Vegetable Beef Soup – Hearty, Cozy, and Easy to Make

There’s something timeless about a bowl of vegetable beef soup. It’s warm, filling, and the kind of meal that makes the whole house smell amazing. This version uses simple ingredients, tender beef, and a mix of vegetables that cook together into a rich, savory broth.

It’s perfect for busy weeknights, meal prep, or those chilly evenings when you want comfort without fuss. Grab a pot, and let’s make a soup you’ll keep coming back to.

Why This Recipe Works

This soup builds flavor from the bottom up. Browning the beef adds deep, meaty notes, and sautéing the aromatics brings natural sweetness to the broth.

Simmering low and slow makes the beef tender and the vegetables flavorful without turning mushy. The ingredient list is flexible too, so you can swap in what you have on hand without losing that classic taste. It’s simple, affordable, and feeds a crowd.

What You’ll Need

• 1.5 pounds beef chuck, cut into 1-inch cubes (stew meat works)
• 2 tablespoons olive oil (or another neutral oil)
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 medium potatoes, diced (Yukon Gold or red potatoes hold shape well)
• 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (14.5 oz) diced tomatoes with juices
• 6 cups beef broth (low-sodium if possible)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• Optional: 1 teaspoon Worcestershire sauce for depth
• Optional garnish: chopped fresh parsley

Instructions

1. Prep the beef: Pat the beef dry with paper towels and season generously with salt and pepper.

   Dry meat browns better and builds flavor.

2. Brown in batches: Heat the oil in a large pot or Dutch oven over medium-high. Add half the beef and brown on all sides, 5–7 minutes. Remove to a plate and repeat with the remaining beef.
3. Soften aromatics: Lower heat to medium.

   Add onion, carrots, and celery to the pot. Cook, stirring, until softened and lightly golden, about 5 minutes. Add garlic and cook 30 seconds until fragrant.

4. Build the base: Stir in tomato paste and cook 1 minute to caramelize.

   Add the browned beef and any juices back to the pot.

5. Deglaze and simmer: Pour in a splash of broth, scraping up browned bits. Add remaining broth, diced tomatoes, thyme, oregano, bay leaf, and Worcestershire if using. Bring to a boil, then reduce to a gentle simmer.
6. Long simmer: Cover partially and simmer 45–60 minutes, stirring occasionally, until the beef is tender.
7. Add hearty veggies: Stir in potatoes and green beans.

   Simmer another 15–20 minutes until potatoes are just tender.

8. Finish with corn and seasoning: Add corn and cook 5 minutes more. Taste and adjust with salt and pepper. Remove the bay leaf.
9. Serve: Ladle into bowls and garnish with fresh parsley if you like.

   Serve with crusty bread or a side salad.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze up to 3 months. Leave a little headspace in containers to allow for expansion.
• Reheating: Warm on the stove over medium heat or in the microwave. Add a splash of water or broth if it’s too thick.
• Make-ahead tip: For the best potato texture after freezing, slightly undercook them before freezing; they’ll finish cooking when reheated.

Health Benefits

• Protein-rich: Beef provides high-quality protein that supports muscle repair and keeps you full longer.
• Vegetable variety: Carrots, celery, tomatoes, and green beans add fiber, antioxidants, and vitamins A and C.
• Balanced meal: With protein, complex carbs from potatoes, and plenty of vegetables, this soup is a complete one-pot meal.
• Lower sodium option: Using low-sodium broth and seasoning to taste helps control salt intake without sacrificing flavor.

Pitfalls to Watch Out For

• Skipping the sear: Not browning the beef leads to a flat-tasting soup.

  Take a few extra minutes to sear in batches.

• Overcooking veggies: Add potatoes and green beans later so they don’t turn mushy.
• Boiling too hard: A rolling boil toughens meat. Keep it at a gentle simmer for tenderness.
• Under-seasoning: Taste at the end and adjust salt, pepper, and herbs. A small bump of acid (a squeeze of lemon) can brighten flavors if needed.

Variations You Can Try

• Barley boost: Add 1/3 cup pearl barley with the broth for a heartier, slightly nutty texture.

  You may need an extra cup of broth.

• Tomato-forward: Stir in an extra tablespoon of tomato paste and a pinch of red pepper flakes for a richer, bolder finish.
• Low-carb: Swap potatoes for chopped cauliflower and reduce corn. Add zucchini in the last 10 minutes.
• Slow cooker method: Brown beef and sauté aromatics on the stove, then transfer to a slow cooker. Add remaining ingredients (except corn) and cook on Low 7–8 hours or High 4–5 hours.

  Stir in corn for the last 15 minutes.

• Herb garden: Replace dried herbs with 2–3 tablespoons of fresh herbs like parsley, thyme, or basil added at the end.
• Ground beef shortcut: Use 1.25 pounds lean ground beef. Brown, drain excess fat, then proceed. Reduce simmer time to 25–30 minutes.

FAQ

Can I use frozen vegetables?

Yes.

Frozen green beans and corn work well and go in near the end so they don’t overcook. You can also use a mixed vegetable blend to save time.

What cut of beef is best?

Chuck roast is ideal because it becomes tender and flavorful with slow cooking. Stew meat is convenient, but pieces can vary in tenderness; longer simmering helps.

How can I thicken the soup?

If you like a thicker broth, mash a few potato pieces in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer for a couple of minutes.

Is this soup gluten-free?

Yes, as written it typically is, assuming your broth and Worcestershire sauce are gluten-free.

Always check labels to be sure.

Can I make it spicy?

Absolutely. Add red pepper flakes with the herbs or a dash of hot sauce at the end. Start small and adjust to taste.

What if I don’t have tomato paste?

You can skip it or reduce the broth by 1/2 cup and add an extra 1/2 cup of diced tomatoes.

The soup will be slightly lighter but still delicious.

How do I prevent the beef from getting tough?

Keep the heat to a gentle simmer and give it enough time. Toughness usually means it needs more time to break down, not less.

Can I add pasta or rice?

Yes. Add 1/2 cup small pasta (like ditalini) or 1/2 cup rice during the last 15 minutes of cooking, adding extra broth as needed.

Wrapping Up

This vegetable beef soup is classic comfort with smart technique and flexible ingredients.

It’s easy to make, reheats beautifully, and tastes even better the next day. Keep the method, swap the veggies, and make it your own. When you want a bowl of something cozy and satisfying, this one always delivers.