Vegetable Beef Soup Easy Homemade Recipe

Why You’ll Love This Vegetable Beef Soup

Vegetable Beef Soup is a cozy, hearty meal that works for busy weeknights, meal prep days, and family dinners. This recipe brings together tender beef, satisfying potatoes, and a mix of colorful vegetables in a savory tomato-and-broth base. It is forgiving, family-friendly, and reliable whether you are feeding picky eaters or hosting a casual dinner.

• Ease of preparation: The method is straightforward. After a brief browning step, the pot does most of the work. Prep time is about 30 minutes and the full recipe cooks in roughly 1 hour 40 minutes, so you can plan this for weekends or slow evenings.
• Health benefits: This soup combines lean protein with a variety of vegetables, giving you a balanced bowl of protein, fiber, and vitamins. With a low-sodium broth option and plenty of veggies, it fits well into health-minded meal plans.
• Versatility: The recipe adapts easily to substitutions. Swap beef cuts, use frozen or fresh vegetables, or convert it for a slow cooker. You can also make it lower in carbs by cutting potatoes or increase fiber with extra beans.
• Distinctive flavor: Browning the beef and cooking with tomatoes, garlic, and a simple herb blend (basil, oregano, thyme) gives a classic, savory depth that feels both homey and robust.

This vegetable beef soup recipe is ideal for home cooks of all levels who want a dependable, delicious meal that stretches to leftovers. Read on for a full ingredient list, step-by-step method, and tips to get the best results.

Essential Ingredients for Vegetable Beef Soup

Below are the ingredients organized by category so you can shop and prep with confidence. Each ingredient is listed with the exact quantity used for 6 to 8 servings.

Proteins

• 1 1/2 lbs beef stew meat
• 2 1/2 tablespoons olive oil total

Vegetables

• 1 large yellow onion (1 3/4 cups)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup celery (3 medium)
• 4 cloves garlic (1 1/2 tablespoons)
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups (5 oz.) chopped, trimmed green beans
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup fresh parsley

Broth and Tomatoes

• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans canned tomatoes

Seasonings

• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste

Notes on substitutions and why ingredients matter

• Choose fatty, well-marbled beef stew meat or chuck for the best tenderness and flavor as collagen breaks down during simmering.
• Low-sodium broth gives control over final saltiness; use chicken broth if that is what you have on hand.
• Frozen peas and corn add sweet pops and convenience, while fresh vegetables give a crisper texture. If using fresh corn and peas, add them with the green beans.
• Herbs like basil, oregano, and thyme round out the tomato base and give the soup a classic flavor profile; you can swap in 2 teaspoons of dried Italian seasoning for convenience.

Step-by-Step Instructions

Prep time: ~30 minutes. Cook time: ~1 hour 10 minutes. Total time: ~1 hour 40 minutes. Serves 8.

Prep and mise en place

1. Pat the 1 1/2 lbs beef stew meat dry and season with salt and pepper.
2. Peel and chop carrots, chop the onion and celery, mince the garlic, and cube the potatoes into 3/4-inch pieces. Trim and chop green beans if using fresh. Chop parsley and set aside for finishing.

Cooking method

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Working in two batches to avoid overcrowding, brown half the beef for about 4 minutes, turning halfway through to get a good sear. Remove the browned meat to a plate. Repeat browning the remaining beef, adding 1/2 tablespoon oil as needed.
3. Add 1 tablespoon oil to the pot. Add the onions, carrots, and celery and sauté for 3 minutes until they start to soften. Add garlic and sauté 1 more minute until fragrant.
4. Add 8 cups low-sodium beef broth or chicken broth, 2 (14 oz.) cans canned tomatoes, the browned beef, 1 1/2 tsp dried basil, 1 tsp dried oregano, 1/2 tsp dried thyme, and salt and pepper to taste.
5. Bring the pot to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
6. Add the 1 lb chopped potatoes and return to a simmer. Cover and cook 20 minutes.
7. Add 1 1/2 cups chopped green beans and simmer 15 more minutes or until the beef and vegetables are tender.
8. Stir in 1 1/2 cups frozen corn and 1 cup frozen peas. Simmer 5 minutes until heated through.
9. Mix in 1/3 cup fresh parsley just before serving and adjust salt and pepper if needed. Serve warm.

Pro tips inside the steps

• Why brown in batches: Crowding the pan cools the surface and causes steaming instead of browning. Browning gives deeper flavor through the Maillard reaction.
• Use the fond: After browning, if the pot has brown bits stuck to the bottom, add a splash of broth and scrape them up before adding all liquid. That small deglaze step adds extra depth.
• Timing potatoes: Adding potatoes later prevents them from falling apart and keeps cube shape for better texture in the final bowl.
• Adjusting thickness: For a thicker soup, mash a few potatoes against the pot side and stir. For thinner broth, add more stock or water.

