Vegetable Beef Soup

There’s a reason this soup shows up again and again on family tables. It’s warm, filling, and made with simple ingredients that feel familiar the moment they hit the pot. Vegetable beef soup brings together tender beef, colorful vegetables, and a slow-simmered broth that tastes like comfort in a bowl. It’s the kind of meal that works on busy evenings, quiet weekends, and especially on cold nights when everyone wants something cozy. It doesn’t ask for fancy steps or perfect timing, just a little patience while everything comes together. I usually let it simmer while I tidy the kitchen, checking in now and then as the aroma slowly fills the house.

Why You Will Love This Recipe

This recipe fits real life beautifully. The flavors are rich but not heavy, and every spoonful feels balanced with beef, vegetables, and broth. It’s easy to make in one pot, which keeps cleanup simple and stress low. You can stretch it to feed a crowd or enjoy it as leftovers throughout the week without getting bored. Vegetable beef soup is also budget-friendly and forgiving, making it a great choice for saving on Pinterest for later. It’s cozy, weeknight-friendly, freezer-friendly, and perfect for meal prep. You can swap vegetables, adjust seasoning, or make it thicker or lighter depending on what you need that day, which makes it feel like your own every time.

Ingredients

Tip: Use chuck roast or stew beef for the most tender, flavorful results after simmering.

1 ½ lbs beef chuck, cut into bite-sized pieces
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 cups potatoes, diced
1 cup green beans, chopped
1 cup corn kernels
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 bay leaf

all the ingredients of vegetable beef soup 1

Instructions

Step 1: Preparation
Cut the beef into even pieces and season lightly with salt and pepper. Chop all vegetables into similar sizes so they cook evenly. Keep everything close by so the cooking feels relaxed and steady.

Step 2: Main Cooking Process
Heat oil in a large pot and brown the beef until it looks deeply colored and smells savory. Remove the beef and sauté onion and garlic until soft and fragrant, scraping up the browned bits.

Step 3: Combining Ingredients
Return the beef to the pot and add carrots, celery, potatoes, tomatoes, and broth. Stir gently and bring everything to a light simmer. The broth should look rich and slightly cloudy.

Step 4: Finishing & Final Simmer
Add green beans, corn, thyme, and bay leaf. Let the soup simmer gently until the beef is tender and vegetables are soft. Taste and adjust seasoning before serving warm.

Why This Recipe Works for Busy Days

This soup is mostly hands-off once it starts simmering, which makes it perfect for full schedules. It can be made earlier in the day and reheated when needed. Leftovers store well, so dinner is already handled for tomorrow.

Tips & Tricks

Brown the beef well: Skipping this step can make the soup taste flat. Let the beef develop color before stirring so it builds a deeper flavor in the broth from the start.
Cut vegetables evenly: Uneven pieces can lead to mushy carrots or undercooked potatoes. Keeping sizes similar helps everything finish cooking at the same time.
Simmer gently, not fast: A rolling boil can make beef tough. Keep the heat low and steady so the meat becomes tender and the broth stays clear.
Season near the end: Broth reduces as it cooks, which can intensify salt. Taste again before serving and adjust slowly for balance.

Variations

Meaty version: Add extra beef or stir in cooked ground beef for an even heartier bowl. This works well if you want fewer vegetables and more protein without changing the cooking method.
Vegetarian option: Skip the beef and use vegetable broth with extra potatoes, beans, and mushrooms. The soup stays filling and comforting while keeping the same cozy feel.
Ingredient swap: Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor and softer texture that blends nicely into the broth.
Flavor boost: Add a splash of Worcestershire sauce or fresh parsley at the end for a deeper, more rounded taste without overpowering the soup.

Serving Suggestions

With crusty bread: A thick slice of bread is perfect for soaking up the broth and makes the meal feel complete and comforting.
Simple family dinner: Serve the soup in large bowls with a spoon and nothing else. It’s filling enough to stand on its own on busy nights.
Alongside a salad: A light green salad adds freshness and balance, especially if you’re serving this soup for lunch or guests.
Casual gathering: Keep the soup warm on the stove and let everyone serve themselves. It’s relaxed, cozy, and easy to share.

Storage Instructions

Fridge storage: Let the soup cool fully before storing in airtight containers. Keep refrigerated for up to 4 days. The flavors deepen as it rests, making leftovers even better.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating slowly for best texture.
Make-ahead tips: Make the soup a day ahead and store it chilled. Reheat just before serving for an easy, stress-free meal.

Recipe Timing

Prep Time: 20 minutes
Cook Time: 60 minutes
Rest Time: 5 minutes
Total Time: 1 hour 25 minutes

Nutrition Information (Approximate)

Calories range from 300–400 per serving, depending on portion size. Protein is approximately 25–35 grams per bowl. The soup also provides iron from beef and fiber from vegetables. Values are estimates and may vary based on ingredients used.

FAQs

Yes, it tastes even better the next day.

Boiling too hard, which can toughen the beef.

Yes, add them near the end of cooking.

Mash some potatoes directly in the pot.

Up to four days in the fridge.

Conclusion

This is the kind of recipe that earns a permanent place in your rotation. It’s flexible, comforting, and easy to make your own with what you already have. You can tweak the vegetables, adjust the broth, or make a bigger batch for later without any stress. Vegetable beef soup isn’t about perfection — it’s about warmth, ease, and feeding people you care about. Save it for a busy week, a cold evening, or anytime you want something familiar and satisfying waiting on the stove.