Beef Vegetable Soup Recipe

Beef Vegetable Soup is a timeless classic that combines tender beef, vibrant vegetables, and a savory broth into one satisfying bowl. It’s the perfect meal for a cozy family dinner, a warming lunch, or meal prepping for the week. Packed with protein, fiber, and rich flavors, this soup is as wholesome as it is delicious.

Ingredients

For the Soup:

• 1 ½ lbs beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, chopped
• 4 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas or corn
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups beef broth (low-sodium preferred)
• 1 cup water (optional, to adjust thickness)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and black pepper to taste

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese
• Crusty bread or crackers on the side

Step-by-Step Instructions

Step 1: Brown the Beef

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
2. Season the beef stew meat with salt and pepper.
3. Add the beef to the pot in batches (to avoid overcrowding) and sear until browned on all sides, about 5–7 minutes. Remove and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add more olive oil if needed.
2. Sauté the onion, carrots, and celery for 5–7 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Build the Broth

1. Return the seared beef to the pot.
2. Add the diced tomatoes, tomato paste, thyme, oregano, bay leaves, and beef broth. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.

Step 4: Add the Vegetables

1. Add the potatoes, green beans, and any additional vegetables.
2. Continue to simmer for another 20–30 minutes, or until the beef and potatoes are tender.

Step 5: Add Final Touches

1. Stir in the frozen peas or corn during the last 5 minutes of cooking.
2. Taste the soup and adjust seasoning with additional salt and pepper as needed.

Step 6: Serve and Enjoy

1. Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan if desired.
2. Serve hot with a side of crusty bread or crackers.

Serving and Storage Tips

Serving:

• Perfect for: Weeknight dinners, meal prepping, or family gatherings.
• Portion size: This recipe makes about 6–8 servings.

Storage:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Let the soup cool completely, then freeze in individual portions for up to 3 months.

Reheating:

• Reheat on the stovetop over medium heat or in the microwave. Add a splash of broth or water if the soup thickens during storage.

Helpful Notes

• Beef Cut: Use stew meat, chuck roast, or any cut that becomes tender when slow-cooked.
• Thickening Tip: For a heartier texture, mash a few of the cooked potatoes directly in the pot.
• Vegetable Variations: Feel free to add zucchini, cabbage, or mushrooms for more variety.
• Herb Options: Add fresh thyme or rosemary sprigs during simmering for enhanced flavor

Tips from Well-Known Chefs

• Chef Julia’s Tip: “Deglaze the pot with a splash of red wine after browning the beef for extra depth of flavor.”
• Chef Michael’s Tip: “For a smoky twist, add a teaspoon of smoked paprika or a diced chipotle pepper.”
• Chef Sarah’s Tip: “Always let the soup rest for a few minutes before serving—it allows the flavors to meld beautifully.”

Frequently Asked Questions

1. Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

2. Can I make this soup gluten-free?

Yes, the recipe is naturally gluten-free as long as your broth and other ingredients are certified gluten-free.

3. How can I make the soup spicier?

Add red chili flakes, cayenne pepper, or a diced jalapeño for some heat.

4. What can I use instead of potatoes?

Substitute potatoes with sweet potatoes, parsnips, or even turnips for a twist.

5. Can I use ground beef instead of stew meat?

Yes! Brown the ground beef first and follow the same steps.

6. What broth works best?

Beef broth is traditional, but you can use chicken broth for a lighter flavor.

7. Can I skip the tomatoes?

If you’re not a fan of tomatoes, omit them and use additional broth. Add a splash of vinegar or lemon juice for acidity.

8. What’s the best way to thicken the soup?

Mash some of the cooked potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

9. How long does it take to cook?

From start to finish, this soup takes about 1.5 to 2 hours on the stovetop.

10. Can I add grains or pasta?

Yes, barley, rice, or small pasta like ditalini can be added. Cook them separately and stir them into the soup before serving.