Curl up with a bowl of pure comfort! This beef vegetable soup recipe is a timeless classic, perfect for chilly evenings or anytime you crave a wholesome meal. Featuring tender beef, a medley of nutritious vegetables, and a rich, savory broth, it’s designed to warm you from the inside out. Get ready to create a deeply flavorful, easy-to-make soup that the whole family will adore.
Why You’ll Love This Beef Vegetable Soup
This hearty beef vegetable soup brings so much to your table, making it an instant favorite.
- It’s incredibly hearty and filling, perfect for any season.
- The soup is packed with fresh, versatile vegetables for a boost of nutrition.
- You’ll enjoy a rich, savory flavor that develops beautifully from slow simmering.
- This recipe is excellent for meal prep, and the leftovers taste even better the next day.
- It’s super easy to customize with your family’s favorite vegetables and seasonings.
Ingredients
Gather these simple ingredients for your delicious beef vegetable soup recipe. You likely have many of them in your pantry already!
- 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 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
- 1 lb red or yellow potatoes, (chopped into 3/4-inch cubes)
- 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn***
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Notes & Substitutions
For the best texture and flavor in your hearty beef soup, choose beef chuck roast. You can cut it into 1-inch cubes yourself or buy pre-cut stew meat. Feel free to swap vegetables based on what you have; try adding chopped cabbage, parsnips, or zucchini. You can use fresh herbs instead of dried, just triple the amount. Any good quality beef broth, chicken broth, or even bone broth works well for the savory base.
Equipment
Making this cozy soup is straightforward with basic kitchen tools. You will need a large Dutch oven or a heavy-bottomed pot to ensure even cooking and heat distribution. A sturdy cutting board and a sharp knife are essential for prepping your vegetables and beef. Finally, have your measuring cups and spoons ready for accurate ingredient amounts.
How to Make Beef Vegetable Soup
Creating this satisfying homemade beef vegetable soup is a rewarding process. Follow these simple steps for a truly delicious result.
Brown the Beef
Heat 1 tablespoon of olive oil in your large pot over medium-high heat. Pat the beef stew meat thoroughly dry with paper towels and season it generously with salt and pepper. Add half of the seasoned beef to the hot pot. Sear the beef for about 4 minutes, turning it halfway through, until a deep brown crust forms on all sides. This browning step is crucial for developing rich flavor in your finished soup. Transfer the browned beef to a plate and set it aside. Add another 1/2 tablespoon of olive oil to the pot and repeat the browning process with the remaining half of the beef.
The Maillard reaction, a chemical process that occurs when proteins and sugars are transformed by heat, is responsible for the incredible depth of flavor and appealing color achieved when browning meat for dishes like beef soup.
Sauté Aromatics
Once the beef is set aside, add the final 1 tablespoon of olive oil to the now empty pot. Add the chopped yellow onions, carrots, and celery to the pot. Sauté these vegetables for about 3 minutes, stirring occasionally, until they begin to soften. Stir in the minced garlic and sauté for 1 minute longer, just until it becomes fragrant. Be careful not to burn the garlic.
Simmer for Flavor Development
Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom. These bits add incredible flavor to your beef vegetable soup. Return the browned beef to the pot, then add the diced tomatoes, dried basil, dried oregano, and dried thyme. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 30 minutes, stirring once or twice throughout to ensure even cooking. This initial simmer tenderizes the beef and melds the flavors.
To ensure your beef stew meat is safe to eat and fully tender, the USDA recommends cooking all raw beef roasts to a minimum internal temperature of 145°F (62.8°C).
Add Remaining Vegetables
After 30 minutes, stir in the chopped potatoes. Continue to simmer the soup, covered, for another 20 minutes. (If you prefer your green beans very soft, you can add them with the potatoes here). Next, stir in the chopped green beans and simmer for 15 minutes longer, or until all of the vegetables and beef are tender to your liking. Finally, pour in the frozen corn and frozen peas. Simmer until they are heated through, which usually takes about 5 minutes.
Finishing Touches
Remove the pot from the heat. Stir in the fresh chopped parsley. Taste the soup and adjust the seasoning as needed with additional salt and pepper. Serve your warm and comforting beef vegetable soup immediately, enjoying every spoonful.
