Vegetable Beef Soup is a hearty and comforting bowl full of tender beef chunks, fresh vegetables like carrots, celery, and potatoes, all simmered together in a rich, flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right mix of meat and veggies to make it truly satisfying.
I love making this soup on weekends when I have a little extra time to let it simmer slowly. The longer it cooks, the more the flavors meld together, and the beef becomes so tender it practically melts in your mouth. I also like to add a dash of herbs like thyme or rosemary to give it a little extra warmth and aroma—it always makes the kitchen smell amazing.
One of my favorite ways to enjoy this soup is with a slice of crusty bread or a soft dinner roll on the side. It’s perfect for a cozy family dinner or even as a meal prep option that tastes even better the next day. Vegetable Beef Soup is simple, filling, and always a crowd-pleaser in my house!
Key Ingredients & Substitutions
Beef Stew Meat: The heart of this soup, it becomes tender and flavorful after slow cooking. If you prefer leaner meat, you can use sirloin chunks or even ground beef, though stew meat is best for texture.
Vegetables: Carrots, celery, and potatoes add great texture and flavor. Feel free to swap potatoes with sweet potatoes for a sweeter twist or add green beans or peas for extra color and nutrition.
Pearl Barley or Pasta: Barley adds a nice chewiness while pasta gives a quicker cook time. If you prefer gluten-free, try rice or gluten-free small pasta shapes instead.
Beef Broth: Use homemade or store-bought broth. For a richer soup, use low-sodium broth so you can control the salt level better.
Herbs: Thyme and parsley brighten the flavor. Rosemary or oregano can work well too if that’s what you have at home.
How Can I Make Beef Tender and Flavorful in This Soup?
The key to tender beef in soup is browning and slow simmering:
- Brown the Meat: Heat the oil until hot, then brown beef cubes in batches without crowding. This adds a deep, rich flavor.
- Simmer Slowly: After adding broth and herbs, lower the heat and let the soup simmer gently for at least 1 hour. This softens the beef and allows flavors to develop.
- Check Texture: The beef is ready when it’s easy to pierce with a fork. If still tough, simmer longer.
Patience here really pays off for a comforting, hearty result.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it holds all ingredients and heats evenly for slow simmering.
- Wooden spoon or ladle – perfect for stirring and serving the soup without scratching the pot.
- Knife and cutting board – for chopping vegetables and beef into bite-sized pieces, making prep easier.
- Measuring spoons and cups – to keep ingredients balanced and consistent each time you make the soup.
Flavor Variations & Add-Ins
- Use leftover cooked beef or ground beef for quicker prep and different textures.
- Add green beans, peas, or spinach near the end for extra color and nutrients.
- Stir in a splash of Worcestershire sauce or soy sauce for a richer, umami flavor.
- Sprinkle grated cheese or add a dollop of sour cream on top when serving for extra creaminess.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- 1 lb (450 g) beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 2 medium potatoes, peeled and diced
- ½ cup pearl barley or small pasta (optional)
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Time Needed:
About 15 minutes to prep, plus 1 to 1.5 hours simmering for tender beef, then an additional 20-30 minutes to cook potatoes and barley or pasta. Total time is roughly 1 hour 45 minutes to 2 hours.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook, turning, until all sides are browned, about 5 to 7 minutes. Once browned, remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the diced onion and minced garlic. Sauté for 3 to 4 minutes until they become soft and smell delicious. Then add the diced carrots and celery, cooking for another 5 minutes while stirring occasionally.
3. Simmer the Soup:
Put the browned beef back into the pot. Pour in the beef broth and the can of diced tomatoes if you’re using them. Stir in the thyme, dried parsley, bay leaf, salt, and pepper. Bring the soup to a boil, then turn the heat to low, cover the pot, and let it simmer gently for 1 to 1.5 hours, or until the beef feels tender when poked with a fork.
4. Add Potatoes and Barley or Pasta:
Add the diced potatoes and pearl barley or small pasta to the soup. Continue simmering for about 20 to 30 minutes, until the potatoes are soft and the barley or pasta is cooked through.
5. Final Touches and Serve:
Remove the bay leaf and taste your soup. Adjust the salt and pepper as needed. Ladle the hot soup into bowls, sprinkle with some fresh parsley on top, and enjoy your cozy bowl of vegetable beef soup. It’s great with warm bread or soft rolls on the side!
Can I Use Frozen Beef Instead of Fresh?
Yes! Just be sure to fully thaw the beef in the fridge overnight before browning it. This helps it cook evenly and stay tender in the soup.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies first, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Cool the soup completely, then store in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave until hot throughout.
Can I Substitute Other Vegetables?
Definitely! Feel free to add green beans, peas, or diced bell peppers to customize the soup to your taste and what you have available.
