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Beef Vegetable Soup Recipe

This comforting beef vegetable soup recipe is loaded with tender beef, hearty veggies, and rich broth — perfect for chilly nights or easy make-ahead meals. It’s a classic one-pot meal that brings deep, savory flavor, colorful vegetables, and nourishing comfort to the table. Ideal for family dinners, meal prep, or cozy weekends, this soup is wholesome, flexible, and made with simple ingredients you likely already have in your kitchen.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner, Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 280 kcal

Ingredients
  

  • For the Soup Base
  • 1 ½ pounds beef stew meat cut into bite-size cubes (or use ground beef for a quicker version)
  • 2 tablespoons olive oil – For browning the beef and building flavor.
  • 1 large onion diced – Adds sweetness and depth.
  • 3 cloves garlic minced – Because everything’s better with garlic.
  • 8 cups beef broth – Use low-sodium so you can control the salt level.
  • 2 tablespoons tomato paste – Gives richness and umami depth.
  • 1 14.5-ounce can diced tomatoes – Adds tang and texture.
  • 2 teaspoons Worcestershire sauce – Enhances that savory beefy flavor.
  • Vegetables
  • 3 carrots peeled and sliced
  • 2 celery stalks chopped
  • 2 medium potatoes peeled and diced
  • 1 cup green beans cut into 1-inch pieces (fresh or frozen)
  • 1 cup frozen peas
  • 1 cup corn kernels optional, for sweetness
  • Seasonings
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf

Instructions
 

  • Brown the Beef
  • Pat the beef dry with paper towels. In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add beef in batches, searing until browned on all sides — about 5 minutes per batch.
  • Remove beef and set aside on a plate. Don’t rush this step! Browning adds that deep flavor foundation.
  • Sauté the Aromatics
  • In the same pot, add diced onion and cook for 3–4 minutes until softened. Add minced garlic and stir for another 30 seconds — just until fragrant. Scrape up any browned bits on the bottom (that’s pure flavor).
  • Build the Base
  • Stir in tomato paste and cook for 1 minute to caramelize slightly. Then add beef broth, diced tomatoes, Worcestershire sauce, and your browned beef (plus any juices).
  • Add thyme, parsley, bay leaf, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low.
  • Simmer Until Tender
  • Cover and simmer for 45–50 minutes, or until beef is tender. You’ll know it’s ready when it almost falls apart with a fork.
  • Add the Vegetables
  • Add carrots, celery, potatoes, and green beans. Simmer for another 20 minutes, or until vegetables are tender.
  • During the last 5 minutes, stir in peas and corn. Adjust salt and pepper to taste.
  • Serve and Enjoy
  • Remove the bay leaf. Ladle the soup into bowls and serve hot, garnished with fresh parsley or a sprinkle of Parmesan cheese if you like.
  • Pair it with a crusty baguette or buttery biscuits for the ultimate comfort meal.

Notes

  • Don’t skip browning the beef — it’s key for that rich flavor.
  • Deglaze the pot after searing with a splash of broth or wine to capture all those delicious browned bits.
  • Add vegetables later in the cooking process to keep them from turning mushy.
  • For a thicker texture, simmer uncovered longer or mash some potatoes directly in the pot.
  • Soup tastes even better the next day — the flavors meld beautifully overnight.
  • Store leftovers in airtight containers: up to 4 days in the fridge or 3 months in the freezer.
  • Reheat gently on the stove, adding a splash of beef broth if it thickens too much.
  • Pair with crusty bread, cornbread, or a simple green salad for a complete meal.
Keyword beef vegetable soup recipe, vegetable beef soup, beef broth, beef stew, ground beef, green beans, browning the beef, paper towels, beef vegetable soup