If you’re craving something warm, nourishing, and packed with vibrant flavors that feel like a comforting hug in a bowl, this Hearty Vegetable Beef Soup Recipe is exactly what you need. It blends tender, browned beef chunks with a colorful medley of fresh vegetables and rich herbs, simmered gently in a savory broth until every bite bursts with wholesome goodness. Perfect for family dinners or meal prepping, this soup promises to become one of your go-to favorites when you want something that’s both satisfying and deeply flavorful.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this soup shine. Each one plays a crucial role in building layers of taste, inviting textures, and beautiful, earthy colors that make this dish as delightful to look at as it is to eat.
- 1 ½ lbs beef stew meat: Choose well-marbled pieces for tender, flavorful chunks that soak up all the soup’s savory notes.
- 2 ½ Tbsp olive oil (divided): Used for browning the beef and sautéing vegetables, adding depth and a silky texture.
- Salt and freshly ground black pepper (to taste): Essential to highlight and enhance every ingredient’s natural flavor.
- 1 ¾ cups yellow onion (chopped, about 1 large): Adds sweetness and aromatic complexity to the base.
- 1 ¼ cups carrots (peeled and chopped, about 3 medium): Brings color and a subtle natural sweetness that balances the savory beef.
- 1 cup celery (chopped, about 3 medium stalks): Provides a fresh, crisp note with a slight earthy bitterness.
- 1 ½ Tbsp garlic (minced, about 4 cloves): Offers a punch of warmth that complements the herbs beautifully.
- 8 cups low-sodium beef broth or chicken broth: The hearty liquid base that ties all the flavors together without overpowering them.
- 2 cans diced tomatoes (14 oz. each): Adds acidity and a fruity brightness, giving the soup a vibrant body.
- 1 ½ tsp dried basil: Infuses a sweet, slightly peppery herbal touch.
- 1 tsp dried oregano: Lends a warm, balsamic note that pairs perfectly with beef and vegetables.
- ½ tsp dried thyme: Brings a subtle earthy, minty aroma, enhancing the soup’s complexity.
- 1 lb red or yellow potatoes (chopped into ¾-inch cubes): Adds satisfying creaminess and a hearty texture chunk that soaks up the broth.
- 1 ½ cups green beans (chopped, ends trimmed): Offers a tender snap and fresh color contrast.
- 1 ½ cups frozen corn: Sweet bursts that complement the savory broth and tender vegetables.
- 1 cup frozen peas: Pops of delicate sweetness and vibrant green color.
- â…“ cup fresh parsley (chopped): Provides a bright, fresh finish and lovely herbal aroma right before serving.
How to Make Hearty Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef dry and season with salt and freshly ground black pepper. Brown half the beef for about 4 minutes until a rich crust develops, then transfer it to a plate. Repeat with the remaining beef, adding another ½ tablespoon of olive oil. This step locks in deep, meaty flavor that forms the soup’s hearty backbone.
Step 2: Sauté the Vegetables
Use the remaining olive oil to sauté the onions, carrots, and celery in the same pot. Cook them gently for about 3 minutes until they soften and release their sweet aromas. Add the minced garlic last and cook for an additional minute. This creates a fragrant, flavorful base that complements the tender beef perfectly.
Step 3: Build the Broth
Pour in the beef or chicken broth along with the diced tomatoes, stirring everything together. Return all the browned beef pieces to the pot. Sprinkle in the dried basil, oregano, thyme, and season lightly with salt and pepper. Bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes to marry the rich flavors.
Step 4: Add Potatoes and Green Beans
Add the cubed potatoes to the pot, along with the green beans if you prefer them very soft. Cover again and simmer for another 20 minutes. This allows the potatoes to cook through and thicken the soup slightly while the green beans begin to tenderize.
Step 5: Finish Cooking Vegetables
If you haven’t added green beans yet, stir them in now. Keep the soup simmering uncovered for 15 more minutes until all vegetables are tender but not mushy — the perfect balance of softness and snap.
Step 6: Add Corn, Peas, and Parsley
Finally, stir in the frozen corn, peas, and fresh chopped parsley. Let the soup simmer for 5 minutes more. This last addition introduces bursts of sweetness, vibrant color, and the bright freshness of parsley, rounding out the flavors beautifully. Taste the soup and adjust salt and pepper as needed.
Step 7: Serve and Enjoy
Serve your Hearty Vegetable Beef Soup Recipe hot, ideally paired with some rustic crusty bread to soak up every last drop of that comforting broth. It’s the kind of meal that warms you up inside and feels like a celebration of good, simple food.
How to Serve Hearty Vegetable Beef Soup Recipe
Garnishes
Sprinkle a bit of freshly grated Parmesan or a dollop of sour cream for creamy indulgence. A few extra chopped fresh herbs, like parsley or thyme, add a lovely pop of color and fresh aroma that brightens each spoonful.
