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.
Sear the beef first to develop flavor. Use a mix of fresh and frozen vegetables if that’s what you have on hand. Cut your vegetables in uniform pieces so they cook evenly. Let the soup simmer long enough for the beef to become tender and the flavors to meld.
Ingredients
1 ½ pounds stew beef, cut into bite-size pieces
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
1 can (14.5 oz) diced tomatoes, undrained
2 cups potatoes, peeled and diced
1 ½ cups carrots, sliced
1 cup celery, sliced
1 cup green beans (fresh or frozen)
1 cup corn (fresh or frozen)
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf
Directions
In a large pot, heat olive oil over medium-high heat. Add beef and sear until browned on all sides. Remove beef and set aside. In the same pot, sauté onion and garlic until softened, about 3 minutes. Return beef to the pot and add beef broth, water, diced tomatoes, thyme, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 45 minutes. Add potatoes, carrots, and celery and continue cooking for 20 minutes. Stir in green beans, corn, and peas. Simmer for another 15 minutes or until all vegetables are tender. Remove bay leaf and adjust seasoning to taste.
Add a splash of Worcestershire sauce for extra depth or a handful of chopped kale or spinach at the end for a boost of greens. For spice, a pinch of red pepper flakes works great. Swap beef with ground beef or turkey for a quicker version.