If you’re craving a comforting bowl that wraps you in warmth and nourishment, look no further than this delicious Vegetable Beef Soup Recipe. It’s a hearty, vibrant medley of tender beef chuck and fresh vegetables simmered lovingly in a rich broth, creating that perfect balance of savory and satisfying. Every spoonful feels like a cozy hug, ideal for chilly evenings or anytime you want a taste of homemade comfort food that’s as wholesome as it is flavorful.
Ingredients You’ll Need
This Vegetable Beef Soup Recipe calls for simple, readily available ingredients that come together beautifully to build layers of flavor, texture, and color. Each component plays a role, from the richness of beef chuck to the sweetness of fresh corn, making the cooking process both straightforward and rewarding.
- Beef chuck: Choose well-marbled pieces for tender, juicy meat that infuses the broth.
- Olive oil: Used to brown the beef and sauté vegetables, adding subtle fruitiness.
- Onion: Adds a natural sweetness and depth when softened.
- Garlic: Provides aromatic warmth and just the right bite.
- Carrots: Bring natural sweetness and vibrant orange color.
- Celery: Lends a mild, refreshing crunch and earthiness.
- Potatoes: Create heartiness and a smooth texture to the soup.
- Green beans: Add freshness and a pleasant snap.
- Corn: Sweet kernels that brighten the flavor profile.
- Diced tomatoes: Introduce acidity and deepen the broth’s color.
- Tomato paste: Concentrates that rich tomato flavor for complexity.
- Beef broth: Serves as the savory base that ties it all together.
- Bay leaves: Infuse subtle herbal notes during the simmering.
- Dried thyme: Offers an earthy, slightly minty aroma and taste.
- Salt: Enhances all the flavors without overpowering them.
- Black pepper: Adds a mild heat and sharpness to balance richness.
- Fresh parsley: Garnishes the finished soup with a burst of green freshness.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large pot over medium-high heat. Carefully add the beef chuck pieces and sear them evenly on all sides until they develop a deep brown crust. This browning is crucial because it locks in juices and builds a rich, meaty foundation for the soup’s flavor. Once the beef is browned, remove it from the pot and set it aside for later.
Step 2: Sauté the Aromatics and Vegetables
In the same pot, toss in the chopped onions, carrots, and celery. Cook them gently until they soften and release their natural sweetness, about 5 minutes. Then, stir in minced garlic and cook just long enough for its fragrance to bloom, about 30 seconds. This step awakens the soup’s base, layering it with mild, savory notes that elevate the final dish.
Step 3: Combine Ingredients and Simmer
Return the browned beef to the pot and add diced potatoes, green beans, corn, diced tomatoes, and tomato paste. Pour in the beef broth and throw in bay leaves and dried thyme for that classic herbal punch. Season with salt and black pepper to taste. Bring everything to a boil before lowering the heat to a gentle simmer. Let it cook uncovered for about an hour and a half until the beef becomes tender and the vegetables are perfectly cooked, allowing all the ingredients to meld into a luscious, hearty soup.
Step 4: Final Touches
Before serving, fish out the bay leaves and sprinkle freshly chopped parsley on top. This green addition not only brightens the soup visually but also adds a fresh, herbal finish that enchants the palate.
How to Serve Vegetable Beef Soup Recipe
Garnishes
Fresh parsley is an effortless yet effective garnish that brings a lively contrast to the soup’s deep colors and flavors. You can also add a sprinkle of grated Parmesan or a dollop of sour cream for a creamy touch if you like.
Side Dishes
This soup pairs beautifully with crusty bread or buttery dinner rolls, perfect for dipping and soaking up every last bit of that flavorful broth. A crisp green salad with a tangy vinaigrette also complements the warmth and heartiness of the soup wonderfully.
Creative Ways to Present
Consider serving your Vegetable Beef Soup Recipe in rustic bread bowls for a fun and edible presentation. For a more elegant touch, ladle the soup into deep white bowls and top with a drizzle of high-quality olive oil or a few chili flakes if you enjoy a hint of heat. These ideas make the dish feel extra special whether for family dinners or casual gatherings.
Make Ahead and Storage
Storing Leftovers
This soup keeps incredibly well in the refrigerator for up to three days. Store it in airtight containers to maintain freshness and prevent flavors from mingling with other foods. Leftovers often taste even better the next day as the ingredients continue to meld.
Freezing
Vegetable Beef Soup Recipe freezes beautifully. Divide the soup into portion-sized freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months without compromising taste and texture.
Reheating
To reheat, thaw frozen soup in the refrigerator overnight, then warm it gently on the stovetop over medium heat, stirring occasionally. If reheating from fresh, simply simmer for a few minutes until hot throughout. Avoid boiling vigorously to maintain the tenderness of the beef and the integrity of the vegetables.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While beef chuck is ideal for its tenderness and flavor, other cuts like stew meat or brisket can be used. Just adjust cooking time as tougher cuts may require longer simmering.
Is it possible to make this soup in a slow cooker?
Yes! Brown the beef and sauté veggies as described, then transfer everything to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until beef is tender and veggies softened.
Can I add other vegetables to this recipe?
Definitely. This soup is very versatile. Consider adding peas, zucchini, cabbage, or even mushrooms to suit your taste or use up what’s in your fridge.
How do I make the soup gluten-free?
Great news—this recipe is naturally gluten-free as long as you use gluten-free beef broth. Always check labels to be sure.
What’s the best way to thicken the soup if I want it heartier?
If you prefer a thicker broth, mash some of the cooked potatoes against the side of the pot or stir in a slurry made from cornstarch and cold water during the last 10 minutes of cooking.
Final Thoughts
This Vegetable Beef Soup Recipe is one of those timeless, soul-satisfying dishes that feels like a warm embrace in a bowl. It’s full of wholesome ingredients, bold flavors, and comforting textures that make it a true crowd-pleaser. Whether you’re cooking for your family or craving a nourishing meal after a long day, I encourage you to give this recipe a try—you might just discover your new favorite soup to make again and again.
Print
Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
Description
A hearty and comforting vegetable beef soup featuring tender beef chuck and a medley of fresh vegetables simmered in a flavorful broth, perfect for a wholesome homemade meal.
Ingredients
Meat
- 2 pounds beef chuck, cut into bite-sized pieces
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels
- 2 cups diced tomatoes (canned or fresh)
Liquids and Sauces
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 6 cups beef broth
Herbs and Spices
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt, to taste (about 1 teaspoon)
- Black pepper, to taste (about 1/2 teaspoon)
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef chuck pieces and brown them on all sides, about 5-7 minutes. Once browned, remove the beef and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until they start to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: Return the browned beef to the pot. Add the diced potatoes, green beans, corn, diced tomatoes, tomato paste, and beef broth. Stir well to combine.
- Season and Simmer: Add bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a boil over high heat, then reduce heat to low and cover. Let it simmer gently for about 1 hour and 30 minutes, or until the beef is tender and the vegetables are cooked through.
- Finish and Serve: Remove the bay leaves. Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.
Notes
- This soup tastes even better the next day as flavors meld together.
- You can add other vegetables like peas, cabbage, or zucchini depending on availability.
- For a thicker soup, mash some of the potatoes while cooking.
- Adjust salt according to dietary needs.
