Beef Vegetable Soup

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Warm, hearty, and packed with vibrant vegetables and tender beef, this beef vegetable soup is the ultimate comfort food. Whether you’re craving a cozy family dinner or meal prepping for the week, this recipe is perfect for all occasions. By following our detailed instructions, you’ll end up with a rich and flavorful soup that rivals even the best restaurant versions. If you’re looking for more comforting dinners, check out our easy chicken soup recipe.

Why You’ll Love This Recipe

• Full-bodied flavor and tender beef make this soup irresistibly delicious.
• Packed with nutritious vegetables for a wholesome meal.
• Meal prep-friendly and easy to store for quick weekday meals.
• Budget-friendly ingredients and straightforward to prepare—perfect for beginner and experienced cooks alike. For more budget-friendly ideas, explore our guide to affordable meal ideas.

Ingredients Needed

• 1 1/2 lbs beef stew meat*
• 2 1/2 Tbsp olive oil, (divided)
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion ((1 large))
• 1 1/4 cups peeled and chopped carrots ((3 medium))
• 1 cup chopped celery ((3 medium))
• 1 1/2 Tbsp minced garlic ((4 cloves))
• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil**
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes, (chopped into 3/4-inch cubes)
• 1 1/2 cups (5 oz.) chopped green beans ((trim ends first))
• 1 1/2 cups frozen corn***
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

Ingredient Notes & Substitutions

Beef: For a leaner option, swap beef stew meat with chicken breast cubes or turkey. Adjust cooking times accordingly.

Herbs: Use fresh herbs like thyme, oregano, or basil for a more aromatic profile. Discover more tips on working with fresh herbs in our dedicated fresh herbs guide.

Vegetables: Feel free to add or replace vegetables based on preference—zucchini, bell peppers, or sweet potatoes work great.

Broth: Both beef and chicken broths work well, but you can also use a vegetarian version with added umami seasoning for a meatless option.

How to Make Beef Vegetable Soup

Step 1: Brown the Beef

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper, then add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer to a plate and repeat with the remaining beef using an additional 1/2 Tbsp olive oil.

Step 2: Sauté the Vegetables

In the now-empty pot, add another 1 Tbsp olive oil. Sauté onions, carrots, and celery for 3 minutes, then add garlic and sauté for 1 minute longer.

Step 3: Simmer the Soup

Pour in the broth, diced tomatoes, browned beef, basil, oregano, and thyme. Season lightly with salt and pepper. Bring to a boil, then reduce heat to low. Cover and let simmer while stirring occasionally for 30 minutes.

Step 4: Add Potatoes and Green Beans

Stir in the potatoes and continue simmering, covered, for another 20 minutes. You can add green beans at this stage if you prefer them very soft.

Step 5: Finish with Corn, Peas, and Parsley

Stir in the green beans and continue simmering for 15 minutes, or until all veggies and beef are tender. Add in the frozen corn and peas and cook until heated through, about 5 minutes. Finish by stirring in fresh parsley and serve warm.

Pro Tips & Troubleshooting

Pro Tips

• Brown beef in batches to avoid overcrowding and ensure a deeply caramelized flavor.
• Use fresh herbs for the best aroma and flavor impact.
• Add harder vegetables like potatoes earlier in the cooking process for even tenderness.
• Prep all ingredients beforehand for a smooth cooking experience.

Common Mistakes to Avoid

• Avoid under-seasoning; taste and adjust salt or spices throughout the cooking.
• Don’t skip browning the beef—this step builds a rich foundational flavor.
• Avoid using high heat during the simmering stage, as this can lead to tough beef and mushy veggies.
• Opening the lid too often can cause the broth to lose heat and slow cooking.

Serving & Storage

Serving Ideas

• Pair with freshly baked bread or warm rolls for a wholesome meal. For a twist, try serving this soup with slices of homemade garlic bread.
• Garnish with fresh parsley for a vibrant, fresh touch.
• Serve with a side of salad for additional greens.

Storage and Make-Ahead

Refrigeration: Cool the soup completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

Freezing: Portion the soup into freezer-safe containers or bags for up to 3 months. Freeze after fully cooling to maintain quality and flavor.

Reheating: Thaw frozen soup in the refrigerator overnight, then warm on the stovetop over medium heat until hot.

FAQ

Can I freeze this beef vegetable soup?

Yes! Portion the soup into freezer-safe containers, seal tightly, and store for up to 3 months. Thaw overnight in the fridge before reheating.

How do I store leftovers?

Cool the soup completely before transferring to an airtight container. Refrigerate for up to 4 days.

Can I make substitutions for dietary restrictions?

Yes! Swap the beef with tofu for a vegetarian option and use vegetable broth instead of beef broth.

Can I use fresh corn and peas instead of frozen?

Absolutely! Fresh corn and peas will add vibrant texture and taste to the soup.

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