For me, nothing comes quite close to a warm, comforting bowl of Vegetable Beef Soup when I need something reliable to beat the cold and actually fill me up. Tender beef, soft potatoes, and sweet carrots come together in a broth that tastes like it’s been simmering all day, but the rich and deep flavor builds even before you add the broth.
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Whether it’s a cozy weeknight dinner, a fall comfort food, or a winter meal, this vegetable beef soup recipe always feels welcoming, especially on rainy days or when the weather gets chilly. The fact that I can make it in advance, freeze it, and still serve it warm and hearty makes it perfect for busy schedules without extra fuss. You can count on it to make mealtime easier.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegetable Beef Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my steps and you’ll see how easy it is to make a pot of soup that feels homemade and comforting every time.
Brown the Beef
Heat olive oil in a large heavy pot or Dutch oven over high heat until hot. A heavy-bottomed stockpot like this one or an enameled cast-iron Dutch oven holds heat well and creates a perfect sear.
Pat the stewing beef dry with paper towels so it browns properly instead of steaming. Then, season it with salt and black pepper. This salt and pepper grinder set lets you freshly grind both for extra flavor before browning.
Brown the beef cubes in 2–3 batches, about 2–3 minutes per side. Overcrowding the pot prevents browning, so sear a few pieces at a time for the best flavor. Use long heat-resistant tongs to flip the beef easily and safely without splashing hot oil.
Transfer the browned beef to a bowl and set aside, leaving behind the flavorful bits on the bottom of the pot to help deepen the broth’s flavor once it’s added later, and make a richer base.
Sauté the Aromatics
If the pot looks dry, add a little more oil to keep the veggies from sticking and help them soften without burning, which brings out their natural sweetness.
Once the bottom of the pot is well oiled, sauté the chopped onion and minced garlic for about 2 minutes until browned and fragrant. I use a wooden spoon to mix everything well without scratching my pot.
Stir in the sliced celery and diced carrots and cook for another 2 minutes, until the onion really softens and the vegetables release their flavor. To save time and get even veggie slices, I like using a mandoline slicer; a sharp chef’s knife also works just as fine.
Add the Flour and Broth
Sprinkle flour over the vegetables and stir until they’re evenly coated. This step creates a roux that thickens the soup naturally as it simmers later, once the broth is added.
Slowly pour in the beef broth while stirring continuously to prevent lumps from forming. Using a balloon whisk here helps mix everything smoothly without clumping.
Build the Soup Base
Stir in tomato paste, bay leaves, dried thyme, browned beef with its juices for a savory boost, and cubed potatoes. Mix well, then cover the pot with a lid to trap steam and moisture, which helps the meat stay tender.
If your pot lid doesn’t fit tightly, this tempered glass pot lid with a silicone rim, or a sheet of heavy-duty foil, can help seal it better. Make sure to reduce the heat to medium-low to keep the beef from turning tough and the vegetables from breaking down too quickly.
Let it simmer gently for about 45 minutes to give the flavors time to meld together, or until the beef is fork-tender and the broth has absorbed the flavors.
Add the Peas and Finish
Remove the lid and stir in the frozen peas. If you use peas that aren’t frozen, they’ll either need longer to cook or end up too soft and mushy.
Continue cooking uncovered for 15–20 minutes, or until the potatoes are tender and the soup has thickened slightly. If you keep the lid on, the broth stays watery-thin, and the peas may lose their bright color.
Taste and adjust with extra salt and pepper as needed.
Serve and Enjoy
Ladle the soup into bowls and garnish with chopped fresh parsley to finish it off. A ladle with a spout like this makes it easy to serve generous portions without a mess. I also love serving this soup in these ceramic soup bowls that are just the right size for a cozy meal.
Serve hot with slices of crusty bread for dipping into the rich broth and enjoy!
If you’re taking this soup to a potluck, it’s best to keep it hot in a food thermos or a leakproof portable container to prevent spills. Then, tuck the container in an insulated casserole carrier to trap heat and keep it warm and cozy until you’re ready to serve.
Vegetable Beef Soup
Add Preferred SourceEquipment
Ingredients
- 1 tablespoon olive oil
- 1 pound stewing beef cut into cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 onion chopped
- 3 garlic cloves minced
- 2 celery stalks sliced
- 3 carrots chopped
- 4 tablespoons all-purpose flour
- 6 cups beef broth or beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 potatoes cubed
- 1 cup frozen peas
Instructions
- Heat olive oil in a large heavy pot over high heat until hot. Pat the beef dry with paper towels, season with salt and pepper, and brown in 2–3 batches. Transfer the browned beef to a bowl and set aside.1 tablespoon olive oil, 1 pound stewing beef, ½ teaspoon salt, ½ teaspoon black pepper
- Add a little more oil if the pot is dry. Sauté onion and garlic for 2 minutes. Stir in the celery and carrots, and cook for another 2 minutes, until the onion is soft.1 onion, 3 garlic cloves, 2 celery stalks, 3 carrots
- Sprinkle flour over the vegetables and stir well. Slowly pour in the beef broth, stirring constantly to prevent lumps.4 tablespoons all-purpose flour, 6 cups beef broth or beef stock
- Add tomato paste, bay leaves, thyme, potatoes, and the browned beef. Stir to combine. Cover, reduce heat to medium-low, and simmer for about 45 minutes, or until the beef is tender.2 tablespoons tomato paste, 2 bay leaves, 1 teaspoon dried thyme, 2 potatoes
- Add peas and cook uncovered for 15–20 minutes, until the potatoes are tender and the soup has thickened. Adjust seasoning with salt and pepper.1 cup frozen peas
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.
