Vegetable beef soup is a hearty, comforting dish filled with tender chunks of beef and a colorful mix of fresh vegetables like carrots, celery, and potatoes. The broth is rich and flavorful, making every spoonful warm and satisfying, especially on chilly days.
I love making this soup because it feels like a big, warm hug in a bowl. The beef gets nice and tender after simmering, and the veggies cook just enough to be soft but still have a little bite. It’s one of those meals that fills the kitchen with inviting smells and makes the whole house feel cozy.
My favorite way to serve vegetable beef soup is with some crusty bread or crackers on the side—it’s perfect for soaking up all that tasty broth. Plus, it’s great for meal prepping because it tastes even better the next day after the flavors have had a chance to blend together. I always find myself going back for seconds!
Key Ingredients & Substitutions
Beef Stew Meat: Using stew meat adds rich flavor and tender chunks. Chuck roast cut into cubes works great too. For a quicker option, use ground beef, but cook it separately to avoid overcooking the vegetables.
Vegetables: Carrots, potatoes, green beans, zucchini, and corn create a colorful, tasty mix. Feel free to swap zucchini for squash or add peas. Frozen veggies are fine if fresh aren’t available.
Beef Broth: This gives the soup its deep meaty flavor. Use low-sodium broth to control salt or substitute with vegetable broth for a lighter version.
Diced Tomatoes: Adds acidity and body to the broth. If you prefer, use fresh tomatoes in season or canned ones without added spices for simplicity.
How Do I Get Perfectly Tender Beef and Veggies Without Overcooking?
Start by browning the beef in olive oil to seal in juices and build flavor. Then simmer it on low for about an hour to get tender. Don’t rush this step!
- Add the vegetables after the beef is tender to prevent them from getting mushy.
- Simmer uncovered for 20-30 minutes so the broth thickens a bit and veggies cook through but keep some bite.
- Stir occasionally and test veggies with a fork to catch the perfect texture.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it distributes heat evenly and holds the soup well while simmering.
- Sharp chef’s knife – makes chopping all the vegetables and beef easy and safe.
- Cutting board – a sturdy board helps you prep ingredients quickly and cleanly.
- Wooden spoon or heatproof spatula – good for stirring the soup without scratching your pot.
- Ladle – perfect for serving hot soup into bowls without spills.
Flavor Variations & Add-Ins
- Use ground beef instead of stew meat for a quicker version with a different texture.
- Add a bay leaf or two during simmering for extra herbal aroma.
- Mix in chopped kale or spinach near the end for a boost of green and nutrients.
- Try swapping potatoes with sweet potatoes for a sweeter, heartier flavor.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper to taste
Time Needed
This recipe takes about 15 minutes for chopping and browning the beef and veggies, then around 1 hour and 30 minutes of cooking time including simmering. So plan for about 1 hour and 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil over medium-high heat in a large pot. Add the beef pieces and cook until browned on all sides, about 5 to 7 minutes. Take the beef out of the pot and set it aside.
2. Cook Onions and Garlic:
In the same pot, add the chopped onion. Cook and stir until it becomes translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Simmer the Beef:
Put the browned beef back in the pot. Pour in the beef broth and bring everything to a boil. Then turn the heat to low, cover the pot, and let it simmer gently for about 1 hour, or until the beef is tender.
4. Add Vegetables and Herbs:
Add the carrots, potatoes, green beans, zucchini, corn, diced tomatoes with their juice, dried thyme, and parsley. Stir everything together well.
5. Cook Until Veggies Are Tender:
Keep the pot uncovered and simmer for another 20 to 30 minutes, or until the vegetables are soft but not mushy.
6. Season and Serve:
Add salt and freshly ground black pepper to your taste. Ladle the soup into bowls, sprinkle with extra parsley if you like, and enjoy! It’s delicious with crusty bread or soft rolls on the side.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen vegetables work well and are super convenient. Just add them during the last 20-30 minutes of simmering so they don’t overcook and become mushy.
How Long Will Leftover Vegetable Beef Soup Last?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave until heated through.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and veggies are tender.
What Can I Substitute for Beef Broth?
If you don’t have beef broth, vegetable broth or chicken broth can be used. Keep in mind the flavor will be a bit lighter, so you might want to adjust the seasoning accordingly.
