There’s nothing more comforting than a bowl of hearty vegetable beef soup on a chilly evening. The savory aroma of tender beef simmering with fresh vegetables and aromatic herbs fills your kitchen, creating the perfect cozy vibe.

I first made this recipe on a snowy winter day when my pantry was down to the basics. What started as a simple attempt to warm up quickly became a family tradition. This soup is rich, satisfying, and easy to whip up, making it the ultimate go-to for busy weeknights or lazy weekends. Let’s dive in!

Why You’ll Love This Vegetable Beef Soup

Get ready to embrace your new cold-weather favorite. This vegetable beef soup is more than just a meal – it’s an experience of warmth and nostalgia.

First, it’s packed with wholesome ingredients. From hearty chunks of beef to vibrant vegetables like carrots, celery, and green beans, this soup provides a healthy dose of comfort in every spoonful.

You’ll love how versatile it is. Whether you’re cleaning out the fridge or shopping for the freshest seasonal produce, this recipe works with almost any vegetables you have on hand.

It’s also incredibly easy to make. With a little chopping and some simmering time, you’ll have a delicious, homemade soup without spending hours in the kitchen.

Finally, the leftovers are a dream! This soup tastes even better the next day as the flavors meld together, making it perfect for meal prep.

Ingredients Notes

The beauty of this vegetable beef soup lies in its straightforward ingredient list. Each component plays a key role in building layers of flavor and texture.

Beef: For the best results, use stew meat or chuck roast, as these cuts become tender and flavorful after simmering. Cut them into bite-sized pieces to ensure even cooking.

Vegetables: This recipe calls for classic soup staples like carrots, celery, and potatoes, but feel free to get creative. Sweet potatoes, parsnips, or zucchini would work just as well.

Tomatoes: Canned diced tomatoes and tomato paste add a rich, tangy base to the broth. If you prefer a chunkier soup, use fire-roasted diced tomatoes for added depth.

Broth: A good-quality beef broth is essential for a rich and savory flavor. You can substitute with chicken or vegetable broth, but beef broth keeps the taste authentic.

Seasonings: Simple ingredients like bay leaves, thyme, and garlic elevate the soup. Don’t skip the fresh parsley at the end – it adds a bright, fresh note.

Special Equipment: A large Dutch oven or soup pot is perfect for cooking this soup. Its heavy bottom helps distribute heat evenly for a perfectly simmered result.

How To Make This Vegetable Beef Soup

Making this hearty soup is a breeze. Follow these steps, and you’ll have a pot of comfort ready in no time!

1. Brown the beef: Start by heating a splash of olive oil in a large Dutch oven over medium-high heat. Add your beef chunks, seasoning them generously with salt and pepper. Sear the meat until browned on all sides, then remove it from the pot and set it aside.

2. Sauté the aromatics: In the same pot, add diced onions, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften. Add minced garlic and cook for another minute, stirring constantly.

3. Build the base: Stir in tomato paste, cooking it briefly to develop its flavor. Add your diced tomatoes, beef broth, and a couple of bay leaves. Scrape up any browned bits from the bottom of the pot – they add extra flavor!

4. Simmer to perfection: Return the beef to the pot, then bring the soup to a gentle boil. Reduce the heat to low and let it simmer for 1–1.5 hours, stirring occasionally. This allows the beef to become melt-in-your-mouth tender.

5. Add the vegetables: During the last 30 minutes of cooking, add potatoes, green beans, and any other vegetables you’re using. Cook until they’re tender but not mushy.

6. Finish and serve: Remove the bay leaves, adjust the seasoning with salt and pepper, and sprinkle with fresh parsley. Serve hot with crusty bread for dipping.

Storage Options

This vegetable beef soup is perfect for making ahead and storing. Here’s how to keep it fresh:

Refrigerate: Transfer the cooled soup to an airtight container and store it in the refrigerator for up to 4 days.

Freeze: For longer storage, freeze individual portions in freezer-safe containers or bags. The soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm the soup on the stovetop over low heat or microwave it in 1-minute intervals, stirring in between. Add a splash of broth or water if the soup has thickened during storage.

Variations and Substitutions

This recipe is wonderfully versatile, allowing you to customize it to suit your tastes or dietary needs.

Vegetarian Option: Swap the beef for chickpeas or lentils, and use vegetable broth instead of beef broth.
Low-Carb: Replace potatoes with cauliflower or turnips for a lighter version.
Spicy Kick: Add red pepper flakes or diced jalapeños for a bit of heat.
Different Proteins: Substitute the beef with ground turkey, chicken, or even Italian sausage for a unique twist.
Herb Variations: Experiment with rosemary, oregano, or basil for a different flavor profile.

This recipe is a canvas for your creativity – don’t be afraid to mix things up and make it your own.

With its hearty ingredients and soul-warming flavors, this vegetable beef soup is sure to become a staple in your recipe rotation. Whether you’re serving it to guests or enjoying it solo on a quiet evening, it’s the ultimate comfort food for any occasion.