If you’re craving a comforting meal that warms you from the inside out, this Vegetable Beef Soup Recipe is an absolute must-try. It’s the kind of soup that feels like a hug in a bowl, packed with tender chunks of beef, hearty vegetables, and a rich, flavorful broth that has me coming back for seconds every single time. Not only is it easy to make, but every spoonful offers a perfect balance of textures and tastes, making it a true family favorite that I love sharing.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in building the depth and richness of this soup. From the tender beef to the vibrant vegetables and aromatic herbs, every component contributes a unique flavor, texture, and color that brings this soup to life.
- Olive Oil (3 Tablespoons): Provides a smooth base flavor and helps brown the beef beautifully.
- Beef Stew Meat (2 pounds): The star of the dish, offering hearty protein that becomes tender and juicy as it simmers.
- Salt (1-2 teaspoons): Essential for seasoning the beef and enhancing every flavor in the pot.
- Black Pepper (1 teaspoon): Adds a gentle kick and warmth to balance the soup.
- Onion Powder or Diced Yellow Onions (2 Tablespoons or 2 small onions): Infuses sweetness and depth to the soup’s base.
- Garlic (1 Tablespoon minced): Brings aromatic richness that lifts the entire dish.
- Celery Stalks (4, diced): Offers subtle crunch and earthy notes.
- Carrots (5 large, chopped): Add a natural sweetness and vibrant color.
- Flour (8 Tablespoons): Thickens the broth so it’s luxuriously smooth and hearty.
- Dry Red Wine (2 cups): Brings depth and complexity to the flavor profile.
- Water (3 cups): Balances the liquid and keeps the broth from being too intense.
- Beef Broth (5 cups): Forms the rich, savory base of the soup.
- Tomato Paste (4 Tablespoons): Adds a touch of acidity and richness.
- Bay Leaves (4): Impart a subtle, herbal aroma.
- Dried Thyme (2 teaspoons): Enhances the soup with gentle herbal notes.
- Frozen Peas (2 cups): Bring a sweet pop of freshness.
- Frozen Cut Green Beans (2 cups): Provide hearty vegetable texture and color.
- Corn (1 cup): Adds bursts of sweetness.
- Baby Yellow Potatoes (1 pound, halved): Make the soup extra filling with their creamy texture.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef stew meat in batches, seasoning with salt and pepper as you go. Browning the meat is crucial because it locks in the juices and builds that deep, savory flavor that makes this soup unforgettable.
Step 2: Sauté Aromatics
Add another tablespoon of olive oil and toss in the minced garlic and onion powder (or diced onions if you prefer). Let them cook gently for 2-3 minutes until you can smell that wonderful garlicky aroma filling your kitchen without letting them brown too much, as burnt garlic can turn bitter.
Step 3: Cook the Base Vegetables
To the pot, add diced celery and chopped carrots, cooking them together with the aromatics for another 2-3 minutes. This step softens the vegetables just enough, releasing their natural sweetness and creating a solid foundation for your soup.
Step 4: Thicken the Mixture
Sprinkle the flour over the vegetables and stir well to coat everything evenly. This helps thicken the soup later, giving the broth a velvety texture you’ll love. It’s a little trick that makes all the difference.
Step 5: Add Liquids and Seasonings
Pour in the beef broth slowly while stirring consistently to prevent lumps. Then, add the red wine, water, tomato paste, bay leaves, and dried thyme. Stir everything together well; this aromatic mix is where the magic starts happening.
Step 6: Combine and Simmer
Return the browned beef to the pot, then lower the heat to a gentle simmer. Cover the pot with the lid cracked slightly open to let steam escape and cook for about 1½ hours. This patient simmering time allows the beef to become melt-in-your-mouth tender and lets all those flavors marry beautifully.
Step 7: Add Remaining Vegetables
After the beef is tender, remove the lid and stir in the baby yellow potatoes, peas, and green beans. Let everything simmer uncovered for an additional 20 minutes until the potatoes are soft and the vegetables are cooked just right.
Step 8: Final Seasoning
Give your soup a taste test and add more salt and pepper if needed. This step personalizes the flavor and ensures every spoonful is perfectly seasoned, exactly how you like it.
How to Serve Vegetable Beef Soup Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of cracked black pepper can elevate this soup beautifully. A dollop of sour cream or a little grated cheese on top adds a creamy, indulgent touch that makes every bite feel special.
Side Dishes
Crusty bread or warm dinner rolls are the perfect companions for soaking up the rich broth. If you’re feeling fancy, a crisp green salad with a tangy vinaigrette creates a wonderful contrast, making the meal feel complete but still cozy.
Creative Ways to Present
Serve this Vegetable Beef Soup Recipe in rustic, deep bowls to highlight its hearty, home-cooked charm. For gatherings, ladle it into mini bread bowls or pour it into mugs for a cozy, handheld treat that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into airtight containers and store them in the refrigerator. The soup actually tastes even better the next day as the flavors continue to meld, making this a fantastic make-ahead meal.
