Vegetable Beef Soup Recipe

Few dishes deliver the kind of warmth and satisfaction like a bowl of vegetable beef soup. In fact, it’s a comfort food staple that’s been passed down through generations—hearty, flavorful, and brimming with nourishing ingredients. At its core, this soup combines tender beef, vibrant vegetables, and a deeply savory broth that simmers to perfection.

Whether you’re craving something cozy or feeding a crowd, vegetable beef soup fits the bill. Perfect for chilly winter nights or rainy fall days, it’s as versatile as it is delicious. Moreover, you can make it with chuck roast, ground beef, or even leftover steak, and adjust the vegetables based on what’s in season or what’s in your fridge. For help choosing what’s in season, this seasonal vegetable guide is a great resource.

Better yet, there are endless variations—from Italian-inspired versions with pasta and oregano to spicy Southwestern styles with chili and beans. If you’re unsure which cut of beef to use, this beef cuts chart breaks down the best types for soups and stews. Regardless of the method, whether in a Dutch oven, slow cooker, or Instant Pot, this dish is beloved for its adaptability and soul-soothing simplicity.

Why You’ll Love This Vegetable Beef Soup

This vegetable beef soup recipe checks all the boxes:

• It’s quick to prepare yet deeply satisfying

• Packed with nutrients from a mix of fresh or frozen vegetables

• Perfect for meal prepping or using up leftovers

• Kid-friendly and easy to reheat

• Stores beautifully in the fridge or freezer

• Easily customizable for dietary needs or taste preferences

If you’re looking for a go-to soup that works year-round and pleases the whole family, this is it.

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Ingredients for Classic Vegetable Beef Soup

Before you begin, gather these simple, pantry-friendly ingredients:

Beef Options

• 1½ lbs chuck roast (cubed)

• OR 1½ lbs stew meat

• OR 1 lb ground beef (for a quicker version)

Vegetables

• 2 medium carrots, sliced

• 2 medium potatoes, cubed

• 1 cup green beans (fresh or frozen)

• ¾ cup frozen peas

• ¾ cup frozen corn

• 1 (14 oz) can diced tomatoes

Broth & Flavor

• 6 cups beef broth (low-sodium preferred)

• 2 tbsp tomato paste

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 bay leaf

• ½ tsp thyme

• 1 tsp parsley

• Salt and pepper to taste

Optional Add-ins

• ½ cup barley or pasta

• 1 cup chopped cabbage

• A splash of Worcestershire or balsamic vinegar for richness

How to Make Vegetable Beef Soup (Step-by-Step)

1. Brown the Beef

In a large Dutch oven, heat 1 tbsp of oil over medium-high heat. Season the beef cubes with salt and pepper. Sear in batches until browned on all sides (about 4–5 minutes per batch). Set aside.

2. Sauté Aromatics

In the same pot, reduce heat to medium. Add a bit more oil if needed and sauté the onion, garlic, and carrots for 3–4 minutes until fragrant and softened.

3. Add Broth and Vegetables

Return the beef to the pot. Stir in tomato paste, then pour in the beef broth. Add potatoes, green beans, tomatoes, thyme, parsley, and bay leaf. Bring to a boil.

4. Simmer

Lower the heat and simmer uncovered for 45–60 minutes until the beef is tender and vegetables are cooked through. Meanwhile, during the last 10 minutes, add frozen peas and corn.

5. Serve

Remove bay leaf and taste for seasoning. Serve hot with crusty bread or crackers.

Slow Cooker Option: Brown beef first, then transfer all ingredients to a slow cooker. Cook on LOW for 6–8 hours.
Instant Pot Option: Sauté beef and aromatics using the sauté function, then pressure cook for 30 minutes, natural release.

Best Cuts of Beef for Homemade Beef Soup

The cut of beef you choose can make or break the texture of your soup. For fall-apart tender meat and rich flavor, opt for:

• Chuck roast – marbled and flavorful, ideal for slow simmering

• Stew meat – convenient but often needs longer cooking to soften

• Ground beef – quicker option, especially for weeknight meals

Cut the beef into uniform pieces for even cooking. Always sear first to build flavor.

Best Vegetables for Beef Soup

The beauty of vegetable beef soup is its flexibility. You can use whatever vegetables you have on hand:

Great Options Include:

• Carrots, potatoes, green beans, peas, corn

• Cabbage, celery, zucchini, or even kale

Fresh vs Frozen

• Fresh offers great texture, but frozen is convenient and still nutritious

• Avoid overcooking frozen vegetables—add them in the final 10–15 minutes

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Timing Tips

• Add harder vegetables like carrots and potatoes early

• Save delicate or frozen ones for later to maintain texture and color

Pro Tips for the Perfect Vegetable Beef Soup

To get the most flavor and best texture, keep these tips in mind:

• Use low-sodium broth and season at the end to avoid oversalting

• Let the soup simmer slowly to allow the flavors to develop

• Brown your beef before adding it to the pot—it builds richness

• Add delicate vegetables last so they don’t get mushy

• Skim fat from the top during simmering for a lighter, cleaner broth

• A splash of vinegar or lemon juice at the end can brighten the flavor

• Don’t rush it—great soup takes time

Variations You Can Try

One of the best parts of vegetable beef soup is how easily you can switch things up:

• Ground beef version – ready in 30 minutes, family-friendly

• Mexican-style – add chili powder, cumin, black beans, and corn

• Italian-inspired – stir in zucchini, white beans, basil, and pasta

• Vegan/Vegetarian – skip the beef, use vegetable broth, and load up on legumes like lentils or chickpeas

• Spicy twist – add red pepper flakes, smoked paprika, or chipotle

These tweaks let you tailor the dish to your taste, dietary needs, or what’s in your pantry.

