Vegetable Beef Soup Recipe

There's nothing quite like a steaming bowl of homemade vegetable beef soup to warm your soul and nourish your body. This classic recipe combines tender chunks of beef, garden-fresh vegetables, and aromatic herbs in a rich, flavorful broth. Perfect for chilly evenings or meal prep, this soup is both nutritious and satisfying.

Why You'll Love This Hearty Vegetable Beef Soup Recipe

This soup brings together the best of both worlds - the heartiness of beef and the wholesome goodness of fresh vegetables. It's an excellent way to incorporate more vegetables into your diet while enjoying a protein-rich meal. The recipe is versatile enough to accommodate whatever vegetables you have on hand, making it a perfect clean-out-the-fridge meal.

Ingredients

the Beef:

• 2 pounds chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

the Vegetables:

• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 medium potatoes, cubed
• 2 cups green beans, trimmed and cut
• 2 cups fresh or frozen corn
• 2 cups fresh or frozen peas
• 3 medium tomatoes, diced
• 8 cups beef broth
• 2 bay leaves
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)

Instructions

Preparing the Beef

1. Season the beef cubes generously with salt and pepper
2. Heat olive oil in a large Dutch oven over medium-high heat
3. Working in batches, brown the beef on all sides (about 5 minutes per batch)
4. Remove beef and set aside

Building the Base

1. In the same pot, add onions, carrots, and celery
2. Cook until vegetables begin to soften (5-7 minutes)
3. Add garlic and cook until fragrant (1 minute)
4. Return beef to the pot

Simmering the Soup

1. Add potatoes, beef broth, bay leaves, thyme, and rosemary
2. Bring to a boil, then reduce heat and simmer for 1 hour
3. Add green beans, corn, and peas
4. Continue cooking for 15-20 minutes until vegetables are tender
5. Add diced tomatoes and cook for an additional 5 minutes
6. Taste and adjust seasoning as needed

Pro Tips for Perfect Hearty Vegetable Beef Soup Recipe

• Choose well-marbled chuck roast for the most flavorful results
• Cut vegetables in similar sizes for even cooking
• Don't skip browning the beef - it adds crucial depth of flavor
• Allow the soup to simmer until the beef is fork-tender
• Make a double batch and freeze portions for later

Dietary Benefits & Serving Suggestions

This nutrient-rich soup is packed with protein, fiber, and essential vitamins and minerals. It's naturally gluten-free and can be made low-carb by omitting the potatoes. Serve with crusty bread or a fresh green salad for a complete meal.

Recipe Variations & Substitutions

• Make it low-carb: Replace potatoes with cauliflower or turnips
• Boost nutrients: Add leafy greens like spinach or kale in the last few minutes
• Change up the vegetables based on what's in season
• Use ground beef instead of chuck roast for a quicker cooking time
• Add barley or pasta for a heartier version (extend cooking time accordingly)

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Sharp knife for chopping vegetables
• Cutting board
• Measuring cups and spoons
• Large spoon for stirring

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 3 months in freezer-safe containers
• Thaw overnight in the refrigerator before reheating
• Reheat gently on stovetop or in microwave until hot

FAQ

Why This Vegetable Beef Soup Recipe Will Be Your New Go-To Comfort Meal

Some recipes aren’t just about food—they’re about the memories simmered into every bite. This Vegetable Beef Soup Recipe takes me back to crisp autumn evenings when the scent of simmering broth and tender beef filled the kitchen, wrapping me in warmth long before the first spoonful. The secret, I learned, wasn’t just in the fresh vegetables or the rich, savory beef broth—it was in the time and care put into each step.

My mother always said, “Good soup isn’t rushed.” She would let the beef sear to a perfect golden brown before layering in the vegetables, one by one, like an artist painting a masterpiece. The pot was never just stirred; it was tended to, coaxed into releasing deep, comforting flavors. And just before the final simmer, she’d add her secret trick—a splash of red wine or a Parmesan rind—to give the broth an extra depth you couldn’t quite put your finger on but would miss if it wasn’t there.

Now, every time I make this Vegetable Beef Soup Recipe, I carry on that same tradition, knowing that the best meals aren’t just made—they’re felt. Whether you’re cooking for your family, meal-prepping for the week, or simply craving a bowl of homemade comfort, this soup is proof that the best flavors come from patience, love, and a pot left to simmer just a little longer.

Looking for more cozy meal ideas? My Easy Turkey Soup Recipe is another soul-warming dish that’s simple yet packed with flavor. And if you’re in the mood for something indulgent after all that savory goodness, don’t miss my Slutty Brownie recipe—a rich, gooey dessert that’s impossible to resist.

So go ahead, let this soup simmer, savor every bite, and create your own kitchen memories—one comforting spoonful at a time.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Vegetable Beef Soup Recipe

Vegetable Beef Soup Recipe

A hearty and comforting Vegetable Beef Soup Recipe made with tender beef, fresh vegetables, and a rich, flavorful broth. Perfect for cozy family meals or meal prep!

No ratings yet

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Keyword: Award winning vegetable beef soup recipe, Easy beef vegetable soup, Grandma's vegetable beef soup, Old Fashioned vegetable beef soup recipe, Vegetable Beef Soup Recipe

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 43 minutes minutes

Total Time: 2 hours hours 13 minutes minutes

Servings: 8

Calories: 320kcal

Cost: $20

Equipment

• Large Dutch oven or heavy-bottomed pot
• Sharp knife for chopping vegetables
• Cutting board
• Measuring cups and spoons
• Large spoon for stirring

Ingredients

For the Beef:

• 2 lbs chuck roast cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper For seasoning

For the Soup:

• 1 large onion diced
• 3 carrots sliced
• 3 celery stalks chopped
• 4 garlic cloves minced
• 2 medium potatoes cubed
• 2 cups green beans trimmed
• 2 cups corn fresh or frozen
• 2 cups peas fresh or frozen
• 3 medium tomatoes diced
• 8 cups beef broth
• 2 bay leaves
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1 tablespoon fresh rosemary or 1 teaspoon dried

Instructions

Brown the Beef

• Season beef cubes with salt and pepper
• Heat oil in large Dutch oven over medium-high heat
• Brown beef in batches (5 minutes per batch)
• Remove and set aside

Cook Vegetables

• In same pot, add onions, carrots, celery
• Cook 5-7 minutes until softened
• Add garlic, cook 1 minute
• Return beef to pot

Simmer Soup

• Add potatoes, broth, bay leaves, thyme, rosemary
• Bring to boil, reduce heat to low
• Simmer 1 hour
• Add green beans, corn, peas
• Cook 15-20 minutes
• Add tomatoes, cook 5 minutes more
• Season to taste

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 320kcal | Carbohydrates: 28g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 780mg | Potassium: 950mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7800IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 4mg