Name: Vegetable Beef Soup Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 lbs beef stew meat; Salt and freshly ground black pepper; 2 1/2 Tbsp olive oil, divided; 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); 1 lb red or yellow potatoes, chopped into 3/4-inch cubes; 1 1/2 cups (5 oz.) chopped green beans (trimmed); 1 1/2 cups frozen corn; 1 cup frozen peas; 1/3 cup chopped fresh parsley; 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

If you’re looking for a comforting, hearty meal that warms you up and packs in nutritious veggies, you’re in the right place. This Vegetable Beef Soup Recipe is hands down one of my favorites—it’s cozy, flavorful, and packed with wholesome ingredients that make it perfect for any season. Whether you’re meal prepping for the week or just craving a bowl of homemade goodness, this soup will quickly become your go-to. Let me share how I make this happen in my kitchen, including all my tips and tricks so you can nail it on your first try!

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Why You’ll Love This Recipe

Rich, Deep Flavor: Searing the beef and simmering slowly brings out an unbeatable taste.
Loaded with Veggies: A colorful mix that keeps it healthy and satisfying.
Perfect for Any Season: Great warm in winter or made ahead to enjoy all year round.
Easy to Customize: Swap in your favorite vegetables or herbs to make it your own.

The image shows a white bowl filled with a colorful beef and vegetable stew placed on a white speckled plate, all set on a white marbled surface. The stew contains visible layers of dark brown beef chunks, bright orange carrot slices, pale yellow potato cubes with red skin edges, green beans, green peas, yellow corn kernels, and red tomato pieces, all in a reddish-brown broth. The stew is topped with small green herb bits scattered over the surface. Around the bowl are pieces of torn bread with a golden crust. In the background, there is another white bowl of the same stew, slightly out of focus, and some green parsley sprigs appear on the white marbled surface next to the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Beef Soup, hearty vegetable beef soup, homemade beef soup, nutritious vegetable beef stew, easy vegetable beef soup recipe

Ingredients You’ll Need

The beauty of this Vegetable Beef Soup Recipe is in its simple, real-food ingredients that work together to create amazing depth and texture. Choosing good quality beef and fresh veggies really shines through, so I always recommend grabbing the freshest produce you can find.

Flat lay of fresh chunks of raw beef stew meat, a small white bowl of golden olive oil, a whole large yellow onion peeled and chopped, peeled and chopped orange carrots, chopped pale green celery stalks, minced garlic cloves, a small white bowl filled with rich low-sodium beef broth, peeled and chopped red and yellow potato cubes, bright green chopped green beans, vibrant yellow frozen corn kernels, plump frozen green peas, a small white bowl holding bright red diced tomatoes, a small white bowl with dried basil leaves, a small white bowl with dried oregano, a small white bowl with dried thyme, fresh sprigs of bright green parsley, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Vegetable Beef Soup, hearty vegetable beef soup, homemade beef soup, nutritious vegetable beef stew, easy vegetable beef soup recipe

Beef stew meat: I pat mine dry before browning to get a beautiful sear and rich flavor.
Olive oil: Dividing the oil helps brown the beef first and then sautée the veggies perfectly.
Yellow onion: Adds a sweet base flavor that mellows during cooking.
Carrots: Sweet and tender carrots balance the savory beef.
Celery: Gives that classic aromatic crunch that you want in a stew.
Garlic: Fresh minced garlic wakes up all the flavors.
Low-sodium beef or chicken broth: Using low sodium lets you control the salt level better.
Diced tomatoes: Adds a slight tang and rich color to the soup base.
Dried basil, oregano, thyme: Classic herbs that marry perfectly with beef and veggies.
Potatoes: Red or yellow potatoes work best – they hold their shape but get wonderfully tender.
Green beans: Trimmed and chopped for a nice bite of vegetable goodness.
Frozen corn: A sweet pop that adds summer vibes anytime.
Frozen peas: Convenient and adds color and sweetness near the end of cooking.
Fresh parsley: Stirred in last for a fresh herbal lift.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Vegetable Beef Soup Recipe quite a bit, and what’s great is how easy it is to swap things in or out depending on what you have on hand or your taste preferences. Don’t be afraid to make it your own!

Vegetarian: I’ve tried using mushrooms or lentils instead of beef, and while it’s different, a smoky smoked paprika really helps bring depth.
Spicier: Adding a pinch of red pepper flakes or some chipotle powder gives the soup a cozy kick that’s great for chilly nights.
Seasonal veggies: Swap green beans and peas for zucchini or kale in summer, or add root veggies like parsnips in fall for extra heartiness.
Slow cooker method: Brown the meat first, then toss everything in the crock pot and cook on low for 6-8 hours for a hands-off dinner.

How to Make Vegetable Beef Soup Recipe

Step 1: Brown the Beef to Lock in Flavor

Start by drying the beef stew meat with paper towels—that little extra step means the beef browns instead of steaming. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat, then add half the beef. Let it cook undisturbed for about 2 minutes before turning, so you get that gorgeous crust. After about 4 minutes total, transfer the beef to a plate and repeat with the remaining beef using another half tablespoon of oil. Don’t rush this step—it’s key for the rich flavor you want.

