Here I am sitting at my desk writing this and it is snowing outside. When the weather is this cold the only thing I want is a big bowl of hearty soup and this Homemade Vegetable Beef Soup recipe fits the bill.
Packed with veggies, this old fashioned hearty beef soup comes together in one-pot in less than an hour and is a perfect soup/stew recipe to feed a crowd. I usually serve it with savory corn muffins or my crusty no knead bread for a meal to make us feel full and satisfied.
Would rather make this in a slow cooker? If so, check out my Crockpot Vegetable Soup recipe that shows you how to make this recipe with step by step photos/instructions.
Ingredients for homemade vegetable beef soup
To me, this beef soup is the dictionary definition of a cold winter night dinner. As its name suggests, the ingredients can be divided in two categories: Beef and vegetables.
Best cut of Beef for this soup:
In terms of meat, you can use stew meat or do what I did and buy the same amount of chuck roast and cut it into small cubes yourself. Here is an informative article as to why it is better to do so.
Additionally, I find that the best cuts of meat to use in vegetable soup with meat are chuck shoulder, chuck roast, or top chuck. So look for whatever is available and within your price range when you are in the market.
In terms of vegetables, I used onions, carrots, celery, diced tomatoes, Yukan gold potatoes, fresh green beans and frozen peas.
With that being said, you can use whatever vegetables you have in your fridge. Next time, I plan on adding some cabbage and corn instead of green beans and peas. During the fall, you can also swap potatoes with butternut squash.
For the most part, you can mix and match vegetables as you please. However, I recommend keeping an eye on the cooking times as they may vary from one vegetable to another.
How to make vegetable beef soup:
The process of making it has four parts.
- Prep the meat: Pat-dry and season the beef with salt and pepper. This is a crucial step for browning the beef and creating flavor so don’t skip it. If you have time, you can do this a day in advance. Then you sear the beef with a little bit of oil in a large pot (Preferably a heavy bottom pot like a Dutch oven). I recommend doing this in three batches as you do not want to crowd the pan.
Here, you do not need the beef to cook fully. Rather, you want them to be lightly browned on the outside. Once your meat is pre-cooked, place it on a plate, cover with foil, and set aside.
- Cook the Veggies: Sauté onions, carrots, and celery (also known as mirepoix) with a wooden spoon scraping the bottom of the pan to get all the bits and pieces of the meat in medium-high heat.
- Add the rest of the veggies and stock: Add in tomatoes, potatoes, fresh thyme, bay leaf, and stock. As you will see in the recipe below, I used chicken stock (this homemade chicken stock is my go-to recipe). I find that beef broth to be too rich in a beef stew soup. However, you can use whichever you want.
After adding the stock, you put the lid on, bring it to a boil, reduce heat to medium-low, and let it simmer for 20-30 minutes. The stew meat and potatoes will soften as they cook.
- Add in the veggies that cook fast & simmer: Finally, add in green beans and frozen peas. We add them in at the last minute as they cook faster compared to the other vegetables. Just like that, in less than an hour, you end up with a big pot of fulfilling, heartwarming, and healthy vegetable beef soup.
Seasoning for vegetable beef soup
I kept the amount of seasoning in the recipe below to a minimum by only using thyme and bay leaf, and finishing it off with some fresh parsley.
A good way to add more flavor to this beef and vegetable soup is to add in some of your favorite spices. I personally love cumin, coriander, and a little bit of red pepper flakes in this recipe.
Additionally, if you are serving this on a cold day like today and don’t mind the heat, you can add in jalapeno peppers and a teaspoon of hot chili powder.
What to serve with vegetable soup
Here are some ideas to serve with your vegetable beef soup:
- A Loaf of Crusty Bread (Or French Baguette): If you can get your hands to a loaf of crusty bread such as my No Knead Bread, I honestly can’t imagine a better soup to dunk your bread in.
- Cornbread Muffins: As you can see in the photos, I served my vegetable beef stew soup with cornbread muffins. I usually make a batch of these muffins and keep them in the freezer during the winter months to serve with soups and chilis. Flavored with scallions and cheddar cheese, these go so well with anything broth-y.
