Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1.5 lbs chuck roast or stew meat, cubed; 2 carrots, sliced; 2 celery stalks, chopped; 2 medium potatoes, peeled and diced; 1 onion, diced; 3 cloves garlic, minced; 1 cup green beans, trimmed and chopped; 1 cup frozen peas; 1 cup frozen corn; 1 can (14.5 oz) diced tomatoes; 6 cups beef broth or stock; 1 bay leaf; 1 teaspoon Italian seasoning; 1 teaspoon salt; ½ teaspoon black pepper

Hearty, savory, and packed with nourishing goodness, Vegetable Beef Soup is the kind of comfort food that warms you to your core. Whether it’s a crisp fall evening or you’re simply craving something wholesome and filling, this soup brings together tender chunks of beef, vibrant vegetables, and rich broth into one steaming bowl of love.

What makes this soup truly special is how flexible and family-friendly it is. You can make it with fresh or frozen veggies, and even stretch leftovers into another cozy meal the next day. It’s perfect for batch cooking, and the flavors only deepen with time, making it a favorite for make-ahead lunches and dinners.

Preparation Phase & Tools to Use

To create the perfect Vegetable Beef Soup, the right tools make all the difference:

Large Dutch Oven or Stock Pot: This is the heart of your cooking process. Its deep sides and heavy base allow for even simmering, which is key for tender beef and well-cooked veggies.
Sharp Chef’s Knife: For prepping the vegetables and trimming beef. A sharp knife ensures clean cuts and quick work.
Wooden Spoon or Ladle: Ideal for stirring the soup gently as it simmers and serving later without scratching your cookware.

Cutting Board: Use one with enough space to separate meat and vegetables for safe food prep.
Measuring Cups and Spoons: Precision in seasoning helps build layers of flavor without overwhelming the natural ingredients.
Slow Cooker (Optional): If you prefer a hands-off method, a slow cooker works beautifully to tenderize beef and blend the flavors all day.

Ingredients for the Vegetable Beef Soup

Each ingredient in this soup contributes to a delicious, well-rounded bowl. Here’s why each one matters:

Chuck Roast or Stew Meat: The foundation of the soup. Beef brings richness and hearty flavor that makes this soup so satisfying.
Carrots: Add natural sweetness and a lovely pop of color.

Celery: Balances flavors with a fresh, slightly peppery crunch.
Potatoes: Help thicken the soup and add a starchy, comforting texture.
Onion: Provides a savory depth to the broth.

Garlic: Enhances the soup with aromatic, earthy undertones.
Green Beans: For a bit of texture and bright green color.
Peas and Corn: Add a slightly sweet contrast and balance the richness of the beef.

Diced Tomatoes: Bring a bright acidity that lifts the flavor of the broth.
Beef Broth or Stock: The base that ties all flavors together with savory intensity.
Bay Leaf and Italian Seasoning: For that herbaceous background note that makes the soup feel homey.

Salt and Black Pepper: Essential for seasoning everything just right.

How To Make the Vegetable Beef Soup

Step 1: Sear the Beef

Start by heating a bit of oil in your Dutch oven. Add the beef in batches, browning each side to seal in flavor. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, sauté onions, garlic, carrots, and celery until softened. This builds the aromatic base of your soup.

Step 3: Simmer Everything Together

Return the beef to the pot. Add diced tomatoes, potatoes, green beans, corn, peas, broth, bay leaf, Italian seasoning, salt, and pepper. Bring to a gentle boil.

Step 4: Slow Cook for Richness

Reduce the heat to a simmer and cover. Let it cook low and slow for 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully.

Step 5: Taste and Adjust

Before serving, taste your soup and adjust seasoning as needed. Remove the bay leaf and garnish with fresh parsley if desired.

Best Ways to Serve and Store Vegetable Beef Soup

Serve Vegetable Beef Soup hot with a side of crusty bread, cornbread, or a light salad. It’s the kind of meal that doesn’t need much else—the soup itself is hearty enough to stand alone. For extra coziness, sprinkle a bit of shredded cheddar or a dash of hot sauce on top.

When it comes to storing, this soup is a dream. It keeps beautifully in the fridge for up to 4 days and tastes even better the next day as the flavors meld. For longer storage, let it cool completely and freeze in airtight containers for up to 3 months. Reheat on the stovetop or microwave with a splash of broth if needed.

Frequently Asked Questions

How can I make this in a slow cooker?

After browning the beef and sautéing the aromatics, transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Can I use frozen vegetables?

Absolutely! Frozen vegetables are convenient and work just as well. Add them during the last 30 minutes of cooking to prevent overcooking.

What cuts of beef are best for this soup?

Chuck roast, stew meat, or even leftover pot roast work wonderfully. The key is choosing a cut that becomes tender with slow cooking.

Is this recipe gluten-free?

Yes, naturally! Just double-check your beef broth to ensure it doesn’t contain any hidden gluten.

How do I thicken the soup?

For a thicker consistency, mash some of the potatoes in the pot or add a small cornstarch slurry during the last 15 minutes.

Can I make this vegetarian?

Definitely. Skip the beef and use vegetable broth. Add more hearty vegetables or legumes like lentils or beans for protein.

Want More Soup Ideas to Warm Your Soul?

If you loved this hearty Vegetable Beef Soup, here are more cozy bowls worth trying:

Creamy Alfredo Lasagna Soup for those rich pasta cravings.
Moroccan Sweet Potato Soup with Chickpeas when you’re looking for bold, exotic flavors.
Hearty Creamy Ditalini Soup for Chilly Nights perfect for sweater weather comfort.

Creamy Parmesan Italian Sausage Soup for a spicy and creamy twist.
Hearty Vegetarian Tortellini Soup if you’re going meatless without sacrificing satisfaction.

And for even more recipes, head over to my Pinterest board where I share new meals daily: Life With Olivia on Pinterest

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

Let me know how your version turned out in the comments. Did you add mushrooms? Try it in the slow cooker? I always love seeing your kitchen creativity.

Have questions? Leave them below—we’re cooking through this together!

Vegetable Beef Soup

Author: Olivia McKenney
Total Time: 2 hours 15 minutes
Yield: 6 servings

Print Recipe

Description

This Vegetable Beef Soup is a comforting, hearty classic filled with tender beef, wholesome vegetables, and a rich, savory broth. Perfect for weeknight dinners or make-ahead meals, it gets even better the next day. A great way to feed the whole family with love and flavor.

Instructions

1. Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.

2. In the same pot, sauté onions, garlic, carrots, and celery until softened and fragrant, about 5 minutes.

3. Return beef to the pot. Add diced tomatoes, potatoes, green beans, peas, corn, broth, bay leaf, Italian seasoning, salt, and pepper. Bring to a gentle boil.

4. Reduce heat to low, cover, and simmer for 1.5 to 2 hours or until beef is fork-tender and flavors are well combined.

5. Remove bay leaf. Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh parsley.