If there is one comforting classic that warms you from the inside out, it has to be this Beef Vegetable Soup Recipe. It is a hearty, vibrant bowl filled to the brim with tender chunks of beef, colorful vegetables, and a rich, savory broth that comes together to create pure soul-soothing magic. Whether you’re cooking for a family dinner or need a nourishing meal to brighten a chilly afternoon, this soup checks every box with its simple ingredients and deeply satisfying flavors.
Ingredients You’ll Need
This Beef Vegetable Soup Recipe shines because of its straightforward, wholesome ingredients, each playing a vital role in flavor, texture, and color. From the savory beef to the sweet pops of frozen veggies, every element is there for a reason.
- Olive oil: Used to achieve a perfect sear on the beef, laying the foundation for rich flavor.
- Beef stew meat: Cubed for tenderness and a robust meaty base that makes the soup hearty.
- Garlic, minced: Adds an aromatic punch that elevates the soup’s depth.
- Onion, minced: Creates a subtle sweetness and complements the garlic beautifully.
- Celery, minced: Brings a light, fresh crunch that balances richness.
- Carrots: Cut into small coins for tender sweetness and vibrant color.
- Potatoes: Cubed to add creaminess and body to the broth.
- Beef broth: The heart of the soup’s liquid, intensifying the meaty goodness.
- Canned petite diced tomatoes: Adds acidity and bursts of juicy flavor.
- Bay leaves: Infuse a subtle herbal earthiness as the soup simmers.
- Dried parsley, basil, oregano: A trio of herbs that perfectly season the soup with classic Italian flair.
- Frozen corn, peas, green beans: Thawed at the end for a fresh-tasting, colorful vegetable medley that brings life to the soup.
How to Make Beef Vegetable Soup Recipe
Step 1: Sear the Beef
Begin with heating your pot on medium for about five minutes before drizzling in olive oil. Add your stew meat cubes and gently toss them around until every side is beautifully browned. This step takes roughly ten minutes but is crucial to developing deep, savory flavors through caramelization—taking your Beef Vegetable Soup Recipe to new heights.
Step 2: Sauté Aromatics and Vegetables
Next, stir in the minced onions, garlic, carrots, and celery. Cook these together for about three to five minutes until softened and fragrant. This mix creates a flavorful flavor base that melds with the beef, ensuring your soup will taste complex and layered rather than one-dimensional.
Step 3: Simmer the Soup
At this stage, add your cubed potatoes, dried parsley, basil, oregano, bay leaves, beef broth, and canned diced tomatoes. Bring everything to a boil, then reduce the heat to a gentle simmer with the lid partially covering the pot. Let it cook for approximately twenty-five minutes—enough time for the potatoes to become tender and all the rich flavors to marry beautifully.
Step 4: Add Frozen Vegetables and Finish Cooking
Remove the bay leaves from your simmering pot, then stir in thawed frozen corn, peas, and green beans. These fresh-frozen veggies add bursts of sweetness and vibrant color, making the soup feel both hearty and lively in every spoonful.
How to Serve Beef Vegetable Soup Recipe
Garnishes
Sprinkle freshly chopped parsley or a pinch of grated Parmesan cheese for an extra touch of freshness and umami that complements the soup’s rich broth beautifully. A dollop of sour cream or a drizzle of good-quality olive oil can also bring added creaminess and depth.
Side Dishes
This soup pairs wonderfully with a crusty baguette, warm garlic bread, or a simple green salad. Those sides add texture with a crunch or fresh crispness that balances the soup’s savory warmth perfectly.
Creative Ways to Present
For a fun twist, ladle the soup into mini bread bowls or sturdy mugs for casual entertaining. You can also serve it with a sprinkle of chili flakes or a splash of your favorite hot sauce for a bit of heat. Don’t forget a side of creamy mashed potatoes or polenta for an extra comforting meal.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Vegetable Soup Recipe keeps well in an airtight container in the refrigerator for up to 4 days. The flavors blend even more overnight, making next-day servings exceptionally delicious.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. It’s such a fantastic meal-prep option or a quick dinner on busy days.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. If frozen, thaw overnight in the fridge first for best texture and flavor retention.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! Chuck roast, top round, or bottom round work wonderfully in this recipe—just be sure to cube it evenly for even cooking and tenderness.
Is it necessary to brown the beef before simmering?
While you could skip browning, it’s highly recommended because it adds flavor depth and a beautiful color to the soup that you won’t get otherwise.
Can I use fresh vegetables instead of frozen?
Yes, fresh corn, peas, and green beans can be used if in season. Add them towards the end of simmering to maintain tenderness and color.
How long does it take to cook this soup in an Instant Pot?
Once you complete the sauté steps, the soup pressure cooks for just 8 minutes, making it a quick and convenient way to enjoy the Beef Vegetable Soup Recipe without sacrificing flavor.
Can I make this recipe vegetarian or vegan?
You can adapt the recipe by omitting beef and using vegetable broth instead. Include hearty beans or lentils for protein and maintain the delicious flavor with extra herbs and spices.
Final Thoughts
This Beef Vegetable Soup Recipe is a treasured go-to when you want something nourishing, bursting with flavor, and utterly satisfying. It’s a testament to the magic that comes from simple ingredients cooked with care. I hope you give it a try soon—it might just become your own comforting classic that’s impossible not to love.
Print
Beef Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Vegetable Soup is a comforting and nutritious meal perfect for any season. Featuring tender cubes of beef stew meat simmered with a medley of fresh vegetables and herbs, this soup offers rich flavors and a satisfying texture. With versatile cooking options via stovetop, crockpot, or Instant Pot, it’s an easy, wholesome dish ideal for family dinners and meal prepping.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into 1/2-inch cubes (or chuck roast, top or bottom round)
Vegetables
- 1 tablespoon garlic, minced
- ½ cup onion, minced (1 medium onion)
- ½ cup celery, minced (2 celery ribs)
- 1 cup carrots, cut in small coins
- 2 cups potatoes, cut in small cubes
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 1 cup frozen green beans, thawed
Liquids and Canned Goods
- 4 cups beef broth
- 1 (14 oz) can petite diced tomatoes
Spices and Herbs
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
Instructions
- Sear Beef: Preheat your pot on medium heat for at least 5 minutes. Add olive oil to the pan and gently toss in the stew meat. Allow the meat to brown evenly on all sides, about 10 minutes, to develop rich flavor and color.
- Sauté Vegetables: Add minced onions, garlic, carrots, and celery to the pot with the browned beef. Cook this vegetable mixture for 3 to 5 minutes until they soften gently, releasing their aromas.
- Simmer Soup: Stir in the cubed potatoes, dried parsley, basil, oregano, bay leaves, beef broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot partially with a lid and let it simmer for approximately 25 minutes to allow flavors to meld and potatoes to cook through.
- Add Frozen Vegetables and Serve: Once the soup is cooked, remove and discard the bay leaves. Stir in the thawed frozen corn, peas, and green beans. Heat through briefly, then serve hot and enjoy your nutritious and flavorful beef vegetable soup.
Notes
- You can substitute stew meat with chuck roast or top/bottom round cut into cubes.
- Frozen vegetables are added at the end to maintain their texture and color.
- If using a crockpot, brown the beef and sauté vegetables first, then cook on high for 4-6 hours or low for 6-8 hours before adding frozen veggies.
- For Instant Pot method, sauté beef and vegetables, then pressure cook for 8 minutes followed by quick pressure release and adding frozen vegetables before serving.
- Adjust salt and pepper to taste as broth may vary in sodium content.
- Leftovers store well refrigerated up to 3 days or frozen for up to 2 months.
