BEST Vegetable Beef Soup Recipe

If you ever dreamed of a meal that wraps you in a warm, cozy hug, the BEST Vegetable Beef Soup is it! This comforting classic is packed with tender beef, a rainbow of vibrant veggies, and an herb-infused broth that tastes like it simmered on Grandma’s stove all day. Whether you’re serving up Sunday dinner or filling your freezer for chilly nights, this soup delivers deep, rich flavor and hearty satisfaction in every spoonful. Trust me, once you make the BEST Vegetable Beef Soup, it’s destined to become a cherished family favorite.

this Recipe

Ingredients You’ll Need

All it takes is a handful of humble grocery store staples to create the BEST Vegetable Beef Soup. Every ingredient brings something special—from rich beef to bright, sweet veggies—so don’t skip a single one!

• Beef stew meat or chuck roast (1 ½ pounds): Choose well-marbled meat for extra tenderness and flavor.
• Olive oil (2 tablespoons): Helps brown the beef and adds heart-healthy richness.
• Onion, chopped (1 medium): Lays a sweet, aromatic foundation for your soup.
• Garlic, minced (3 cloves): Adds depth and irresistible savory aroma.
• Carrots, peeled and sliced (3): Bring brightness, color, and subtle sweetness.
• Celery stalks, sliced (3): Classic for old-fashioned flavor and satisfying crunch.
• Potatoes, peeled and diced (3 medium): Make the soup extra hearty and soak up the savory broth.
• Green beans, trimmed and cut (1 cup): Deliver crispness and a beautiful green hue to every bowl.
• Zucchini, diced (1): It melts into the soup for a hint of creaminess without the cream.
• Diced tomatoes with juice (14.5-ounce can): Add tangy flavor and bright acidity.
• Tomato paste (6-ounce can): Bumps up depth and gives a gorgeous red color.
• Beef broth (6 cups): The base that brings everything together—don’t skimp!
• Dried thyme (1 teaspoon): Classic herb for earthy, comforting notes.
• Dried basil (1 teaspoon): Bright and sweet, perfectly balances the heartiness.
• Bay leaf (1): Infuses the broth with a subtle, savory flavor—just remember to pull it out before serving.
• Salt (1 ½ teaspoons): Essential for drawing out every flavor—season gently, then adjust to taste.
• Black pepper (½ teaspoon): Gives a mild kick that rounds out the dish.
• Corn kernels (1 cup): Use fresh, frozen, or canned for a pop of sweetness.
• Peas (1 cup): Fresh or frozen, these tiny gems add chewiness and color.
• Chopped fresh parsley for garnish (optional): The bright, herby finish for a truly pretty bowl.

How to Make BEST Vegetable Beef Soup

Step 1: Brown the Beef

Start by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the bite-sized pieces of beef and cook, turning to brown all sides, for about 6 to 8 minutes. This step is all about building deep flavor—those little golden bits at the bottom of the pot will infuse your soup with amazing richness. Once the beef is beautifully browned, scoop it out and set it aside for now.

Step 2: Sauté the Aromatics

In the same pot (don’t wipe it out—those browned bits work magic!), toss in the chopped onion, carrots, and celery. Sauté for 5 minutes until the veggies turn tender and fragrant. Add the minced garlic and stir just until you smell its savory goodness—about a minute. Then, stir in the tomato paste and cook for another minute, letting it blend in and caramelize for extra depth.

Step 3: Create the Base

Return the browned beef to the pot. Pour in the diced tomatoes with their juice, the beef broth, dried thyme, dried basil, bay leaf, salt, and black pepper. Give everything a good stir. Bring your pot to a gentle boil, then reduce the heat, cover, and let all the flavors mingle while it simmers for 45 minutes. This ‘low and slow’ approach makes the beef incredibly tender.

Step 4: Add the Hearty Veggies

Now, it’s time to make this the BEST Vegetable Beef Soup by introducing the potatoes, green beans, and zucchini. Stir them in and let the soup bubble, uncovered, for another 30 minutes. You want the beef and veggies perfectly tender but not mushy—check with a fork for doneness.

Step 5: Finish With Corn and Peas

As the grand finale, stir in the corn kernels and peas. Let the soup cook for an additional 5 minutes until they’re just heated through and still bright. Don’t forget to remove the bay leaf before you start ladling this gorgeous, chunky soup into bowls. Taste and adjust the seasoning, then serve steaming and hot.

How to Serve BEST Vegetable Beef Soup

Garnishes

A sprinkle of fresh chopped parsley on top takes the flavor—and looks—of the BEST Vegetable Beef Soup up a notch. For even more flair, add a dollop of sour cream, a sprinkle of grated Parmesan, or some homemade croutons for crunch.

Side Dishes

This soup is hearty all on its own, but if you want to round out your meal, serve it with buttered crusty bread, a green salad, or a gooey grilled cheese sandwich. Rustic garlic bread is also a dreamy way to soak up every last drop.

Creative Ways to Present

Why not ladle your BEST Vegetable Beef Soup into mini bread bowls for a playful twist? Or serve it in big mugs for easy casual dinners. If you’re hosting, line up a toppings bar—think shredded cheese, chopped herbs, and hot sauce—so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Let your leftover soup cool to room temperature, then transfer it to airtight containers. Keep it in the fridge for up to 4 days—it just keeps getting tastier as the flavors meld!

Freezing

The BEST Vegetable Beef Soup is made for freezing. Store cooled soup in freezer-safe containers or zip-top bags (leave a little room for expansion). It’ll keep well up to 3 months—perfect for meal prep. Just remember, potatoes can alter texture slightly after freezing but the flavor stays wonderful.

Reheating

Gently reheat soup on the stovetop over medium-low heat, stirring occasionally, or microwave in short increments until steaming hot. If it’s thickened in the fridge, add a splash of broth or water to loosen it up.

FAQs

Can I use other cuts of beef in this soup?

Absolutely! Chuck roast and stew meat are classic for their marbling and tenderness, but brisket or even leftover roast beef work too. Just keep the pieces bite-sized for even cooking.

Can I swap or add vegetables?

That’s the beauty of the BEST Vegetable Beef Soup! Feel free to add whatever veggies you love—a handful of spinach, diced bell pepper, or even a handful of kale just before serving for fresh flavor and extra color.

Is this soup gluten-free?

Yes, as written, it’s completely gluten-free. Just be sure to double-check your broth and tomato paste ingredients to avoid any hidden gluten if you’re sensitive.

How can I make it in a slow cooker?

Brown the beef, aromatics, and tomato paste in a skillet first, then transfer everything (except peas and corn) to the slow cooker. Cook on low for 7 to 8 hours, add peas and corn in the last 30 minutes, and you’ll have the BEST Vegetable Beef Soup ready for dinner!

Can I use barley or pasta instead of potatoes?

Definitely! Barley adds a nutty, chewy texture, while small pasta shapes make this soup even heartier. Just add them about 20-30 minutes before the soup is done simmering, adjusting liquid as needed.

Final Thoughts

If you’re craving an easy, soul-warming meal, give the BEST Vegetable Beef Soup a try. It’s the kind of dish that brings everyone running to the kitchen and keeps them coming back for seconds. I hope you make it soon—and enjoy every hearty, spoonful!

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