There's nothing quite like a hearty Vegetable Beef Soup to warm you up on a chilly day. The tender chunks of beef, vibrant vegetables, and savory broth come together for a meal that's as nourishing as it is satisfying.

I first made this soup on a quiet Sunday afternoon, using leftover vegetables from my fridge and a humble cut of beef. What started as a simple experiment has since turned into a staple for cozy family dinners and meal prep throughout the week.

This easy, one-pot recipe is the perfect comfort food, and it only gets better as the flavors meld together. Let's dive in!

Why You'll Love This Vegetable Beef Soup

Get ready to enjoy a classic, soul-warming recipe that’s perfect for any time of year. This Vegetable Beef Soup is a kitchen essential that will quickly earn a spot in your meal rotation.

First, it’s hearty and wholesome. Packed with protein from tender beef and brimming with colorful vegetables, it’s a complete meal that’s both nutritious and satisfying.

It’s also budget-friendly and adaptable. You can use affordable cuts of beef and any vegetables you have on hand. It’s the perfect solution for cleaning out the fridge while minimizing food waste.

The best part? It’s a breeze to make. While the soup simmers on the stove, you’re free to focus on other tasks. You’ll have a big, steaming pot of goodness ready with minimal effort.

Lastly, this soup is great for leftovers. It stores beautifully in the fridge or freezer, making it an excellent option for make-ahead lunches or dinners on busy nights.

With its rich, comforting flavors and versatility, this Vegetable Beef Soup will quickly become a family favorite.

Ingredients Notes

The beauty of this recipe is in its simple, wholesome ingredients. Each one works in harmony to create a soup that’s flavorful and filling.

Beef: For the best results, use stew beef or chuck roast, cut into bite-sized cubes. These cuts are affordable and become melt-in-your-mouth tender when simmered slowly in the broth. If you have leftover roast beef or steak, you can add that, too!

Vegetables: This soup thrives on variety. I typically use carrots, potatoes, celery, and green beans for a classic combination, but you can mix in whatever you have available, such as peas, corn, or zucchini.

Tomatoes: Canned diced tomatoes (with their juices) add richness and a hint of acidity to balance the flavors. You can also use fresh tomatoes if they’re in season.

Beef Broth: A good-quality beef broth forms the base of the soup. I recommend low-sodium broth so you can control the salt level to your taste. For a deeper flavor, add a splash of Worcestershire sauce or a beef bouillon cube.

Seasonings: Simple pantry staples like salt, black pepper, garlic, and bay leaves provide the perfect seasoning for this soup. Fresh herbs like thyme or parsley make a great finishing touch.

For equipment, you’ll need a large soup pot or Dutch oven to accommodate all the ingredients. A sharp knife and cutting board will also come in handy for prepping the veggies and beef.

How To Make This Vegetable Beef Soup

This comforting Vegetable Beef Soup comes together in just a few easy steps. Follow along, and you’ll have a pot of flavorful goodness ready to enjoy in no time.

Start by preparing your beef. Pat the stew beef dry with a paper towel, then season it generously with salt and pepper. Heat a drizzle of oil in a large soup pot over medium-high heat. Once hot, add the beef in batches, browning each side for about 2-3 minutes. This step locks in flavor, so don’t rush it. Remove the browned beef and set it aside.

Next, sauté your aromatics and vegetables. In the same pot, add diced onions, celery, and minced garlic. Cook for about 3-4 minutes, stirring occasionally, until the onions are soft and fragrant. Add your chopped carrots and potatoes, stirring to coat them with the flavorful juices left from browning the beef.

Add the liquid and seasonings. Pour in the beef broth, canned tomatoes (with their juices), and return the browned beef to the pot. Toss in bay leaves, and season with salt, black pepper, and a pinch of thyme. Stir everything together and bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot, and let the soup simmer for about 45 minutes to an hour. During this time, the beef will become tender, and the flavors will meld together beautifully. Stir occasionally and check that the vegetables are cooked to your liking.

Finally, stir in any quick-cooking vegetables, such as green beans or peas, during the last 10 minutes of cooking. Taste the soup and adjust the seasonings, adding more salt or pepper as needed.

Once everything is perfectly tender, remove the bay leaves and serve your Vegetable Beef Soup hot, garnished with fresh parsley for an extra pop of color. This soup takes about an hour and a half from start to finish, but most of that is hands-off time.

Storage Options

This Vegetable Beef Soup stores like a dream, making it perfect for meal prep or leftovers.

To refrigerate: Allow the soup to cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days.

To freeze: Portion the soup into freezer-safe containers or resealable bags. Label with the date, and freeze for up to 3 months. When freezing, leave a little room at the top of the container for expansion.

To reheat: Warm refrigerated soup on the stovetop over medium heat until hot, or microwave it in short intervals, stirring in between. For frozen soup, thaw it overnight in the fridge before reheating.

This soup tastes even better the next day as the flavors continue to develop, so don’t hesitate to make it ahead of time!

Variations and Substitutions

The versatility of Vegetable Beef Soup makes it easy to customize based on what you have on hand. Here are a few fun ideas to switch things up:

Add grains or pasta: Stir in cooked barley, rice, or small pasta like orzo during the last 10 minutes of cooking for a heartier soup.
Try different vegetables: Use whatever veggies are in season or lurking in your fridge. Cabbage, bell peppers, squash, or spinach make excellent additions.
Go low-carb: Replace the potatoes with cauliflower florets or turnips for a lower-carb version of this soup.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Swap the protein: Not a fan of beef? Try using ground turkey, shredded chicken, or even plant-based crumbles for a vegetarian twist.

Don’t be afraid to get creative – this recipe is meant to be flexible. No matter how you customize it, the result will always be a cozy, satisfying bowl of soup.

Whether you’re cooking for a crowd, stocking your freezer, or just craving some comfort food, this Vegetable Beef Soup delivers every time. It’s the kind of recipe you’ll return to again and again, and I hope it brings as much warmth and joy to your kitchen as it does to mine.