Introduction
There's nothing quite like a steaming bowl of homemade beef vegetable soup to warm you from the inside out. This classic comfort food combines tender chunks of beef with a rainbow of fresh vegetables, all simmered together in a rich, savory broth that's bursting with flavor. Whether you're looking for a nutritious weeknight dinner or meal prep option for the week ahead, this hearty soup delivers on both taste and nutrition.
This beef vegetable soup recipe is a true one-pot wonder that transforms simple, whole-food ingredients into something extraordinary. Unlike store-bought versions loaded with sodium and preservatives, this homemade soup lets you control exactly what goes into your bowl. The result is a nutrient-dense meal that's perfect for chilly nights, busy weekdays, or anytime you need a bowl of pure comfort.
What makes this vegetable beef soup truly special is its versatility. You can easily adapt it to use whatever vegetables you have on hand, making it both budget-friendly and practical. Plus, it freezes beautifully, so you can enjoy the fruits of your labor for weeks to come.
Why You'll Love This Hearty Soup
This homemade soup checks all the boxes for a perfect winter soup. The tender beef provides high-quality protein and essential nutrients like iron and B vitamins, while the colorful array of vegetables adds fiber, vitamins, and antioxidants. Every spoonful delivers a satisfying combination of textures and flavors that will have everyone coming back for seconds.
The cooking process is straightforward and forgiving, making it ideal for both beginner cooks and seasoned home chefs. By browning the beef first, you create a flavorful foundation that infuses the entire pot with rich, savory depth. The vegetables maintain their integrity while becoming perfectly tender, and the broth ties everything together with its comforting warmth.
Another reason to love this recipe is its make-ahead friendly nature. The flavors actually improve after a day or two in the refrigerator, making it an excellent candidate for meal planning. You can easily double the batch and freeze portions for those days when cooking from scratch isn't in the cards.
Ingredients You'll Need
For the Soup Base:
- 1.5 pounds beef chuck roast, cut into 3/4-inch cubes
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, no salt added
- 2 tablespoons tomato paste
For the Vegetables:
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 medium potatoes, diced (Yukon Gold or red potatoes work well)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
For Seasoning:
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Sea salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Ingredient Notes and Substitutions
Beef Selection: Chuck roast is ideal for this soup because it becomes incredibly tender during the long simmering process and adds rich flavor to the broth. You can also use stew meat, which is often pre-cut. For a leaner option, try sirloin, though it may be slightly less tender.
Broth Quality: Using a good-quality, low-sodium beef broth allows you to control the salt level in your soup. You can also make your own bone broth for added nutrition and an even richer flavor profile.
Vegetable Variations: This recipe is highly adaptable. Feel free to add parsnips, turnips, sweet potatoes, zucchini, or mushrooms. Leafy greens like spinach or kale can be stirred in during the last few minutes of cooking for an extra nutrient boost.
Tomato Products: The combination of diced tomatoes and tomato paste adds depth and a slight acidity that balances the richness of the beef. Look for varieties with no added salt or sugar for the healthiest option.
Step-by-Step Instructions
Step 1: Prepare the Beef
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This step is crucial for achieving a good sear. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 2-3 minutes per side. Transfer the browned beef to a plate and set aside.
Step 2: Build the Flavor Base
Reduce the heat to medium and add the diced onion to the same pot. Cook for about 5 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot. These bits are packed with flavor. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add Liquids and Seasonings
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Pour in the beef broth and diced tomatoes, then return the browned beef to the pot along with any accumulated juices. Add the bay leaves, thyme, oregano, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, until the beef is tender.
Step 4: Add the Vegetables
Add the carrots, celery, and potatoes to the pot. These heartier vegetables need more cooking time. Continue simmering for 15-20 minutes until they begin to soften.
Step 5: Finish with Quick-Cooking Vegetables
Stir in the green beans, corn, and peas. Cook for an additional 10-15 minutes until all vegetables are tender but not mushy. Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.
Step 6: Garnish and Serve
Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve immediately with your favorite accompaniments.
Cooking Tips for Perfect Results
Don't Skip the Browning: Taking the time to properly brown the beef creates a complex, caramelized flavor that permeates the entire soup. Make sure your pot is hot enough and don't overcrowd the meat.
Layer Your Vegetables: Adding vegetables in stages based on their cooking times ensures everything finishes at the right texture. Nobody wants mushy vegetables or crunchy potatoes.
Simmer, Don't Boil: A gentle simmer allows the beef to become tender and the flavors to meld without the vegetables falling apart. Rapid boiling can make the meat tough and the vegetables overcooked.
Season in Stages: Taste your soup throughout the cooking process and adjust seasonings accordingly. Remember that flavors concentrate as the liquid reduces, so it's better to under-season initially and adjust at the end.
Let It Rest: If time allows, let the finished soup rest for 10-15 minutes before serving. This allows the flavors to settle and makes for an even more delicious bowl.
Nutritional Benefits
This beef vegetable soup is a nutritional powerhouse that delivers a well-rounded meal in a single bowl. The grass-fed beef provides high-quality protein essential for muscle maintenance and repair, along with important minerals like iron, zinc, and selenium. These nutrients support immune function, energy production, and overall vitality.
