Name: Hearty Vegetable Beef Soup Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 lbs beef stew meat; Salt and freshly ground black pepper, to taste; 2 1/2 Tbsp olive oil, divided; 1 3/4 cups chopped yellow onion (1 large); 1 1/4 cups peeled and chopped carrots (3 medium); 1 cup chopped celery (3 medium stalks); 1 1/2 Tbsp minced garlic (4 cloves); 1 lb red or yellow potatoes, chopped into 3/4-inch cubes; 1 1/2 cups (5 oz.) chopped green beans, trimmed; 1 1/2 cups frozen corn; 1 cup frozen peas; 1/3 cup chopped fresh parsley; 8 cups low-sodium beef broth or chicken broth; 2 (14 oz.) cans diced tomatoes; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp dried thyme

If you’re craving something cozy, nourishing, and packed with flavor, I’m so excited to share this Hearty Vegetable Beef Soup Recipe with you! It’s one of those dishes that feels like a warm hug on a plate—comforting yet brimming with fresh, vibrant veggies and tender chunks of beef. Whether you’re cooking for your family or want leftovers that taste even better the next day, this soup hits all the right notes!

🤍

Why You’ll Love This Recipe

Rich, Deep Flavors: Browning the beef in batches unlocks that delicious, savory depth you won’t get otherwise.
Packed with Fresh Veggies: A rainbow of carrots, celery, potatoes, green beans, corn, and peas all in one bowl.
Simple Weeknight Comfort: It’s easy to throw together, then simmer away while you unwind.
Perfect for Leftovers: The flavors only get better after a day or two in the fridge.

A white pot filled with a rich brown broth soup containing multiple layers of ingredients: dark brown pieces of cooked beef, chunks of pale red-skinned potatoes, bright orange carrot slices, green beans, yellow corn kernels, green peas, and small red tomato pieces. The soup is topped with fresh green chopped herbs scattered throughout. A wooden spoon rests inside the pot on a white marbled surface with a blue-gray striped cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how this combination of ingredients comes together to create a soup that’s hearty but still fresh-tasting. When you shop, opt for fresh, good quality veggies and split your stew meat if it comes in larger chunks—just trust me on this one.

Beef stew meat: Look for tender chunks with some marbling for flavor; patting them dry helps get a nice brown crust.
Olive oil: Divided use helps with browning and sautéing veggies without burning.
Yellow onion: Adds a subtle sweetness once softened—don’t skip it!
Carrots: Peel and chop evenly so they cook just right.
Celery: Fresh celery really boosts that savory base.
Garlic: Minced for that punch of flavor—four cloves feel just right.
Beef broth or chicken broth: I usually use low-sodium beef broth to keep the soup rich and under control on salt.
Diced tomatoes: Canned are perfect here for balanced acidity and ease.
Dried basil, oregano, thyme: Classic herb trio that rounds out the flavor.
Potatoes: Red or yellow, chopped into chunks for that comforting, hearty bite.
Green beans: Trimmed and chopped for fresh crunch or softness, depending on when you add them.
Frozen corn and peas: Added towards the end to stay bright and sweet.
Fresh parsley: Adds a lovely fresh finish when stirred in right before serving.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I really enjoy about this Hearty Vegetable Beef Soup Recipe is how flexible it is. You can tweak the veggies or swap herbs depending on what you have on hand or your dietary needs—there’s no wrong way to make it your own!

Vegetarian Version: I once replaced the beef with hearty mushrooms and used vegetable broth—such a rich, earthy spin that even meat lovers enjoyed.
Spice It Up: Add a pinch of red pepper flakes or smoked paprika to the broth for a subtle smoky heat; my family loves this twist on chilly nights.
Seasonal Veggies: Swap green beans for zucchini or add fresh corn during summer for a sweeter punch.
Slow Cooker Adaptation: Brown the beef first, then toss everything in the slow cooker for 6-8 hours on low—set it in the morning and come home to a house filled with warm, comforting aromas.

How to Make Hearty Vegetable Beef Soup Recipe

Step 1: Brown the Beef to Lock in Flavor

Start by heating 1 tablespoon of olive oil in your largest pot over medium-high heat. This is key: pat your beef stew meat dry with paper towels and season generously with salt and pepper. Dry meat browns better, so resist the temptation to toss it straight into the pot wet. Brown half of the beef chunks for about 4 minutes, turning halfway, until you get a deep, caramelized color. Don’t overcrowd the pan—do this in batches, adding a little more oil as needed. Transfer the browned beef to a plate to rest while you brown the second half. This step truly makes a difference; when I skip it, the soup feels less robust.

