The BEST Vegetable Beef Soup

Name: The BEST Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb beef stew meat, cut into bite-sized pieces; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups beef broth; 1 can (14.5 oz) diced tomatoes, undrained; 2 carrots, sliced; 2 potatoes, diced; 1 cup green beans, chopped; 1 cup corn (fresh, frozen, or canned); 1 cup peas (fresh, frozen, or canned); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; Salt and pepper to taste

Isabella

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The BEST Vegetable Beef Soup a hearty, comforting, and packed with tender beef and wholesome vegetables, this homemade vegetable beef soup is perfect for a cozy meal. It’s rich, flavorful, and loaded with nutritious ingredients that make it both satisfying and nourishing. Whether it’s a chilly night or I just need a bowl of something warm and filling, this soup always hits the spot.

Why I Love This Recipe

Packed with flavor – The combination of tender beef, vegetables, and aromatic herbs makes for a deeply satisfying soup.

Nutritious and filling – Loaded with protein and fiber, this soup is a wholesome meal in itself.

Easy to make – With simple ingredients and one pot, this recipe is perfect for any home cook.

Great for leftovers – The flavors deepen over time, making it even better the next day.

Customizable – I can easily swap out or add different vegetables based on what I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb beef stew meat, cut into bite-sized pieces

1 onion, chopped

2 tablespoons olive oil

1 can (14.5 oz) diced tomatoes, undrained

1 cup green beans, chopped

2 cloves garlic, minced

4 cups beef broth

1 cup corn (fresh, frozen, or canned)

1 cup peas (fresh, frozen, or canned)

2 carrots, sliced

1 teaspoon dried thyme

2 potatoes, diced

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

Directions

In a large pot, I heat the olive oil over medium-high heat. I add the beef and brown it on all sides, about 5-7 minutes. Then, I remove it and set it aside.

In the same pot, I sauté the onion and garlic for 2-3 minutes until fragrant.

I pour in the beef broth and diced tomatoes, then return the beef to the pot.

Next, I stir in the carrots, potatoes, green beans, corn, and peas.

I add the thyme, oregano, bay leaf, salt, and pepper, stirring everything together.

I bring the soup to a boil, then reduce the heat and let it simmer for 45-60 minutes until the beef and vegetables are tender.

Before serving, I remove the bay leaf. I enjoy it warm with some crusty bread on the side.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6 servings

Calories per serving: 320 kcal

Variations

Add more veggies – I sometimes toss in bell peppers, zucchini, or spinach for extra nutrition.

Spicy kick – A dash of red pepper flakes or a chopped jalapeño gives it a little heat.

Swap the meat – Ground beef or shredded leftover roast beef work well in place of stew meat.

Use different herbs – Fresh rosemary or basil adds a unique flavor twist.

Make it thicker – I mash some of the potatoes or add a cornstarch slurry for a heartier consistency.

Storage & Reheating

Refrigeration – I store leftovers in an airtight container in the fridge for up to 4 days.

Freezing – This soup freezes well! I let it cool completely, then freeze it in portions for up to 3 months.

Reheating – I reheat on the stovetop over low heat, stirring occasionally. If using a microwave, I heat in 1-minute intervals, stirring in between.

Related Recipes:

Best Homemade Potato Soup

FAQs

Can I make this in a slow cooker?

Yes! I brown the beef first, then add all the ingredients to a slow cooker. I cook on low for 6-8 hours or high for 3-4 hours.

What’s the best cut of beef for this soup?

Beef stew meat, chuck roast, or even sirloin work well. I prefer chuck roast because it becomes incredibly tender.

Can I make this soup vegetarian?

Absolutely! I skip the beef and use vegetable broth. Adding mushrooms or lentils gives it a hearty texture.

How can I make it low-carb?

I leave out the potatoes and corn and add more green beans, cauliflower, or zucchini instead.

Does this soup taste better the next day?

Yes! The flavors meld together overnight, making it even more delicious the next day.

Conclusion

This homemade vegetable beef soup is a comforting classic that never disappoints. It’s packed with tender beef, hearty vegetables, and a rich, savory broth that warms me from the inside out. Whether I make it fresh or enjoy leftovers, it’s always a satisfying meal. I love how easy it is to customize, and it’s a great way to use up whatever vegetables I have on hand. Give it a try, and I’m sure it’ll become a favorite in your home too.

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