Beef Vegetable Soup: Hearty, Flavorful, and Easy to Make

There’s nothing quite like a steaming bowl of beef vegetable soup on a chilly day. It’s the perfect combination of tender beef, hearty vegetables, and savory broth—a meal that’s both comforting and nourishing. Whether you’re feeding a crowd or just looking for a simple, satisfying dinner, this soup is an all-time winner.

Let’s break down how to make it from scratch, step by step.

Why Beef Vegetable Soup?

This dish is more than just tasty—it’s packed with nutrients from the beef and vegetables, making it a balanced, one-pot meal. You can customize it to your taste, too—whether you want to load up on veggies, add extra beans, or throw in some pasta. It’s flexible, easy to make, and even better as leftovers.

Ingredients

Here’s what you’ll need to make this hearty soup. Feel free to adjust based on your preferences!

• Beef: 1.5 to 2 lbs of beef stew meat or chuck, cut into bite-sized cubes.

Vegetables:

• 2 carrots, peeled and diced.
• 2 celery stalks, chopped.
• 3 medium potatoes, peeled and cubed (or use 1 large sweet potato for a twist).
• 1 onion, chopped.
• 1 cup green beans, cut into 1-inch pieces.
• Optional: 1 cup peas or corn for extra color and texture.
• Broth/Stock**: 6 cups beef broth or stock (or chicken broth if you prefer).

Seasonings:

• 3 cloves garlic, minced.
• 2 bay leaves.
• 1 teaspoon dried thyme (or 2 teaspoons fresh).
• 1 teaspoon paprika (for a little smoky flavor).
• Salt and pepper to taste.

Optional Add-ins:

• 1 can (14.5 oz) diced tomatoes (for a slight tang).
• 1/2 cup pasta or rice (if you want a heartier soup).
• 1 cup beans or lentils (for extra protein and fiber).

How to Make Beef Vegetable Soup

Step 1: Brown the Beef

Start by browning the beef in a large pot or Dutch oven over medium-high heat. You don’t need any oil if your beef has enough fat, but you can add a little if needed. Sear the meat in batches to avoid overcrowding, so it gets that nice brown color. This step builds flavor, so don’t skip it! Once browned, set the beef aside.

Step 2: Sauté the Vegetables

In the same pot, toss in the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the veggies soften and the onions are translucent. The fond (that browned bit stuck to the bottom) adds tons of flavor, so don’t worry if some bits get stuck—just scrape them up as you cook.

Step 3: Build the Soup Base

Add the beef back into the pot along with the beef broth, potatoes, green beans, bay leaves, thyme, and paprika. Stir everything together and bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer. Cover and let it cook for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

Step 4: Adjust and Season

Once everything’s cooked and the flavors have melded together, give the soup a taste. This is the time to adjust seasoning—add salt, pepper, or a little more thyme if it needs it. If you like a bit of tang, throw in the diced tomatoes and let them heat through.

Step 5: Optional Add-ins

If you’re using pasta or rice, add it to the soup about 15-20 minutes before it’s done, so it doesn’t get mushy. Likewise, if you want to add beans or lentils, now’s the time—just make sure they cook through. Stir everything together and let it simmer until the pasta or rice is tender.

Serving and Storing

Serve your beef vegetable soup hot, garnished with fresh parsley or thyme if you like. A slice of crusty bread or some crackers on the side makes it even more satisfying.

Storing: This soup keeps well in the fridge for 3-4 days, making it perfect for meal prep or leftovers. Let it cool to room temperature before transferring to airtight containers.

Freezing: You can also freeze the soup for up to 3 months. Just make sure to leave out any pasta or rice, as they’ll turn mushy when reheated. Add those in fresh after thawing.

To reheat, just simmer it on the stove until hot, adding a splash of water or broth if it’s too thick.

Customizing Your Soup

This beef vegetable soup is versatile, and you can tweak it to suit your preferences or dietary needs:

• Vegetarian Version: Skip the beef and use a combination of beans, lentils, or tempeh. Use vegetable broth for a fully plant-based meal.
• Low-Carb/Keto: Swap the potatoes for cauliflower or zucchini. Skip the beans and pasta if you’re cutting carbs.
• Spicy Twist: For a little heat, add a pinch of red pepper flakes, cayenne pepper, or a few sliced jalapeños.

Conclusion

This beef vegetable soup is one of those recipes you’ll return to again and again. It’s easy to make, packed with flavor, and can be customized to suit your tastes. Whether you’re looking for a warming meal on a cold day or a simple dinner that will last for days, this soup checks all the boxes. So grab your pot, throw in some beef and veggies, and let it simmer—dinner is served!

Happy cooking, and don’t forget to enjoy every cozy, satisfying bite!