There’s something grounding about a pot of vegetable beef soup bubbling away on the stove. The scent alone feels like a blanket draped across a tired day. I started making this soup during my first cold winter living on my own. Money was tight, but comfort was non-negotiable. I needed something warm, affordable, and reliable. This was it. Over the years, it’s become my go-to “fridge-cleanout” recipe and an unspoken invitation for friends to stop by with crusty bread.
If you’ve ever stood in your kitchen wondering what to do with half-wilted carrots or a forgotten bag of frozen peas, this recipe is for you. It turns everyday ingredients into something rich, filling, and ridiculously satisfying. Whether you're cooking for a crowd or stocking your freezer, this is the kind of soup that works harder than it looks. Let’s make it happen.
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Why You’ll Love This Recipe
- It’s a one-pot wonder: Minimal cleanup, maximum flavor. This soup simmers everything in a single pot so you can spend less time washing dishes and more time enjoying it.
- Incredibly hearty and filling: With chunks of tender beef, potatoes, and loads of vegetables, this soup eats like a full meal. No sides needed unless you’re feeling fancy.
- Customizable with what you have: Got zucchini instead of green beans? No problem. This recipe is flexible enough to adapt to whatever’s in your fridge or freezer.
- Perfect for leftovers: The flavors deepen overnight, making it even better the next day. It also freezes beautifully for quick future meals.
- Family and freezer friendly: Kids love it. Grown-ups love it. You can make a big batch and save some for those nights when cooking feels like too much.
Ingredients You'll Need
For the Beef and Base
- Beef stew meat (1½ pounds) – Choose a marbled cut for tenderness
- Olive oil (2½ tablespoons) – Used for browning and sautéing
- Salt and freshly ground black pepper – To season as you go
- Low-sodium beef broth or chicken broth (8 cups) – The heart of the soup
Aromatics and Flavor
- Yellow onion (1¾ cups, about 1 large) – Chopped for sweetness and depth
- Carrots (1¼ cups, about 3 medium) – Peeled and chopped
- Celery (1 cup, about 3 medium) – Adds balance and aroma
- Garlic (1½ tablespoons, about 4 cloves) – Minced for a rich flavor
- Diced tomatoes (2 cans, 14 oz. each) – Adds acidity and color
- Dried basil (1½ teaspoons)
- Dried oregano (1 teaspoon)
- Dried thyme (½ teaspoon)
Hearty Veggies
- Red or yellow potatoes (1 pound) – Chopped into bite-size cubes
- Green beans (1½ cups) – Trimmed and chopped
- Frozen corn (1½ cups)
- Frozen peas (1 cup)
- Fresh parsley (⅓ cup) – Chopped for a bright finish
📌 Optional tweaks: Swap in Italian seasoning, use fresh corn in summer, or choose ground beef for a faster version.
How to Make Vegetable Beef Soup
Step 1: Brown the beef in batches
Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper, then add half of it to the pot. Brown on both sides for about 4 minutes. Transfer to a plate and repeat with the second half, adding another ½ tablespoon of oil if needed.
Step 2: Sauté the aromatics
In the same pot, add the remaining 1 tablespoon of olive oil. Toss in the chopped onions, carrots, and celery. Cook for about 3 minutes, stirring occasionally. Add the garlic and sauté for another minute until fragrant.
Step 3: Build the flavor base
Pour in the broth and canned tomatoes. Return the browned beef to the pot. Stir in basil, oregano, thyme, and a pinch more salt and pepper. Bring the mixture to a boil, then lower the heat, cover, and simmer for 30 minutes.
Step 4: Add potatoes and green beans
Stir in the potatoes. If you like your green beans on the softer side, you can add them now too. Cover and continue to simmer for another 20 minutes.
Step 5: Finish the vegetables
If you didn’t add the green beans earlier, toss them in now. Simmer uncovered for 15 minutes or until all the veggies and beef are tender.
