This vegetable beef soup is a hearty, comforting classic packed with tender beef, colorful vegetables, and rich broth. Perfect for chilly nights or fresh summer harvests.
Whether you’re cleaning out the fridge or craving a satisfying, nutritious meal, vegetable beef soup delivers big flavor with minimal fuss.
The Stars Behind This Vegetable Beef Soup
- Beef stew meat – Provides deep, savory richness and becomes meltingly tender after a slow simmer.
- Yellow onion – Builds the aromatic base, enhancing the broth with a touch of sweetness.
- Carrots – Their natural sweetness balances the savory broth and adds vibrant color.
- Celery – Adds earthy notes and essential soup texture.
- Garlic – Elevates the flavor with a sharp, savory depth.
- Beef broth – The soul of the soup; rich and hearty to support all the ingredients.
- Diced tomatoes – Brings a touch of acidity to brighten the dish.
- Potatoes – Add bulk and comfort, making every bowl feel like a full meal.
- Green beans – Their fresh bite gives balance and a pop of green.
- Corn and peas – Contribute sweetness and texture, rounding out the vegetable medley.
- Fresh parsley – Finishes with freshness and a hint of brightness.
Let’s Get Cooking: How to Make Vegetable Beef Soup
Start by browning chunks of stew meat until deeply golden—this builds the flavor foundation. Sauté aromatic veggies like onions, carrots, and celery to develop that classic soup base.
Deglaze with rich broth, stir in tomatoes, herbs, and your browned beef, then let it simmer until the meat begins to tenderize. Add potatoes and later the green beans, letting each vegetable cook to its perfect texture.
Right before serving, stir in frozen peas and corn for a burst of sweetness and vibrant color. A sprinkle of fresh parsley ties everything together for the perfect final touch.
Tips & Twists for the Best Vegetable Beef Soup
For maximum flavor, use a well-marbled stew meat and brown it thoroughly—don’t skip this step. The browning process adds richness that simmering alone can’t match.
Want a shortcut? Use leftover roast beef and toss it in near the end to warm through. If you’re out of beef broth, chicken broth works well, just add a splash of Worcestershire or soy sauce for depth.
For a more herbaceous flavor, replace individual dried herbs with Italian seasoning. Craving spice? A pinch of red pepper flakes does wonders without overpowering the dish.
Storing and Reheating Leftovers Like a Pro
Vegetable beef soup only gets better with time. Store cooled soup in airtight containers in the fridge for up to 4 days. The flavors will deepen, making leftovers extra delicious.
For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or microwave until warmed through. Add a splash of broth or water if needed to loosen it up.
Beef Vegetable Soup
Ingredients
- 1 1/2 cups frozen corn
- 2 14 oz. cans diced tomatoes
- 1 lb red or yellow potatoes diced into 3/4-inch pieces
- 1 cup chopped celery about 3 stalks
- 1/2 tsp dried thyme
- 1 1/4 cups peeled and chopped carrots approximately 3 medium
- 8 cups low-sodium beef broth or chicken broth
- 1 1/2 Tbsp minced garlic from 4 cloves
- 1 cup frozen peas
- 1 1/2 tsp dried basil
- 1 1/2 cups chopped green beans trimmed
- 1 3/4 cups chopped yellow onion 1 large
- 2 1/2 Tbsp olive oil divided
- 1 1/2 lbs beef stew meat
- Salt and freshly ground black pepper to taste
- 1 tsp dried oregano
- 1/3 cup chopped fresh parsley
Instructions
- In a large pot over medium-high heat, warm 1 tablespoon of olive oil. Pat the beef stew meat dry with paper towels, season generously with salt and pepper, then add half the meat to the pot. Sear for about 4 minutes, turning midway for even browning. Transfer browned beef to a plate. Add 1/2 tablespoon of oil to the pot and repeat the process with the remaining meat.
- Pour another tablespoon of oil into the now-empty pot, then sauté onions, carrots, and celery for 3 minutes. Stir in garlic and continue to sauté for 1 additional minute.
- Introduce the broth, diced tomatoes, the seared beef, basil, oregano, thyme, and additional seasoning to the pot. Allow the mixture to come to a boil, then lower the heat, cover, and simmer gently for 30 minutes, stirring occasionally.
- Incorporate the potatoes and continue simmering with the lid on for another 20 minutes. For softer green beans, add them at this stage.
- Add the green beans and cook for an additional 15 minutes, or until the vegetables and beef are tender.
- Mix in corn and peas, simmering for roughly 5 minutes until heated through. Finally, fold in the chopped parsley before serving.