Side Dishes
Hearty vegetable beef soup pairs wonderfully with crusty artisan bread or soft dinner rolls. For a lighter accompaniment, a crisp green salad with a tangy vinaigrette offers a refreshing contrast to the soup’s rich flavors.
Creative Ways to Present
Serve the soup in individual bread bowls for a fun, rustic touch that doubles as edible dishware. Garnish bowls with a swirl of pesto or chili oil for an extra kick that excites the palate and impresses guests.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day, as the flavors meld beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days. Simply reheat gently on the stovetop or in the microwave.
Freezing
You can freeze Hearty Vegetable Beef Soup Recipe in freezer-safe containers or bags for up to 3 months. Let the soup cool completely before freezing, and leave some headspace for expansion. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup slowly over low heat on the stovetop, stirring occasionally to prevent sticking and to ensure even warming. Add a splash of broth or water if the soup thickens too much upon reheating.
FAQs
Can I use ground beef instead of stew meat?
Absolutely! Ground beef works well for a quicker version of the soup, though the texture will be different—less chunky and more uniform. Brown it thoroughly to build flavor before simmering with the vegetables.
What can I substitute for fresh parsley?
If you don’t have fresh parsley, dried parsley can work, though it’s less vibrant. Alternatively, fresh cilantro or fresh basil can offer refreshing herbal notes that complement the soup nicely.
Is it possible to make this soup vegetarian?
Sure! Skip the beef and use vegetable broth. Add hearty mushrooms or extra beans like kidney or cannellini to replace the protein and keep the soup filling and flavorful.
How do I make the soup thicker?
For a thicker soup, mash some of the potatoes after they’ve cooked or add a slurry made of cornstarch and cold water during the last few minutes of simmering. Simmer gently until thickened to your preference.
Can this recipe be made in a slow cooker?
Definitely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
Final Thoughts
This Hearty Vegetable Beef Soup Recipe is one of those treasured dishes that feels like a warm embrace after a long day. With its rich flavors, wholesome ingredients, and soul-satisfying textures, it’s perfect for cozy family meals or meal prepping for busy weeks. Give it a try—you’ll find that every spoonful brings comfort and happiness to the table.
Print
Hearty Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Vegetable Beef Soup features tender beef stew meat simmered with a medley of fresh vegetables and aromatic herbs in a rich beef broth. Perfect for a comforting meal, this soup combines nutritious ingredients like potatoes, green beans, corn, and peas, making it both satisfying and wholesome.
Ingredients
Beef and Seasoning
- 1 ½ lbs beef stew meat
- Salt and freshly ground black pepper to taste
- 2 ½ Tbsp olive oil (divided)
Vegetables
- 1 ¾ cups yellow onion, chopped (1 large)
- 1 ¼ cups carrots, peeled and chopped (3 medium)
- 1 cup celery, chopped (3 medium stalks)
- 1 ½ Tbsp garlic, minced (4 cloves)
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 ½ cups green beans, chopped, ends trimmed
- 1 ½ cups frozen corn
- 1 cup frozen peas
- â…“ cup fresh parsley, chopped
Broth and Herbs
- 8 cups low-sodium beef broth or chicken broth
- 2 cans diced tomatoes (14 oz. each)
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat beef dry, season with salt and pepper, and brown half of it for 4 minutes. Transfer to a plate and repeat with remaining beef and ½ tablespoon oil.
- Sauté Vegetables: Add remaining 1 tablespoon oil to the pot. Sauté onions, carrots, and celery for 3 minutes until slightly softened. Add garlic and cook for 1 more minute to release its aroma.
- Add Liquids and Seasoning: Pour in the broth and diced tomatoes. Return the browned beef to the pot. Stir in dried basil, oregano, thyme, and a pinch of salt and pepper. Bring the mixture to a boil.
- Simmer First Phase: Reduce heat to low, cover the pot, and simmer the soup for 30 minutes to allow flavors to meld.
- Add Potatoes and (Optional) Green Beans: Stir in the chopped potatoes and, if you prefer softer green beans, add them now. Cover and simmer for an additional 20 minutes.
- Add Remaining Green Beans: If you didn’t add green beans earlier, add them now. Simmer uncovered for 15 minutes until all vegetables are tender.
- Final Touches: Stir in frozen corn, peas, and chopped parsley. Simmer for 5 more minutes. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle soup into bowls and serve hot, ideally with crusty bread. The soup also freezes well for later enjoyment.
Notes
- Use low-sodium broth to better control the salt content.
- For a spicier kick, add a pinch of red pepper flakes when adding herbs.
- This soup freezes beautifully; cool completely before storing in airtight containers.
- Substitute beef with turkey for a leaner option, adjusting cooking times accordingly.
- To thicken the soup, mash some of the potatoes in the pot before adding the final vegetables.