Step 6: Add the frozen veggies and parsley
Stir in the frozen corn and peas. Let the soup simmer for 5 more minutes until everything is warmed through. Finish with chopped parsley and taste for seasoning.
Serve hot with crusty bread or freeze for later. It only gets better with time.
Pro Tips from My Kitchen
✓ Brown the beef properly – Don’t skip this step. Browning adds deep, savory flavor to the soup. Make sure the pan is hot and the beef is dry before adding it to get that golden crust.
✓ Use what you have – This recipe is forgiving. Swap the green beans for zucchini or the potatoes for sweet potatoes. If you're short on fresh vegetables, frozen works just fine.
✓ Simmer low and slow – The magic happens during the simmer. Let the soup cook gently to tenderize the beef and blend the flavors. Rushing it can leave the meat chewy and the veggies underdone.
✓ Taste and adjust – Salt levels can vary depending on your broth and added vegetables. Always taste before serving and adjust with a pinch of salt or splash of broth.
✓ Double the batch for meal prep – This soup stores incredibly well in the fridge or freezer. Make a double batch and portion it out for quick lunches or lazy weeknight dinners.
Frequently Asked Questions about Vegetable Beef Soup
Yes, ground beef works great if you're short on time. Just brown it fully and skip the long simmering step. The flavor will be slightly different, but still delicious and hearty.
Absolutely. Brown the beef and sauté the vegetables first, then transfer everything except the peas and corn into the slow cooker. Cook on low for six to seven hours. Add the frozen veggies during the last 30 minutes.
Let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to four days. It also freezes well for up to three months. Reheat on the stove or in the microwave until hot.
Yes. Just leave out the beef and use vegetable broth instead of beef or chicken broth. You can also bulk it up with beans or lentils for added protein.
Crusty bread, garlic toast, or even a simple side salad work perfectly. You don’t need much since this soup is already filling and packed with flavor.
Vegetable Beef Soup Recipe
Ingredients
- 1 ½ lbs beef stew meat
- 2 ½ tablespoon olive oil divided
- salt and freshly ground black pepper to taste
- 1 ¾ cups yellow onion chopped (1 large)
- 1 ¼ cups carrots peeled and chopped (3 medium)
- 1 cup celery chopped (3 medium)
- 1 ½ tablespoon garlic minced (4 cloves)
- 8 cups low-sodium beef broth or chicken broth
- 2 cans diced tomatoes (14 oz. each)
- 1 ½ teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 lb red or yellow potatoes chopped into ¾-inch cubes
- 1 ½ cups green beans chopped, ends trimmed
- 1 ½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup fresh parsley chopped
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat beef dry, season with salt and pepper, and brown half of it for 4 minutes. Transfer to a plate and repeat with remaining beef and ½ tablespoon oil.
- Add remaining 1 tablespoon oil to the pot. Sauté onions, carrots, and celery for 3 minutes. Add garlic and cook 1 more minute.
- Pour in broth and diced tomatoes. Return beef to the pot. Stir in basil, oregano, thyme, and a pinch of salt and pepper. Bring to boil, then reduce heat, cover, and simmer for 30 minutes.
- Add potatoes (and green beans if you like them soft). Cover and simmer for 20 minutes.
- If not already added, stir in green beans. Simmer uncovered for 15 minutes or until everything is tender.
- Add frozen corn, peas, and chopped parsley. Simmer for 5 minutes. Taste and adjust seasoning as needed.
- Serve hot with crusty bread or freeze for later.
Notes
- Browning the beef adds deep flavor, so don’t skip it.
- This soup is flexible—use whatever veggies you have on hand.
- Simmer slowly to tenderize meat and blend flavors.
- Taste before serving and adjust seasoning.
- Doubles well for meal prep.
Lisa says
Easy and best recipe, Thank you.
Karen Carrow says
This was a quick decision to make. My husband begged me NOT to make black bean soup🙄 so I said find me a homemade veggie soup recipe and he DID! We made it together and it’s wonderful!!! He’s pretty proud of himself! 😂
Olivia Ross says
So happy to hear that! 🤍