Hearty Homemade Vegetable Beef Soup – A Comforting Classic for Every Season
Vegetable Beef Soup is one of those timeless recipes that never goes out of style. It’s warm, nourishing, deeply flavorful, and packed with tender beef and colorful vegetables simmered together in a rich, savory broth. Whether you’re serving it on a chilly winter night, prepping lunches for the week, or making a big pot to feed family and friends, this soup delivers comfort in every spoonful.
This recipe brings together simple ingredients and transforms them into something truly special. The slow simmer allows the beef to become fork-tender while infusing the broth with deep flavor, and the vegetables soften just enough to melt into the soup while still holding their shape. It’s rustic, wholesome, and satisfying — the kind of meal that fills your kitchen with the aroma of home.
Why You’ll Love This Vegetable Beef Soup
- Hearty and filling
- Loaded with vegetables and protein
- Great for meal prep and leftovers
- Freezer-friendly
- Perfect comfort food for cold days
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 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, cubed
- 1 1/2 cups chopped green beans
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Step-by-Step Instructions
Step 1: Brown the Beef
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown half the beef for about 4 minutes, turning once. Transfer to a plate and repeat with the remaining beef.
Step 2: Sauté the Aromatics
Add remaining oil to the pot. Sauté onions, carrots, and celery for about 3 minutes. Add garlic and cook 1 minute more.
Step 3: Build the Broth
Pour in broth, tomatoes, browned beef, basil, oregano, thyme, and additional salt and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
Step 4: Add Potatoes and Green Beans
Add potatoes and simmer 20 minutes. Stir in green beans and continue simmering another 15 minutes.
Step 5: Finish the Soup
Stir in corn and peas and cook 5 minutes until heated through. Finish with fresh parsley and serve warm.
The Beauty of Vegetable Beef Soup
What makes vegetable beef soup so special is its balance. It’s rich without being heavy, filling without being overwhelming, and flavorful without requiring complicated techniques. It’s the kind of soup that adapts beautifully to what you have on hand and tastes even better the next day.
This soup has roots in frugal home cooking, where every ingredient was chosen carefully and nothing went to waste. A small amount of beef could flavor a large pot of vegetables, creating a meal that fed many people economically and deliciously.
Tips for the Best Soup
- Use well-marbled stew meat for tenderness
- Cut vegetables evenly for consistent cooking
- Simmer gently for deeper flavor
- Taste and adjust seasoning at the end
Variations
- Use barley or pasta instead of potatoes
- Add cabbage for extra heartiness
- Use fresh tomatoes instead of canned
- Add a bay leaf for depth
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze portions for up to 3 months. Thaw overnight and reheat gently.
Serving Suggestions
- Serve with crusty bread or rolls
- Pair with a simple green salad
- Top with grated Parmesan if desired
Final Thoughts
This hearty Vegetable Beef Soup is a true classic — comforting, nourishing, and deeply satisfying. It’s a reminder that simple ingredients, when cooked with care, can create something truly special. Whether you’re making it for your family, guests, or just yourself, it’s a recipe worth keeping and sharing.