If you are craving a comforting, hearty meal that warms you up from the inside out, this Vegetable Beef Soup Recipe is exactly what you need. Loaded with tender beef chunks, vibrant vegetables, and a rich broth, every spoonful bursts with flavor and texture. Whether it’s a chilly day or you simply want a satisfying homemade soup, this recipe combines simple ingredients to create a classic dish that feels like a warm hug in a bowl. The blend of earthy vegetables with perfectly cooked beef makes this soup both nourishing and incredibly delicious.
Ingredients You’ll Need
These ingredients are straightforward but essential to building the deep, comforting flavors that make this Vegetable Beef Soup Recipe so special. Each item contributes to the overall balance of taste, texture, or color, creating a soup that’s both fulfilling and beautiful.
- Olive Oil: Provides a flavorful, healthy fat base for browning the beef and sautéing vegetables.
- Beef Stew Meat: The star protein that turns tender and delicious after slow simmering.
- Salt and Black Pepper: Essential for seasoning and enhancing all the flavors.
- Onion Powder or Diced Onions: Adds a subtle sweetness and aromatic depth.
- Garlic (minced): Brings warmth and pungency that complements the beef beautifully.
- Celery (diced): Offers a slight crunch and earthy undertone.
- Carrots (chopped): Adds sweetness and vibrant color to the pot.
- Flour: Helps to thicken the soup and create a silky texture.
- Dry Red Wine: Infuses the broth with a subtle richness and complexity.
- Water and Beef Broth: Form the hearty soup base carrying all the flavors.
- Tomato Paste: Adds depth and a subtle tang that balances the soup perfectly.
- Bay Leaves: Infuse a delicate herbal aroma that ties the dish together.
- Dried Thyme: Elevates the flavor with a light, earthy note.
- Frozen Peas, Green Beans, and Corn: Provide bursts of color, texture, and natural sweetness.
- Baby Yellow Potatoes (halved): Creamy and tender, these potatoes make the soup extra satisfying.
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 stock pot over medium-high heat. Pat the beef stew meat dry and sprinkle it generously with salt and black pepper. Brown the beef in batches to avoid overcrowding the pan—this step locks in flavor by caramelizing the meat’s exterior. Once browned on all sides, transfer the beef to a bowl and set aside to rest.
Step 2: Sauté Aromatics and Vegetables
Add another tablespoon of olive oil to your pot, then toss in the minced garlic and onion powder (or diced onions if you prefer). Cook gently for 2 to 3 minutes until the garlic becomes fragrant but not browned. Following that, add the celery and carrots, stirring and cooking for another 2 to 3 minutes—this builds a flavorful vegetable base that will marry beautifully with the beef.
Step 3: Thicken the Base
Sprinkle the flour over the sautéed vegetables and stir well to coat everything evenly. This dry flour will help thicken your soup, giving it a rich and luscious body after simmering.
Step 4: Add Liquids and Seasonings
Slowly pour in the beef broth while constantly stirring to prevent lumps. Then add water, dry red wine, tomato paste, bay leaves, and dried thyme. Stir everything gently to combine all those wonderful flavors in the pot before bringing it back to a simmer.
Step 5: Simmer the Beef
Add the browned beef back into the pot. Reduce the heat to medium-low or low, cover the pot but allow a slight vent for steam to escape, and let it simmer gently for about 1 ½ hours. This long, slow cooking tenderizes the beef perfectly and allows all the flavors to meld together into a deeply satisfying broth.
Step 6: Add Vegetables and Finish Cooking
Remove the lid and stir in the baby potatoes, frozen peas, and green beans. Simmer the soup, uncovered, for an additional 20 minutes or until the potatoes are tender when pierced with a fork. Adjust seasoning with extra salt and pepper to taste—you want every spoonful to be balanced and flavorful.
How to Serve Vegetable Beef Soup Recipe
Garnishes
This Vegetable Beef Soup Recipe shines on its own, but fresh garnishes can elevate the experience. Try sprinkling fresh chopped parsley or thyme leaves on top for a pop of color and bright herbal notes. A dollop of sour cream or a sprinkle of shredded sharp cheddar can add a creamy finish and extra comfort.
Side Dishes
Serve the soup alongside crusty bread, warm dinner rolls, or buttery garlic bread to soak up the savory broth. A simple green salad with a light vinaigrette can provide a refreshing counterpoint to the richness of the soup, creating a perfectly balanced meal.
Creative Ways to Present
For a fun twist, serve the soup in miniature bread bowls, scooping out the inside of a round loaf and ladling the hot soup directly inside. Alternatively, offer a toppings bar with grated cheese, diced onions, and fresh herbs so guests can customize their bowls. Presentation can turn this humble soup into a centerpiece for cozy family dinners or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftover soup to airtight containers and store them in the refrigerator. The flavors often deepen after sitting overnight, making for an even more delicious meal the next day. Use within 3 to 4 days to ensure freshness and safety.
