This vegetable beef soup is hearty, comforting, and packed with tender beef, flavorful broth, and plenty of vegetables. It’s the kind of meal that warms you up from the inside out, with rich, slow-simmered flavors and a satisfying balance of protein and veggies. Whether you’re making it for a cozy dinner or meal prep for the week, it’s always a great choice.
Why You’ll Love This Recipe?
This soup is simple, filling, and packed with flavor. The beef becomes melt-in-your-mouth tender as it simmers, while the vegetables soak up all the rich broth. It’s a one-pot meal that’s easy to make and tastes even better the next day.
Ingredients
You’ll need beef stew meat, broth, tomatoes, potatoes, carrots, celery, onion, garlic, and a mix of herbs and seasonings. Full list of ingredients is below.
How to Make Vegetable Beef Soup
Brown the Beef
In a large pot, heat a little oil and sear the beef until browned on all sides. This adds deep flavor to the broth. Remove the beef and set it aside.
Sauté the Vegetables
In the same pot, cook the onions, carrots, and celery until softened. Stir in the garlic and cook for another minute.
Add the Broth and Simmer
Return the beef to the pot and pour in the broth, tomatoes, and seasonings. Let it simmer until the beef is tender and the flavors develop.
Stir in the Potatoes and Other Vegetables
Add potatoes, green beans, corn, or any other vegetables you like. Continue simmering until everything is soft and well blended.
Adjust Seasoning and Serve
Taste the broth and add salt, pepper, or extra herbs as needed. Serve hot with fresh bread or crackers.
Expert Tips and Tricks
- Searing the beef before simmering locks in flavor and makes the broth richer.
- Use a mix of fresh and frozen vegetables for the best texture.
- Let the soup sit for a few minutes before serving—this helps the flavors meld together.
Recipe Variations and Possible Substitutions
- Swap potatoes for sweet potatoes or butternut squash for a different flavor.
- Use ground beef instead of stew meat for a quicker version.
- Add a handful of barley or small pasta for extra heartiness.
Serving and Pairing Suggestions
This soup pairs perfectly with crusty bread, cornbread, or a simple green salad. If you want something heartier, serve it alongside a grilled cheese sandwich or a baked potato. For drinks, a glass of red wine or a warm cup of tea makes a great match.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat on the stovetop over low heat, adding a splash of broth if needed. If freezing, let the soup cool completely, then freeze in portions. Thaw in the fridge overnight and reheat gently.
FAQs
Can I make this in a slow cooker?
Yes! Brown the beef first, then add everything to the slow cooker and cook on low for 6–8 hours.
What’s the best cut of beef for this soup?
Stew meat, chuck roast, or even short ribs work well. Anything that gets tender with slow cooking is a good choice.
Can I use canned vegetables?
Yes, but add them at the end so they don’t get too soft.
How do I thicken the soup?
For a thicker broth, mash some of the potatoes or stir in a cornstarch slurry at the end.
Conclusion
This vegetable beef soup is the perfect mix of rich, savory broth, tender beef, and hearty vegetables. Whether you’re making it for a weeknight dinner or a big batch to enjoy later, it’s always satisfying and full of flavor
Print
Hearty Veggie & Beef Soup for Cozy Days
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Total Time: 1 hour 45 minutes
- Yield: 8 servings (add 2 extra servings for larger portions) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Vegetable Beef Soup is the ultimate comfort food, packed with tender chunks of beef, hearty vegetables, and a flavorful broth. It’s the perfect dish to warm you up on a chilly day or to enjoy with a side of crusty bread. Full of nourishing ingredients, this soup is a delicious and filling meal that the whole family will love
Ingredients
- 1 yellow onion
- 2 cloves garlic
- 2 Tbsp olive oil
- 1 lb. ground beef
- 1 russet potato (about 3/4 lb.)
- 1 28oz. can diced tomatoes
- 1.5 tsp Italian seasoning
- 1/4 tsp freshly cracked black pepper
- 4 cups beef broth
- 2 Tbsp Worcestershire sauce
- 12 oz. frozen vegetables (corn, carrots, green beans)
- salt to taste
Instructions
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Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
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Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
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While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
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Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
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Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
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Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
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Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.
Notes
- You can substitute ground beef for stew beef, though it will change the texture of the soup.
- For added richness, try adding a splash of heavy cream or half-and-half near the end of cooking.
- If you prefer a thicker soup, you can mash some of the potatoes with a fork once they’re cooked, or add a cornstarch slurry.
Nutrition
- Serving Size: 1.5cups
- Calories: 363kcal
- Sugar: 6g
- Sodium: 939mg
- Fat: 21g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 45mg
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