If you’re craving a warm, nourishing meal that feels like a comforting hug, this Vegetable Beef Soup recipe is exactly what you need. Packed with tender chunks of beef and a rainbow of fresh vegetables, this hearty soup combines rich flavors with wholesome ingredients. Whether you’re looking for a satisfying weeknight dinner or a meal prep go-to, this Vegetable Beef Soup hits all the right notes — savory, nutritious, and downright delicious.

Why You’ll Love This Recipe

Ultimate comfort food: The blend of beef and vegetables creates a soothing and filling soup perfect for chilly days.
Loaded with nutrients: Fresh veggies bring vitamins, fiber, and antioxidants to every spoonful.
Easy and approachable: Simple ingredients and straightforward steps make this a perfect recipe for cooks of all levels.
Versatile meal: Customize with your favorite vegetables or spices to suit your taste preferences.
Great for leftovers: This soup tastes even better the next day, making it perfect for meal prep.

Ingredients You’ll Need

With just a handful of basic ingredients, this Vegetable Beef Soup delivers on flavor, texture, and color. Each element plays a vital role: hearty beef for richness, fresh vegetables for crunch and nutrition, and a savory broth to tie everything together.

Beef chuck roast: Cut into bite-sized pieces for tender, flavorful beef that simmers beautifully.
Carrots: Add sweetness and vibrant orange color, balancing the savory broth.
Celery stalks: Provide subtle earthiness and crunch to the soup.
Onions: Bring natural sweetness and depth when sautéed.
Potatoes: Give heartiness and make the soup more filling.
Tomatoes: Add acidity and bright flavor to enhance the broth.
Green beans: Offer crisp texture and brilliant color.
Beef broth: The rich foundation that infuses the soup with savory goodness.
Garlic: Adds aromatic punch and depth.
Herbs and spices: Bay leaves, thyme, salt, and pepper create a well-rounded and comforting flavor profile.

Variations for Vegetable Beef Soup

Feel free to make this Vegetable Beef Soup your own by swapping or adding ingredients to fit what you have on hand or your dietary needs. This recipe is incredibly flexible and welcomes creativity.

Swap beef cuts: Use stew beef or ground beef for quicker cooking and different textures.
Additional vegetables: Try adding corn, peas, zucchini, or bell peppers for more variety and color.
Spice it up: Incorporate a pinch of cayenne or smoked paprika for a little heat and smokiness.
Low-carb version: Omit potatoes and add cauliflower or turnips for a lighter option.
Vegetarian tweak: Replace beef with mushrooms and veggie broth for a meat-free adaptation.

How to Make Delicious Vegetable Beef Soup

How to Make Vegetable Beef Soup

Step 1: Brown the Beef

Start by heating a bit of oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides until they develop a nicely seared crust. This step locks in flavor and adds rich depth to the soup.

Step 2: Sauté Aromatics

Remove the beef and set aside. In the same pot, add chopped onions, celery, and garlic. Sauté until fragrant and softened, which builds a savory base for the soup.

Step 3: Add Vegetables and Broth

Stir in chopped carrots, potatoes, green beans, and tomatoes. Return the browned beef to the pot, and pour in the beef broth. Add herbs like bay leaves and thyme. Bring everything to a simmer.

Step 4: Simmer Until Tender

Reduce the heat to low and let the soup gently simmer for 1 to 1 ½ hours, or until the beef is fork-tender and the vegetables have softened but still hold their shape.

Step 5: Final Seasoning

Remove the bay leaves and taste the soup. Adjust the seasoning with salt and pepper as needed. You can add fresh parsley at the end for a pop of freshness.

Pro Tips for Making Vegetable Beef Soup

Brown the beef well: Taking the time to sear your meat adds an incredible depth of flavor to your soup’s broth.
Don’t overcook veggies: Add heartier vegetables early and delicate ones towards the end to keep texture balanced.
Use fresh herbs: Fresh thyme and parsley make a big flavor difference compared to dried herbs.
Skim fat if needed: Remove any excess fat from the surface for a lighter broth.
Let it rest: The soup tastes even better the next day once flavors meld beautifully.