Freezing
This Vegetable Beef Soup Recipe freezes wonderfully. Portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight before reheating for the best texture and flavor.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup seems thick after refrigeration or freezing, add a splash of beef broth or water to loosen it up. Heat until steaming hot all the way through, and adjust the seasoning as needed before serving.
FAQs
Can I use a different type of beef for this soup?
Absolutely! While stew meat works best for its tenderness, you can substitute chuck roast cut into chunks or even ground beef for a different texture. Just adjust cooking times accordingly to ensure the meat is tender.
Is it okay to skip the wine in this Vegetable Beef Soup Recipe?
Yes, you can omit the red wine if preferred. Just replace it with an equal amount of additional beef broth or water. The wine adds depth and richness but the soup will still be delicious without it.
Can I make this soup in a slow cooker?
Definitely! After browning your beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender and flavors meld beautifully.
How can I make the soup thicker?
This recipe uses flour to thicken the broth, but if you prefer it even thicker, you can mash some of the potatoes directly in the soup or add a cornstarch slurry near the end of cooking. Just be sure to stir well and cook a few minutes after adding to remove any raw starch taste.
Can I substitute fresh vegetables for the frozen ones?
Yes! Fresh peas, green beans, and corn can be used when in season or if you prefer more crunch. Add them towards the end of cooking and cook just until tender to maintain their vibrant texture and flavor.
Final Thoughts
This Vegetable Beef Soup Recipe is one of those dishes you’ll find yourself returning to again and again. It’s hearty, flavorful, and packed with wholesome ingredients that come together in the most delicious way. Whether you’re cooking for a family dinner or meal prepping for the week, this soup offers comfort and nourishment in every bowl. I hope you love making it as much as I do and share it with those you care about.
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
This hearty Vegetable Beef Soup combines tender beef stew meat with a medley of fresh and frozen vegetables simmered in a rich, flavorful broth. Perfect for cooler days, this comforting soup is packed with nutrients and balanced flavors, making it a satisfying meal for the whole family.
Ingredients
Meat and Seasoning
- 2 pounds beef stew meat, patted dry
- 1–2 teaspoons salt
- 1 teaspoon black pepper
Vegetables
- 4 celery stalks, diced
- 5 large carrots, chopped into 1-inch pieces
- 1–2 teaspoons onion powder or 2 small yellow onions, diced
- 1 tablespoon garlic, minced
- 2 cups frozen peas
- 2 cups frozen cut green beans
- 1 cup corn
- 1 pound baby yellow potatoes, cut in half
Liquids and Seasonings
- 3 cups water
- 5 cups beef broth
- 2 cups dry red wine
- 4 tablespoons tomato paste
- 4 bay leaves
- 2 teaspoons dried thyme
Other
- 3 tablespoons olive oil, divided
- 8 tablespoons flour
Instructions
- Heat Oil: Heat 1 tablespoon of olive oil in a Dutch oven or large stock pot over medium-high heat to prepare for browning the meat.
- Brown Beef: Season the beef stew meat with salt and pepper. In 2 to 3 batches, brown all sides of the meat in the hot oil, adding more oil if needed. Remove browned meat and set aside in a bowl.
- Sauté Aromatics: Add 1 tablespoon of olive oil to the pot. Add minced garlic and onion powder (or diced onions if using). Cook for 2-3 minutes until garlic is fragrant and onions are translucent but not browned.
- Add Vegetables: Stir in the chopped carrots and diced celery. Cook for an additional 2-3 minutes to slightly soften the vegetables.
- Coat with Flour: Sprinkle the flour over the vegetables and stir thoroughly to coat them, helping to thicken the soup later.
- Add Broth Gradually: Slowly pour in the beef broth while stirring constantly to avoid lumps forming from the flour.
- Add Liquids and Seasonings: Incorporate the dry red wine, water, tomato paste, bay leaves, and dried thyme into the pot. Stir well to combine all flavors.
- Return Beef: Place the browned beef back into the pot, mixing it with the broth and vegetables.
- Simmer: Reduce heat to medium-low or low, cover the pot with the lid slightly vented, and simmer gently for 1½ hours until the beef is tender.
- Add Potatoes and Frozen Veggies: Remove the lid. Add the halved baby yellow potatoes, frozen peas, and green beans. Stir well and continue to simmer uncovered for 20 minutes until potatoes are tender.
- Check Doneness: Test the potatoes for tenderness; once soft, the soup is ready to serve.
- Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as needed before serving.
Notes
- You can substitute onion powder with fresh diced onions for more flavor.
- Use a dry red wine like Cabernet Sauvignon or Merlot for best results.
- Feel free to add other vegetables such as diced tomatoes or mushrooms if desired.
- For thicker soup, you can increase the flour slightly or reduce broth.
- This soup can be made a day ahead as flavors improve overnight.
