Vegetable Beef Soup

A good Vegetable Beef Soup is the kind of meal that makes your home feel cozy. Tender beef, soft potatoes, and a mix of vegetables simmer in a rich tomato-based broth, creating a soup that’s hearty but not heavy.

It’s forgiving, flexible, and perfect for any day — whether you’re cooking for a weeknight dinner or preparing something ahead for leftovers. A gentle simmer and a few simple steps give you a deeply flavorful, comforting soup.

A pot of hearty beef vegetable soup with various vegetables and beef chunks, garnished with parsley, and a wooden spoon inside.

Which beef works best for vegetable beef soup?

Chuck roast or stew meat are ideal because they stay tender during long simmering. Leftover pot roast can also be added directly.

Can I make vegetable beef soup vegetarian?

Yes. Skip the beef and use vegetable broth, adding beans or lentils for protein.

Can I use frozen vegetables?

Absolutely — just add them later in the cooking process so they stay tender and vibrant.

Can I make it in a slow cooker?

Yes — brown the beef first for flavor, then cook on Low for 7–8 hours or High for 4 hours.

How do I thicken vegetable beef soup naturally?

Simmer uncovered for the last 15–20 minutes, or mash a few potatoes in the pot.

Top Tips for the Perfect Crunch



    

  1. 

    Brown the beef properly.
     This step develops deep flavor. Don’t crowd the pan; work in batches if necessary.
    

    2. 

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    Layer seasoning.
     Add a little salt when browning beef, then adjust as vegetables cook and at the end for balance.
    

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    Flexible vegetables.
     Use what’s in season or on hand. Carrots, potatoes, or green beans are standard, but zucchini, parsnips, or even leftover roasted veggies work beautifully.
    

    4. 

  4. 

    Simmer gently.
     Low and slow is key. Small cubes of beef cook faster, while larger chunks benefit from longer simmering.
    

    5. 

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    Finish with brightness.
     A splash of Worcestershire sauce, apple cider vinegar, or a squeeze of lemon brightens the rich broth at the end.
    

    6. 



Related Recipes


    

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    🥩 Classic Beef Stew – Deep and comforting.
    

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    🍅 Tomato Basil Soup – Fresh and simple.
    

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  • 

    🥕 Chicken and Vegetable Soup – Cozy and nourishing.
    

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  • 

    🍞 Buttery Dinner Rolls – Perfect for dipping.
    

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Recipe Card


Ingredients


    

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    1 lb beef chuck roast or stew meat, cut into 1-inch cubes (leftover roast works too)
    

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    2 tbsp olive oil (or butter for richer flavor)
    

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    1 onion, diced
    

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    2 carrots, peeled and sliced
    

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    2 celery stalks, chopped (or use bell pepper if preferred)
    

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    3 garlic cloves, minced
    

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    1 tbsp tomato paste
    

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    1 can (14 oz) diced tomatoes
    

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    6 cups beef broth (or half vegetable broth for lighter flavor)
    

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    2 potatoes, peeled and cubed (sweet potatoes optional)
    

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    1 cup green beans, chopped
    

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    1 cup corn kernels
    

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    1 cup peas
    

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    1 tsp salt, plus more to taste
    

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    1/2 tsp black pepper
    

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    1 tsp dried thyme
    

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    1 bay leaf
    

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    Optional: Worcestershire sauce or fresh parsley
    

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Instructions


A bowl of beef vegetable soup with various vegetables and beef chunks, garnished with parsley, and a spoon inside, with a pot of soup in the background.
  • 1
    

    Brown the beef – Heat olive oil in a large pot or Dutch oven. Add beef in batches and sear until browned on all sides. Remove and set aside.
    

  • 2
    

    Cook aromatics – Sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic and tomato paste, cooking 1 minute to build flavor.
    

  • 3
    

    Build the soup base – Add a small splash of broth to deglaze, scraping up browned bits. Return beef, then add diced tomatoes, remaining broth, potatoes, thyme, bay leaf, salt, and pepper.
    

  • 4
    

    Simmer slowly – Bring to a boil, reduce heat, cover, and simmer for 60–75 minutes until beef is tender. Smaller cubes cook faster; adjust time as needed
    

  • 5
    

    Add delicate vegetables – Stir in green beans, corn, and peas. Simmer 10–15 minutes until tender and vibrant.
    

  • 6
    

    Finish and serve – Discard the bay leaf. Adjust seasoning and add a splash of Worcestershire sauce or lemon juice if desired. Serve warm with bread or rolls.
    

Notes


    

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    Keeps in the fridge for up to 4 days; flavors deepen overnight.
    

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    Freezes well for 4–6 weeks; cool completely before freezing.
    

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    For a lighter soup, replace part of the broth with vegetable stock.
    

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    Sprinkle freshly grated Parmesan before serving for extra depth.
    

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