When the weather turns cool or life gets a little too hectic, there’s something deeply comforting about a steaming bowl of homemade Vegetable Beef Soup. This isn’t a rushed, canned version—it’s a rustic, flavorful, made-from-scratch meal that brings the warmth of a home-cooked dinner straight to your table.
I first made this soup years ago using leftover roast beef and vegetables from a Sunday dinner. After one cozy evening of simmering and seasoning, I ended up with a pot of soup that disappeared almost immediately. Since then, it’s become a staple in my kitchen—especially during busy weeks or chilly nights.
Below, I’ll walk you through how to make this nourishing soup step-by-step, along with tips, variations, and storage suggestions.
Why You’ll Love This Recipe
- Wholesome and hearty: Packed with beef and a variety of colorful vegetables.
- One-pot magic: Easy cleanup and perfect for batch cooking.
- Versatile: Great with fresh or frozen veggies, leftover roast, or ground beef.
- Make-ahead friendly: Flavors deepen over time, making it even better the next day.
Ingredients
For the Beef:
- 1.5 lbs chuck roast, stew meat, or leftover pot roast – cut into bite-sized pieces
(Shortcut: Use 1 lb ground beef for a faster version)
For the Vegetables:
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 1 (14.5 oz) can diced tomatoes (with juice)
- ¼ cup tomato paste
For the Broth & Seasoning:
- 6 cups beef broth (low-sodium recommended)
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp smoked paprika (optional)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
Optional Additions:
- ½ cup barley or small pasta
- Handful of chopped spinach or kale (stir in at the end)
How to Make Vegetable Beef Soup
1. Brown the Beef
In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides (2–3 minutes per side). Set aside.
Why it matters: Browning the meat creates a flavor base that takes the soup from good to great.
2. Sauté the Aromatics
Add the remaining 1 tbsp olive oil to the same pot. Sauté onion, carrots, and celery for 5–6 minutes until softened. Add garlic and tomato paste, stirring for another 1–2 minutes until fragrant.
3. Deglaze and Simmer
Pour in a splash of broth to deglaze the pot, scraping up any browned bits. Add the rest of the broth, browned beef, diced tomatoes, bay leaves, and herbs. Bring to a boil, then reduce heat and simmer (covered) for 45–60 minutes, or until beef is tender.
Short on time? If using ground beef, simmer for just 20–30 minutes.
4. Add Vegetables
Stir in potatoes, green beans, corn, and peas. Simmer uncovered for 20–30 minutes, or until potatoes are fork-tender.
Pro tip: Add delicate greens or pasta during the last 10 minutes so they don’t overcook.
5. Final Seasoning & Serve
Remove bay leaves and taste for seasoning. Adjust salt and pepper as needed. Garnish with chopped parsley or a sprinkle of parmesan, if desired.
Expert Tips
- Choose marbled beef: Chuck roast offers tender, flavorful results when simmered low and slow.
- Cut everything evenly: Uniform sizes help the vegetables cook at the same rate.
- Simmer uncovered at the end: This thickens the broth slightly and concentrates flavor.
- Make it ahead: This soup tastes even better the next day.
Variations & Substitutions
- Busy night? Use ground beef and frozen vegetables for a faster version.
- Low-carb? Skip the potatoes and corn; try chopped zucchini or mushrooms instead.
- Vegetarian? Swap the beef for lentils or beans and use vegetable broth.
- Boost flavor: Add a splash of Worcestershire sauce, red wine, or a parmesan rind while simmering.
Serving Suggestions
- Crusty sourdough or garlic bread
- A fresh green salad
- Grilled cheese sandwich
- A mug of warm cider or a glass of red wine
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. (Note: potatoes may change texture slightly when thawed.)
- Reheating: Warm gently on the stove or in the microwave. Add a splash of broth if needed.
FAQs
Can I make this in a slow cooker?
Yes! Brown the beef first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4.
Can I use canned vegetables?
Yes, but add them in the last 10–15 minutes so they don’t become mushy.
How do I thicken the broth?
Simmer uncovered or mash a few of the potatoes directly into the soup. A cornstarch slurry also works if needed.
Nutrition Info (per 1.5 cup serving)**
Approximate values:
- Calories: 340
- Protein: 26g
- Fat: 15g
- Carbohydrates: 24g
- Fiber: 4g
- Sodium: 780mg
(May vary based on ingredients used.)
This Vegetable Beef Soup is more than just a meal—it’s a bowl full of comfort and care. Whether you’re cooking for a crowd, prepping lunches, or just need something warm and grounding, this recipe is one you’ll return to again and again.