There’s nothing quite like a warm bowl of soup to bring comfort to your day, and this hearty vegetable beef soup truly hits the spot. It’s a timeless classic, loved for its tender beef, vibrant vegetables, and rich, savory broth. This filling and versatile meal is perfect for any season, offering warmth on a chilly evening or a satisfying, lighter meal during warmer months. You’ll love how simple it is to prepare a delicious batch of this comforting vegetable beef soup.
Table of Contents
Why You’ll Love This Vegetable Beef Soup
This classic vegetable beef soup recipe quickly becomes a family favorite for many great reasons:
- Tender, Flavorful Beef Chunks: We slow-simmer the beef until it is incredibly tender and packed with savory flavor.
- Abundant, Nutritious Vegetables: Loaded with a colorful array of fresh and frozen vegetables, it’s a healthy meal. Eating a diverse range of vegetables provides essential vitamins, minerals, and antioxidants, contributing to overall well-being. Health experts recommend incorporating a variety of colorful vegetables to maximize nutritional benefits.
- Rich, Savory Broth: The deep, well-developed broth is the soul of this comforting soup, perfect for warming you up.
- Easy to Customize Ingredients: Feel free to swap in your favorite vegetables or adjust seasonings to suit your taste.
- Satisfying and Comforting Meal: A bowl of this soup offers a complete and deeply satisfying experience.
- Great for Meal Prep and Leftovers: It tastes even better the next day, making it ideal for busy weeknights.
Ingredients
To make this delightful vegetable beef soup, gather these fresh ingredients:
- 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
When choosing beef stew meat, look for good marbling, which contributes to tenderness and flavor. If you prefer, a chuck roast cut into cubes also works beautifully. For the dried herbs, a pre-made Italian seasoning blend can easily replace the basil, oregano, and thyme. While frozen corn and peas are convenient, feel free to use fresh if they are in season. You can also add other hearty vegetables like parsnips or shredded cabbage to your beef vegetable soup for extra goodness.
Equipment
You won’t need much specialized equipment to make this hearty beef vegetable soup. A large pot or Dutch oven is essential for simmering all the ingredients. Grab a sharp knife and cutting board for easy vegetable prep. You’ll also need measuring cups and spoons for accuracy. A slotted spoon is handy for browning the beef.
Instructions
Creating a delicious pot of vegetable beef soup is straightforward with these step-by-step instructions. This recipe is designed to bring out maximum flavor.
- 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 and season generously with salt and black pepper. Add half of the seasoned beef to the hot pot and brown for about 4 minutes, turning halfway through until all sides are nicely seared.
- Remove Beef: Transfer the browned beef to a plate and set it aside. Add another 1/2 tablespoon of olive oil to the pot and repeat the browning process with the remaining half of the beef. Once browned, transfer it to the plate with the first batch. This browning step creates rich flavor.
- Sauté Aromatics: Add the final 1 tablespoon of olive oil to the now empty pot. Toss in the chopped yellow onions, carrots, and celery. Sauté these vegetables for about 3 minutes, stirring occasionally, until they start to soften and become fragrant.
- Add Garlic: Stir in the minced garlic and sauté for 1 minute longer, being careful not to burn it. The garlic adds a wonderful aromatic base to your soup.
- Combine Ingredients: Pour in the beef or chicken broth, then add the canned diced tomatoes (undrained). Return all of the browned beef to the pot. Stir in the dried basil, oregano, and thyme. Season the mixture again with a little more salt and pepper to taste.
- Simmer Initial Stage: Bring the soup mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Stir the soup once or twice during this time to ensure even cooking and prevent sticking. This allows the beef to start tenderizing and flavors to meld.
- Add Potatoes: After 30 minutes, add the cubed red or yellow potatoes to the pot. Continue to simmer the soup, covered, for another 20 minutes. If you prefer very soft green beans, you can add them along with the potatoes in this step.
- Add Green Beans: Stir in the chopped green beans and continue to simmer for 15 minutes longer, or until all of the vegetables and the beef are tender to your liking. The cooking time for vegetables can vary based on their size and desired texture.
- Finish with Frozen Veggies: Finally, pour in the frozen corn and frozen peas. Simmer the soup until these vegetables are heated through, which usually takes about 5 minutes.
- Serve: Stir in the fresh chopped parsley just before serving. Ladle the hot vegetable beef soup into bowls and enjoy your delicious, homemade meal. (Recipe source: Cooking Classy)
Pro Tips & Troubleshooting
- Achieving Tender Beef: To ensure your beef stew meat becomes melt-in-your-mouth tender, avoid overcrowding the pot when browning. Brown the beef in batches to get a good sear. Simmering it for the recommended time also ensures tenderness.
- Layering Flavors: Don’t skip browning the beef and sautéing the aromatics. These steps build a rich foundation of flavor for your beef vegetable soup.
- Vegetable Timing: Add vegetables in stages according to their cooking times. Heartier vegetables like potatoes go in earlier, while tender ones like peas and corn are added at the end to prevent them from becoming mushy.
- Adjusting Consistency: If your soup is too thin, you can simmer it uncovered for a while to allow some of the liquid to evaporate and thicken. For a thicker broth, mash a few cooked potatoes against the side of the pot.
