If you are craving a comforting, hearty meal that feels like a warm hug in a bowl, this Beef Vegetable Soup Recipe is just what you need. Packed with tender chunks of beef, fresh vegetables, and a rich, savory broth, this soup is both nourishing and deeply satisfying. It’s easy to prepare but delivers a depth of flavor that makes it a true family favorite. Whether it’s a chilly evening or simply a day when you want something wholesome, this Beef Vegetable Soup Recipe never fails to impress.
Ingredients You’ll Need
All the ingredients for this soup are simple staples, yet each one plays a crucial role in creating that perfect balance of taste, texture, and color. From the hearty beef to the vibrant veggies, every component is essential for making this soup truly special.
- 1 tablespoon olive oil: Adds a subtle richness and helps brown the beef perfectly.
- 1 ½ pounds beef stew meat: Provides tender, juicy bites that are the star protein of the soup.
- Salt and pepper to taste: Essential seasonings that enhance every other flavor.
- 1 medium onion, chopped: Gives a mild sweetness and depth to the broth.
- 2 garlic cloves, minced: Adds an aromatic punch that wakes up the soup.
- 3 carrots, sliced: Bring a natural sweetness and vibrant orange color.
- 2 celery stalks, sliced: Add subtle earthiness and crisp texture as they cook.
- 2 potatoes, peeled and diced: Add body and a gentle creaminess when softened.
- 1 (14.5-ounce) can diced tomatoes, with juice: Introduce tang and a lovely, rich color.
- 6 cups beef broth: The flavorful foundation carrying all ingredients.
- 1 teaspoon dried thyme: Offers a fragrant herbal note that complements the beef.
- 1 teaspoon dried oregano: Adds a subtle Mediterranean flair.
- 1 bay leaf: Infuses a mild, savory depth to the broth as it simmers.
- 1 cup green beans, cut into 1-inch pieces: Provide freshness and a pop of green.
- 1 cup corn kernels: Contribute sweet bursts of flavor and bright color.
- 1 cup peas: Bring a tender bite and delicate sweetness to finish.
How to Make Beef Vegetable Soup Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef pieces generously with salt and pepper, then add them to the hot oil. Allow the meat to sear undisturbed until deeply browned on one side, then turn until all sides are caramelized. This step locks in flavor and creates a beautiful base for your soup. Once browned, remove the beef and set it aside to rest briefly.
Step 2: Sauté Aromatics and Vegetables
In the same pot, toss in the chopped onion and minced garlic. Stir and cook for 2 to 3 minutes until they release their wonderful aroma and become translucent. Next, add the sliced carrots, celery, and diced potatoes. Keep stirring and cooking these vegetables for about 5 minutes to soften them slightly and build layers of flavor.
Step 3: Combine and Simmer
Return the seared beef to the pot and add the diced tomatoes with their juice, beef broth, thyme, oregano, and the bay leaf. Bring everything to a gentle boil, then reduce the heat to low. Cover your pot and let it simmer for 45 to 60 minutes, allowing the beef to become tender and the flavors to meld beautifully.
Step 4: Add the Final Vegetables
In the last 15 minutes of cooking, stir in the green beans, corn kernels, and peas. These vegetables cook quickly and add freshness and color that balance the heartier ingredients. Before serving, be sure to fish out the bay leaf and taste the soup, adjusting the salt and pepper as needed to suit your palate.
How to Serve Beef Vegetable Soup Recipe
Garnishes
Serving your Beef Vegetable Soup Recipe with thoughtful garnishes can elevate the experience. A sprinkle of fresh parsley or a few chopped scallions adds brightness and a burst of color. For an extra touch of indulgence, a dollop of sour cream or a shaving of Parmesan cheese works beautifully if you enjoy a creamy finish.
Side Dishes
This soup pairs wonderfully with crusty bread, perfect for dipping and soaking up every last drop of broth. Consider serving it alongside a fresh green salad or some warm, garlic-rubbed toast to make the meal complete. These sides complement the wholesome heartiness of the soup without overwhelming the flavors.