Pro Tips for the Best Beef Vegetable Soup
Achieve maximum flavor by properly browning your beef; a deep sear creates an incredible depth that simmered beef alone cannot provide. Don’t overcrowd the pot when searing the beef; work in batches to ensure browning instead of steaming. Adjust the liquid for your desired broth consistency; add more broth if you like a thinner soup, or simmer longer for a thicker one. Prevent mushy vegetables by timing their additions correctly, adding softer vegetables later in the cooking process. Enhance richness further with a tablespoon of tomato paste added with the aromatics, or a splash of red wine when deglazing.
Serving Suggestions, Storage & Variations
This versatile beef and vegetable soup is perfect for many occasions.
Serving Ideas
Serve your comforting soup with crusty bread or warm dinner rolls for dipping. A fresh green salad or a slice of homemade cornbread makes a wonderful accompaniment. Garnish each bowl with a sprinkle of extra fresh herbs, like parsley or chives, for a pop of color and flavor.
Storage & Freezing
Refrigerate any leftover simple beef vegetable soup in an airtight container for 3-4 days. This soup tastes even better the next day! You can also freeze it for up to 3 months. Note that potatoes may become slightly softer in texture after freezing and thawing, but the flavor remains excellent.
Variations
- Slow Cooker Beef Vegetable Soup: Brown the beef and sauté aromatics as directed. Combine all ingredients (except frozen vegetables) in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in frozen corn and peas during the last 30 minutes.
- Instant Pot Beef Vegetable Soup: Use the sauté function to brown beef and cook aromatics. Add broth, tomatoes, beef, and dried herbs. Pressure cook for 20-25 minutes. Do a quick or natural release, then stir in potatoes and green beans. Simmer using the sauté function until tender, then add frozen vegetables to heat through.
- Ground Beef Vegetable Soup: Brown 1 1/2 lbs ground beef, drain any excess fat, then proceed with the recipe, adjusting simmering time as needed since ground beef cooks faster.
- Vegetable Swaps: Experiment with seasonal vegetables like zucchini, butternut squash, or mushrooms.
- Bean Varieties: Boost fiber and protein by adding a can of drained kidney beans or cannellini beans during the last 15 minutes of simmering.
Nutrition Facts
Enjoying a hearty bowl of this beef vegetable soup offers a wholesome meal packed with nutrients. This recipe provides a balanced combination of protein, carbohydrates, and fiber from the beef and diverse vegetables.
| Nutrient | Amount (Estimated per serving) |
|---|---|
| Calories | 350 kcal |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 55mg |
| Sodium | 650mg |
| Total Carbohydrate | 30g |
| Dietary Fiber | 6g |
| Sugars | 7g |
| Protein | 30g |
Note: Nutritional values are estimates and can vary based on specific ingredient brands and preparation methods. This calculation is based on 8 servings.
Frequently Asked Questions (FAQ)
What cut of beef is best for beef vegetable soup?
Beef chuck roast or pre-cut beef stew meat works best. These cuts become wonderfully tender when simmered slowly, offering rich flavor and a delightful texture.
Can I make beef vegetable soup ahead of time?
Absolutely! This beef vegetable soup recipe tastes even better the next day, as the flavors have more time to meld. Simply refrigerate it and reheat gently when ready to serve.
How can I thicken beef vegetable soup?
For a thicker soup, you can create a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir this mixture into the simmering soup during the last 10 minutes of cooking.
What other vegetables can I add to beef vegetable soup?
Feel free to customize your soup with bell peppers, zucchini, cabbage, mushrooms, or even a handful of spinach. Add quick-cooking vegetables during the last 15-20 minutes of simmering.
Is this recipe freezer-friendly?
Yes, this soup freezes beautifully for up to 3 months. Keep in mind that potatoes may become slightly softer in texture once thawed, but the overall soup quality remains excellent.
Conclusion
This hearty beef vegetable soup recipe truly delivers on comfort and flavor. It’s a remarkably simple yet satisfying dish, perfect for busy parents and beginners looking for a nourishing meal. Whether you’re gathering around the table on a cold evening or simply seeking a wholesome option, this soup is sure to become a cherished family favorite. Dive into a warm bowl and experience the delicious blend of tender beef and fresh vegetables that makes this recipe so special.
