Vegetable Beef Soup

I didn’t grow up with soup from a can. My mom made big pots of broth every Sunday, her wooden spoon tapping the edge of the Dutch oven like a rhythm only she understood. Whenever we had leftover beef roast from the night before, she’d toss in chopped carrots, green beans, and potatoes—whatever was around. It wasn’t a recipe, it was a habit. And it tasted like home.

Now, in my own kitchen, I find myself doing the same. After a long week, this soup resets everything. The slow simmer of beef bones and herbs, the way the carrots go sweet, and the tender chunks of meat—this isn’t just dinner. It’s grounding. It reminds me that food doesn’t need to be complicated to comfort.

My kids love it with buttered toast. My husband eats it out of the biggest bowl we own. And me? I like it best standing over the stove, ladle in hand, stealing a spoonful before I even set the table.

Short Description

Vegetable beef soup is a hearty, nourishing dish made with slow-cooked beef, tender vegetables, and a savory broth. It’s wholesome, freezer-friendly, and perfect for feeding a family on cozy evenings.

Ingredients

For the Soup Base

• 1 lb beef stew meat (chuck or round), cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups beef broth (low-sodium)
• 1 cup water

Vegetables

• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 medium potatoes, diced
• 1 cup green beans, trimmed and halved
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)

Seasonings and Herbs

• 1½ tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• Optional: pinch of red pepper flakes for a kick
• Optional: chopped fresh parsley for garnish

Suggested Substitutions

• For leaner soup: Use ground beef and drain the fat
• For a vegetarian version: Use plant-based crumbles and vegetable broth
• Gluten-free? Just double-check your broth label

Tools Needed

• Large Dutch oven or soup pot
• Wooden spoon or ladle
• Sharp knife and chopping board
• Measuring cups and spoons
• Airtight containers (for storing leftovers)

Step-by-Step Cooking Instructions

Step 1: Brown the Beef
Heat olive oil in a large pot over medium-high heat. Add beef in a single layer and brown on all sides, about 5–7 minutes. Work in batches if needed. Transfer to a plate.

Step 2: Sauté the Aromatics
In the same pot, add chopped onions and garlic. Sauté for 3–4 minutes until fragrant and soft. Use a splash of broth to deglaze if the bits on the bottom start to brown.

Step 3: Build the Base
Return beef to the pot. Pour in beef broth and water. Add bay leaves, thyme, oregano, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 minutes.

Step 4: Add the Vegetables
Add potatoes, carrots, celery, and green beans. Continue simmering for another 25–30 minutes until vegetables are tender and beef is fork-soft.

Step 5: Final Touches
Stir in corn and diced tomatoes. Let everything simmer together for 5 more minutes. Taste and adjust seasoning if needed.

Step 6: Serve and Enjoy
Remove bay leaves. Ladle into bowls and top with chopped parsley. Serve with crusty bread or buttery crackers for extra comfort.

Pro Tip: For richer flavor, cook the soup a day ahead—soups always taste better after resting overnight.

Why You’ll Love This Recipe

• Deep, savory flavor without fuss
• Packed with nourishing veggies and tender meat
• Makes a big batch—great for leftovers and meal prep
• Customizable with whatever veggies you have
• Cozy, filling, and freezer-friendly

Helpful Tips and Cooking Notes

If your beef is tough, just simmer it longer. It softens beautifully with time. Chop vegetables into similar-sized pieces so they cook evenly. Don’t add corn too early—it can get overcooked and chewy.

This soup freezes well. Just let it cool, portion it out, and freeze for up to 3 months. Add a splash of Worcestershire sauce or balsamic vinegar at the end for a little flavor boost.

Nutritional Benefits & Fun Facts

This soup is a balance of protein, fiber, and complex carbs, all in one pot. The vegetables offer vitamins like A and C, while beef gives a solid dose of iron and zinc—great for immune support and energy.

And here’s a fun fact: soups were among the earliest foods ever cooked in human history. Archaeologists believe humans have been simmering ingredients in pots for over 20,000 years. When you make soup, you’re part of a very long tradition.

Final Dish & Serving Suggestions

The broth is deep and fragrant, the beef turns melt-in-your-mouth tender, and each spoonful is packed with soft vegetables soaking up all that flavor. It’s rustic, satisfying, and smells like someone’s been cooking all day (even if it only took you an hour).

Serve it with fresh-baked bread, a sprinkle of cheese, or just on its own in a giant bowl under a blanket. For little ones, I sometimes toss in some cooked pasta shells to make it extra fun and filling.

Storage and Reheating Tips

• Refrigerate in an airtight container for up to 4 days
• Reheat gently on the stove over medium heat until hot throughout
• Freeze in single-serve containers for up to 3 months
• Thaw overnight in the fridge before reheating

Frequently Asked Questions (FAQs)

1. Can I make this in a slow cooker?
Yes. Brown the beef first, then add everything to your slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

2. Can I add pasta to this soup?
Absolutely. Stir in small pasta like elbow or orzo during the last 10 minutes of cooking or cook separately and add just before serving.

3. What kind of beef works best?
Chuck roast or stew meat works well because they become tender when slow-cooked. Leaner cuts can dry out unless cooked perfectly.

4. Can I make this ahead?
Yes. It tastes even better the next day as the flavors develop. Just store it properly in the fridge or freezer.

5. Is this soup good for kids?
Definitely. The vegetables are soft, and the flavors are mild and comforting. You can even puree some of the broth if your kids prefer a smoother texture.

Final Thoughts

This soup reminds me why I cook—because feeding people feels like love. It’s the kind of recipe you keep in your back pocket for rainy nights, slow weekends, or days when everyone needs a little warmth.

If you make it, I’d love to know what vegetables you used, or what memories it brought up. Leave a comment or tag me @EasyandYum so I can see your bowl of comfort too.