Creative Ways to Present
For a cozy dinner party or meal prep, try serving the soup in individual bread bowls made from hollowed-out round loaves. This adds a rustic charm and extra texture with every bite. Alternatively, ladle the soup over a scoop of cooked rice or quinoa for a twist that turns it into a filling main course.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Beef Vegetable Soup Recipe into airtight containers and store them in the refrigerator. It stays fresh and flavorful for up to four days, making it an excellent option for quick lunches or easy dinners throughout the week.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers or resealable bags, leaving some space for expansion. When stored properly, the soup maintains its wonderful taste and texture for up to three months, ready to warm your soul anytime.
Reheating
To reheat, thaw frozen soup overnight in the refrigerator for best results. Warm it gently over medium heat on the stovetop, stirring occasionally to ensure even heating. If the soup thickens too much after refrigeration, add a splash of broth or water to bring it back to a perfect, sip-friendly consistency.
FAQs
Can I use other cuts of beef for this soup?
Absolutely! While stew meat works great for its tenderness and size, chuck roast cut into cubes or beef brisket can also be delicious options. Just make sure to adjust cooking time accordingly to achieve tender meat.
Is this Beef Vegetable Soup Recipe gluten-free?
Yes, this recipe naturally does not contain gluten as long as you use gluten-free beef broth. Always check labels if you are sensitive or cooking for someone with gluten intolerance.
Can I make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef first, then add all ingredients except the green beans, corn, and peas to the slow cooker. Cook on low for 6-8 hours. Add the last veggies in the final 30 minutes to maintain their texture.
What can I add for extra flavor?
For a richer broth, consider stirring in a tablespoon of tomato paste when adding the diced tomatoes. You might also toss in fresh herbs like rosemary or a pinch of smoked paprika for subtle complexity.
Can I customize the vegetables?
Definitely! Feel free to add or substitute veggies like zucchini, parsnips, or kale depending on what you have on hand. Just be mindful of cooking times to keep everything tender and vibrant.
Final Thoughts
This Beef Vegetable Soup Recipe is truly a keeper that brings warmth and joy with every spoonful. It’s perfect for those days when you want something hearty, wholesome, and packed with flavor without spending hours in the kitchen. Give it a try and watch how it quickly becomes a cherished favorite in your recipe rotation.
Print
Beef Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Beef Vegetable Soup is a comforting and nutritious meal featuring tender seared beef, fresh vegetables, and aromatic herbs simmered together in a rich beef broth. Perfect for chilly days, this homemade soup is both gluten-free and dairy-free, making it suitable for various dietary needs while delivering a satisfying burst of flavors in every bowl.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- Salt and pepper to taste
Vegetables
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Liquids and Herbs
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
Instructions
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper, then add it to the pot. Sear the beef until it is browned on all sides, about 5 to 7 minutes. Once browned, remove the beef from the pot and set it aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until they become fragrant and translucent, enhancing the flavor base of the soup.
- Cook Vegetables: Add the sliced carrots, celery, and diced potatoes to the pot. Cook them together for about 5 minutes, allowing the vegetables to soften slightly and combine flavors.
- Simmer the Soup: Return the seared beef to the pot along with the diced tomatoes (with juice), beef broth, dried thyme, dried oregano, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 45 to 60 minutes, or until the beef becomes tender and the flavors meld.
- Add Green Vegetables: During the last 15 minutes of cooking, stir in the green beans, corn kernels, and peas. Continue to simmer so that these vegetables cook through but maintain their color and some texture.
- Final Touches: Remove the bay leaf from the soup before serving. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your hearty bowl of beef vegetable soup.
Notes
- This soup can be prepared in advance and stored in the refrigerator for up to 4 days, making it a convenient meal prep option.
- For a thicker consistency, mash some of the potatoes into the broth or add a tablespoon of tomato paste.
- Use low-sodium beef broth if you prefer to control the salt content in the soup.
