Hearty Veggie Beef Soup is a comforting bowl filled with tender chunks of beef, colorful vegetables like carrots, celery, and potatoes, all simmered together in a rich, flavorful broth. It’s that kind of soup that feels like a warm hug on a chilly day, full of textures that satisfy and flavors that stick with you.
I love making this soup when I want something filling but still fresh and wholesome. It’s one of those meals that’s easy to throw together with whatever veggies you have on hand, and the slow-cooked beef adds a richness that makes it worth the wait. I always make sure to let it simmer long enough so every bite is bursting with that cozy, homemade taste.
Serving it with a slice of crusty bread or over a scoop of rice makes it feel like a complete meal. It’s a dish that brings everyone to the table, perfect for family dinners or meal prepping for the week. Whenever I make this soup, it reminds me of those rainy afternoons where you just want to curl up with something hearty and simple.
Key Ingredients & Substitutions
Beef Stew Meat: This gives the soup its hearty, meaty flavor. If you’re in a hurry, use pre-cut stew meat to save time. For a leaner option, try ground beef or stew beef trimmed of fat.
Vegetables: Carrots, celery, and potatoes are classic here, adding sweetness, crunch, and creaminess. Feel free to swap potatoes for sweet potatoes or add other veggies like green beans or corn for variety.
Tomato Paste & Diced Tomatoes: These build depth and a slightly tangy base for the broth. If you don’t have tomato paste, use a little ketchup or cooked-down tomato sauce as a substitute.
Herbs & Spices: Thyme, parsley, and smoked paprika bring earthiness and a mild smokiness. You can use fresh herbs if you have them—just add them toward the end of cooking to keep flavors bright.
How Do I Get Tender Beef and Perfect Veggies in My Soup?
Browning the beef first seals in flavor and gives the soup richness. Don’t rush this step—brown in batches if needed to avoid steaming. After that, simmer the beef low and slow for tender results
- Brown beef over medium-high heat until all sides are nicely colored.
- Simmer the soup gently for at least 1 hour; a slow simmer breaks down connective tissue for tender meat.
- Add vegetables later so they don’t get mushy—carrots, celery, and potatoes can go in after the beef is nearly done.
- Keep an eye on the soup and stir occasionally to prevent sticking.
- If you add pasta, do it last so it cooks just right and stays firm.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for even heat and slow simmering your soup without burning.
- Chef’s knife – sharp and sturdy for chopping your veggies and cutting beef into pieces.
- Cutting board – gives you a safe space to prep all your ingredients.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Ladle – lets you serve the soup easily and keep portions neat.
Flavor Variations & Add-Ins
- Swap beef for diced chicken or turkey for a lighter protein that cooks faster.
- Add diced mushrooms for a deeper earthy flavor and meaty texture without extra weight.
- Include a splash of Worcestershire sauce to boost umami and give the broth more depth.
- Stir in a handful of chopped fresh spinach or kale near the end for extra greens and vitamins.
How to Make Hearty Veggie Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup baby pasta or small pasta shapes (optional)
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Optional: crusty bread slices for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 1 hour and 30 minutes to cook. Browning the beef and sautéing veggies takes a bit of time, plus about an hour to simmer the beef tender. After adding the vegetables and pasta, you’ll need another 25-30 minutes to finish the soup. All in all, plan for about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and cook until all sides are nicely browned, about 5-7 minutes. This step adds great flavor. Once browned, remove the beef and set it aside.
2. Cook Onion and Garlic:
In the same pot, add the diced onion. Sauté until softened, about 4 minutes. Then add the minced garlic and cook for 1 more minute until fragrant. Stir frequently to avoid burning.
3. Add Tomato Paste and Combine:
Return the browned beef to the pot. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor and coat the beef nicely.
4. Simmer With Broth and Spices:
Add diced tomatoes, beef broth, dried thyme, parsley, smoked paprika, salt, and pepper. Mix everything and bring to a rolling boil. Then reduce the heat to low and simmer, partially covered, for about 1 hour or until the beef is tender and full of flavor.
5. Add Vegetables:
After the beef cooks tender, add the chopped carrots, celery, and diced potatoes to the pot. Continue simmering until the vegetables become tender, about 20-25 minutes.
6. Cook Pasta (Optional):
If using pasta, add it now and cook according to the package instructions until al dente. This usually takes about 7-10 minutes depending on pasta type.
7. Add Frozen Peas and Finish:
Stir in frozen peas and cook only until heated through, about 5 minutes. This keeps them bright and fresh.
8. Season and Serve:
Taste your soup and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh chopped parsley. For a complete meal, offer slices of crusty bread on the side.
Can I Use Frozen Beef for This Soup?
Yes, you can! Just make sure to thaw the beef completely in the refrigerator overnight before cooking. Pat it dry to help with browning and avoid excess moisture in the pot.
How Can I Make This Soup in a Slow Cooker?
Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Add all remaining ingredients except peas and pasta. Cook on low for 6-8 hours. Add peas and pasta during the last 30 minutes so they don’t overcook.
Is There a Substitute for Beef Broth?
You can use vegetable broth for a lighter flavor or chicken broth if that’s what you have on hand. Just note this will change the taste slightly but still yield a delicious soup.
How Should I Store Leftovers?
Cool the soup to room temperature, then store it in airtight containers in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
