Why You’ll Love This Recipe

Beef Vegetable Soup is a hearty, comforting dish packed with tender beef, vibrant vegetables, and rich broth. Perfect for chilly days or when you need a nourishing meal, this soup is easy to make, highly customizable, and gets better as it sits. It’s a wholesome classic that brings warmth and satisfaction to every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef stew meat (cut into bite-sized pieces)olive oiloniongarliccarrotscelerypotatoesgreen beanscornpeasbeef brothtomato pastecanned diced tomatoesbay leavesdried thymeparsleysaltpepper

directions

Heat olive oil in a large pot over medium-high heat.

Add the beef and cook until browned on all sides, then remove and set aside.

In the same pot, add more olive oil if needed, and sauté onion, garlic, carrots, and celery until softened.

Return the beef to the pot and stir in tomato paste, cooking for another minute.

Pour in the beef broth and canned tomatoes with their juice.

Add bay leaves, thyme, salt, and pepper.

Bring the soup to a boil, then reduce heat to low and simmer, covered, for about 1 hour or until beef is tender.

Add potatoes, green beans, corn, and peas.

Continue to simmer for another 20-30 minutes until all vegetables are cooked through.

Remove bay leaves and stir in chopped parsley before serving.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 15 minutesCooking time: 1 hour 30 minutesTotal time: 1 hour 45 minutes

Variations

Use barley or pasta instead of potatoes for a different texture.

Add leafy greens like spinach or kale towards the end for extra nutrition.

Spice it up with red pepper flakes or smoked paprika.

Swap beef for ground beef for a quicker version.

Make it in a slow cooker by adding all ingredients and cooking on low for 7-8 hours.

storage/reheating

Store Beef Vegetable Soup in an airtight container in the refrigerator for up to 5 days.Freeze in individual portions for up to 3 months.Reheat on the stovetop over medium heat or microwave until hot, adding a splash of broth if needed.

FAQs

Can I use leftover roast beef?

Yes, just add it towards the end to prevent overcooking.

Can I make this soup vegetarian?

Absolutely, swap beef for extra veggies and use vegetable broth.

How can I thicken the soup?

Mash some of the potatoes directly in the pot or stir in a slurry of cornstarch and water.

What cuts of beef are best for this soup?

Chuck roast or stew meat works well because they become tender during slow cooking.

Can I use frozen vegetables?

Yes, add them during the last 15-20 minutes of cooking.

Is it necessary to brown the beef first?

Browning adds depth of flavor, but you can skip it for convenience.

Can I make this in an Instant Pot?

Yes, use the sauté function to brown and then pressure cook for about 30 minutes.

How long does homemade Beef Vegetable Soup last?

Up to 5 days refrigerated or 3 months frozen.

Can I add beans?

Yes, canned beans like kidney or cannellini beans are great additions.

Can I double this recipe?

Definitely, just use a larger pot or cook in batches.

Conclusion

Beef Vegetable Soup is a timeless recipe that combines robust flavors, nourishing ingredients, and satisfying textures. Whether you’re making it for a family meal, freezing for later, or simply craving a cozy bowl, this soup is sure to become a go-to favorite in your kitchen.