Expert Tips and Variations

Little changes can tailor this classic vegetable beef soup to your schedule and taste. Below are practical tips and common variations to make the recipe your own.

Top tips for cooking and storage

• Choose fatty, well-marbled beef stew meat for the most tender results. Cut into bite-sized chunks if needed.
• Use dried Italian seasoning (about 2 tsp) in place of individual herbs if you prefer one pantry spice blend.
• For fresher texture, add peas and corn at the end. Fresh corn and peas can be used instead of frozen; add them with the green beans so they cook through.
• To store leftovers, cool the soup quickly and refrigerate in airtight containers for 3 to 4 days, or freeze for up to 3 months (see storage details below).
• Leftovers often taste better the next day as the flavors meld, making this recipe a great make-ahead meal for busy families.

“Brown the beef well and be patient with the simmer; that’s where simple ingredients become a rich, comforting soup.”

Variations

• Slow cooker version: Brown the beef and sauté the vegetables first. Transfer everything except frozen peas and corn to a 6-quart slow cooker. Cook on low for 6 to 7 hours until beef and potatoes are tender. Add peas and corn for the last 15 to 20 minutes to heat through. For a detailed slow cooker method, see the FAQ below and check related slow cooker recipes like slow cooker chicken and dumplings for general tips on low-and-slow cooking.
• Instant Pot: Brown the beef using the sauté function, add remaining ingredients, and pressure cook on high for 20 minutes with a natural release for 10 minutes. Add frozen vegetables at the end.
• Ground beef swap: Use 2 pounds lean ground beef to save time. Brown and drain excess fat, then add other ingredients and reduce simmer time to about 20 to 25 minutes.
• Vegetarian option: Replace beef with hearty mushrooms and add a can of drained white beans for protein. Use vegetable broth and increase seasoning for depth.
• Spicy twist: Add 1/2 tsp crushed red pepper flakes when you add the herbs or finish each bowl with a dash of hot sauce.
• Gluten-free or low-carb: The base recipe is naturally gluten-free if your canned tomatoes and broth are gluten-free. For low-carb, reduce or skip potatoes and add extra green beans or diced turnips.

For tips on storing and reheating potatoes in make-ahead meals, you might find this make-ahead mashed potato guide helpful: make-ahead mashed potato casserole.

Nutrition Information and Storage

Here is the nutrition breakdown per serving based on the original recipe. Percent daily values are based on a 2,000 calorie diet.

Storage and reheating

• Fridge: Store in airtight containers for 3 to 4 days.
• Freezer: Freeze up to 3 months. Cool completely before portioning into freezer-safe bags or containers, removing air to prevent ice crystals. For best texture, freeze without potatoes and add fresh cubes when reheating.
• Reheating: Thaw overnight in the fridge, then reheat on the stovetop over medium heat until simmering hot. Add a splash of broth if the soup thickened in storage.

For additional reading on beef nutrition, see + $(‘AI Agent’).item.json.output.Anchor1 + , External link 1: + https://www.healthline.com/nutrition/beef. For vegetable nutrition reference, see + $(‘AI Agent’).item.json.output.Anchor2 + , External link 2: + https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/nutrition-information-raw-vegetables.

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Vegetable Beef Soup

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🥣 Hearty homemade soup packed with tender beef and fresh vegetables for ultimate comfort food
🍲 Nutritious one-pot meal perfect for cold days and family dinners with minimal cleanup

• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

1 1/2 lbs beef stew meat

2 1/2 tablespoons olive oil total

1 large yellow onion (1 3/4 cups)

1 1/4 cups peeled and chopped carrots (3 medium)

1 cup celery (3 medium)

4 cloves garlic (1 1/2 tablespoons)

1 lb red or yellow potatoes, chopped into 3/4-inch cubes

1 1/2 cups (5 oz.) chopped, trimmed green beans

1 1/2 cups frozen corn

1 cup frozen peas

1/3 cup fresh parsley

8 cups low-sodium beef broth or chicken broth

2 (14 oz.) cans canned tomatoes

1 1/2 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

Salt and pepper to taste

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Notes

🥩 Choose fatty, well-marbled beef stew meat for tenderness; cut into bite-sized chunks if needed
🍲 For slow cooker: Brown beef and sauté vegetables first, add all except frozen vegetables to cooker; cook low 6-7 hours until beef and potatoes tender, then add peas and corn to heat through
🌽 Substitute fresh corn and peas for frozen, adding with green beans for a different texture

• Author: Brandi Oshea
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 344
• Sugar: 6
• Sodium: 581
• Fat: 11
• Saturated Fat: 3
• Carbohydrates: 30
• Fiber: 5
• Protein: 24
• Cholesterol: 66