Name: Vegetable Beef Soup Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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); 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; 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

If you’re craving a soul-soothing meal that’s brimming with wholesome flavors and comfort, this Vegetable Beef Soup Recipe is exactly what you need. I absolutely love how this turns out every single time — tender chunks of beef mingling with vibrant veggies in a rich, savory broth that warms you from the inside out. Stick around because I’m going to share all the little tips and tricks that make this recipe a family favorite and super easy for you to nail at home.

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Why You’ll Love This Recipe

Hearty and Nourishing: This soup packs a punch with tender beef and a rainbow of fresh vegetables that keep you full and satisfied.
Easy to Make: I discovered this trick when I browned the beef in batches for perfect caramelization without crowding the pot.
Flexible Ingredients: You can swap in your favorite seasonal veggies or whatever you have on hand, and it still turns out incredible.
Perfect for Leftovers: It tastes even better the next day, making your meal planning a breeze.

The image shows a white bowl filled with a colorful beef and vegetable stew placed on a white speckled plate, all set on a white marbled surface. The stew contains visible layers of dark brown beef chunks, bright orange carrot slices, pale yellow potato cubes with red skin edges, green beans, green peas, yellow corn kernels, and red tomato pieces, all in a reddish-brown broth. The stew is topped with small green herb bits scattered over the surface. Around the bowl are pieces of torn bread with a golden crust. In the background, there is another white bowl of the same stew, slightly out of focus, and some green parsley sprigs appear on the white marbled surface next to the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Beef Soup, hearty beef vegetable soup, easy beef soup recipe, wholesome vegetable beef broth, comforting beef and veggie soup

Ingredients You’ll Need

Every ingredient in this Vegetable Beef Soup Recipe plays a special role — from the rich beef stew meat that deepens flavor to the fresh veggies that keep it vibrant and healthy. When you’re shopping, I recommend choosing fresh, firm vegetables and good-quality beef for the best results.

Flat lay of fresh chunks of raw beef stew meat, a small white bowl of golden olive oil, a whole large yellow onion peeled and chopped, peeled and chopped orange carrots, chopped pale green celery stalks, minced garlic cloves, a small white bowl filled with rich low-sodium beef broth, peeled and chopped red and yellow potato cubes, bright green chopped green beans, vibrant yellow frozen corn kernels, plump frozen green peas, a small white bowl holding bright red diced tomatoes, a small white bowl with dried basil leaves, a small white bowl with dried oregano, a small white bowl with dried thyme, fresh sprigs of bright green parsley, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Vegetable Beef Soup, hearty beef vegetable soup, easy beef soup recipe, wholesome vegetable beef broth, comforting beef and veggie soup

Beef stew meat: Look for well-marbled pieces for tender, flavorful beef chunks.
Olive oil: You’ll use it for browning the meat and sautéing veggies—extra virgin adds a nice depth.
Yellow onion: Adds sweet aromatics that balance the savory broth.
Carrots: Provide a subtle natural sweetness and beautiful color.
Celery: Adds a mild bitterness and crunch that rounds out the flavor profile.
Garlic: Four cloves really bring that punchy warmth you want in a soup.
Beef or chicken broth: I prefer low-sodium to control the saltiness.
Diced tomatoes (canned): These add acidity and body to the broth.
Dried basil, oregano, thyme: Classic herbs that bring out the cozy, earthy vibe.
Potatoes: Red or yellow work great; they add heartiness without getting mushy if cubed right.
Green beans: Gives a fresh snap and vibrant green color.
Frozen corn and peas: Quick veggies that brighten flavor and make the soup feel like summer in a bowl.
Fresh parsley: Stirred in right at the end for that fresh burst and pretty garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Vegetable Beef Soup Recipe is one of those dishes that easily adapts to your preference. I love adding some heat or swapping veggies based on what’s fresh, and I encourage you to make it your own!

Spicy Kick: When I first tried adding a pinch of red pepper flakes, it gave the soup a lovely warmth that wakes up your taste buds.
Vegetarian Version: Try omitting the beef and using vegetable broth for a tasty veggie-forward twist; mushrooms add a meaty texture.
Seasonal Veggies: I often throw in diced zucchini or kale when they’re in season for extra color and nutrients.
Slow Cooker Adaptation: You can brown the beef and veggies first, then let everything simmer all day in a slow cooker for hands-off ease.

How to Make Vegetable Beef Soup Recipe

Step 1: Brown the Beef to Lock in Flavor

This is the secret to a deeply flavorful soup and where a little patience pays off big time. Pat your beef stew meat dry with paper towels — moisture is the enemy of good browning. Season with salt and pepper, then brown half of the beef in a hot pot with olive oil. Don’t overcrowd the pan; doing it in batches ensures each piece gets that gorgeous crust. After about 4 minutes, flip the pieces and brown the other side before removing them to a plate. Repeat with the remaining beef.

