If you’re craving a hearty, soul-warming meal that feels like a cozy hug in a bowl, this Vegetable Beef Soup Recipe is exactly what you need. Packed with tender beef, vibrant vegetables, and a rich, savory broth, it’s a fantastic way to combine nourishment and comfort without any fuss. Whether you’re cooking for family or meal prepping for the week, this recipe promises layers of flavor that develop as it simmers to perfection. Trust me, once you try this Vegetable Beef Soup Recipe, it’s going to become your go-to dinner that brings everyone back for seconds and maybe even thirds.
Ingredients You’ll Need
This recipe uses everyday ingredients that are both simple and essential, each bringing its own unique touch to create that perfect balance of taste, texture, and color. From the robust beef stew meat to the fresh crunch of celery and carrots, every item plays a crucial role in making this soup truly special.
- Olive Oil (3 Tablespoons): The base for browning the beef and sautéing vegetables, adding a subtle fruity flavor and richness.
- Beef Stew Meat (2 pounds): Choose well-marbled pieces for tenderness and deep flavor after slow cooking.
- Salt (1-2 teaspoons): Enhances all the natural flavors, so season carefully, tasting as you go.
- Black Pepper (1 teaspoon): Adds just the right amount of heat and complexity to the broth.
- Onion Powder or Diced Yellow Onions (2 Tablespoons or 2 small onions): Provides a sweet and aromatic base—choose powder for convenience or fresh onions for extra depth.
- Garlic (1 Tablespoon, minced): Infuses the soup with that unmistakable savory punch we all love.
- Celery (4 stalks, diced): Offers a subtle herbal note and crisp texture to the hearty mix.
- Carrots (5 large, chopped into 1-inch pieces): Bring natural sweetness and vibrant color to the pot.
- Flour (8 Tablespoons): Helps thicken the broth for a velvety consistency that clings to every spoonful.
- Dry Red Wine (2 cups): Adds richness and a hint of acidity to round out the flavors beautifully.
- Water (3 cups): Balances the broth, ensuring it’s flavorful but not overpowering.
- Beef Broth (5 cups): The heart of the soup’s savory base, deepening the meaty flavor.
- Tomato Paste (4 Tablespoons): Contributes a subtle tang and thick texture that ties the soup together.
- Bay Leaves (4): Infuse the broth with an earthy aroma and complexity.
- Dried Thyme (2 teaspoons): Adds a gentle herbal flavor that complements the beef and veggies.
- Frozen Peas (2 cups): Introduce bursts of sweetness and a pop of green color at the end.
- Frozen Cut Green Beans (2 cups): Provide fresh, crisp bite and vibrant texture contrast.
- Corn (1 cup): Sweet kernels that brighten up each serving and balance the savory notes.
- Baby Yellow Potatoes (1 pound, halved): Creamy and tender, these soak up the broth and make the soup extra filling.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in your dutch oven or large stock pot over medium-high heat. Once hot, sprinkle the beef stew meat with salt and pepper, then brown it on all sides in batches. This step is key—those caramelized edges lock in flavor and give your soup that rich, hearty base. Remove the browned meat and set it aside.
Step 2: Sauté the Aromatics
Add another tablespoon of olive oil to the pot, then toss in minced garlic and either onion powder or diced onions. Cook them for about 2 to 3 minutes until the garlic becomes fragrant but not browned. The onions (if using fresh) should turn translucent, filling your kitchen with an inviting aroma that signals good things to come.
Step 3: Cook the Vegetables
Next, stir in the diced celery and chopped carrots. Let them cook for another 2 to 3 minutes to soften just slightly and release their natural sweetness. These veggies add wonderful texture and color, making the soup as pretty as it is delicious.
Step 4: Thicken with Flour
Sprinkle the flour over the vegetables and stir well to coat. This simple trick will give your broth a deliciously thick texture, helping all the flavors cling to the tender chunks of beef and vegetables.
Step 5: Build the Broth
Slowly pour in the beef broth while stirring constantly to prevent lumps. Then add the red wine, water, tomato paste, bay leaves, and dried thyme. Give everything a good stir—this flavorful liquid will turn into the comforting soup base you’re dreaming of.
Step 6: Simmer the Soup
Put the browned beef back into the pot. Lower the heat to medium-low or low and bring to a gentle simmer. Cover the pot but leave a small vent for steam to escape. Let it cook for 1 ½ hours until the beef is tender and the flavors meld into pure deliciousness.
Step 7: Add Vegetables and Final Simmer
Remove the lid, then add the baby potatoes, frozen peas, and green beans. Stir everything gently and simmer uncovered for another 20 minutes until the potatoes are tender but not falling apart. This step brings vibrant color and fresh texture to the finished soup.