How to Serve Vegetable Beef Soup

Garnishes

Top your bowl with chopped fresh parsley, a sprinkle of grated Parmesan, or a dollop of sour cream to add creaminess and vibrant color.

Side Dishes

Pair your Vegetable Beef Soup with crusty bread, warm dinner rolls, or a light green salad for a complete and satisfying meal.

Creative Ways to Present

Serve the soup in warm bread bowls for a fun twist, or ladle it over cooked rice or noodles for extra comfort and heartiness.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in airtight containers in the refrigerator for up to 3-4 days. The flavors continue to develop, making the next meal even more enjoyable.

Freezing

This Vegetable Beef Soup freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm the soup gently on the stove over medium heat, stirring occasionally. Add a splash of broth or water if it has thickened too much during storage.

FAQs

Can I use other cuts of beef for this soup?

Absolutely! Stew beef, chuck roast, or even brisket work well as long as they’re cut into bite-sized pieces and cooked until tender.

Is this recipe gluten-free?

Yes, the Vegetable Beef Soup is naturally gluten-free as long as you use gluten-free beef broth and avoid any seasoned mixes that contain gluten.

Can I make this soup in a slow cooker?

Definitely. Brown the beef and sauté the aromatics first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

How can I make the soup thicker?

Add a few mashed potatoes or a tablespoon of tomato paste, or simmer the soup uncovered for a bit longer to reduce excess liquid.

What’s the best way to reheat leftover soup?

Reheat gently on the stove over medium-low heat, stirring occasionally to warm evenly without breaking down the vegetables.

Final Thoughts

This Vegetable Beef Soup is one of those recipes that feels like a warm embrace on chilly days and a nourishing treat anytime you want something wholesome. With fresh vegetables, tender beef, and a flavorful broth, it brings comfort and nutrition together in a bowl. Give it a try and watch it quickly become a family favorite you’ll want to make again and again.

Vegetable Beef Soup

Print Recipe

A hearty and comforting Vegetable Beef Soup packed with tender beef chunks, fresh vegetables, and a savory broth. Perfect as a nutritious, flavorful meal for chilly days, easy to prepare and ideal for leftovers or meal prep.

Author: Lina
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Category: Soups & Stews
Method: Simmering
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Meat

1.5 pounds beef chuck roast, cut into bite-sized pieces

Vegetables

3 medium carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
2 medium potatoes, peeled and chopped
2 medium tomatoes, chopped
1 cup green beans, trimmed and cut
3 cloves garlic, minced

Liquids & Broth

6 cups beef broth (use gluten-free if needed)
2 tablespoons cooking oil

Herbs and Spices

2 bay leaves
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Brown the Beef: Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides until a nice seared crust forms, locking in flavor and adding depth to the soup.
Sauté Aromatics: Remove the beef and set aside. In the same pot, add the chopped onions, celery, and minced garlic. Sauté until fragrant and softened, creating a savory base for the soup.
Add Vegetables and Broth: Stir in chopped carrots, potatoes, green beans, and tomatoes. Return the browned beef to the pot, pour in the beef broth, and add bay leaves and thyme. Bring the mixture to a simmer.
Simmer Until Tender: Reduce heat to low and let the soup gently simmer for 1 to 1½ hours, or until the beef is fork-tender and vegetables are softened but still hold their shape.
Final Seasoning: Remove the bay leaves and taste the soup. Adjust seasoning with salt and black pepper as needed. Optionally, stir in chopped fresh parsley for a pop of freshness before serving.

Notes

Brown the beef well: Searing meat adds incredible depth of flavor to the broth.
Don’t overcook veggies: Add heartier vegetables early and delicate ones later to maintain texture.
Use fresh herbs: Fresh thyme and parsley enhance flavor compared to dried herbs.
Skim fat if needed: Remove excess fat from the surface for a lighter broth.
Let it rest: The soup tastes even better the next day as flavors meld.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 75 mg

Keywords: vegetable beef soup, hearty soup, beef soup, gluten free soup, comfort food, nutritious soup, easy soup recipe