Step 2: Sauté the Veggies for Sweetness and Aroma

Next, add a bit more olive oil to the now-empty pot and toss in the chopped yellow onion, carrots, and celery. Sauté for about 3 minutes until they soften and start releasing their natural sweetness. Then add minced garlic for another minute, just enough to wake it up without burning.

Step 3: Build the Broth and Simmer

Pour in the low-sodium broth and canned diced tomatoes, then add the browned beef back into the pot along with dried basil, oregano, thyme, and a sprinkle of salt and pepper. Bring the whole pot to a boil, then reduce the heat, cover, and let it simmer gently for 30 minutes. This slow bubbling melds all those flavors together beautifully.

Step 4: Add Potatoes and Green Beans

After that first simmer, stir in your diced potatoes. If you like your green beans soft (I do, especially for lunch leftovers), this is a good time to add them too. Cover and simmer for another 20 minutes, then if you haven’t added green beans yet, stir them in now and cook the soup for 15 minutes more. You’ll notice the kitchen starting to smell like a cozy hug.

Step 5: Finish with Corn, Peas, and Parsley

In the final 5 minutes, stir in the frozen corn and peas so they heat through but keep their vibrant color and texture. Finish the soup with a handful of freshly chopped parsley stirred in just before serving. It adds a fresh pop that balances the rich broth perfectly.

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Pro Tips for Making Vegetable Beef Soup Recipe

Dry Your Beef Thoroughly: Moisture prevents browning, so patting your beef dry makes all the difference for flavor.
Don’t Crowd the Pan: Browning the meat in batches means better caramelization and richer taste.
Use Low-Sodium Broth: This lets you control seasoning and keeps the soup from getting too salty.
Add Frozen Veggies Last: Corn and peas go in near the end so they stay tender-crisp and don’t lose color.

How to Serve Vegetable Beef Soup Recipe

A white bowl filled with vegetable beef soup sits on a white marbled surface with some torn bread pieces nearby. The soup has a clear brown broth with visible chunks of tender beef, red-skinned potato pieces, bright orange carrot slices, green beans, corn kernels, and diced tomatoes. Fresh chopped parsley is sprinkled on top, adding a touch of green. The bowl is placed on a speckled white plate with a silver spoon resting near it. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Beef Soup, hearty beef vegetable soup, easy beef soup recipe, wholesome vegetable beef broth, comforting beef and veggie soup

Garnishes

I love adding a sprinkling of fresh parsley or even some chopped chives right before serving. It adds not only a splash of color but a fresh herbal note that brightens up every spoonful. Sometimes, a dash of cracked black pepper or a squeeze of fresh lemon juice also elevates the flavors beautifully.

Side Dishes

My go-to sides with this soup are warm crusty bread or buttery garlic rolls — perfect for dunking! A simple green salad with a light vinaigrette also pairs well if you want something fresh alongside.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in rustic bread bowls, which my guests always rave about. Another fun idea is layering it with a dollop of sour cream and a sprinkle of sharp cheddar on top for extra richness. It instantly feels special for chilly evenings.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool for about 30 minutes, then transfer leftovers to airtight containers. Stored in the fridge, it keeps beautifully for up to 4 days. The flavors actually deepen overnight — so don’t hesitate to make it a day ahead!

Freezing

I’ve frozen this soup a few times and it thaws wonderfully. Just cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.

Reheating

When reheating, do it slowly over low to medium heat with a splash of broth or water to loosen it up, stirring occasionally. This helps keep the beef tender and veggies from getting mushy. Microwave works too if you’re in a hurry—just stir halfway through.

FAQs

Can I use another type of beef for this Vegetable Beef Soup Recipe?

Absolutely! Beef stew meat is ideal because it becomes tender as it simmers, but you can also use chuck roast cut into cubes. Just make sure to brown it well for the best flavor and allow enough simmer time for tenderness.
Is it okay to substitute frozen vegetables for fresh in this soup?

Yes, frozen veggies like corn and peas work wonderfully and are convenient. For green beans and potatoes, fresh is preferable to maintain texture, but frozen can work—just adjust cooking time as needed.
Can I make this soup in an Instant Pot or slow cooker?

You can! Brown the meat and sauté the veggies on the sauté setting first, then pressure cook for about 35 minutes. For slow cooker, brown first and cook on low for 6-8 hours. Add quick-cooking veggies toward the end to avoid overcooking.
How do I adjust seasoning to prevent the soup from being too salty?

Start with low-sodium broth and season lightly with salt during cooking. Taste toward the end and adjust gradually. Sometimes, a splash of acid like lemon juice or vinegar brightens flavors without adding salt.

Final Thoughts

This Vegetable Beef Soup Recipe is one of those comforting go-tos that reminds me of cozy nights at home with my family. It’s filling but not heavy, flexible to what you have in your fridge, and honestly pretty easy once you get the hang of browning the beef right. If you’re looking for a recipe that feels like a big warm hug, I highly recommend giving this one a try — I promise your taste buds, and your belly, will thank you!