The variety of vegetables contributes an impressive array of vitamins and minerals. Carrots offer beta-carotene for eye health, while celery provides antioxidants and beneficial plant compounds. Potatoes add potassium and vitamin C, and the green beans, peas, and corn contribute fiber that supports digestive health and helps you feel satisfied longer.
The broth-based nature of this soup means it's naturally lower in calories while still being incredibly filling. The high water content helps with hydration, and the warm liquid can be soothing for digestion. This makes it an excellent choice for those watching their calorie intake without sacrificing satisfaction or nutrition.
Serving Suggestions
This hearty soup is substantial enough to serve as a complete meal, but you can certainly enhance the experience with thoughtful accompaniments. A slice of crusty whole-grain bread or a warm dinner roll is perfect for soaking up every last drop of the flavorful broth. For a lighter option, serve alongside a simple green salad dressed with olive oil and lemon juice.
For added richness and nutrition, top each bowl with a dollop of Greek yogurt or a sprinkle of grated Parmesan cheese. Fresh herbs like parsley, dill, or chives add a bright, fresh note that complements the deep, savory flavors of the soup.
This winter soup is ideal for casual family dinners, but it's also elegant enough for entertaining. Serve it in rustic bowls with artisan bread and a simple salad for a no-fuss dinner party that will impress your guests without keeping you in the kitchen all evening.
Storage and Reheating
One of the best features of this homemade soup is how well it stores. Allow the soup to cool completely before transferring it to airtight containers. It will keep in the refrigerator for 4-5 days, and the flavors will continue to develop, making it taste even better the next day.
For longer storage, this soup freezes beautifully for up to 3 months. Portion it into individual freezer-safe containers for easy grab-and-go lunches, or freeze in larger batches for future family meals. Leave about an inch of headspace in containers to allow for expansion during freezing.
To reheat, thaw frozen soup overnight in the refrigerator, then warm it gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave. You may need to add a splash of broth or water when reheating, as the vegetables and beef will absorb some liquid during storage.
Recipe Variations
Slow Cooker Method: Brown the beef and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Add the broth, tomatoes, seasonings, carrots, celery, and potatoes. Cook on low for 6-8 hours or high for 3-4 hours. Add the quick-cooking vegetables during the last 30 minutes.
Instant Pot Version: Use the sauté function to brown the beef and aromatics, then add the broth, tomatoes, seasonings, and all vegetables except the peas and corn. Seal and cook on high pressure for 20 minutes. Quick release, then stir in the peas and corn. Let sit for 5 minutes before serving.
Italian-Style: Add Italian seasoning, a Parmesan rind while simmering, and finish with fresh basil. Include zucchini and white beans for an Italian twist.
Southwestern Flair: Replace some vegetables with bell peppers and add cumin, chili powder, and a pinch of cayenne. Top with fresh cilantro and a squeeze of lime.
Frequently Asked Questions
Can I use ground beef instead of cubed beef?
Yes, though the texture and flavor will be different. Brown the ground beef, drain excess fat, and add it to the soup. Since ground beef cooks quickly, you can add it later in the process.
How can I make this soup thicker?
For a thicker consistency, mash some of the potatoes against the side of the pot, add a slurry of cornstarch and water, or puree a portion of the soup and stir it back in.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you verify that your broth and any packaged ingredients don't contain gluten-containing additives.
Can I make this soup in advance?
Absolutely! This is an excellent make-ahead meal. The flavors improve with time, making it perfect for meal prep or preparing the day before serving.
Conclusion
This beef vegetable soup recipe is everything a homemade soup should be: nourishing, flavorful, and deeply satisfying. With tender beef, colorful vegetables, and a savory broth that warms you to your core, it's the kind of meal that brings comfort and joy to the table. The simple preparation and wholesome ingredients make it a recipe you'll return to again and again, especially during the cooler months when a hearty soup is exactly what you need.
Whether you're cooking for your family, meal prepping for the week, or looking for a healthy dinner option that doesn't compromise on taste, this vegetable beef soup delivers. Make a big batch, enjoy it throughout the week, and savor the satisfaction of knowing exactly what's in your bowl. Your body and taste buds will thank you.
Beef Vegetable Soup Recipe: Hearty and Homemade
A comforting soup packed with tender beef and vegetables in a savory broth, perfect for chilly nights.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 cups water
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the beef cubes generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches, about 3-4 minutes per side, then remove and set aside.
- Add the diced onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Return the beef to the pot along with any accumulated juices.
- Add the beef broth, water, diced tomatoes, bay leaves, thyme, and rosemary.
- Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
- Add the carrots, celery, and potatoes to the pot.
- Continue simmering for 30 minutes until vegetables are tender.
- Add the green beans and corn, and cook for an additional 15 minutes.
- Remove bay leaves and taste, adjusting seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Notes
- For a richer flavor, brown the beef in batches to avoid overcrowding the pot.
- You can substitute the beef chuck with stew meat or short ribs.
- This soup freezes well for up to 3 months in airtight containers.
- Add a splash of Worcestershire sauce for extra depth of flavor.
- Feel free to use any seasonal vegetables you have on hand.
- The soup tastes even better the next day as the flavors meld together.