If you’re craving comfort in a bowl, nothing delivers quite like this Beef Vegetable Soup Recipe. Jam-packed with tender beef, colorful veggies, and a rich, savory broth, this is a classic I return to whenever there’s a chill in the air or I need a nourishing pick-me-up. It’s the ultimate one-pot wonder, incredibly satisfying yet wholesome, and brimming with flavor in every single spoonful. Whether you want to make a big batch for family dinner or meal prep lunches for the week, this soup always disappears fast!

Beef Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

This Beef Vegetable Soup Recipe comes together with simple, real ingredients, and that’s exactly why it shines. Each vegetable, herb, and cut of beef brings its own character, from the beautiful color of carrots to the flavor-boosting duo of onions and garlic.

Beef stew meat: Cuts like chuck or round become wonderfully tender as they simmer, infusing the soup with savory richness.
Olive oil: Adds flavor and helps brown the beef for that crucial first layer of taste.
Onion: Aromatic and slightly sweet, onions are the backbone for building soup flavor.
Garlic: Just two cloves wake up all the other ingredients with zesty warmth.
Carrots: These add bursts of color and natural sweetness, plus eye-catching orange hues.
Celery: Provides the classic comforting flavor you expect in hearty soups.
Potatoes: They soak up the broth and make each bowl satisfyingly filling.
Diced tomatoes: A single can gives the base a bit of acidity and vibrant color.
Beef broth: The heart of this soup—you want a high-quality broth for the deepest flavor.
Green beans: These add a pleasant texture and garden-fresh flavor, even in winter.
Corn kernels: Sweet pops of yellow that make every bite a little more interesting.
Dried thyme: Earthy, woodsy notes that pair beautifully with beef.
Dried parsley: Lends brightness and a subtle color contrast to the mix.
Bay leaf: Just one leaf steeped in the broth during simmering deepens every flavor.
Salt and black pepper: Essential for seasoning and bringing all the flavors together at the end.

How to Make Beef Vegetable Soup Recipe

Step 1: Brown the Beef

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and let it sear until it’s nicely browned on all sides, about 5 to 7 minutes. Work in batches if you need to—overcrowding the pot prevents that crave-worthy caramelization we’re after. Once nicely browned, scoop out the beef and set it aside for now.

Step 2: Sauté the Aromatics

With the pot still warm and filled with delicious brown bits from the beef, toss in your chopped onion and minced garlic. Sauté for about 2–3 minutes until the onions turn soft and translucent and your kitchen starts to smell amazing.

Step 3: Build the Soup Base

Return the browned beef to the pot along with carrots, celery, potatoes, diced tomatoes (with all their juices), beef broth, thyme, parsley, and the bay leaf. Stir everything together, bring the mixture to a boil, then reduce the heat. Put on a lid, and let it all simmer gently for 45 minutes. This is where the magic happens—the beef gets tender, and the broth becomes deeply flavorful.

Step 4: Add Green Beans and Corn

After those initial 45 minutes, scatter in the green beans and corn. Give everything a good stir and keep simmering for another 10–15 minutes, until all the vegetables are soft and the soup looks like a rainbow of goodness.

Step 5: Final Seasoning and Serve

Now, fish out the bay leaf and taste your Beef Vegetable Soup Recipe masterpiece. Season with salt and black pepper to your liking, ladle into bowls, and enjoy while it’s piping hot!

How to Serve Beef Vegetable Soup Recipe

Garnishes

This soup loves a handful of chopped fresh parsley sprinkled on top for a pop of green. A little grated Parmesan is also fantastic if you’re feeling indulgent, and don’t underestimate what a twist of freshly ground black pepper can do right before serving.

Side Dishes

If you want to round out your meal, try serving this Beef Vegetable Soup Recipe with a thick slice of crusty bread, a warm biscuit, or a simple salad with tangy vinaigrette. These sides help soak up every drop of broth and complete the comfort food experience.

Creative Ways to Present

For gatherings, ladle the soup into rustic mugs and let everyone mingle with their “portable bowls” in hand. Or, serve in hollowed-out bread rounds for a fun twist. For a weeknight dinner, offer a toppings bar with chopped herbs and shredded cheese so everyone can personalize their bowl.

Make Ahead and Storage

Storing Leftovers

Once cooled, ladle leftover soup into airtight containers and stash them in the fridge. The flavors meld and deepen overnight, making tomorrow’s lunch even better than today’s dinner. It keeps well for up to 4 days.

Freezing

This Beef Vegetable Soup Recipe is a freezer star! Portion cooled soup into freezer-safe containers or bags, leaving a little room for expansion. It’ll keep for up to 3 months. For best texture, thaw in the fridge overnight before reheating.

Reheating

When ready to enjoy, reheat on the stovetop over medium heat, stirring gently until hot throughout. If the soup has thickened in the fridge, add a splash of beef broth or water to bring it back to perfect consistency. Microwave reheating works well too—just use a microwave-safe bowl and stir halfway through warming.

FAQs

Can I use a different cut of beef?

Yes! While stew meat is easy and affordable, cuts like chuck roast, brisket, or even leftover roast beef work beautifully. The key is to choose something that becomes tender as it simmers.

Is it possible to make this Beef Vegetable Soup Recipe in a slow cooker?

Absolutely. Sear the beef and sauté the aromatics as directed, then add everything to your slow cooker (except green beans and corn). Cook on low for 7–8 hours, adding the green beans and corn in the last hour.

Can I make this Beef Vegetable Soup Recipe without potatoes?

Of course! Swap in extra carrots, parsnips, or even sweet potatoes if you’d like. You can also add more beans or another favorite veggie—this soup is very forgiving.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you use a broth without any hidden gluten. Always double check ingredient labels if you’re cooking for someone with celiac disease or a gluten sensitivity.

What’s the secret to deep, rich flavor in this soup?

Browning the beef in batches and not rushing the simmering time is key. That slow cook draws out the richest flavors. Adding a splash of Worcestershire or a spoonful of tomato paste when sautéing the onions is another tasty trick.

Final Thoughts

If you’re searching for a cozy, soul-warming meal, this Beef Vegetable Soup Recipe truly fits the bill. It’s one of those dishes you’ll turn to again and again, whether you’re feeding a crowd or just craving something nourishing. Grab your biggest pot and give it a try—I have a feeling it’ll become a favorite in your home, too!

Beef Vegetable Soup Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Beef Vegetable Soup, a hearty and nutritious dish perfect for chilly days. This soup is loaded with tender beef, a variety of vegetables, and flavorful herbs in a savory broth.

Ingredients

Scale

Beef Stew:

1 ½ pounds beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil

Vegetables:

1 medium onion, chopped
2 garlic cloves, minced
3 medium carrots, sliced
2 celery stalks, sliced
3 medium potatoes, peeled and diced
1 (14.5 oz) can diced tomatoes, undrained
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh, canned, or frozen)

Seasonings:

1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and black pepper to taste

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Instructions

Brown the Beef: In a large pot, brown beef stew meat in olive oil until all sides are browned. Set aside.
Sauté Vegetables: In the same pot, sauté onion and garlic until softened. Add back the beef, carrots, celery, potatoes, tomatoes, broth, thyme, parsley, and bay leaf. Simmer covered for 45 minutes.
Add Remaining Ingredients: Add green beans and corn, simmer for another 10–15 minutes until all vegetables are tender.
Season and Serve: Remove bay leaf, season with salt and pepper. Serve hot.