There’s just something about a big pot of homemade Vegetable Beef Soup that feels like a hug in a bowl. It’s the kind of meal that warms you up from the inside out and makes the whole house smell amazing. This version is loaded with tender chunks of beef, hearty vegetables, and a rich, flavorful broth that tastes like it’s been simmering all day.
I love making this soup on chilly days or when I want something comforting but still wholesome. It’s simple to put together, uses everyday ingredients, and it always hits the spot. Plus, it’s a great way to sneak in a bunch of veggies while still keeping everyone at the table happy and full.
Serve it with a slice of crusty bread or some crackers for the ultimate cozy meal, trust me, you’ll be going back for seconds.
Step-by-Step Guide
Step 1: Brown the beef.
Start by heating up some olive oil in a big pot or Dutch oven over medium-high heat. Once it’s hot, toss in the beef cubes, season them well with salt and pepper, and let them get a nice golden-brown sear on all sides. Don’t rush this part, it’s what gives the soup that deep, rich flavor. When the beef is browned, scoop it out and set it aside for later.
Step 2: Cook the veggies.
In the same pot (don’t clean it!), throw in your chopped onion, garlic, carrots, and celery. Sauté everything for about 5 minutes, just until the onions are soft and the kitchen smells amazing.
Step 3: Deglaze the pot.
Now pour in a small splash of beef broth to deglaze. Use your spoon to scrape up all the tasty browned bits from the bottom!
Step 4: Build the soup.
Add your browned beef back to the pot, along with the diced potatoes, green beans, diced tomatoes (including the juices), tomato paste, thyme, oregano, and bay leaf. Pour in the rest of the beef broth, then give everything a good stir to mix it all together.
Step 5: Let it simmer.
Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1½ to 2 hours. You’ll know it’s ready when the beef is melt-in-your-mouth tender and the vegetables are perfectly cooked.
Step 6: Taste and adjust.
Fish out the bay leaf and give the soup a taste. Add more salt or pepper if needed. If you’re adding peas or spinach, stir them in during the last 5 minutes so they stay bright and fresh.
Step 7: Serve and enjoy.
Ladle the soup into bowls, sprinkle some fresh parsley on top, and serve it warm. It’s amazing on its own, but even better with a slice of crusty bread or some crackers on the side.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! This soup actually gets better after a day or two because the flavors have time to blend together. Just store it in an airtight container in the fridge and reheat it gently on the stove.
2. What’s the best cut of beef to use?
Beef stew meat works great, but you can also use chuck roast or any cut that becomes tender when cooked low and slow. Avoid lean cuts they can get tough.
3. Can I freeze this soup?
Yes! Let it cool completely, then transfer it to freezer-safe containers. It’ll keep well for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and warm it on the stove.
4. Can I make it in a slow cooker?
Definitely. Brown the beef and sauté the veggies first for flavor, then transfer everything to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
5. How can I make it even healthier?
You can skip the potatoes or use sweet potatoes instead, add more greens like spinach or kale, or use leaner beef. You can also reduce the oil a bit the soup will still be hearty and satisfying.
Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes, season with salt and pepper, and sear until browned on all sides. Remove from the pot and set aside. - Calories: Approximately 350 kcal
- Protein: 25g
- Carbs: 30g
- Fat: 15g
Ingredients
Instructions
Sauté the Aromatics: In the same pot, add the diced onion, minced garlic, sliced carrots, and chopped celery. Cook for about 5 minutes, until fragrant and the vegetables begin to soften.
Deglaze the Pot: Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds a delicious depth of flavor to the soup.
Combine Ingredients: Return the browned beef to the pot. Add the diced potatoes, chopped green beans, diced tomatoes (with juices), tomato paste, bay leaf, dried thyme, dried oregano, and the remaining beef broth. Stir well to combine all ingredients.
Simmer: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is very tender and the vegetables are cooked through to your liking.
Taste and Adjust: Remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed. If desired, stir in the peas (or any other quick-cooking vegetables like spinach) during the last 5 minutes of cooking.
Serve: Ladle the hot soup into bowls. Garnish with fresh parsley before serving. Enjoy with crusty bread or crackers.Nutrition