When the weather cools down, nothing soothes the soul quite like a steaming bowl of vegetable beef soup. It’s hearty, flavorful, and packed with nourishing goodness. For me, this soup is more than just dinner—it’s a reminder of cozy nights, family gatherings, and the simple joy of a one-pot meal that feeds both body and spirit.
Why I Love Vegetable Beef Soup
This soup has everything I want in comfort food: tender beef, colorful vegetables, and a broth that’s rich and savory. It’s the kind of recipe that fills the house with an irresistible aroma and makes you look forward to dinnertime. Plus, it’s incredibly versatile add in whatever veggies you have on hand, and it still turns out delicious.
Ingredients You’ll Need
Here’s my go-to list for a classic version of vegetable beef soup:
- 1 ½ pounds beef stew meat (chuck works great), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 2 medium potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, for garnish
How I Make It
- Brown the beef – I start by heating olive oil in a large soup pot. I sear the beef chunks until they’re browned on all sides. This step locks in flavor and gives the broth that rich, meaty depth.
- Build the base – Next, I add onions, carrots, celery, and garlic, sautéing until softened. Then I stir in diced tomatoes, herbs, and seasonings.
- Add broth and simmer – Pour in beef broth, toss in the bay leaves, and let the soup simmer for about an hour until the beef is tender. Low and slow is key here—it makes the meat melt-in-your-mouth good.
- Add vegetables – Potatoes go in first since they take longer, followed by green beans, corn, and peas. I let everything simmer until the veggies are perfectly cooked.
- Taste and finish – Once the beef is tender and the veggies are just right, I check the seasoning. A little extra salt, pepper, or even a dash of Worcestershire sauce can elevate the flavor.
- Serve it up – I ladle the soup into bowls, sprinkle fresh parsley on top, and serve with warm bread. Every bite is hearty and satisfying.
Tips for the Best Vegetable Beef Soup
- Use a good cut of beef with marbling—it becomes incredibly tender after simmering.
- If you want a thicker soup, mash a few of the potatoes directly in the pot.
- Make a big batch—it tastes even better the next day as the flavors deepen.
Nutritional Value (Per Serving, approx. 1 ½ cups)
- Calories: 320
- Protein: 25g
- Carbohydrates: 24g
- Fat: 14g
- Fiber: 5g
- Sodium: 620mg
- Vitamin A: 70% of daily value
- Vitamin C: 35% of daily value
- Iron: 20% of daily value
The Joy of Sharing
Vegetable beef soup is a timeless classic for a reason—it brings people together. Whether you’re making it for a family dinner, meal prepping for the week, or simply craving something wholesome, this soup delivers. Warm, filling, and full of flavor, it’s the kind of dish that feels like a hug from the inside out.
Next time you’re in need of comfort, grab your pot, gather your veggies, and let this hearty soup simmer its way into your kitchen—and your heart.