- Bulgur Pilaf: If you prefer to serve it with something starchy, you can make my Mom’s Bulgur Pilaf. She used to make her bulgur pilaf with lentils, which would go well with this soup. However, if you want you can omit lentils.
- A Simple Salad: You can also serve your veg beef soup with a simple green salad. A few ideas from the archives could be this Brussels Sprout Kale Salad or this Autumn Wellness Salad.
As these freezing cold temperatures continue, I hope you put this somewhat quick vegetable beef soup recipe in your list of comfort foods and give it a try. If you do so, be sure to take a picture and share it with me on social media. I’d love to see your creations.
Other soup recipes you might like (Perfect for cold winter evenings)
- Stuffed Cabbage Soup (If you love beef soup recipes, you should try this one too)
- Lightened-up Creamy Chicken and Wild Rice Soup
- Crockpot Chicken Tomatillo Soup
- Chicken Chili Recipe
- Check out all our easy soup recipes
Other beef recipes you might like
- Pressure Cooker Pot Roast Recipe
- Turkish Kofta Recipe
- Thai Beef Salad Recipe
- Brisket Tacos
- Meatballs and Potatoes
- Flank Steak Tacos
- Spaghetti Bolognese
- Easy Beef Stroganoff Recipe
- Check out all our beef dinners
Vegetable Beef Soup Recipe
For the Beef:
- 2 pounds beef stew meat cut into 1-inch cubes
- 1 ½ teaspoons Kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons olive oil divided
For the Soup:
- 1 teaspoon olive oil
- 2 medium onions chopped - approximately 1 cup
- 5 carrots peeled and sliced ½-inch thick slices - approximately 1 cup
- 5 stalks of celery chopped - approximately 1 cup
- 2 cloves of garlic minced
- 1 28 oz. can of diced tomatoes
- 1 pound Yukan Gold potatoes cut into 1/2-inch cubes
- 3 sprigs of fresh thyme
- 1 bay leaf
- 4 cups of low-sodium or homemade chicken or beef stock
- 1 cups of water
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups fresh green beans
- 1 cup frozen peas
- ¼ cup chopped fresh parsley as garnish
- For the beef: Using paper towels, pat-dry the stew meat. Salt and pepper in all sides and set aside. Heat one tablespoon of olive oil in a large heavy bottom pot in medium-high heat. Once it is sizzling hot, add in half of the seasoned beef and cook for 3 minutes on each side. (The beef will not fully be cooked)Transfer to a plate. Repeat the same steps with the rest of the olive oil and meat. Transfer the second batch to the plate and cover it with aluminum foil. Do not wash the pot.
- To make the soup: Heat olive oil in the now-empty pan in medium-high heat. Add in onion, carrots, and celery. Using a wooden spoon, cook the vegetables, scraping the bits and pieces of meat at the bottom of the pan, until they are translucent, 8-10 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the tomatoes, potatoes, thyme, and bay leaf. Give it a stir.
- Transfer the semi-cooked beef into the pot. Pour the stock and water over everything, sprinkle it with salt and pepper, and give it a stir.
- Turn down the heat to medium, put the lid on, bring it to a boil and then let it simmer for 15 minutes.
- Add in the green beans and frozen peas and cook until green beans are cooked, but still firm, for 10-15 minutes more. Fish out the bay leaf.
- When ready to serve, ladle into bowls and garnish with fresh parsley.
Make Ahead Instructions: Like most soups and stews, this beef soup taste better in the next day. Therefore, you can totally make it a day ahead. As long as it is kept in an airtight container in the fridge, it would still be fresh up to 2 days.
Did you make this recipe?Tag @foolproofliving on Instagram and hashtag it #foolproofeats
This recipe and post have been updated with new information, photos, and a quick how to video to help you further as you make it in your kitchen in February 2019. It was originally published on December 2017. No changes were made to the originally published recipe.