Vegetable beef soup is a hearty, comforting classic that’s packed with tender chunks of beef and a colorful mix of vegetables like carrots, potatoes, and green beans. The rich broth is full of savory flavors that make it feel like a warm hug on a chilly day.
I love making this soup because it’s so simple to throw together, but it feels like a special meal. One of my favorite tricks is to let it simmer slowly so the beef becomes super tender and the vegetables soak up all those delicious juices. Plus, leftovers taste even better the next day!
I usually serve this soup with some crusty bread or a simple green salad, making it a perfect weeknight dinner or cozy lunch. It’s the kind of meal that everyone around the table enjoys, and it always brings a little bit of comfort to the whole family.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup, giving it rich flavor and hearty texture. If you can’t find stew meat, chuck roast cut into chunks works well too. For a leaner option, try ground beef or diced turkey.
Beef Broth: It adds depth to the soup. If you want a lighter taste, use low-sodium broth or vegetable broth. Using broth instead of water makes a big difference in flavor.
Potatoes & Carrots: These veggies add bulk and natural sweetness. Yukon Gold potatoes stay firm and creamy. Sweet potatoes can be a tasty swap for a different twist.
Green Beans & Zucchini: I like how they add freshness and color. You can swap green beans with peas or corn, and zucchini with yellow squash if you prefer.
Dried Herbs (Thyme & Parsley): These simple herbs add warmth. Fresh herbs are great if you have them – add at the end for a bright flavor boost.
How Do You Get Tender Beef and Perfectly Cooked Vegetables?
The key here is slow cooking and timing. Start by searing the beef well—that locks in flavor and helps keep it juicy.
- Brown beef in hot oil, making sure not to crowd the pan, so it gets a nice crust.
- Sauté onions and garlic in the same pot to soak up those beefy flavors.
- Simmer the beef with broth and herbs low and slow for about an hour, until it’s tender enough to cut with a fork.
- Add vegetables later in the cooking process, so they don’t get mushy—about 30-40 minutes before serving works well.
- Check the tenderness by tasting a piece of beef and a veggie chunk so you get the texture just right.
Patience makes all the difference, and if you have time, letting the soup sit and rest off-heat for a little while enhances the flavors even more.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps you chop vegetables quickly and safely.
- Cutting board – a sturdy surface to prep all your veggies and meat.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap beef for shredded chicken to lighten the soup and add a different protein.
- Add barley or small pasta shapes for extra texture and heartiness.
- Include diced celery or bell peppers for extra crunch and flavor.
- Stir in a splash of balsamic vinegar or Worcestershire sauce at the end for a tangy depth.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes with juice
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cut into chunks
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 zucchini, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and around 1 hour and 40 minutes to cook. The bulk of the time is simmering the beef until tender and then cooking the vegetables just right. It’s mostly hands-off time, so you can relax while it cooks.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and brown them on all sides, about 5 to 7 minutes. When done, take the beef out and set it aside.
2. Cook the Aromatics:
In the same pot, add the chopped onion. Cook until it becomes soft and clear, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until you can smell the garlic’s aroma.
3. Add Liquids and Spices:
Put the browned beef back into the pot. Pour in the beef broth and the can of diced tomatoes with their juice. Stir everything together.
Add the bay leaf, dried thyme, and dried parsley. Bring it to a gentle boil.
4. Simmer the Soup:
Turn the heat down to low, cover the pot, and let the soup simmer for about 1 hour. This slow cooking makes the beef nice and tender.
5. Add Vegetables:
After an hour, add the carrots, potatoes, green beans, and zucchini. Keep the pot uncovered and simmer for another 30 to 40 minutes, or until the veggies are cooked but still hold their shape.
6. Season and Serve:
Remove the bay leaf. Taste the soup, then add salt and pepper as you like. Ladle the soup into bowls and, if you want, garnish with a fresh rosemary sprig. Serve it warm and enjoy!
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can! Just add frozen vegetables toward the end of cooking and simmer until heated through, usually about 10-15 minutes, to avoid overcooking them.
How Should I Store Leftover Vegetable Beef Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef and vegetables are tender.
What Can I Substitute for Beef Broth?
You can use vegetable broth for a lighter flavor or chicken broth if you prefer. Just keep in mind the flavor will change slightly but still be delicious.