Freezing
This Vegetable Beef Soup Recipe freezes wonderfully. Just cool completely, then portion into freezer-safe containers or bags. It keeps well for up to 3 months, so you can always have a comforting meal ready whenever the craving strikes.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it’s too thick, add a little water or broth to loosen it up. This way, every bowl feels just freshly made and delicious.
FAQs
Can I use other cuts of beef for this soup?
Absolutely! While stew meat is ideal for its tenderness after slow cooking, chuck roast or brisket cut into chunks can also work well, providing great flavor and texture.
Is it okay to skip the red wine?
You can omit the wine if you prefer or don’t have it on hand. Just replace it with an equal amount of beef broth or water—it will still be delicious, though the wine adds a lovely depth that’s hard to beat.
Can I make this soup in a slow cooker?
Yes! After browning the beef and sautéing vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours for tender, flavorful results.
What other vegetables can I add?
Feel free to customize by adding your favorites like diced tomatoes, parsnips, or even kale towards the end of cooking. This Vegetable Beef Soup Recipe is very adaptable!
How can I make it spicier?
For a little heat, add a pinch of red pepper flakes while sautéing the garlic or finish with a dash of hot sauce at serving time. It adds a nice kick without overpowering the soup’s comforting flavors.
Final Thoughts
This Vegetable Beef Soup Recipe is truly a labor of love that pays off with every warm, comforting spoonful. It’s perfect for weeknight dinners, meal prepping, or chilly days when you need that perfect bowl of cozy. I hope you enjoy making it as much as I do, and that it becomes a beloved staple in your kitchen!
Print
Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Vegetable Beef Soup packed with tender beef stew meat, fresh vegetables, and rich broth simmered to perfection. This comforting soup combines carrots, celery, potatoes, peas, green beans, and corn with robust seasonings and red wine to create a nourishing meal perfect for any season.
Ingredients
Main Ingredients
- 3 Tablespoons Olive Oil
- 2 pounds beef stew meat (patted dry)
- 1–2 teaspoons salt
- 1 teaspoon black pepper
- 2 Tablespoons onion powder (or 2 small yellow onions diced)
- 1 Tablespoon garlic (minced)
- 4 celery stalks (diced)
- 5 large carrots (chopped into 1-inch pieces)
- 8 Tablespoons flour
- 2 cups dry red wine
- 3 cups water
- 5 cups beef broth
- 4 Tablespoons tomato paste
- 4 bay leaves
- 2 teaspoons dried thyme
- 2 cups frozen peas
- 2 cups frozen cut green beans
- 1 cup corn
- 1 pound baby yellow potatoes (cut in half)
Instructions
- Heat Oil: Heat 1 tablespoon of olive oil in a Dutch oven or large stock pot over medium-high heat, preparing the pot for browning the beef.
- Brown Beef: Season the beef stew meat with salt and black pepper. Brown all sides of the beef in 2 to 3 batches, adding more oil as needed, ensuring a deep sear. Remove browned beef and set aside.
- Sauté Aromatics: Add 1 tablespoon of oil to the pot, then add minced garlic and onion powder (or diced onions). Cook for 2-3 minutes until garlic is fragrant but not browned, and onions are translucent if used.
- Cook Vegetables: Add chopped carrots and diced celery to the pot and cook for an additional 2-3 minutes to soften them slightly.
- Add Flour: Sprinkle flour over the vegetables and stir well to coat them evenly, which will help thicken the soup later.
- Add Broth: Gradually pour in the beef broth while stirring constantly to prevent lumps and create a smooth base.
- Incorporate Wine and Seasonings: Add the dry red wine, water, tomato paste, bay leaves, and dried thyme. Stir thoroughly to combine all flavors.
- Return Beef: Put the browned beef back into the pot, mixing it into the liquid and vegetables.
- Simmer Soup: Adjust heat to medium-low or low to bring the soup to a gentle simmer. Cover the pot with the lid slightly vented and cook for about 1 ½ hours until the beef is tender and flavors meld.
- Add Remaining Vegetables: Remove the lid and add the halved baby yellow potatoes, frozen peas, and frozen green beans. Stir well to combine.
- Simmer Until Tender: Continue to simmer the soup uncovered for an additional 20 minutes, or until the potatoes are tender.
- Final Seasoning: Taste the soup and adjust salt and pepper to your preference before serving.
Notes
- For a thicker soup, you can add extra flour or reduce the broth slightly.
- If you prefer a deeper onion flavor, substitute onion powder with fresh diced onions as indicated.
- Using dry red wine adds depth; substitute with additional beef broth if avoiding alcohol.
- Ensure beef stew meat is patted dry before browning to get a good sear and prevent steaming.
- Leftovers taste even better the next day as flavors continue to meld.