- Seasoning: Always taste and adjust salt and pepper as you go. Broth brands vary in sodium content, so season gradually.
- Preventing Mushy Veggies: Be mindful not to overcook the vegetables. They should be tender-crisp, not soft.
- Deglazing: After browning the beef, scrape up any browned bits stuck to the bottom of the pot when you add the broth. This “deglazing” incorporates extra flavor into your delicious vegetable beef soup.
Serving, Storage, & Variations
This comforting vegetable beef soup is a complete meal on its own, but it also pairs wonderfully with a few simple sides.
- Serving Suggestions: Serve your hearty soup with a side of crusty bread for dipping, warm cornbread, or your favorite crackers. A sprinkle of extra fresh parsley or a dollop of sour cream makes a lovely garnish.
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3–4 days.
- Freezing Instructions: For longer storage, freeze cooled portions of the soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Tips: Gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if it seems too thick.
Variations
- Slow Cooker Method: Brown the beef and sauté the aromatics as directed, then combine all ingredients (except frozen corn/peas and parsley) in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, adding the frozen vegetables and parsley during the last 30 minutes.
- Ground Beef Option: For a quicker version, substitute 1.5 lbs of lean ground beef. Brown the ground beef, drain any excess fat, then proceed with the recipe, reducing the initial simmer time by about 15-20 minutes.
- Heartier Additions: Boost the heartiness by stirring in 1/2 cup of cooked small pasta (like ditalini), rice, or barley during the last 20-30 minutes of simmering.
- Herb and Spice Swaps: Experiment with adding a bay leaf during simmering for extra depth, or a pinch of smoked paprika for a smoky twist to your beef vegetable soup.
- Additional Vegetables: Feel free to incorporate other vegetables like sliced mushrooms, zucchini (added in the last 15 minutes), or shredded cabbage for added texture and nutrition.
Nutrition
Enjoying a bowl of this delicious vegetable beef soup offers great nutrition. Please note that these are estimated values and can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Calories | 344 kcal |
| Calories from Fat | 99 |
| Fat | 11g |
| Saturated Fat | 3g |
| Cholesterol | 66mg |
| Sodium | 581mg |
| Potassium | 1403mg |
| Carbohydrates | 30g |
| Fiber | 5g |
| Sugar | 6g |
| Protein | 24g |
| Vitamin A | 3445IU |
| Vitamin C | 32.1mg |
| Calcium | 77mg |
| Iron | 4.5mg |
Disclaimer: Nutrition information is an estimate based on ingredients used and does not account for variations in preparation or specific product brands. It is provided for informational purposes only.
FAQ
What kind of beef is best for this vegetable beef soup?
Stew meat is ideal because it becomes incredibly tender during long simmering. Chuck roast, cut into 1-inch cubes, also works wonderfully for a rich and flavorful broth.
Can I add other vegetables to my beef vegetable soup?
Absolutely! This recipe is very versatile. Consider adding parsnips, turnips, bell peppers, or even a handful of spinach during the last few minutes of cooking for more variety.
How can I thicken the soup if it’s too thin?
For a thicker soup, simply simmer it uncovered for a longer period, allowing some of the liquid to reduce. Alternatively, mash a few of the cooked potatoes against the side of the pot to release some starch.
Can this vegetable beef soup be made vegetarian?
Yes, you can adapt it! Replace the beef stew meat with hearty mushrooms or plant-based beef crumbles and use vegetable broth instead of beef broth for a delicious vegetarian option.
How long does vegetable beef soup last?
Stored in an airtight container, the soup will last 3-4 days in the refrigerator. It is also very freezer-friendly and can be kept frozen for up to 3 months.
Conclusion
This hearty vegetable beef soup is more than just a meal; it’s a bowl of comforting warmth and deliciousness. With its tender beef, medley of wholesome vegetables, and rich, savory broth, it’s a recipe that truly nourishes the body and soul. Simple to make and incredibly satisfying, we encourage you to try this classic recipe in your kitchen. It’s wonderfully versatile for meal planning and guarantees delicious leftovers. Enjoy every comforting spoonful of this incredible homemade soup!
Hearty Vegetable Beef Soup: A Cozy Classic
Equipment
- Large Pot
- plate
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 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 chopped green beans (5 oz.) (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Pat half of the beef dry, season with salt and pepper, then brown for about 4 minutes, turning once. Transfer the browned beef to a plate.
- Add another 1/2 tablespoon of oil to the pot and repeat the browning process with the remaining beef.
- Add 1 more tablespoon of oil to the pot, then sauté onions, carrots, and celery for 3 minutes. Add garlic and sauté for 1 minute longer.
- Pour in broth, diced tomatoes, the browned beef, basil, oregano, and thyme; season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add the potatoes and continue to simmer, covered, for 20 minutes. (For very soft green beans, you can add them with the potatoes.)
- Stir in the green beans and simmer for 15 minutes longer, or until all the vegetables and beef are tender.
- Pour in the corn and peas, and simmer until heated through, about 5 minutes. Stir in fresh parsley and serve warm.