Beef Vegetable Soup

This beef vegetable soup is one of my favorite hearty, soul-warming meals. Tender chunks of beef simmer with vibrant vegetables in a savory broth that’s packed with flavor. It’s comforting, filling, and made with wholesome ingredients—perfect for chilly nights, weekend meal prep, or whenever I want a big bowl of something nourishing and satisfying.

Why You’ll Love This Recipe

I love this soup because it’s both rustic and incredibly flavorful. The beef becomes fork-tender as it simmers slowly, soaking up the rich broth alongside sweet carrots, hearty potatoes, green beans, and more. It’s a one-pot meal that feeds a crowd and tastes even better the next day. Plus, it’s easy to customize with whatever veggies I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Stew beef or chuck roast, cut into bite-sized pieces

• Olive oil

• Onion, chopped

• Garlic, minced

• Carrots, sliced

• Celery, chopped

• Potatoes, cubed

• Green beans, trimmed and cut

• Canned diced tomatoes

• Beef broth

• Bay leaf

• Dried thyme

• Salt

• Black pepper

• Optional: corn, peas, or cabbage for added variety

• Fresh parsley for garnish

Directions

1. I heat olive oil in a large pot or Dutch oven over medium-high heat, then sear the beef in batches until browned. I remove it and set it aside.

2. In the same pot, I sauté the onion, celery, and carrots until softened, about 5–7 minutes. I stir in the garlic and cook for another minute.

3. I return the beef to the pot and add the diced tomatoes, beef broth, bay leaf, thyme, salt, and pepper.

4. I bring everything to a boil, then reduce the heat to low and let it simmer, covered, for about 1½ to 2 hours, or until the beef is tender.

5. I add the potatoes and green beans during the last 30 minutes of cooking so they stay firm but tender.

6. I adjust seasoning as needed and remove the bay leaf. I serve the soup hot, garnished with fresh parsley if I want a fresh pop.

Servings and timing

This recipe serves 6–8 people. It takes about 20 minutes to prep and 2 hours to simmer, so I plan around 2½ hours from start to finish for maximum flavor and tenderness.

Variations

Sometimes I use barley or pasta instead of potatoes, or add corn and peas for extra sweetness and color. I’ve also made it in the slow cooker by adding all ingredients and cooking on low for 8 hours. For a spicy twist, I add a pinch of red pepper flakes or a dash of hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave, and the flavors deepen over time. I also freeze portions for up to 3 months—just thaw overnight in the fridge and reheat gently before serving.

FAQs

What’s the best beef to use for this soup?

I like using chuck roast or stew beef because it becomes super tender with slow simmering. I avoid lean cuts since they can dry out.

Can I make this in a slow cooker?

Yes, I brown the beef first (optional but adds flavor), then add everything to the slow cooker and cook on low for 8 hours or high for 4–5 hours.

Can I use frozen vegetables?

Absolutely. I sometimes add a frozen veggie mix during the last 15–20 minutes of cooking to keep them from getting mushy.

How do I thicken the soup?

If I want a thicker broth, I mash a few potatoes into the soup or stir in a slurry of cornstarch and water in the last few minutes of simmering.

Can I make this ahead?

Yes, it’s even better the next day. I store it in the fridge and reheat it when ready to serve. The flavors develop beautifully overnight.

Conclusion

Beef vegetable soup is the ultimate comfort food—rich, satisfying, and loaded with goodness. With tender meat, colorful vegetables, and a savory broth, it’s a classic recipe that warms me from the inside out. Whether I’m making a big pot for the family or freezing extra for busy days, this soup is always a reliable favorite in my kitchen.