Step 8: Season to Taste
Give your soup a final taste and add more salt and pepper if needed. This finishing touch ensures every spoonful of your Vegetable Beef Soup Recipe is perfectly balanced and packed with flavor.
How to Serve Vegetable Beef Soup Recipe
Garnishes
For an extra pop of freshness, sprinkle chopped fresh parsley or chives on top right before serving. A dollop of sour cream or a light drizzle of extra virgin olive oil can also elevate the soup with rich creaminess and a burst of flavor that’s irresistible.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls—perfect for soaking up every last drop of that luscious broth. A crisp green salad with a tangy vinaigrette also makes a refreshing companion, balancing out the soup’s hearty nature.
Creative Ways to Present
Serve this soup in a rustic bread bowl to impress guests or arrange toppings like shredded cheese, crispy bacon bits, or freshly grated Parmesan on the side for a fun “build-your-own” soup bar. It’s perfect for cozy family dinners or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Vegetable Beef Soup Recipe to airtight containers and store in the refrigerator for up to 4 days. The flavors actually deepen overnight, making each reheated serving even more satisfying.
Freezing
Vegetable Beef Soup freezes wonderfully. Portion it into freezer-safe containers or heavy-duty bags, leaving space for expansion, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating for an easy, comforting meal anytime.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through. Avoid boiling to keep the beef tender and the vegetables intact. Add a splash of beef broth or water if the soup thickens too much during reheating.
FAQs
Can I use other types of beef for this Vegetable Beef Soup Recipe?
Absolutely! While stew meat is ideal for its tenderness after slow cooking, you can also use chuck roast cut into chunks or even brisket. Just make sure to brown the meat well and allow enough simmering time for it to become tender.
Is it possible to make this soup in a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the beef is tender and the flavors have melded beautifully. Add delicate vegetables like peas and green beans in the last 30 minutes.
Can I substitute the red wine?
If you prefer not to use wine, you can replace it with an equal amount of beef broth or even grape juice for a touch of sweetness. The wine adds depth and acidity, but the soup will still be delicious without it.
What can I use if I don’t have flour for thickening?
Cornstarch or arrowroot powder mixed with a little cold water makes a great gluten-free thickener. Add it in towards the end of cooking to avoid lumps. You could also simply simmer longer to reduce the broth for a thicker texture.
How can I make this soup more kid-friendly?
To please picky eaters, chop the vegetables smaller or use finely diced versions. Mild seasoning and a little extra broth can make the soup gentler on young palates, while still delivering all the nourishing goodness.
Final Thoughts
This Vegetable Beef Soup Recipe is a true classic, a bowl of warmth and comfort that’s effortless to make but unforgettable in taste. It’s perfect for any occasion when you want something filling, nutritious, and full of homemade goodness. Give it a try—you might just find your new favorite recipe for cozy nights in or friendly gatherings that call for a little extra love in every spoonful.
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
Hearty and comforting Vegetable Beef Soup made with tender beef stew meat simmered alongside fresh vegetables, enriched with robust flavors from red wine, tomato paste, and aromatic herbs. Perfect for a filling family meal that combines a savory broth with wholesome veggies and potatoes.
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 until shimmering.
- Brown Beef: Season beef stew meat with salt and pepper. Brown the beef in batches, ensuring all sides are seared, about 3-4 minutes per batch. 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 (if used) are translucent.
- Cook Vegetables: Add diced celery and chopped carrots to the pot. Sauté for 2-3 minutes to soften slightly.
- Add Flour: Sprinkle flour over vegetables and stir well to coat evenly, cooking for 1-2 minutes to remove raw flour taste.
- Add Liquids: Gradually add beef broth while stirring constantly to avoid lumps. Then pour in dry red wine, water, and stir in tomato paste, bay leaves, and dried thyme.
- Return Beef: Add the browned beef back into the pot, ensuring it is submerged in the liquid.
- Simmer Soup: Reduce heat to medium-low or low. Cover the pot slightly vented and let the soup simmer gently for 1½ hours, or until the beef is tender and flavors meld.
- Add Vegetables: Remove the lid completely. Add halved baby yellow potatoes, frozen peas, frozen green beans, and corn. Stir gently to combine.
- Final Simmer: Continue to simmer uncovered for 20 minutes more until potatoes are tender and all vegetables are cooked through.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving.
Notes
- Using dry red wine adds depth and richness to the broth, but you can substitute with extra beef broth if preferred.
- Be sure to brown the beef in batches to avoid steaming and to develop better flavor.
- Consistent stirring when adding flour and liquids prevents lumps in the soup.
- For softer vegetables, you can cook them longer; if you prefer firmer vegetables, reduce the last simmer time slightly.
- This soup stores well and tastes even better the next day.
