Okay, so picture this: it’s one of those chilly nights where the wind feels like it’s personally attacking you, and all you want is something warm, hearty, and—let’s be real—easy enough that you don’t feel stuck in the kitchen for hours. That’s where Vegetable Beef Soup swoops in like a hero.
Honestly, this is the kind of soup that tastes like you put in serious effort, even though it’s pretty simple once you get rolling. And if you’re anything like me, you’ll find yourself going back for “just one more spoonful,” even when the bowl’s basically empty. Happens every time.
Why Vegetable Beef Soup Hits Different
There’s something about tender beef, soft veggies, and a rich broth that just feels like a warm hug. This soup checks all the comfort boxes:
- rich flavors
- tons of veggies
- cozy aroma floating through the whole house
- leftovers that taste even better the next day (seriously, no clue why but they just do)
Plus, the ingredients are pantry-friendly. You might already have most of this stuff chilling in your kitchen.
Ingredients You Need
Here’s what goes into this tasty pot of Vegetable Beef Soup:
For the Beef + Broth Base
- 2 tablespoons olive oil
- 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 8 cups beef broth (low-sodium is usually best so you can control the salt)
- 1 can diced tomatoes (14.5 oz, undrained)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
For the Veggies
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 medium potatoes (Yukon Gold or Russet), peeled and cubed
- 1 cup green beans (fresh or frozen), cut into 1-inch pieces
- 1 cup frozen corn
- 1 cup frozen peas
Optional Add-Ons
- Chopped fresh parsley
- Crusty bread for dipping (because honestly… how do you not dip bread into this?)
How to Make Vegetable Beef Soup (Step by Step)
1. Brown the Beef
Heat the olive oil in a big pot. Toss in the beef cubes and let them brown on all sides. Don’t rush this part—browning the meat gives the soup that deep flavor that makes people go, “Whoa, what did you put in here?”
2. Add Onion and Garlic
Once the beef looks good, stir in the onion and garlic. Cook until the onion softens. Your kitchen will already smell amazing at this point, just saying.
3. Build the Broth
Pour in the beef broth. Add the diced tomatoes, tomato paste, dried thyme, bay leaves, and a pinch of salt and pepper.
Let this simmer for about 45 minutes so the beef starts to soften. This part is hands-off, so honestly, go watch a show or scroll TikTok.
4. Add the Veggies
Stir in the carrots, celery, and potatoes. Let them cook until they’re just about tender. Then toss in the green beans, corn, and peas. These heat quickly, so give them just a few minutes.
5. Taste + Adjust
Grab a spoon and check the flavor. Add more salt or pepper if you need it. Pull out the bay leaves before serving.
Tips to Make It Quicker (Because Weeknights Are Wild)
- Use pre-cut stew beef if you want to save time trimming.
- Frozen chopped onions work great and nobody will notice—promise.
- Swap potatoes for canned ones if you’re in a hurry.
- A pressure cooker cuts the whole thing down a ton, but the stovetop version still tastes amazing.
Sometimes I make this on a Sunday and stash a batch in the fridge. By Monday, it tastes even richer—kind of like it decided to level up overnight, you know?
Serving Ideas
Top your bowl with chopped fresh parsley for a bright finish. Or skip it if you’re not feeling fancy.
Definitely grab some crusty bread, though. I mean, seriously, dipping warm bread into beefy broth is basically therapy.
Final Thoughts
Vegetable Beef Soup is that recipe you keep in your back pocket for cold nights, busy nights, or “I just want real food” nights. It’s hearty, simple, and packed with flavor. And hey, if you’re cooking for a group, this one always gets a thumbs-up — even from the picky eaters who normally avoid veggies like they’re a trap.