Okay, friend, let’s chat over a warm bowl of something truly comforting, shall we? I’m talking about my family’s absolute favorite: Vegetable Beef Soup. Just the aroma alone brings back a flood of memories. I can almost see my grandmother in her apron, stirring a massive pot on the stove, the savory scent filling her cozy kitchen. The rich, earthy smell of simmering beef and the sweetness of carrots dancing in the air… it’s pure comfort food. This isn’t just any soup; it’s a hug in a bowl.

I remember one particularly disastrous attempt when I was first learning. I was so eager to impress my husband’s family, and I added way too much salt! It was… well, let’s just say everyone needed a lot of water that night. But, hey, we all learn from our mistakes, right? That “aha” moment taught me the importance of tasting and adjusting seasonings throughout the cooking process. Now, this Vegetable Beef Soup recipe is a family staple, perfect for those busy weeknights when you need a hearty, nourishing meal on the table in a hurry.

Between school drop-offs, soccer practices, and trying to squeeze in some “me time” (ha!), I rely on recipes that are both delicious and relatively hands-off. This Vegetable Beef Soup fits the bill perfectly. I actually discovered the magic of a good beef vegetable soup recipe after one particularly hectic week. I needed something simple, something comforting, and something that would use up the odds and ends in my crisper drawer. A little tweaking here and there, and voilà! This family-friendly recipe was born. This easy Vegetable Beef Soup has become a beacon of warmth on chilly days and a guaranteed crowd-pleaser at potlucks.

You know, my whole cooking philosophy is about making simple, delicious food that nourishes the body and soul. It’s about creating memories around the dinner table and sharing love through food. And this Vegetable Beef Soup embodies all of that. So, grab your apron, gather your veggies, and let’s get cooking! I promise, you’ll love this hearty and satisfying soup just as much as my family does. Let’s dive into this beef vegetable soup recipe!

What You’ll Need for This Vegetable Beef Soup

Alright, let’s talk ingredients. The beauty of this Vegetable Beef Soup is that it’s incredibly adaptable. Feel free to use what you have on hand and adjust the quantities to your liking. But here’s my go-to list:

1.5 lbs Beef Stew Meat: I always use chuck roast, cut into 1-inch cubes, for my Vegetable Beef Soup. It gets so tender and flavorful as it simmers.
1 tbsp Olive Oil: For browning the beef. You can also use vegetable oil if you prefer.
1 large Onion, chopped: Yellow or white onion works great.
2 cloves Garlic, minced: Because everything tastes better with garlic, right?
4 cups Beef Broth: I prefer low-sodium so I can control the saltiness.
1 (28 oz) can Crushed Tomatoes: Adds a lovely richness and depth of flavor.
2 cups Water: Adjust as needed to reach your desired consistency.
2 Carrots, peeled and chopped: A classic addition to Vegetable Beef Soup.
2 Celery Stalks, chopped: Adds a nice aromatic element.
1 cup Frozen Peas: Adds a touch of sweetness.
1 cup Frozen Green Beans: For extra veggie goodness.
1 cup Corn (fresh or frozen): Adds a lovely touch of sweetness.
1 cup Potatoes, peeled and cubed: I prefer Yukon Gold or red potatoes.
1 tsp Dried Thyme: Adds a subtle earthy flavor.
1 tsp Dried Rosemary: Complements the beef beautifully.
1 bay leaf: Don’t forget to remove it before serving!
Salt and Pepper to taste: Season generously!

Shopping Tips

When making Vegetable Beef Soup, you can often find stew meat already cubed at the grocery store, which saves time. However, buying a chuck roast and cutting it yourself is usually more cost-effective.

Kitchen Wisdom

Here’s a Vegetable Beef Soup trick I learned from my grandma: sear the beef in batches to ensure it browns properly. Overcrowding the pan will steam the meat instead of searing it.

For a busy family making Vegetable Beef Soup, pre-chopped vegetables from the grocery store are a lifesaver. It’s a little more expensive, but the time saved is worth it sometimes.

Cost-Saving Tip

Buy frozen vegetables when they are on sale and stock up. They are just as nutritious as fresh and last much longer.