How to Store and Freeze Vegetable Beef Soup

This soup makes excellent leftovers! Here’s how to store and freeze it properly:

Refrigeration

• Cool the soup fully before storing

• Store in airtight containers in the fridge for up to 4 days

Freezing

• Divide into individual portions

• Freeze in zip-top bags (lay flat for easy stacking) or airtight containers

• Keeps well for up to 3 months

Reheating

• Stovetop: Bring to a simmer over medium heat, stirring occasionally

• Microwave: Reheat in 1-minute bursts, stirring between each interval

Tip: Add a splash of broth or water if it thickens during storage.

Nutritional Value & Health Benefits

Vegetable beef soup is a nutritious, well-balanced meal in a bowl. When made with lean beef and plenty of veggies, it offers:

• High protein content from beef

• Rich in fiber from vegetables and optional grains like barley

• Low in fat, especially when trimming visible fat and skimming broth

• Packed with vitamins A, C, K and antioxidants—read more about the nutritional value of vegetables from Harvard’s School of Public Health.

It’s a great meal for anyone trying to eat cleaner without sacrificing comfort.

Vegetable Beef Soup Mistakes to Avoid

Even the simplest soup can go wrong if you miss these key steps:

• Overcooking the vegetables – results in a mushy texture

• Using tough or untrimmed beef – chewy meat ruins the experience

• Skipping the browning step – you’ll miss out on deep flavor

• Over-salting early – broth concentrates as it simmers

• Adding frozen veggies too early – they can turn soggy and flavorless

• Forgetting the acid – a splash of vinegar can balance richness

Master these simple points and your soup will be next-level every time.

Frequently Asked Questions (FAQs)

Can I make vegetable beef soup in a slow cooker?

• Absolutely! Brown the beef in a skillet first for flavor. Then, transfer it to the slow cooker with the rest of your ingredients. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

What kind of beef is best for soup?

• Chuck roast and stew meat are ideal because they become fork-tender when simmered. Ground beef is great for a faster version.

Can I use frozen vegetables in beef soup?

• Yes! Frozen vegetables are convenient and retain nutrients well. Add them during the final 10–15 minutes to avoid overcooking.

How do I thicken vegetable beef soup?

• Try mixing a flour or cornstarch slurry (1 tbsp flour + 2 tbsp water) and stirring it in during the last 5 minutes. Alternatively, mash a few potatoes directly in the pot.

Is vegetable beef soup healthy?

• Yes! Especially when made with lean meat and lots of veggies. It’s fiber-rich, protein-packed, and naturally low in fat.

Vegetable Beef Soup Recipe

This hearty vegetable beef soup is the ultimate comfort food! Made with tender chunks of beef, colorful vegetables, and a flavorful broth, it’s easy to prepare and perfect for chilly nights, meal prepping, or freezer storage. One pot, simple ingredients, and loads of nutrients make this a go-to family

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course dinner, Main Course, Soup

Cuisine American, Homestyle

Servings 8 servings

Calories 310 kcal

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Ladle
• Cutting board & knife
• Measuring cups/spoons

Ingredients

  

For the Soup:

• 1½ lbs chuck roast or stew beef cut into cubes
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 small onion diced
• 2 garlic cloves minced
• 2 carrots sliced
• 2 celery stalks chopped
• 2 medium potatoes diced
• 1 14 oz can diced tomatoes
• 2 tbsp tomato paste
• 6 cups beef broth low-sodium preferred
• 1 bay leaf
• ½ tsp dried thyme
• 1 tsp dried parsley
• 1 cup green beans fresh or frozen
• ¾ cup frozen corn
• ¾ cup frozen peas

Optional Add-Ins:

• ½ cup barley or small pasta
• 1 cup chopped cabbage
• Dash of Worcestershire sauce or balsamic vinegar

Instructions

 

• Brown the Beef: In a Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper. Brown in batches until all sides are seared. Remove and set aside.
• Sauté Aromatics: In the same pot, add a little more oil if needed. Sauté onion, garlic, carrots, and celery for 3–4 minutes until fragrant.
• Build the Base: Return beef to the pot. Stir in tomato paste. Add beef broth, potatoes, diced tomatoes, bay leaf, thyme, and parsley.
• Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes until beef is tender and veggies are soft.
• Add Final Veggies: Stir in green beans, corn, and peas. Simmer another 10–15 minutes.
• Taste & Serve: Adjust seasoning with salt and pepper. Remove bay leaf. Serve hot with crusty bread.

Notes

• Use ground beef instead of cubed meat for a quicker version
• Add extra broth if reheating after freezing, as soup may thicken
• For slow cooker: brown beef first, then add all ingredients to the crockpot and cook on LOW for 6–8 hours
• Add barley or pasta in the last 20–30 minutes to avoid overcooking
• For a richer flavor, deglaze the pot with a splash of red wine before adding broth

Keyword beef and vegetable stew, comforting soup recipe, hearty beef soup, one-pot soup, slow cooker beef soup, Vegetable beef soup

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