Vegetable beef soup is a hearty, comforting bowl filled with tender chunks of beef, fresh vegetables like carrots, potatoes, and celery, all simmered together in a rich, flavorful broth. It’s simple but packed with cozy, warming flavors that feel like a big, warm hug on a chilly day.
I love making vegetable beef soup because it’s one of those recipes that fills the house with the nicest smells while cooking. Plus, it’s easy to toss in whatever vegetables you have on hand, making it a perfect way to use up leftovers and keep things fresh tasting. I always sneak in an extra splash of Worcestershire sauce or a pinch of herbs to give it a little extra warmth.
My favorite way to enjoy this soup is with a big slice of crusty bread or warm crackers on the side—something to dip into that rich broth. It’s a go-to meal when I want something satisfying but not too heavy, and it’s great for sharing with family or friends around the table. Every spoonful feels like a little moment of comfort, which is exactly what soup should be.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup. Choose well-marbled beef for tenderness and flavor. If you want a leaner option, try sirloin or chuck roast cut into cubes.
Vegetables (Carrots, Celery, Potatoes): These add texture and natural sweetness. You can swap potatoes with sweet potatoes or add turnips for a different twist.
Beef Broth: Use a good-quality broth or homemade if possible. For a lighter version, try vegetable broth and add a bit more seasoning to boost flavor.
Worcestershire Sauce: Just a splash enhances umami. If you don’t have it, soy sauce or a few drops of balsamic vinegar work fine.
Herbs (Thyme & Bay Leaf): These bring warmth and depth. Fresh herbs offer brighter flavor, but dried herbs are great too. Don’t skip the bay leaf—it gives a subtle, satisfying aroma.
How Do You Get Tender, Flavorful Beef in the Soup?
Browning the beef well at the start is key—it locks in flavor and gives the broth richness. Don’t rush this step; let the beef develop a nice brown crust before moving it out. Then, slow simmer the beef in broth for at least an hour. This breaks down the connective tissue, making the meat tender.
- Heat oil on medium-high before adding beef.
- Brown in batches to avoid overcrowding the pot.
- After browning, simmer covered on low to keep the beef moist.
- Check tenderness after an hour; cook longer if needed.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it holds everything well and keeps heat evenly for slow simmering.
- Sharp chef’s knife – makes chopping vegetables and cutting beef quick and safe.
- Cutting board – sturdy and roomy for preparing all your ingredients comfortably.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Ladle – helps serve the soup easily and cleanly into bowls.
Flavor Variations & Add-Ins
- Swap beef for shredded cooked chicken for a lighter soup option that’s still hearty.
- Add diced tomatoes for a slightly tangy twist and richer broth color.
- Stir in a handful of chopped kale or spinach near the end for extra greens and nutrients.
- Use smoked paprika or a pinch of chili flakes for a little warmth and smoky depth.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 4 medium carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and cut into chunks
- 1 cup green peas (fresh or frozen)
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp Worcestershire sauce (optional but recommended)
- Salt and black pepper to taste
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This soup takes about 15 minutes to prep and around 1 hour 45 minutes to cook, including simmering the beef until tender and cooking the vegetables just right. It’s mostly hands-off cooking, so you can relax while the flavors come together.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until nicely browned on all sides, about 5-7 minutes. This helps bring out deep flavor. Remove the beef from the pot and set it aside for now.
2. Cook the Aromatics:
Using the same pot, add the chopped onions and sauté until they become soft and translucent, usually 4-5 minutes. Then stir in the minced garlic and cook for another minute until you can smell the garlic aroma.
3. Build the Soup Base:
Put the beef back into the pot along with any juices it released. Pour in the beef broth and water. Add the bay leaf, thyme, Worcestershire sauce, salt, and pepper. Stir everything gently to combine all the flavors.
4. Simmer the Beef:
Bring the soup just to a boil, then lower the heat to keep it at a gentle simmer. Cover the pot and let it cook for about 1 to 1.5 hours, until the beef becomes tender and easy to bite.
5. Add the Vegetables:
Once the beef is tender, add the chopped carrots, celery, and potatoes to the pot. Let the soup simmer uncovered for another 25-30 minutes, or until the vegetables are soft but not mushy.
6. Finish with Peas and Seasoning:
Stir in the green peas and cook for about 5 more minutes to warm them through. Remove the bay leaf and give the soup a taste. Adjust the salt and pepper if you want a little more seasoning.
7. Serve and Enjoy:
Ladle the hot soup into bowls and sprinkle fresh parsley or thyme on top to brighten the flavor. Serve it with crusty bread or crackers for a cozy, hearty meal.
Can I Use Frozen Beef Stew Meat for This Soup?
Yes, you can! Just be sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and ensures even cooking in the soup.
Can I Make Vegetable Beef Soup Ahead of Time?
Absolutely! The flavors actually deepen when the soup sits. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if it’s too thick.
What Can I Substitute for Worcestershire Sauce?
If you don’t have Worcestershire sauce, a splash of soy sauce or a few drops of balsamic vinegar add a similar umami boost and depth of flavor.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm the soup over medium heat, stirring occasionally to heat it evenly. You can also freeze individual portions for convenience.