Storage Tips

Store leftover Vegetable Beef Soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Just be sure to let it cool completely before freezing. And if you are looking for another great vegetable soup, give this Tortellini Vegetable Soup a try!

Let’s Make This Vegetable Beef Soup Together

Okay, ready to get cooking? Don’t worry, this Vegetable Beef Soup is super straightforward. Just follow these steps, and you’ll have a pot of deliciousness bubbling away in no time!

Sear the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper. Sear the beef in batches until browned on all sides. Don’t overcrowd the pot! Remove the beef and set aside.
Sauté the Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Build the Base: Pour in the beef broth, crushed tomatoes, and water. Scrape the bottom of the pot to loosen any browned bits (this adds so much flavor!).
Add the Beef Back: Return the seared beef to the pot. Stir in the carrots, celery, thyme, rosemary, and bay leaf.
Simmer, Simmer, Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender. I learned the hard way with Vegetable Beef Soup that patience is key here. The longer it simmers, the more flavorful it becomes.
Add the Potatoes and Remaining Veggies: Add the potatoes to the pot and cook for another 15-20 minutes, or until they are tender. Stir in the frozen peas, green beans, and corn. Cook until heated through, about 5 minutes.
Season and Serve: Remove the bay leaf. Taste and adjust seasonings as needed. Add more salt, pepper, or herbs to your liking.
Enjoy: Ladle the Vegetable Beef Soup into bowls and serve hot.

Personal Cooking Tips

I learned the hard way with Vegetable Beef Soup that adding the potatoes and delicate veggies too early results in mush. Adding them towards the end ensures they retain their texture.

Timing

In my kitchen, Vegetable Beef Soup usually takes about 2.5-3 hours from start to finish, including prep time. But it’s mostly hands-off simmering, so you can do other things while it cooks.

Reassuring Note

Don’t worry if your Vegetable Beef Soup seems a little thin at first. It will thicken as it simmers and the starches from the potatoes are released.

While the Vegetable Beef Soup is cooking, I usually catch up on emails, read a book, or just relax with a cup of tea. Sometimes, I even sneak in a quick nap! This beef vegetable soup recipe doesn’t require constant attention, which is a lifesaver.

Your Vegetable Beef Soup should smell like savory beef, sweet vegetables, and fragrant herbs. It’s a truly comforting aroma that will fill your kitchen. For more great ways to use beef broth, check out this Pumpkin Wild Rice Soup recipe, too!

If you’re craving something hearty and delicious, but short on time, consider using a slow cooker. This Crockpot Vegetable Beef Soup (+VIDEO) from Eating on a Dime offers a convenient and flavorful alternative.

How I Love to Serve This Vegetable Beef Soup

Oh, there are so many ways to enjoy this Vegetable Beef Soup! My family loves this Vegetable Beef Soup when I serve it with a hunk of crusty bread for dipping. It’s the perfect way to soak up all that delicious broth.

My go-to side dishes that pair with Vegetable Beef Soup are a simple green salad with a light vinaigrette or some warm cornbread. The salad adds a refreshing contrast to the richness of the soup, while the cornbread is just pure comfort food.

This Vegetable Beef Soup is perfect for chilly fall evenings, cozy winter weekends, or anytime you need a comforting and nourishing meal. It’s also great for potlucks, family gatherings, or even a simple weeknight dinner. Crockpot Vegetable Beef Soup is a great option if you are away during the day!

For presentation tips, I like to garnish the Vegetable Beef Soup with a sprinkle of fresh parsley or a dollop of sour cream. It adds a pop of color and a touch of freshness.

If you have extra Vegetable Beef Soup, you can use it to make a hearty shepherd’s pie. Simply top the soup with mashed potatoes and bake until golden brown. Or, you can just reheat it and enjoy it as is for lunch the next day.

For seasonal variations, try adding butternut squash in the fall or zucchini in the summer. You can also experiment with different herbs and spices, like smoked paprika or chili powder, for a little extra kick.

Friends always ask for this Vegetable Beef Soup recipe whenever I make it for them. It’s a guaranteed crowd-pleaser! You know, another great soup recipe that my family enjoys is my Roasted Vegetable Soup!

