If you are craving comfort in a bowl that wraps you in warmth and wholesome goodness, this Hearty Vegetable Beef Soup Recipe is just what you need. Packed with tender chunks of beef, colorful vegetables, and rich, savory broth, this soup feels like a big, cozy hug on a chilly day. The blend of fresh ingredients and slow simmering creates a deeply satisfying flavor that’s both nourishing and soul-soothing. Whether you’re looking for a family dinner or a make-ahead meal that keeps on giving, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
This recipe calls for simple, accessible ingredients that together build layers of flavor and heartiness. Each item plays its part— from the tender beef to the vibrant medley of vegetables, finishing with fragrant herbs that round out the taste beautifully.
- Beef chuck roast or stew meat: Choose well-marbled cuts for melt-in-your-mouth tenderness after slow simmering.
- Potatoes (Yukon Gold or Red): These add creaminess and bulk that soak up the flavorful broth perfectly.
- Carrots: Sweet and crunchy, carrots bring a subtle earthiness and vibrant orange color.
- Celery: A classic soup staple, celery adds a gentle aromatic crunch.
- Onions: Their natural sweetness deepens the soup’s savory base.
- Garlic: Just the right amount to punch up the flavor without overpowering.
- Tomato paste or diced tomatoes: These contribute a slight tang and richness that balances the beef.
- Beef broth (low sodium): Provides the savory foundation and keeps the broth luscious.
- Green beans: Fresh or frozen, they add snap and bright green freshness.
- Peas: Sweet morsels that enhance the vegetable variety and texture.
- Corn: Adds a touch of natural sweetness and color contrast.
- Bay leaves: These infuse gentle herbal notes, creating depth.
- Italian seasoning: A blend of herbs like oregano and basil that bring warmth and complexity.
- Salt: Essential for balancing and highlighting all the flavors.
- Black pepper: Adds a mild kick and aromatic spiciness.
How to Make Hearty Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Begin by heating a little oil in a large Dutch oven or heavy pot—this is your flavor base. Brown the beef chuck roast or stew meat in batches to get a beautiful caramelized crust. This step locks in the meat’s juices and flavors, setting the stage for a rich soup. After browning, remove the beef and set it aside to cook later in the broth.
Step 2: Sauté Aromatic Vegetables
Next, add chopped onions, carrots, and celery to the pot. Cook these for about five minutes until they soften and release their natural sweetness. These vegetables build a flavorful foundation and provide texture that’s essential to a hearty soup. The inviting aroma filling your kitchen at this point always makes my mouth water!
Step 3: Add Garlic and Tomatoes
Stir in minced garlic along with tomato paste or diced tomatoes. Cooking them for 2 to 3 minutes helps meld their vibrant flavors together, enhancing the soup’s depth without overpowering the other ingredients. This layer adds just the right tang and richness you want in a vegetable beef soup.
Step 4: Combine Beef and Broth with Seasonings
Return the browned beef to the pot and pour in the beef broth. Toss in diced potatoes, bay leaves, and Italian seasoning, salt, and black pepper to taste. This mixture will simmer gently, allowing all those rich flavors to marry and create a soul-satisfying broth that brings the soup to life.
Step 5: Simmer Slowly
Bring the soup to a boil, then reduce the heat to low and cover. Let the soup simmer for 1 to 1.5 hours, until the beef becomes tender and the potatoes start to melt into the broth slightly. Slow simmering is key for that classic, hearty texture and deeply infused flavor signature to this dish.
Step 6: Add the Last Vegetables
During the last 15 to 20 minutes of cooking, stir in green beans, peas, and corn. Adding these more delicate vegetables later ensures they stay bright, fresh, and maintain a pleasing bite rather than becoming mushy. This final touch turns the soup into a colorful, vegetable-packed meal.
Step 7: Final Touches and Serve
Remove the bay leaves, taste your soup, and adjust salt or pepper if needed. Ladle hot Hearty Vegetable Beef Soup Recipe into bowls and get ready to enjoy a bowl full of warm, nourishing comfort.
How to Serve Hearty Vegetable Beef Soup Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a fresh burst of color and a bright herbal note that lifts the soup beautifully. A sprinkle of grated Parmesan or a dollop of sour cream can also add richness and creaminess, making each spoonful feel even more indulgent.
Side Dishes
This soup stars perfectly on its own, but pairing it with crusty bread or buttery garlic rolls is pure magic. The bread is perfect for dipping into the flavorful broth, soaking up every last drop. A fresh green salad or a crisp coleslaw can provide a refreshing contrast to the warm, savory soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or large mugs for a cozy one-person portion. You can also jazz it up with a swirl of pesto or drizzle of chili oil to give it an exciting flavor boost. Presentation makes this comforting dish feel extra special, perfect for sharing with family or friends.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day once the flavors have mingled more. Store leftovers in an airtight container in the refrigerator for up to three days. Make sure it cools completely before sealing to keep it fresh and delicious.
