Vegetable Beef Soup

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This hearty Vegetable Beef Soup is packed with tender chunks of beef, colorful vegetables, and a rich tomato-infused broth. It’s the ultimate comfort food—perfect for chilly evenings, meal prep, or feeding a hungry family. The flavors deepen as it simmers, making it even better the next day.

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 5 minutes
  • Servings: 8
  • Difficulty: Easy

Ingredients

For the Beef

  • 2 pounds (900 g) beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour

Vegetables

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 medium potatoes, peeled and cubed
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup chopped cabbage (optional)

Broth

  • 6 cups beef broth
  • 1 (14.5-ounce/410 g) can diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon dried basil

Optional Garnish

  • Fresh chopped parsley
  • Grated Parmesan cheese
  • Crusty bread or dinner rolls

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Ladle

Instructions

Step 1: Brown the Beef

  1. Pat the beef dry with paper towels.
  2. Season with salt and black pepper.
  3. Toss the beef with the flour until lightly coated.
  4. Heat the olive oil in a large Dutch oven over medium-high heat.
  5. Brown the beef in batches for 3–4 minutes per side. Don’t overcrowd the pot.
  6. Remove the beef and set aside.

Step 2: Cook the Aromatics

  1. Reduce the heat to medium.
  2. Add the onion, carrots, and celery.
  3. Cook for 5–6 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds.

Step 3: Build the Soup

Return the beef to the pot.

Add:

  • Beef broth
  • Diced tomatoes
  • Tomato paste
  • Worcestershire sauce
  • Bay leaves
  • Thyme
  • Oregano
  • Paprika
  • Basil

Stir well and bring to a boil.

Reduce the heat to low, cover, and simmer for 1 hour, or until the beef is becoming tender.

Step 4: Add the Vegetables

Stir in:

  • Potatoes
  • Green beans
  • Corn
  • Cabbage (if using)

Continue simmering for 25–30 minutes, until the potatoes and beef are tender.

Add the frozen peas during the last 5 minutes of cooking.

Step 5: Finish and Serve

  1. Remove the bay leaves.
  2. Taste and adjust the seasoning with additional salt and pepper if needed.
  3. Ladle into bowls.
  4. Garnish with fresh parsley and Parmesan cheese, if desired.

Serve hot with crusty bread, biscuits, or warm dinner rolls.

Slow Cooker Method

  1. Brown the beef as directed.
  2. Transfer everything except the peas to a slow cooker.
  3. Cook on Low for 7–8 hours or High for 4–5 hours.
  4. Stir in the peas during the final 15 minutes of cooking.

Instant Pot Method

  1. Use the Sauté function to brown the beef and cook the onions, carrots, celery, and garlic.
  2. Add the remaining ingredients except the peas.
  3. Pressure cook on High for 35 minutes.
  4. Allow a 10-minute natural release, then quick-release any remaining pressure.
  5. Stir in the peas and let them heat through for a few minutes before serving.

Delicious Variations

Barley Vegetable Beef Soup

Add ¾ cup pearl barley with the broth. Increase the cooking time by about 20 minutes if needed.

Italian Style

Add 1 teaspoon Italian seasoning and stir in 1 cup cooked pasta during the last 10 minutes.

Spicy Version

Add ½ teaspoon crushed red pepper flakes or a diced jalapeño with the onions.

Extra Veggie

Include zucchini, mushrooms, bell peppers, or spinach for even more vegetables.

Tips for the Best Soup

  • Brown the beef well for a richer, deeper flavor.
  • Simmer gently rather than boiling to keep the beef tender.
  • Cut the vegetables into similar-sized pieces so they cook evenly.
  • Taste before serving and adjust the seasoning as needed.
  • This soup often tastes even better the next day as the flavors continue to develop.

Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm gently on the stovetop over medium-low heat or microwave individual portions until heated through.

Approximate Nutrition (Per Serving)

  • Calories: 360
  • Protein: 28 g
  • Carbohydrates: 22 g
  • Fat: 17 g
  • Saturated Fat: 5 g
  • Cholesterol: 75 mg
  • Sodium: 690 mg
  • Fiber: 5 g
  • Sugar: 6 g

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