Vegetable beef soup is a classic, hearty dish filled with tender chunks of beef and a colorful mix of fresh vegetables like carrots, potatoes, and green beans. It’s the kind of soup that feels warm and satisfying, with a rich broth that’s both flavorful and comforting on a chilly day.
I love making this soup when I want something that’s easy to prepare but still feels like a big, cozy meal. One of my favorite things about it is how flexible it is—you can toss in whatever vegetables you have on hand, and it always turns out delicious. Plus, the slow-cooked beef gets so tender it practically melts in your mouth.
My go-to way to serve vegetable beef soup is with a crusty piece of bread or a warm biscuit to soak up all the good broth. It’s a perfect meal to share with family or friends, especially when everyone needs a little comfort food and a reminder of home.
Key Ingredients & Substitutions for Vegetable Beef Soup
Beef Stew Meat: This is great for slow cooking because it becomes tender and flavorful. If you want a leaner option, try beef chuck roast cut into cubes or even ground beef for a quicker cook.
Vegetables: Carrots, celery, potatoes, and green beans add texture and nutrition. You can swap green beans for peas or corn, and potatoes for sweet potatoes or parsnips for a different twist.
Beef Broth: This gives the soup its rich, meaty flavor. If you don’t have beef broth, use vegetable broth or chicken broth as an easy substitute.
Herbs & Seasonings: Thyme, parsley, and bay leaf add depth. Fresh herbs can replace dried if you prefer—just use about three times as much fresh as dried.
How Can I Make the Beef Tender and Flavorful in This Soup?
Getting tender beef is key to this soup. Here’s what works best:
- Brown the beef in hot oil first to seal in juices and add flavor.
- Simmer the beef gently with broth and seasonings for at least an hour.
- Keep the heat low to avoid toughening the meat.
- If you have time, let the soup rest after cooking—it helps flavors meld and the beef gets even more tender.
Taking these steps creates melting-soft beef that makes the soup really comforting.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning beef and simmering soup evenly without burning.
- Wooden spoon – great for stirring the soup gently and scraping the bottom without scratching.
- Chef’s knife – sharp and sturdy for chopping vegetables quickly and safely.
- Cutting board – gives you a safe surface to prep all your ingredients.
- Ladle – makes serving soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap beef for cubed chicken or turkey for a lighter soup version while keeping lots of flavor.
- Add diced tomatoes for a hint of acidity and a richer broth.
- Stir in a handful of kale or spinach near the end for extra green goodness and color.
- Mix in cooked barley or small pasta to make the soup more filling and hearty.
How to Make Vegetable Beef Soup?
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 large carrots, peeled and cut into chunks
- 3 stalks celery, sliced
- 3 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This soup takes about 10-15 minutes to prepare and 1 hour 30 minutes to cook, including simmering time for tender beef and soft vegetables.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Once browned, remove the beef and set it aside.
2. Sauté the Aromatics:
In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add Liquids and Seasonings:
Return the browned beef to the pot. Pour in the beef broth and water. Add the bay leaf, dried thyme, dried parsley, salt, and pepper. Stir well.
4. Simmer the Beef:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beef becomes tender.
5. Add Vegetables:
Add the carrots, celery, potatoes, and green beans to the pot. Continue to simmer uncovered for another 30-40 minutes, or until the vegetables are tender when poked with a fork.
6. Final Touches:
Adjust seasoning with additional salt and pepper if needed. Remove the bay leaf, then ladle the soup into bowls. Garnish with fresh chopped parsley if you like.
7. Serve:
Enjoy your hearty vegetable beef soup hot, accompanied by crusty bread or a warm biscuit for dipping.
Can I Use Frozen Beef Stew Meat?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown properly and cook evenly in the soup.
Can I Prepare Vegetable Beef Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store the soup in an airtight container in the fridge for up to 3 days and reheat gently on the stove before serving.
How Should I Store Leftover Soup?
Keep leftover soup in a sealed container in the fridge for up to 3-4 days or freeze for up to 3 months. To reheat, warm it in a pot over medium heat until heated through.
Can I Substitute Other Vegetables?
Definitely! Feel free to swap or add veggies like peas, corn, zucchini, or bell peppers based on what you have or prefer. Just add them during the last 20-30 minutes of simmering so they stay tender-crisp.