Freezing
Hearty Vegetable Beef Soup Recipe freezes wonderfully. Portion it into freezer-safe containers, leaving some headspace for expansion, and store for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best texture retention.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. Avoid boiling vigorously to keep the meat tender and the vegetables from getting too mushy. You can also microwave single servings, just be sure to cover to retain moisture.
FAQs
Can I use other types of beef for this soup?
Absolutely! While beef chuck roast or stew meat is ideal because of its marbling and tenderness after slow cooking, you can use brisket or even short ribs. Just adjust cooking times to ensure the beef becomes tender.
Is it necessary to brown the beef first?
Browning adds a rich, caramelized flavor that builds complexity in the soup. Skipping this step might save time but could result in a less flavorful broth. I highly recommend taking those few extra minutes.
Can I make this soup in a slow cooker?
Definitely. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours. Add delicate vegetables like green beans and peas during the last 30 minutes.
What can I substitute for the Italian seasoning?
If you don’t have Italian seasoning, a mix of dried oregano, basil, thyme, and rosemary works perfectly. Fresh herbs are even better if you have them on hand.
Is this soup gluten-free?
Yes, this Hearty Vegetable Beef Soup Recipe is naturally gluten-free, especially if you use gluten-free beef broth. Always check labels to be sure, particularly with broth and seasoning blends.
Final Thoughts
This Hearty Vegetable Beef Soup Recipe is a true classic that never fails to deliver warmth, flavor, and comforting satisfaction. It’s a beautiful meal to make ahead, share with loved ones, or simply enjoy on your own when you need a little extra coziness. I hope you give it a try and let it become a beloved staple in your kitchen as it is in mine!
Print
Hearty Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Vegetable Beef Soup combines tender chunks of browned beef chuck roast with a colorful medley of fresh vegetables simmered in a flavorful beef broth. Perfect for a cozy meal, it’s loaded with potatoes, carrots, celery, green beans, peas, and corn, seasoned with garlic, Italian herbs, and bay leaves. Slow-simmered to develop rich flavors, it offers a comforting and nutritious dish ideal for family dinners or meal prep.
Ingredients
Meat
- 1.5 pounds Beef Chuck Roast or Stew Meat, cut into chunks
Vegetables
- 3 medium Potatoes (Yukon Gold or Red), peeled and cubed
- 3 large Carrots, sliced
- 2 stalks Celery, sliced
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 cup Green Beans, trimmed and cut into 1-inch pieces
- 1 cup Peas (fresh or frozen)
- 1 cup Corn (fresh or frozen)
Liquids and Sauces
- 6 cups Beef Broth (low sodium)
- 2 tablespoons Tomato Paste or 1 can (14.5 oz) Diced Tomatoes
- 2 tablespoons Olive Oil
Seasonings
- 2 Bay Leaves
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Black Pepper
Instructions
- Brown the beef: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef chunks in batches, ensuring not to overcrowd the pot. Brown the meat on all sides, about 5-7 minutes per batch. Remove browned beef and set aside.
- Sauté vegetables: In the same pot, add chopped onions, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
- Add garlic and tomato base: Stir in the minced garlic and tomato paste (or diced tomatoes if using). Cook for 2-3 minutes to deepen the flavor, stirring frequently to prevent burning.
- Combine beef and broth: Return the browned beef to the pot. Pour in the beef broth, add cubed potatoes, bay leaves, Italian seasoning, salt, and black pepper. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil. Once boiling, reduce heat to low and cover the pot with a lid. Let it simmer gently for 1 to 1.5 hours, or until the beef is tender and potatoes are cooked through.
- Add green beans, peas, and corn: About 15 to 20 minutes before the end of cooking, stir in the green beans, peas, and corn. Continue simmering uncovered to allow the vegetables to cook but retain some texture.
- Finish and serve: Remove the bay leaves, taste the soup, and adjust salt and pepper as desired. Serve hot, garnished with fresh herbs if preferred.
Notes
- For a thicker soup, mash some potatoes against the side of the pot before adding the last vegetables.
- You can substitute beef broth with vegetable broth for a lighter taste, though the beef flavor will be milder.
- Freeze leftovers in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use fresh herbs like parsley or thyme for garnish to add brightness before serving.
- If using frozen peas, green beans, or corn, no need to thaw; add directly during the last step.