Video
Notes
- Choose your soup pot: A Dutch oven or heavy-bottomed large pot holds heat evenly while the soup simmers, keeping the beef tender and the vegetables from sticking.
- Go with stew meat for authentic beef stew flavor: Stew meat gives beef vegetable soup its hearty, tender chunks. While ground beef can work in a pinch, it doesn’t give you the same texture or richness, and the soup ends up more like hamburger soup instead.
- Soften vegetables first: Sauté onion, garlic, celery, and carrots before adding liquid to bring out their natural sweetness. Otherwise, they’ll taste flat, and the broth won’t develop the same depth of flavor.
- Try yellow onion: A yellow onion can replace a white onion in this soup, giving it a slightly sweeter, more mellow flavor.
- Don’t boil: Keep the heat on medium-low so the soup stays at a gentle simmer rather than a rapid boil. This keeps the beef tender instead of tough and lets the veggies soften evenly.
- Boost with lima beans: Lima beans bring a creamy, buttery texture that makes the soup more filling. Add them toward the end to hold their shape if you’re using them.
- Use okra wisely: Okra releases a natural starch when cooked, which acts as a natural thickener, so use it sparingly if you like a slightly richer, stew-like texture. If you add too much, the soup can become too thick and slimy.
- Stir in peas at the end: Waiting to stir in peas until the last 15–20 minutes keeps them bright and firm. If you add them too soon, they’ll overcook, lose their color, and turn mushy in the broth.
Nutrition
Recipe Notes and Expert Tips
I’ve found these small details make a big difference in how this soup turns out, so keep them in mind as you go.
- Choose your soup pot: A Dutch oven or heavy-bottomed large pot holds heat evenly while the soup simmers, keeping the beef tender and the vegetables from sticking.
- Go with stew meat for authentic beef stew flavor: Stew meat gives beef vegetable soup its hearty, tender chunks. While ground beef can work in a pinch, it doesn’t give you the same texture or richness, and the soup ends up more like hamburger soup instead.
- Soften vegetables first: Sauté onion, garlic, celery, and carrots before adding liquid to bring out their natural sweetness. Otherwise, they’ll taste flat, and the broth won’t develop the same depth of flavor.
- Try yellow onion: A yellow onion can replace a white onion in this soup, giving it a slightly sweeter, more mellow flavor.
- Don’t boil: Keep the heat on medium-low so the soup stays at a gentle simmer rather than a rapid boil. This keeps the beef tender instead of tough and lets the veggies soften evenly.
- Boost with lima beans: Lima beans bring a creamy, buttery texture that makes the soup more filling. Add them toward the end to hold their shape if you’re using them.
- Use okra wisely: Okra releases a natural starch when cooked, which acts as a natural thickener, so use it sparingly if you like a slightly richer, stew-like texture. If you add too much, the soup can become too thick and slimy.
- Stir in peas at the end: Waiting to stir in peas until the last 15–20 minutes keeps them bright and firm. If you add them too soon, they’ll overcook, lose their color, and turn mushy in the broth.
How to Store Leftovers
Cool completely and keep leftover beef vegetable soup in an airtight container for up to 4 days in the fridge. These leakproof glass storage containers are perfect for keeping the broth from spilling and the flavors fresh.
For longer storage, store in freezer-safe containers for up to 3 months. I use these durable freezer containers; they hold up well in the freezer without cracking. You can also portion leftovers into a silicone soup tray like this to save space and make reheating much easier.
Thaw overnight in the fridge and reheat on the stovetop over medium heat or in the microwave until hot all the way through.
What to Serve With Vegetable Beef Soup
This hearty soup goes perfectly with crusty bread or garlic bread for dipping. A side salad or roasted vegetables adds freshness to the meal, while a grilled cheese sandwich makes it extra filling and comforting.
If you want the classic pairings, cornbread or corn on the cob go especially well with the rich broth. Simple steamed or roasted green beans also make an easy veggie side.
More Easy Recipes for You to Try at Home
If you’re in the mood for more cozy bowls, here are a few more family-friendly soups you’ll want to keep in your rotation:
