Here’s a detailed recipe for hearty, comforting Vegetable Beef Soup — packed with tender beef, a medley of vegetables, and a rich, savory broth. It’s easy to make, filling, and perfect for meal prep or freezing.
🥣 Classic Vegetable Beef Soup Recipe
📌 Servings: 6–8
🕒 Prep Time: 15 mins | Cook Time: 1.5–2 hours (stovetop)
Slow cooker and Instant Pot versions included below!
🧾 Ingredients
🥩 For the Beef:
- 1.5 lbs beef stew meat (or chuck roast, cut into 1-inch cubes)
- Salt & black pepper
- 2 tbsp olive oil
🥕 Vegetables:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (frozen or fresh)
- 1 (14.5 oz) can diced tomatoes, with juice
- 2 tbsp tomato paste (for richness)
🧂 Broth & Seasonings:
- 6 cups beef broth (low sodium)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp Worcestershire sauce (optional, adds depth)
- Salt and pepper to taste
🍳 Instructions
🔹 1. Brown the Beef
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season beef with salt and pepper, then brown in batches (don’t overcrowd).
- Remove beef and set aside.
🔹 2. Sauté Aromatics
- In the same pot, add onions and garlic; sauté until soft and fragrant (about 2–3 minutes).
- Stir in tomato paste and cook for 1 minute.
🔹 3. Add Veggies & Broth
- Add carrots, celery, potatoes, green beans, corn, peas, and diced tomatoes to the pot.
- Return browned beef to the pot.
🔹 4. Season & Simmer
- Pour in the beef broth and stir in thyme, oregano, bay leaf, Worcestershire sauce, and extra salt/pepper.
- Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, or until beef is tender and flavors meld.
📝 Stir occasionally and skim off any foam that rises to the top.
🔹 5. Finish & Serve
- Remove bay leaf, adjust seasonings to taste.
- Serve hot with crusty bread or cornbread.
🔁 Variations
- Add pasta or rice: Stir in cooked pasta or rice near the end of cooking.
- Spicy kick: Add red pepper flakes or a dash of hot sauce.
- Use ground beef: Brown 1 lb ground beef instead of stew meat for a faster version.
- More veggies: Zucchini, spinach, or cabbage are great add-ins.
🧊 Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in fridge overnight and reheat on the stove.
🔌 Slow Cooker Instructions
- Brown beef and aromatics as above.
- Add all ingredients to the slow cooker.
- Cook on Low for 7–8 hours or High for 4–5 hours, until beef and veggies are tender.
⚡ Instant Pot Instructions
- Use Sauté mode to brown beef and soften onions/garlic.
- Add all remaining ingredients.
- Seal and cook on High Pressure for 35 minutes. Natural release for 10 minutes.
❓FAQs – Vegetable Beef Soup
🔹 Can I use frozen vegetables?
Yes! Add them during the last 20–30 minutes of simmering so they don’t overcook.
🔹 What’s the best beef cut to use?
- Chuck roast or stew meat (well-marbled) for tenderness after long simmering.
- For quick versions, ground beef works too.
🔹 Can I make it vegetarian?
Yes! Omit the beef and use vegetable broth. Add more beans or lentils for protein.
🔹 Can I thicken the soup?
Yes. Simmer uncovered to reduce or mash some of the potatoes. Or add 1 tbsp cornstarch mixed with 2 tbsp cold water for a slightly thicker broth.
Would you like a printable version, low-carb/keto adaptation, or a spicy Southwest-style version of this soup?