The Best Vegetable Beef Soup Recipe

My friend Rachel showed up at my door one freezing January evening in 2019 carrying a huge pot wrapped in towels. "Don't ask questions, just eat this," she said, pushing past me into the kitchen. Her kids had the flu, she'd been up for three days straight, and she looked completely wiped out. It smelled amazing - rich, beefy, with hints of tomato and herbs that made my stomach growl. She ladled out bowls for Johnny and me, and that first spoonful changed everything I thought I knew about soup. This vegetable beef soup had chunks of tender beef that fell apart on my tongue, carrots that still had some snap, potatoes that soaked up all that rich broth.

Why You'll Love This Recipe

From making this for two school sick days, three neighborhood potlucks, and more Sunday dinners than I can count, here's why this soup keeps showing up on our table. It's cheaper than takeout - a big pot costs maybe $15 and feeds us for three days. The leftovers taste even better than the first night (something about the flavors mixing overnight). And you can make it with whatever Vegetable Beef Soup you have sitting in your fridge.

Johnny's pickiest friend ate two bowls last month and asked if we had more. My sister, who only eats salads and claims she doesn't like "heavy food," finished her entire serving and grabbed seconds. When you're sick, it's the only thing that tastes good. When you're not, it's the kind of meal that makes you feel looked after. Plus, the whole house smells crazy good while it's cooking - that slow-simmered Vegetable Beef Soup and Vegetable Beef Soup smell that makes everyone wander into the kitchen asking "when's dinner?"

Jump to:

• Why You'll Love This Recipe
• Ingredients for Vegetable Beef Soup
• How To Make Vegetable Beef Soup Step By Step
• Smart Swaps for Your Vegetable Beef Soup
• Tasty Twists on Classic Vegetable Beef Soup
• Equipment for Vegetable Beef Soup
• Storing Your Vegetable Beef Soup
• Top Tip
• FAQ
• Time to Make Some Soup Magic!
• Related
• Pairing
• Vegetable Beef Soup

Ingredients for Vegetable Beef Soup

For the Hearty Soup Base:

• 2 pounds beef stew meat or chuck roast, cut into 1-inch chunks
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) diced tomatoes with juice
• 6 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil

For the Vegetable Mix:

• 3 large carrots, peeled and sliced into rounds
• 3 medium russet potatoes, peeled and cubed
• 2 stalks celery, chopped
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen corn kernels
• 1 cup frozen peas

Optional Flavor Boosters:

• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ¼ cup fresh parsley, chopped
• ¼ teaspoon crushed red pepper flakes

How To Make Vegetable Beef Soup Step By Step

Brown the Beef for Maximum Flavor

• Heat 2 tablespoons oil in large pot over medium-high heat until shimmering
• Pat beef chunks completely dry with paper towels - wet meat won't brown properly
• Working in 2-3 batches to avoid crowding, brown beef on all sides until deep golden, about 3-4 minutes per batch
• Remove browned beef to a plate and set aside, leaving drippings in pot
• Don't clean the pot - those crusty brown bits are pure flavor

Build Your Aromatic Base

• Lower heat to medium and add diced onion to the beef drippings
• Cook onions until soft and starting to brown at the edges, about 5 minutes
• Add minced garlic and cook until fragrant, about 1 minute
• Scrape up all those brown bits from the bottom using wooden spoon
• Stir in Worcestershire sauce if using and let it sizzle for 30 seconds

Start the Long Simmer

• Return browned beef and any accumulated juices to the pot
• Pour in beef broth and diced tomatoes with all their juice
• Add bay leaves, thyme, salt, and pepper
• Bring everything to a rolling boil, then reduce heat to low simmer
• Cover pot and let it bubble gently for 1 hour, stirring every 20 minutes

Add Vegetables in Smart Stages

• After 1 hour of simmering, add carrots, potatoes, and celery to pot
• Cover and simmer for 20 minutes until Vegetable Beef Soup start to soften but still have bite
• Stir in green beans and corn, continue simmering covered for 10 minutes
• Add frozen peas in the last 5 minutes of cooking - they need barely any time
• Fish out and discard bay leaves, then taste and adjust salt and pepper

Smart Swaps for Your Vegetable Beef Soup

Beef Options:

• Stew meat → Chuck roast cut into chunks (more flavor, better texture)
• Regular beef → Ground beef browned and drained (faster but different texture)
• Beef → Chicken thighs cut into pieces (change to chicken broth too)
• Fresh beef → Leftover pot roast shredded (cuts cooking time to 30 minutes)

Vegetable Swaps:

• Fresh vegetables → All frozen mixed vegetables (dump them in during last 15 minutes)
• Potatoes → Sweet potatoes (add 5 minutes earlier, they cook faster)
• Green beans → Chopped cabbage or zucchini (add with potatoes)
• Corn → Diced bell peppers (any color works)

Broth Changes:

• Beef broth → Chicken broth (lighter flavor but still good)
• Store-bought → Homemade bone broth (richer, more body)
• Regular → Low-sodium (you control the salt better)
• Broth → Half broth, half water with extra beef bouillon

Tomato Alternatives:

• Canned diced → Tomato sauce plus 1 cup water (smoother texture)
• Regular tomatoes → Fire-roasted tomatoes (adds smoky depth)
• Canned → 4 fresh tomatoes diced (when they're in season)

Tasty Twists on Classic Vegetable Beef Soup

Italian Beef Vegetable:

• Add 1 teaspoon dried oregano and 1 teaspoon dried basil with the thyme
• Swap potatoes for small pasta shells added in last 15 minutes
• Stir in 2 cups fresh spinach at the very end until wilted
• Top each bowl with grated Parmesan and serve with crusty bread

Spicy Southwestern Style:

• Add 1 diced jalapeño with the onions and 1 teaspoon cumin
• Use fire-roasted tomatoes and add 1 can black beans (drained)
• Swap green beans for diced zucchini and add frozen corn
• Top with shredded cheese, sour cream, and crushed tortilla chips

Barley Beef Comfort:

• Add ½ cup pearl barley when you add the carrots and potatoes
• Adds extra 15 minutes to cooking time but makes it super hearty
• The barley soaks up broth and makes the soup thicker and more filling
• Rachel's mom's original version used barley instead of potatoes

Slow Cooker Easy Version:

• Brown beef and onions on stove, then transfer everything to slow cooker
• Add all vegetables at once (they won't get mushy in slow cooker)
• Cook on low for 8 hours or high for 4-5 hours
• Perfect for dumping everything in before work and coming home to dinner ready

Equipment for Vegetable Beef Soup

• Large pot or Dutch oven (at least 6 quarts - smaller pots overflow)
• Sharp chef's knife for chopping vegetables
• Cutting board (preferably two - one for meat, one for veggies)
• Wooden spoon for stirring and scraping
• Ladle for serving
• Measuring cups and spoons

Storing Your Vegetable Beef Soup

Fridge Storage (4-5 days):

• Let soup cool completely before storing (I stick the pot outside in winter to speed this up)
• Transfer to airtight containers or leave in the pot with a tight lid
• Store in back of fridge where it's coldest
• Reheat only what you'll eat - soup tastes better when not reheated multiple times

Freezer Storage (3 months):

• Cool soup completely first - never put hot soup in freezer
• Pour into freezer-safe containers leaving 2 inches at top for expansion
• Label with date because you'll forget when you made it (I always do)
• Freeze flat in gallon bags if you're short on space

Reheating Tips:

• Stovetop: Heat slowly over medium, stirring often, about 10 minutes
• Microwave: Use 50% power and stir every 2 minutes to avoid hot spots
• Add splash of broth or water if it's too thick after storing
• Taste and add more salt after reheating - flavors dull when cold

What Doesn't Work:

• Don't leave it on the counter more than 2 hours before refrigerating
• Don't freeze in the original pot (learned this when my pot cracked)
• Don't thaw at room temperature - move to fridge night before or reheat from frozen

FAQ

Time to Make Some Soup Magic!

Now you have everything you need to make this vegetable beef soup from browning the beef right to Rachel's mom's parmesan rind trick. This hearty, filling soup proves that sometimes the best meals come from friends willing to share their family recipes when you need them most.

Craving more comfort food favorites? Try our Easy Peanut Butter Cup Cookies Recipe for a sweet treat after dinner. Need a quick weeknight meal? Our Healthy Honey Garlic Chicken Recipe is on the table in 30 minutes. Or pair this soup with our Delicious Pork Chops Recipe for a complete winter dinner spread!

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Pairing

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