A steaming bowl of Hearty Vegetable Beef Soup is exactly what I crave when the weather turns chilly. It’s packed with tender chunks of beef, wholesome vegetables, and a savory broth that warms from the inside out. This classic comfort dish is a complete meal in itself and is perfect for both weeknight dinners and weekend meal prep.
Why You’ll Love This Recipe
I love how this soup brings together simple, everyday ingredients into a nourishing and satisfying bowl. It’s the kind of meal that simmers gently on the stove, filling the house with mouthwatering aroma. I also enjoy that it’s incredibly versatile—I can switch out vegetables depending on the season or what I have in the fridge. Plus, it makes a large batch, so there are always leftovers to enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth
1½ cups water
1 (14.5 oz) can diced tomatoes, undrained
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (frozen or canned)
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
I heat the olive oil in a large soup pot or Dutch oven over medium-high heat. I add the beef cubes and brown them on all sides. This step gives the soup great flavor.
I remove the browned beef and set it aside. In the same pot, I add the diced onion and cook for 4–5 minutes until softened. Then I stir in the garlic and cook for another 30 seconds.
I return the beef to the pot and pour in the beef broth and water. I also add the diced tomatoes, dried thyme, basil, and bay leaf. I bring everything to a boil, then reduce the heat and let it simmer for about 45 minutes.
After that, I add the carrots, celery, potatoes, and green beans. I continue to simmer for another 25–30 minutes until the vegetables are tender and the beef is fork-tender.
In the last 10 minutes, I stir in the corn and season the soup with salt and pepper to taste.
Once everything is cooked through, I discard the bay leaf and sprinkle the soup with fresh chopped parsley before serving.
Servings and timing
This recipe serves 6 to 8 people. Preparation time: 15 minutes Cooking time: 1 hour 20 minutes Total time: Approximately 1 hour 35 minutes
Variations
When I want to mix things up, I swap out the beef for ground beef or even shredded rotisserie chicken. Sometimes I add a handful of barley or pasta to make it extra filling. For a vegetarian version, I leave out the beef and double up on beans like kidney or cannellini. I also love tossing in kale or spinach at the end for added greens.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, I pour it into a pot over medium heat until it’s hot throughout. If the soup thickens in the fridge, I just add a splash of broth or water to loosen it up. This soup also freezes well—I portion it into freezer-safe containers and keep it frozen for up to 3 months. I thaw it overnight in the fridge before reheating.
FAQs
How do I make the beef more tender?
I let it simmer low and slow. Giving the beef time to cook gently in the broth makes it incredibly tender.
Can I use frozen vegetables instead of fresh?
Yes, I often use frozen green beans or corn. I add them toward the end of cooking so they don’t get mushy.
What cut of beef is best for this soup?
I use chuck roast or stew meat. These cuts become tender and flavorful when simmered.
Can I make this soup in a slow cooker?
Absolutely. I brown the beef first, then add everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Do I need to peel the potatoes?
I usually peel them for a smoother texture, but it’s fine to leave the skins on if I prefer a more rustic feel.
Conclusion
This Hearty Vegetable Beef Soup is one of my go-to recipes when I want something wholesome, comforting, and simple to prepare. I love that it’s loaded with vegetables and savory beef, making every spoonful both delicious and satisfying. Whether I’m cooking for the family or meal-prepping for the week, this soup never disappoints.
A hearty and comforting soup packed with tender beef, wholesome vegetables, and a savory broth. Perfect for cold days and meal prepping.
Ingredients
1½ pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth
1½ cups water
1 (14.5 oz) can diced tomatoes, undrained
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (frozen or canned)
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides.
Remove the beef and set aside. In the same pot, add diced onion and cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
Return beef to the pot. Add beef broth, water, diced tomatoes, thyme, basil, and bay leaf. Bring to a boil, reduce heat, and simmer for 45 minutes.
Add carrots, celery, potatoes, and green beans. Simmer for another 25–30 minutes until vegetables and beef are tender.
Stir in corn during the last 10 minutes of cooking. Season with salt and pepper to taste.
Discard bay leaf and garnish with chopped parsley before serving.
Notes
Swap beef for ground beef or shredded chicken for variation.
Add barley or pasta for extra heartiness.
Use frozen vegetables if needed—add them near the end of cooking.
For a vegetarian version, omit beef and add beans like kidney or cannellini.
Freeze leftovers for up to 3 months; thaw overnight before reheating.