Step 2: Sauté the Veggies for a Flavorful Base

After removing the beef, add another tablespoon of olive oil to the now-empty pot. Toss in your chopped yellow onion, carrots, and celery, sautéing for about 3 minutes until they start to soften and get a touch of color. Then add the minced garlic and cook for just one more minute—you want that lovely garlic aroma to bloom without burning it. This combination creates the warm, hearty foundation that makes the soup sing.

Step 3: Simmer with Broth, Tomatoes, and Herbs

Pour in your beef broth and diced tomatoes, then add back your browned beef chunks. Sprinkle in dried basil, oregano, thyme, and season with salt and pepper to taste. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it gently simmer for about 30 minutes. Stir once or twice during this time to prevent sticking but keep things low and slow so the flavors meld beautifully.

Step 4: Add Potatoes and Green Beans

Next, stir in the chopped potatoes. You can add green beans now if you like them very soft, or wait until later for a little more bite. Cover and let the soup continue to simmer for another 20 minutes—this gradual cooking softens the potatoes just right without turning mushy.

Step 5: Finish with Corn, Peas, and Fresh Parsley

Add frozen corn and peas last—they only need about 5 minutes to heat through, keeping their sweet snap and vibrant color. Right before serving, stir in the chopped fresh parsley to brighten everything up. Now you’re ready to dish it out and enjoy!

👨‍🍳

Pro Tips for Making Hearty Vegetable Beef Soup Recipe

Pat Dry Beef Before Searing: I learned this the hard way—moisture steams the meat instead of browning it, so dry is key!
Brown in Batches: Crowding the pan drops the temperature and prevents that perfect crust, which is where so much flavor lives.
Add Delicate Veggies Last: Frozen peas and corn keep their texture and color best when stirred in near the end of cooking.
Season as You Go: Taste at different stages and adjust salt, pepper, and herbs for a soup that’s perfectly balanced.

How to Serve Hearty Vegetable Beef Soup Recipe

A white bowl holds a colorful vegetable and meat soup with a clear brownish broth. The soup has roughly four layers: the bottom layer is clear broth, the middle layers include chunks of red-skinned potatoes, bright orange carrot slices, green beans cut into pieces, yellow corn kernels, green peas, diced tomatoes, and pieces of cooked brown meat, all mixed together. Fresh parsley leaves are sprinkled on top, adding a touch of green. The bowl is placed on a white plate with small speckles, and near the plate are pieces of torn, soft bread and a crispy fried wonton. The background is a white marbled surface, and part of a woman's hand holding a spoon is visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of fresh parsley on top for a pop of color and brightness. A little dollop of sour cream or a sprinkle of grated Parmesan also gives it a lovely creamy touch that my family always asks for.

Side Dishes

Crusty, warm bread (like sourdough or a baguette) is my go-to pairing—perfect for dunking. Sometimes I serve it with a simple side salad or even garlic bread when I want to make it extra special.

Creative Ways to Present

For a fun dinner party, I’ve ladled this soup into small bread bowls—super cozy and irresistible. Another time, I served it topped with crispy fried onions for extra texture, which was a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. It actually tastes better the next day because the flavors get even more blended and comforting—like magic happening overnight!

Freezing

This soup freezes beautifully. Just cool it completely, then portion into freezer-safe containers or bags. It keeps well for about 3 months, so it’s great for meal prep or busy weeks.

Reheating

When reheating, I like to gently warm it on the stove over medium-low heat, stirring occasionally to keep the veggies tender and the beef juicy. Adding a splash of broth or water can help loosen it if it’s thickened too much in the fridge.

FAQs

Can I use a different cut of beef for this soup?

Absolutely! While stew meat is ideal for its tenderness and even cooking, you can also use chuck roast cut into cubes. Just brown it well and give it enough time to simmer until tender.
What can I substitute if I don’t have all the fresh vegetables listed?

Frozen veggies like green beans, carrots, or peas work great—just add them later in cooking to avoid over-softening. Canned diced tomatoes can replace fresh diced tomatoes without issue.
Can I make this soup in a slow cooker?

Yes! Brown your beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours. Add frozen peas and corn during the last 30 minutes to keep their texture fresh.
How do I avoid the beef becoming tough?

Make sure to brown the meat properly and then let it simmer gently for the full cooking time. Low and slow is the secret to tender beef that melts in your mouth.
Is this soup suitable for freezing and meal prep?

Yes, this Hearty Vegetable Beef Soup freezes really well and makes fantastic leftovers. Portion it before freezing for easy grab-and-go meals during busy days.

Final Thoughts

This Hearty Vegetable Beef Soup Recipe holds a special place in my kitchen because it feels so wholesome and satisfying, no matter the season. I love how it transforms simple ingredients into a comforting meal you can share with loved ones any day of the week. Trust me—you’re going to want to make this one again and again, especially when you need some soul-warming goodness. So, grab your pot and start simmering—your future self (and your family) will thank you!