Your Vegetable Beef Soup Questions Answered

Okay, let’s tackle some common questions about making Vegetable Beef Soup. I’ve heard them all, and I’m here to help you avoid my past mistakes!

Q: Can I use frozen beef stew meat?

A: Absolutely! Just thaw it completely before searing. You know what I do when my Vegetable Beef Soup calls for beef and I’m short on time? I toss in pre-cooked meatballs! It’s a great shortcut.

Q: Can I add other vegetables to the soup?

A: Of course! The beauty of Vegetable Beef Soup is that it’s so versatile. Feel free to add any vegetables you like, such as cabbage, turnips, or parsnips.

Q: What if I don’t have beef broth?

A: You can use chicken broth or vegetable broth instead, but the flavor will be slightly different. I’ve even used water in a pinch, but I definitely recommend adding some extra seasonings to compensate.

Q: How do I thicken the soup if it’s too thin?

A: You can mash some of the potatoes with a fork to release more starch, or you can stir in a tablespoon of cornstarch mixed with a little cold water. My mom always added a little tomato paste for extra thickness and flavor to her Vegetable Beef Soup.

Q: Can I make this in a slow cooker?

A: Yes, you can! Sear the beef as directed, then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. This Slow Cooker Vegetable Beef Soup {Or Stovetop!} recipe from Spend With Pennies is another helpful resource for slow cooker instructions.

Q: What if my beef is tough?

A: That usually means it hasn’t cooked long enough. Just keep simmering the soup until the beef is tender. Sometimes, I add a splash of red wine to help tenderize the meat.

Q: Can I freeze this soup?

A: Yes! Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Just be sure to leave some headspace in the containers, as the soup will expand as it freezes.

My Final Thoughts on This Vegetable Beef Soup

This Vegetable Beef Soup recipe holds a special place in my heart because it reminds me of my family, my childhood, and the simple joys of cooking and sharing food. It’s a recipe that has been passed down through generations, and I’m so happy to share it with you. A simple beef vegetable soup recipe brings so much joy!

My Vegetable Beef Soup Pro Tips:

Don’t skip the searing step! It adds so much flavor to the beef and the soup.
Taste and adjust seasonings frequently. This is crucial for achieving the perfect balance of flavors.
Be patient! The longer the soup simmers, the more flavorful it will become.

Vegetable Beef Soup Variations:

Spicy Vegetable Beef Soup: Add a pinch of red pepper flakes or a chopped jalapeño for a little heat.
Italian Vegetable Beef Soup: Add some Italian seasoning and a can of cannellini beans.
Mexican Vegetable Beef Soup: Add some chili powder, cumin, and a can of black beans.

My husband loves the spicy version, while my kids prefer the classic Vegetable Beef Soup with extra potatoes. I personally enjoy experimenting with different herbs and spices to create new and exciting flavor combinations.

I hope you enjoy making this Vegetable Beef Soup as much as I do. Don’t be afraid to experiment and make it your own! Add your favorite vegetables, adjust the seasonings to your liking, and create a soup that your family will love. And remember, the most important ingredient is love. So, cook with your heart, and enjoy the process! Happy cooking, friend! I am confident that you will find the easy Vegetable Beef Soup recipe will soon become a family favorite.

Vegetable Beef Soup

Print Recipe

Warm up with this hearty and comforting Vegetable Beef Soup! Packed with tender beef, colorful vegetables, and rich flavor, it’s the perfect one-pot meal for a chilly day.

Author: Liliana
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 6 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
8 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1 cup frozen green beans
1 cup frozen corn
1 cup frozen peas
1 cup diced potatoes (optional)
Fresh parsley, chopped, for garnish

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper. Add beef to the pot and brown on all sides. Remove beef from the pot and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
Pour in beef broth and scrape up any browned bits from the bottom of the pot. Add diced tomatoes, Italian seasoning, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
Return beef to the pot. Add potatoes (if using), green beans, corn, and peas. Simmer for at least 30 minutes, or up to an hour, or until the beef is tender and vegetables are cooked through.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Notes

Serve with crusty bread or grilled cheese for a complete meal.