There’s nothing more satisfying on a cold or busy day than a steaming bowl of vegetable beef soup. This classic recipe combines tender beef, a colorful medley of vegetables, aromatic herbs, and a rich, flavorful broth that warms you from the inside out. It’s filling, nourishing, and perfect as a meal on its own or served with bread for dipping.
Servings & Time
- Servings: 6–8
- Prep time: 25 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 55 minutes
Ingredients
For the Soup:
- 1½ pounds (700 g) beef stew meat (chuck or round), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced into rounds or half-moons
- 2–3 celery stalks, sliced
- 2 medium potatoes, peeled and diced into 1-inch cubes
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz / 400 g) diced tomatoes, with juice
- 6 cups beef broth (or a mix of broth and water)
- 1–2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon smoked paprika (optional, for depth)
- Salt and black pepper, to taste
Optional Garnish / Flavor Boosters:
- Fresh parsley, chopped
- A squeeze of lemon or vinegar for brightness
- A few drops of Worcestershire sauce for umami
Step-by-Step Instructions
1) Brown the Beef
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches (don’t overcrowd the pan) and sear until golden brown on all sides.
- Remove beef and set aside. Browning the meat first adds rich, deep flavor to the soup.
Tip: Don’t skip browning! It’s the foundation of a flavorful broth.
2) Sauté Aromatics
- In the same pot, add a little more oil if needed.
- Sauté the onion and garlic for 2–3 minutes until fragrant and slightly golden.
- Sprinkle in a pinch of salt to help draw out moisture and sweetness from the onions.
3) Build the Broth
- Return the browned beef to the pot.
- Add diced tomatoes with their juice.
- Pour in beef broth, making sure meat is fully covered.
- Add bay leaves, thyme, rosemary, paprika, salt, and pepper.
- Bring to a gentle boil, then reduce heat to simmer.
Simmer uncovered for 45–60 minutes, until beef starts to become tender.
4) Add Root Vegetables
- Add carrots, celery, and potatoes to the pot.
- Continue simmering for 20–30 minutes, until vegetables are just tender but not mushy.
Stir occasionally and skim off any foam or fat on top to keep broth clear.
5) Add Quick-Cooking Vegetables
- Stir in green beans, corn, and peas.
- Simmer another 10–15 minutes, until vegetables are tender but still vibrant in color.
Quick-cooking veggies maintain their texture and nutrients. Overcooking makes them mushy.
6) Taste and Adjust
- Remove bay leaves.
- Taste the broth and adjust salt, pepper, and other seasonings.
- Optional: Add Worcestershire sauce or a splash of vinegar/lemon juice for brightness.
7) Serve
- Ladle hot soup into bowls.
- Garnish with fresh parsley.
- Serve with crusty bread or rolls for a complete meal.
Tips for a Richer Soup
- Use bone-in beef for more flavorful broth. Remove bones before serving.
- Simmer low and slow – the longer you simmer, the more the flavors meld.
- Homemade broth enhances depth, but store-bought works fine.
- Add pasta or rice: If you want a heartier soup, cook pasta or rice separately and add just before serving to prevent mushiness.
- Freeze leftovers: Soup freezes well; leave out potatoes if freezing, add fresh when reheating.
Variations
- Italian Vegetable Beef Soup
- Add 1 teaspoon dried oregano, ½ teaspoon basil, and a splash of tomato paste.
- Serve with grated Parmesan on top.
- Spicy Kick
- Add ¼ teaspoon red pepper flakes or a chopped chili pepper during simmering.
- Low-Carb Version
- Skip potatoes, add more low-carb veggies like zucchini, cauliflower, or cabbage.
- Slow Cooker Method
- Brown beef first, then add all ingredients except quick-cooking vegetables to a slow cooker.
- Cook on low for 6–8 hours. Add peas, corn, and green beans in the last 30 minutes.
Nutritional Benefits
- Beef: Protein, iron, zinc, B vitamins
- Vegetables: Fiber, vitamins A, C, K, antioxidants
- Tomatoes: Lycopene, vitamin C, potassium
- Overall: Balanced meal, low in fat if lean beef is used, filling and heart-healthy
Serving Suggestions
- Serve hot with a side of garlic bread or crusty rolls.
- Top with fresh herbs or a grated hard cheese for extra flavor.
- Great for meal prep: store in fridge up to 4 days.
