There’s something magical about a steaming bowl of vegetable beef soup when the weather turns chilly. This recipe is my go-to for comfort in a pot – simple, hearty, and packed with flavor that reminds me of my grandma’s kitchen. She’d make huge batches on Sundays, and the smell would fill our whole house with warmth.
What I love most about this vegetable beef soup recipe is how forgiving it is. Toss in whatever veggies you have on hand, let it simmer low and slow, and you’ve got a meal that satisfies every time. It’s the kind of dish that gets better the next day too, if you can resist eating it all in one sitting!
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Why You’ll Love This Vegetable Beef Soup Recipe
This isn’t just any soup – it’s the kind of meal that feels like a warm hug in a bowl. Here’s why it’s become my cold-weather staple:
- Easy enough for weeknights: Just brown, simmer, and let the pot work its magic while you relax
- Packed with goodness: Tender beef meets a rainbow of veggies in every nourishing spoonful
- Meal prep hero: Tastes even better tomorrow, and freezes like a dream for busy days
- Customizable: Swap veggies based on what’s in your fridge – it’s foolproof!
Trust me, one bite and you’ll understand why my family asks for this soup all winter long.
Ingredients for Vegetable Beef Soup
Here’s what you’ll need to make this soul-warming vegetable beef soup – I promise it’s all simple stuff you probably have already:
- The beef: 1 lb beef stew meat, cut into bite-sized cubes (chuck roast works great too)
- The veggie squad: 1 onion (diced), 2 carrots (sliced), 2 celery stalks (chopped), 2 potatoes (cubed), 1 cup green beans (trimmed and cut)
- The liquid gold: 4 cups beef broth and 2 cups water (though I sometimes use all broth for extra richness)
- The flavor boosters: 1 can (14.5 oz) diced tomatoes, 2 garlic cloves (minced), 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 bay leaf
Ingredient Notes & Substitutions
No stress if you need to swap things! Use vegetable broth instead of beef for a lighter version. Fresh tomatoes? Chop up 2 cups instead of canned. Out of thyme? A pinch of rosemary or oregano works in a pinch. And if you’re like me and always forget bay leaves? The soup will still taste amazing without it!
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Hearty Vegetable Beef Soup Recipe for Perfect Comfort
- Total Time: 1 hour 45 mins
- Yield: 6 servings
- Diet: Low Fat
Description
A hearty and nutritious vegetable beef soup packed with tender beef, fresh vegetables, and rich flavors. Perfect for a comforting meal.
Ingredients
- 1 lb beef stew meat, cubed
- 4 cups beef broth
- 2 cups water
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, cubed
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Heat oil in a large pot over medium heat. Brown the beef cubes on all sides.
- Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic, salt, pepper, and thyme. Cook for 1 minute.
- Pour in the beef broth and water. Add the bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Add the potatoes, green beans, and diced tomatoes. Simmer for another 30 minutes.
- Remove the bay leaf and serve hot.
Notes
- For a thicker soup, mash some potatoes before serving.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
How to Make Vegetable Beef Soup
Okay, here’s where the magic happens! Making vegetable beef soup is all about building flavors layer by layer. Don’t rush it – good things come to those who simmer. Follow these simple steps and you’ll have a pot of comfort ready before you know it.
Step 1: Brown the Beef
First things first – grab your heaviest pot and heat a drizzle of oil over medium-high. Now, here’s my secret: don’t crowd those beef cubes! Give them space to really sear, about 5-6 minutes total, turning until they’re browned all over. You’ll know it’s right when you see those gorgeous caramelized bits sticking to the pot – that’s pure flavor gold!
Step 2: Sauté the Vegetables
Once the beef’s browned, lower the heat to medium and toss in your onion, carrots, and celery. Stir them around until they start softening, about 5 minutes. Now’s when I add the garlic – just a minute until it smells amazing (but don’t let it burn!). This step builds the flavor base that makes vegetable beef soup so darn good.
Step 3: Simmer to Perfection
Pour in your broth and water, drop in that bay leaf, and bring everything to a lively boil. Then reduce the heat so it’s just gently bubbling, cover it, and let it work its magic for a good hour. You’ll know it’s ready when the beef practically falls apart if you poke it! Finally, add your potatoes, green beans, and tomatoes, simmering uncovered for another 30 minutes until all the veggies are tender. Oh, that smell!
Tips for the Best Vegetable Beef Soup
After making this vegetable beef soup more times than I can count, here are my tried-and-true tricks for getting it just right every time:
- Deglaze like a pro: After browning the beef, splash in a bit of broth to loosen all those tasty browned bits – that’s where the deep flavor lives!
- Skim the fat: If your broth looks greasy after simmering, just drag a spoon across the surface to lift off the excess fat.
- Double down: This soup freezes beautifully, so make extra and stash some for those “too tired to cook” nights.
- Taste as you go: Need more zip? A splash of Worcestershire sauce or extra thyme can really wake up the flavors.
See? Little tweaks make all the difference between good soup and “wow, can I get this recipe?” soup!
Serving Suggestions for Vegetable Beef Soup
Nothing beats dunking a thick slice of crusty bread into this vegetable beef soup – it’s practically mandatory at my house! For a lighter meal, pair it with a crisp green salad. And don’t skip the finishing touches – a sprinkle of fresh parsley or a handful of grated cheddar takes each bowl from good to “can I have seconds?” delicious.
Storing and Reheating
This vegetable beef soup somehow tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, it freezes beautifully for up to 3 months. When you’re ready to eat, gently reheat it on the stovetop over medium-low heat until it’s steaming hot and perfect again.
Vegetable Beef Soup Recipe FAQs
Over the years, I’ve gotten all sorts of questions about this vegetable beef soup recipe – here are the ones that come up most often with my tried-and-true answers:
Can I use ground beef instead of stew meat?
Absolutely! Brown 1 lb of ground beef just like you would the cubes – just break it up as it cooks. The texture will be different (and you might need to skim more fat), but it’ll still taste amazing.
How can I thicken my vegetable beef soup?
My favorite trick is to mash some of the potatoes right in the pot before serving – instant thickness! For gluten-free thickening, stir in a tablespoon of cornstarch mixed with cold water during the last 10 minutes of cooking. You can learn more about thickening agents on Food Network.
Can I make this in a slow cooker?
You bet! Brown the beef first (trust me – this step matters), then toss everything except the potatoes and green beans in the slow cooker. Cook on low for 6-8 hours, adding those last veggies in the final 2 hours.
What other vegetables work well?
Get creative! I’ve added everything from frozen peas to chopped zucchini – just remember to adjust cooking times for tender veggies so they don’t turn to mush. Even a handful of spinach tossed in at the end is delicious.
Nutritional Information
Just so you know, these numbers are estimates – your exact vegetable beef soup might vary slightly based on ingredients. But here’s the general scoop per serving (about 1½ cups):
- 280 calories of pure comfort
- 22g protein from that tender beef
- 25g carbs (hello, potatoes and veggies!)
- 4g fiber to keep you full and happy
Not too shabby for a bowl that tastes this good, right? And way better for you than canned soup!
Final Thoughts
Now it’s your turn to fill your kitchen with the smell of simmering vegetable beef soup! Give this recipe a try, then come back and tell me how your family loved it – I live for those stories!