Why You’ll Love This Recipe

Beef Vegetable Soup is a hearty, comforting dish packed with tender beef chunks, wholesome vegetables, and a savory broth. Perfect for chilly days or when you need a filling, nutritious meal, this soup delivers classic flavors with every spoonful. It’s easy to customize, freezes well, and tastes even better the next day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef stew meat (cut into bite-sized pieces)olive oiloniongarliccarrotscelerypotatoesgreen beanscornpeasdiced tomatoesbeef brothbay leavesdried thymeparsley (fresh or dried)salt and pepper

directions

Heat olive oil in a large pot over medium-high heat.

Add the beef and cook until browned on all sides, then remove and set aside.

In the same pot, sauté the onion and garlic until fragrant and translucent.

Add carrots and celery, cooking for a few minutes until they start to soften.

Return the beef to the pot and pour in the beef broth and diced tomatoes.

Stir in potatoes, green beans, bay leaves, thyme, salt, and pepper.

Bring the soup to a boil, then reduce heat and simmer for 45-60 minutes, or until the beef is tender.

Add corn and peas in the last 10 minutes of cooking.

Remove bay leaves, taste and adjust seasoning as needed.

Garnish with parsley before serving.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 20 minutesCooking time: 60 minutesTotal time: 1 hour 20 minutes

Variations

Use ground beef instead of stew meat for a quicker version.

Add barley or pasta for extra heartiness.

Try sweet potatoes or parsnips as alternative root vegetables.

Use Italian seasoning for a more herbaceous twist.

Include cabbage or spinach for added greens.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months in freezer-safe containers or bags.Thaw overnight in the fridge and reheat on the stovetop or microwave until hot.

FAQs

Can I use frozen vegetables?

Yes, frozen mixed vegetables can be added in the last 10 minutes of cooking.

What cut of beef works best?

Chuck roast or stew meat are ideal for tenderness and flavor.

Can I make this in a slow cooker?

Yes, brown the beef and then cook all ingredients on low for 7-8 hours or high for 4-5 hours.

Can I make it vegetarian?

Yes, omit the beef and use vegetable broth with more veggies or beans.

How do I thicken the broth?

Mash some potatoes in the soup or stir in a cornstarch slurry near the end.

Can I make it spicy?

Add a pinch of red pepper flakes or diced jalapeño for heat.

Do I need to peel the potatoes?

Peeling is optional—leave skins on for extra texture and nutrients.

What broth should I use?

Low-sodium beef broth lets you control the salt level better.

Conclusion

Beef Vegetable Soup is a timeless, soul-warming meal that brings together simple ingredients for maximum comfort. Whether you’re feeding a crowd or meal prepping for the week, this one-pot wonder is versatile, satisfying, and sure to become a regular in your home kitchen.