact ingredients, each hearty bowl of this vegetable beef soup comes in at about 350 calories, with 25g of protein to keep you full and 35g of carbs for energy. The exact nutrition will change depending on your specific brands and how much you skimp (or don’t skimp!) on the olive oil. But here’s what I love – with all those veggies packed in, you’re getting a good dose of fiber (about 7g per serving) and nutrients without even trying!
Vegetable Beef Soup FAQs
Over the years, I’ve gotten so many questions about this vegetable beef soup – here are the ones that pop up most often with my tried-and-true answers!
“Can I use ground beef instead of stew meat?”
Absolutely! Brown 1 pound of ground beef with the onions, breaking it up as it cooks. Just know the texture will be different – still delicious though! My kids actually prefer it this way sometimes.
“How can I thicken my vegetable beef soup?”
If you like it heartier, try these tricks: mash some potatoes against the pot side, stir in 1-2 tablespoons tomato paste, or make a quick slurry with 1 tablespoon cornstarch mixed with cold water. My grandma would always add a handful of barley – pure genius!
“Can I make this in a slow cooker?”
You bet! Brown the beef first (trust me, this step matters), then toss everything except the delicate veggies in the crockpot. Cook on low 7-8 hours or high 3-4 hours, adding potatoes and greens beans in the last hour.
“Why is my beef tough?”
Two likely culprits: either you didn’t brown it properly first, or you didn’t simmer it long enough. Chuck roast needs that low, slow cooking to get tender. Next time, give it the full 60 minutes – patience pays off!
“Can I freeze this soup?”
Yes, but here’s my tip: leave out the potatoes before freezing as they get grainy. Add fresh potatoes when reheating. Frozen portions keep beautifully for 2 months – perfect for emergency comfort food cravings!
Share Your Vegetable Beef Soup
Nothing makes me happier than seeing your soup creations! Snap a photo of your steaming bowls and tag me on Instagram – I’ll be the one drooling over your version while I plan my next pot. Don’t forget to leave a star rating if you loved it (or tell me how you made it your own)!