Step 2: Sauté the Veggies

Reduce heat to medium, add the remaining tablespoon of oil, then toss in chopped onions, carrots, and celery. Sauté for about 3 minutes until they start to soften and smell amazing. Add minced garlic and cook for another minute, being careful not to burn it. This veggie base brings sweetness and depth to your soup that you’ll want every time.

Step 3: Build the Soup and Simmer

Now pour in the beef broth and diced tomatoes along with the browned beef. Stir in dried basil, oregano, thyme, and season with salt and pepper. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. Give it a stir once or twice during this time so nothing sticks to the bottom.

Step 4: Add Potatoes and Green Beans

After 30 minutes, stir in the cubed potatoes. I like to add the green beans here too if I want them very tender, but you can wait and add them a bit later if you prefer them with some snap. Let it simmer covered for another 20 minutes so the potatoes get soft and soak up the flavors.

Step 5: Finish with Sweet Corn and Peas

Last up, pour in the frozen corn and peas. Simmer uncovered for about 5 minutes until they’re heated through. Just before serving, stir in the fresh parsley for brightness and a herbal pop. Now your Vegetable Beef Soup Recipe is ready to enjoy!

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Pro Tips for Making Vegetable Beef Soup Recipe

Don’t Skip Drying the Beef: Moisture on the meat prevents browning, so pat it dry for that caramelized crust.
Low and Slow Simmer: Keeping a gentle simmer helps tenderize the beef without toughening it.
Layer Your Veggies: Add heartier ones like potatoes earlier, and quick-cooking ones last, so everything stays perfectly textured.
Season Gradually: I add salt in stages and taste as I go to avoid over-salting the soup.

How to Serve Vegetable Beef Soup Recipe

A white bowl filled with vegetable beef soup sits on a white marbled surface with some torn bread pieces nearby. The soup has a clear brown broth with visible chunks of tender beef, red-skinned potato pieces, bright orange carrot slices, green beans, corn kernels, and diced tomatoes. Fresh chopped parsley is sprinkled on top, adding a touch of green. The bowl is placed on a speckled white plate with a silver spoon resting near it. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Beef Soup, hearty vegetable beef soup, homemade beef soup, nutritious vegetable beef stew, easy vegetable beef soup recipe

Garnishes

I like to sprinkle a bit of freshly chopped parsley or even some grated Parmesan on top for a little extra flavor and color. Sometimes, a dollop of sour cream or a swirl of pesto takes the soup to another level—it’s such a fun way to mix things up.

Side Dishes

Honestly, this soup stands on its own, but I love pairing it with warm crusty bread or buttery garlic rolls. A simple side salad with a tangy vinaigrette also complements the richness beautifully.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in hollowed-out bread bowls, which was a huge hit. Lining up individual mini mason jars for each guest is another fun presentation idea, especially if you want to make the meal feel extra homey and special.

Make Ahead and Storage

Storing Leftovers

After it’s cooled, I pour any leftovers into airtight containers and pop them in the fridge. The flavors actually deepen after sitting overnight, so the next day’s lunch often tastes even better. It keeps well for about 4 days.

Freezing

I’ve frozen this soup many times with great success. Just cool it completely, portion into freezer-safe bags or containers, and freeze up to 3 months. When thawed, the veggies stay tender and the beef remains juicy—perfect for meal prep or busy nights.

Reheating

To reheat, I gently warm the soup in a saucepan over medium-low heat, stirring occasionally. If it seems too thick, adding a splash of broth or water helps bring it back to just the right consistency. Avoid boiling it again to keep the beef tender.

FAQs

Can I use ground beef instead of stew meat?

Absolutely! Ground beef cooks faster and gives the soup a different texture. Brown the ground beef thoroughly, drain excess fat, then proceed with the recipe as usual. Just note the texture won’t be as chunky as with stew meat.
What’s the best way to thicken this soup if I want it heartier?

If you prefer a thicker vegetable beef soup, you can mash some of the potatoes right in after cooking or stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then simmer until thickened.
Can I make this soup in an Instant Pot?

Yes! Use the sauté function to brown the beef and vegetables, then pressure cook on high for about 35 minutes. Remember to add the potatoes and green beans after pressure cooking and simmer a few minutes to soften.
How do I prevent the beef from becoming tough?

Simmering gently over low heat rather than boiling aggressively is key. Also, cutting the beef into uniform chunks and not overcooking helps keep it tender and juicy.

Final Thoughts

This Vegetable Beef Soup Recipe is one I recommend to friends all the time—there’s something so satisfying about a big pot of homemade soup filled with tender chunks of beef and fresh vegetables. I love that it’s both simple enough for a weeknight but special enough to feel like a treat. Trust me, once you try it, you’ll be making it over and over, enjoying those comforting flavors and the cozy vibes it brings to your table.