Vegetable beef soup is one of those timeless meals that warms you from the inside out. It’s a hearty, nourishing bowl of comfort that’s perfect for any season, but especially welcome during chilly days or when you’re craving something filling and wholesome. This recipe brings together tender chunks of beef, vibrant vegetables, and a rich, savory broth that’s been simmered to perfection. It’s a complete meal in a bowl—packed with protein, fiber, and flavor. Whether you’re feeding a crowd or just looking to meal prep for the week, this soup checks all the boxes. It’s simple to make, customizable to your taste, and always satisfying.
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Just let it cool completely before portioning into freezer-safe containers. Reheat on the stovetop over medium heat, adding a splash of water or broth if needed to thin it out.
This recipe makes about 6 to 8 servings, depending on portion size. It’s ideal for big family dinners, potlucks, or cooking once and eating for days. It pairs well with crusty bread or a side salad for a full, balanced meal.
You’ll love this recipe because it’s hearty and nutritious without being heavy. It’s packed with flavor from slow-simmered beef and colorful vegetables. It’s a one-pot meal that’s easy to clean up, and you can easily tailor it with whatever veggies you have on hand. Plus, it’s budget-friendly and freezer-friendly.
You’ll need a large soup pot or Dutch oven, a cutting board, knife, measuring cups and spoons, a wooden spoon, and a ladle for serving.