I remember the very first time I made beef vegetable soup — it was a chilly autumn evening, and my kitchen smelled like warm comfort. There’s something so wonderfully nostalgic about slicing fresh carrots and potatoes, browning the beef until it’s just right, and letting everything simmer into a homemade beef and vegetable broth that fills the house with hearty goodness. This beef vegetable soup quickly became a family favorite because it just hits the spot after a busy day, especially when you need that kind of meal that feels like a warm hug in a bowl.
Now, I won’t lie—I struggled a bit the first few times I tried to get my beef vegetable soup just right. I remember ending up with beef that was tough or broth that was a little too thin. But through a few cooking mishaps and lots of tweaks, I perfected it into the hearty beef stew with vegetables that my family craves. It’s funny how a simple dish like beef soup with carrots and potatoes can become the centerpiece of so many family dinners.
This beef vegetable soup fits perfectly into hectic family life because it can be prepped ahead or even adapted into a slow cooker beef veggie soup, saving me time on those crazy weeknights. I first discovered this recipe years ago, inspired by a classic vegetable beef soup recipe my grandmother used to make—except I wanted mine a bit more robust and filled with tender beef chunks alongside garden-fresh vegetables.
What I love most about this process is how it reminds me of my cooking philosophy: food should be approachable, nourishing, and full of love. Making this beef vegetable soup at home feels like sharing a piece of that warmth with anyone who sits at my table. So, if you’re ready, come join me here in my kitchen, and let’s talk about what you’ll need and how to put this comforting recipe together step by step. For more inspiration, you might enjoy my take on roasted vegetable soup as well—it’s another family staple that pairs nicely with this beef vegetable soup.
What You’ll Need for This beef vegetable soup
Gathering ingredients for a beef vegetable soup is always a fun little adventure—especially to make sure you have the best flavors. Here’s my go-to list to make a truly hearty beef stew with vegetables that feels homemade and comforting:
- 1 ½ pounds beef chuck, cut into 1-inch cubes (I always use chuck for its tenderness after slow cooking)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced (fresh and sweet carrots are key for a great beef soup with carrots and potatoes)
- 3 medium potatoes, peeled and diced (Yukon Gold are my favorite—they hold up well but get creamy)
- 2 stalks celery, sliced
- 1 cup green beans, trimmed and cut into bite-size pieces
- 1 cup corn kernels, fresh or frozen
- 6 cups homemade beef and vegetable broth (I often make my own broth ahead—it really makes a difference)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce (adds a lovely umami boost)
- Fresh parsley, chopped for garnish (optional but freshens it up wonderfully)
When you’re shopping for these beef vegetable soup ingredients, I always recommend visiting your local butcher for fresh beef cuts, and checking the produce aisle or farmers’ market for the freshest vegetables. For those of us busy with family life, I like to use pre-chopped or frozen veggies as shortcuts without compromising on taste—great time-saving tricks for a slow cooker beef veggie soup.
Here’s a little kitchen wisdom: when making beef vegetable soup, browning the beef chunks well before adding broth gives you that deep, rich flavor in the broth that makes people go back for seconds. Plus, saving your leftover broth in a container in the freezer is a lifesaver for quick soups later on, saving you time and money!
For budget-friendly beef vegetable soup shopping, consider buying meat in bulk and freezing portions, and using seasonal vegetables for freshness and cost savings. Leftover veggies and broth ingredients always keep well refrigerated or frozen, so you’re never wasting those good bits.
If you’re curious about ingredient tips and variations, check out this great post on vegetable beef soup preparation that shares some extra insights about broth and veggies.
Let’s Make This beef vegetable soup Together
Alright, girlfriend, now comes the fun part—rolling up your sleeves and making this beef vegetable soup! I’ve broken it down into easy steps you’ll love.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Brown all sides—this step is key to building flavor in your vegetable beef soup recipe. You should see a nice crust forming on the beef. Don’t worry if your beef vegetable soup beef looks a little tough now; slow cooking will make it melt-in-your-mouth tender.
- Sauté Aromatics: Remove the browned beef and set it aside. In the same pot, add chopped onions and garlic. Cook until the onions are translucent and fragrant—this little step adds that homemade glow to your broth.
- Add Vegetables: Toss in your sliced carrots, potatoes, celery, and green beans. Give them a stir to mix with the onions and garlic. Your kitchen should already start smelling like that rich and inviting beef vegetable soup.
- Add Broth and Beef: Pour in your homemade beef and vegetable broth along with the diced tomatoes. Add back your browned beef into the pot.
- Season It Up: Sprinkle thyme, basil, bay leaf, Worcestershire sauce, salt, and pepper into the mixture. Stir gently to combine.
- Simmer: Bring the soup to a boil, then reduce to a simmer. Cover and let it cook for about 1.5 to 2 hours until the beef is tender and the flavors have really melded into a hearty beef stew with vegetables.
- Final Touch: Add corn kernels toward the last 10 minutes of cooking—this keeps them bright and sweet.
In my kitchen, beef vegetable soup usually takes about two hours to reach perfection, but if you’re short on time, a slow cooker beef veggie soup technique is a lifesaver. Just brown the beef and toss everything in your slow cooker for 6-8 hours on low. You can find great tips on slow cooker methods at Foolproof Living’s CrockPot vegetable beef soup recipe.
