This soup is rich, filling, and incredibly easy to customize. The combination of beef and vegetables creates a balanced, flavorful dish that’s both comforting and nourishing. It’s a one-pot meal that’s ideal for busy weeknights, meal prep, or freezing for future meals. Best of all, it’s made with simple ingredients and requires minimal hands-on time.
Ingredients
(Tip: You’ll find 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, sliced
Potatoes, diced
Green beans, trimmed and cut
Corn kernels (fresh or frozen)
Diced tomatoes (canned or fresh)
Tomato paste
Beef broth or stock
Bay leaf
Dried thyme
Dried oregano
Salt and pepper
Fresh parsley (optional, for garnish)
Directions
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside.
In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
Stir in tomato paste and cook for another minute.
Return the beef to the pot and add the diced tomatoes, potatoes, green beans, corn, beef broth, bay leaf, thyme, oregano, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer uncovered for 60–75 minutes, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf and adjust seasoning if needed.
Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 6–8. Prep time: 15 minutes Cook time: 1 hour 15 minutes Total time: 1 hour 30 minutes
Variations
Slow cooker version: Brown the beef, then transfer all ingredients to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.
Add grains: Stir in cooked barley, rice, or small pasta near the end for a heartier soup.
Low-carb: Skip the potatoes and use cauliflower florets or diced turnips instead.
Spicy version: Add red pepper flakes or a diced jalapeño for some heat.
Use ground beef: Substitute with ground beef for a quicker version—just brown and drain before adding to the pot.
Storage/Reheating
Store leftover soup in airtight containers in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat until heated through. Microwave individual portions in 1-minute intervals, stirring in between. Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as needed.
FAQs
Can I use frozen vegetables?
Yes, frozen mixed vegetables work well and can save time. Add them in during the last 15–20 minutes of cooking.
What cut of beef is best for soup?
Chuck roast or stew beef is ideal because it becomes tender and flavorful when simmered.
Can I make this ahead of time?
Absolutely. The flavors improve after a day, making it perfect for meal prep or next-day leftovers.
How do I thicken vegetable beef soup?
Let it simmer uncovered to reduce and naturally thicken. You can also mash some of the potatoes for a thicker texture.
Can I cook this in an Instant Pot?
Yes. Use the sauté function to brown the beef and vegetables, then pressure cook for 30 minutes and let release naturally for 10 minutes.
Is this soup gluten-free?
Yes, as long as the broth and seasonings used are gluten-free. Always double-check labels.
Can I add pasta?
Yes, small pasta like macaroni or orzo can be added near the end of cooking or cooked separately and stirred in before serving.
What herbs go best with this soup?
Thyme, oregano, rosemary, and bay leaf are classic choices. Fresh parsley adds a nice finish.
Why is my beef tough?
It may not have cooked long enough. Simmer the soup longer until the beef becomes tender.
Can I use leftover roast beef?
Yes, stir in chopped cooked roast beef during the last 15–20 minutes of cooking to warm through.
Conclusion
Vegetable beef soup is a timeless, comforting dish that brings together hearty meat, vibrant vegetables, and savory broth in every spoonful. It’s easy to make, nourishing, and endlessly adaptable to what you have on hand. Whether you’re feeding a family or stocking your freezer, this classic soup is sure to satisfy.
Vegetable beef soup is a hearty and comforting one-pot meal made with tender beef, a mix of colorful vegetables, and a savory broth. It’s a wholesome, nourishing dish perfect for chilly days or easy meal prep.
Ingredients
1.5 lbs stew beef or chuck roast, cut into bite-sized pieces
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 potatoes, diced
1 cup green beans, trimmed and cut
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
6 cups beef broth or stock
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear beef until browned on all sides. Remove and set aside.
In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
Stir in tomato paste and cook for 1 minute to develop flavor.
Return beef to the pot. Add diced tomatoes, potatoes, green beans, corn, beef broth, bay leaf, thyme, oregano, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer uncovered for 60–75 minutes, until beef is tender and vegetables are cooked.
Remove bay leaf and adjust seasoning to taste.
Garnish with fresh parsley before serving.
Notes
Use frozen vegetables to save prep time—add them in the last 15–20 minutes.For a thicker texture, mash some potatoes into the broth while simmering.Add cooked grains like barley, rice, or pasta near the end for a heartier soup.Leftovers freeze well—perfect for meal prep.Substitute ground beef for a quicker version.
