homemade vegetable beef soup

Homemade Vegetable Beef Soup

Homemade Vegetable Beef Soup is the ultimate comfort food—hearty, nourishing, and full of rich, slow-simmered flavor. Made with tender beef, colorful vegetables, and a savory broth, this classic soup is perfect for chilly days, family dinners, or meal prep for the week. It’s a timeless recipe that brings warmth and satisfaction with every spoonful.

This soup is wonderfully flexible, allowing you to use fresh, frozen, or leftover vegetables, making it both economical and delicious.

Why You’ll Love This Soup

Rich, hearty, and comforting
Packed with vegetables and protein
Perfect for batch cooking and freezing
Simple ingredients, big flavor
Tastes even better the next day

Ingredients

1½ lbs (700 g) beef chuck or stewing beef, cut into bite-size pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
2 potatoes, diced
1 cup green beans, chopped
1 cup corn or peas (fresh or frozen)
1 can (14 oz / 400 g) diced tomatoes
6 cups beef broth or stock
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Brown the Beef

Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Brown in batches for 3–4 minutes per side until nicely seared. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, add onion and cook until softened, about 3 minutes. Add garlic and cook for another 30 seconds until fragrant.

Step 3: Add Vegetables and Broth

Stir in carrots, celery, potatoes, green beans, diced tomatoes, tomato paste, thyme, oregano, and bay leaf. Return the beef to the pot and pour in the beef broth.

Step 4: Simmer

Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 60–90 minutes, stirring occasionally, until the beef is tender and the flavors are well developed.

Step 5: Finish the Soup

Add corn or peas during the last 10 minutes of cooking. Taste and adjust seasoning. Remove the bay leaf before serving.

Step 6: Serve

Ladle hot soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers.

Tips for the Best Vegetable Beef Soup

Use chuck or stewing beef for tenderness after slow cooking
Brown the meat well for deeper flavor
Cut vegetables evenly so they cook uniformly
Simmer low and slow for best results

Variations

Slow Cooker: Cook on low for 8 hours or high for 4–5 hours
Instant Pot: Pressure cook for 35 minutes with natural release
Extra Hearty: Add barley, rice, or pasta
Low-Carb: Skip potatoes and add zucchini or cauliflower

Storage & Freezing

Refrigerate leftovers for up to 4 days
Freeze in airtight containers for up to 3 months
Thaw overnight in the fridge and reheat gently

A Classic That Never Goes Out of Style

Homemade Vegetable Beef Soup is the kind of meal that brings comfort and nourishment in every bite. It’s filling, flavorful, and endlessly adaptable, making it a staple recipe you’ll return to again and again. Whether enjoyed fresh or reheated the next day, this soup delivers timeless home-cooked goodness.