A little note: If your beef vegetable soup looks a bit thick, add some water or broth to adjust. The smell should be rich, meaty, and comforting—that’s your sign it’s ready for the family to dig in!
While the beef vegetable soup is cooking, I usually tidy up the kitchen or prep a salad. Sometimes I sneak a taste and adjust seasoning—because that’s the secret to a family-approved beef vegetable soup.
If you want ideas on troubleshooting or how to make your vegetable beef soup even more delicious, check out RecipeTin Eats’ take on beef vegetable soup.
How I Love to Serve This beef vegetable soup
My family absolutely adores this beef vegetable soup served fresh and steaming hot, especially on chilly evenings or after a long day. There’s nothing quite like dipping crusty bread into this savory broth, enriched with tender beef chunks and a colorful mix of veggies.
My go-to side dishes with beef vegetable soup? A warm baguette or garlic bread works beautifully, and a crisp green salad balances the heartiness. Sometimes, I whip up a quick batch of buttered toast points for dunking, which are a real hit with the kids.
This beef vegetable soup is perfect for cozy family dinners, casual gatherings, or even when guests pop by unexpectedly because it’s easy to make in larger batches and keeps well for leftovers. Presentation-wise, I love serving the soup in wide bowls topped with fresh parsley, making the colors of the carrots, potatoes, and greens pop.
If you end up with extra beef vegetable soup (and I hope you do—there’s nothing wrong with leftovers!), it reheats beautifully and becomes even tastier after a day. I also sometimes remix leftover soup by adding small pasta like orzo or tortellini to make it more filling—speaking of which, don’t miss this delicious tortellini vegetable soup for a fun twist.
Seasonal variations? Oh yes, I swap in butternut squash or parsnips in fall, or add fresh zucchini and summer squash in the warmer months. Friends who have tried my beef vegetable soup always ask for the recipe—it’s that good!
Your beef vegetable soup Questions Answered
1. Can I make beef vegetable soup ahead of time?
Absolutely! I usually make mine the day before—leftovers taste even better as the flavors mingle. Just store it in the fridge for up to 3 days or freeze portions for later.
2. What cut of beef works best?
I swear by chuck roast for this beef vegetable soup. It’s flavorful and tenderizes beautifully during slow cooking. Leaner cuts tend to get tough.
3. Can I use store-bought broth?
You can, but homemade beef and vegetable broth gives your soup much deeper flavor. If pressed, low-sodium store-bought broth works well, just adjust seasoning.
4. How do I keep the vegetables from getting mushy?
Adding vegetables in stages helps. For example, potatoes and carrots go in early, while corn and green beans are better added near the end to stay crisp.
5. Is slow cooker beef veggie soup as tasty?
Yes! It’s a dream for busy days. Just brown the beef first for flavor, then dump everything into the slow cooker. I often double the garlic and herbs when slow cooking.
6. How can I make it gluten-free?
This recipe is naturally gluten-free if you watch your broth and Worcestershire sauce labels. Always double-check those ingredients.
7. What’s your secret for the best beef vegetable soup?
Patience, loving your broth, and don’t rush the beef browning step! Also, fresh herbs and seasoning at the end let the flavors shine.
If you want more insights and Q&A about vegetable beef soup recipes, pop over to Spend With Pennies’ detailed guide.
My Final Thoughts on This beef vegetable soup
This beef vegetable soup holds a special place in my heart because it’s more than just a meal—it’s family tradition, comfort, and simple, hearty nourishment all in one pot. From the first time I perfected this recipe to the many times we gather around the table sharing stories over bowls of beef soup with carrots and potatoes, it’s become a symbol of home.
Pro Tips:
- Brown your beef thoroughly for deep, rich homemade broth.
- Add veggies in stages to keep a lovely texture across the soup.
- Make larger batches and freeze portions for quick dinners on demand.
I’ve played with variations, like replacing carrots and potatoes with winter squash in fall, or using a slow cooker beef veggie soup method for ease. My kids swear by the classic hearty beef stew with vegetables version, while my husband loves it with a touch more garlic and herbs.
I hope you feel inspired to make this beef vegetable soup your own—tweak it, garnish it, share it. Cooking is all about joy and connection, after all. If you’d like to pair it with other comforting brothy meals, don’t miss my vegetable beef soup for another delicious take.
Warm up your kitchen and your heart, friend, and happy cooking with this wonderful beef vegetable soup recipe!
beef vegetable soup
A hearty and nutritious beef vegetable soup packed with fresh vegetables and tender beef, perfect for a comforting meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Simmered
- Cuisine: American
Ingredients
- 1 lb beef stew meat, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides, about 5-7 minutes.
- Add chopped onion and garlic; sauté until softened, about 3 minutes.
- Add carrots, celery, and potatoes to the pot; cook for 5 minutes, stirring occasionally.
- Pour in beef broth, diced tomatoes (with juice), thyme, and basil. Stir to combine.
- Bring soup to a boil, then reduce heat to low and simmer, covered, for 45 minutes or until beef is tender.
- Add green beans and corn; cook for another 10-15 minutes until all vegetables are tender.
- Season with salt and pepper to taste. Garnish with fresh parsley if desired before serving.
Notes
For a richer flavor, simmer the soup longer or let it rest overnight in the refrigerator to allow the flavors to meld.