Beef Vegetable Soup Recipe From Scratch Made Easy

There’s something incredibly comforting about a warm bowl of homemade soup, especially when it’s packed with hearty beef and fresh garden vegetables. If you’re craving a meal that’s both nourishing and soul-soothing, this beef vegetable soup recipe from scratch is exactly what you need.

Made with simple, wholesome ingredients and simmered to perfection, it’s a classic that never goes out of style. Whether you’re cooking for family or meal prepping for the week, this soup offers a delicious balance of protein, vitamins, and fiber to keep you satisfied.

Unlike canned or pre-made soups, making this recipe from scratch means you control every flavor and texture. The tender chunks of beef meld beautifully with a medley of colorful vegetables, herbs, and spices to create a rich broth that tastes like pure comfort in a bowl.

Plus, it’s incredibly versatile and easy to customize for your taste. Ready to dive into a pot of goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This beef vegetable soup is a one-pot wonder that combines the heartiness of slow-cooked beef with the freshness of garden vegetables. It’s a perfect balance of savory and wholesome, making it ideal for chilly evenings or whenever you need a nutritious boost.

The recipe is straightforward and uses accessible ingredients, so even novice cooks can whip it up with confidence. Plus, it freezes well, so you can enjoy it on busy days without starting from scratch.

The soup’s rich broth and tender beef also make it a fantastic meal for anyone who loves classic comfort foods but wants a homemade touch.

Ingredients

• 1 lb beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 6 cups beef broth (preferably low sodium)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle (for serving)
• Soup bowls

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels. This helps with browning. Season generously with salt and black pepper.
2. Sear the beef: Heat the olive oil in your pot over medium-high heat. Add the beef cubes in batches, avoiding overcrowding, and brown them on all sides. This should take about 5-7 minutes per batch. Remove the browned beef and set aside.
3. Sauté the aromatics: In the same pot, add the diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add vegetables: Stir in the carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.
5. Deglaze and build the soup base: Return the browned beef to the pot. Pour in the beef broth and stir, scraping up any browned bits from the bottom. Add the diced tomatoes, bay leaves, dried thyme, and rosemary.
6. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
7. Add green beans and corn: About 10 minutes before the soup is done, stir in the green beans and corn. Continue cooking until they are tender but still vibrant.
8. Adjust seasoning: Taste the soup and add more salt or pepper as needed. Remove the bay leaves before serving.
9. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

For a richer flavor, consider adding a splash of red wine to deglaze the pot after searing the beef.

Here are a few ways to customize your soup:

• Make it spicier: Add a pinch of crushed red pepper flakes or a dash of chili powder for some heat. For a great homemade chili powder blend, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
• Use different vegetables: Swap green beans and corn for peas, zucchini, or even kale for a green boost.
• Slow cooker option: Brown the beef and sauté the veggies on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
• Make it gluten-free: This recipe is naturally gluten-free, but always check your broth’s label to be sure.

Nutrition Facts

Serving Suggestions

This beef vegetable soup is a meal on its own, but you can elevate the experience with these ideas:

• Serve with a slice of crusty bread or warm garlic rolls for dipping.
• Add a simple green salad dressed with lemon vinaigrette to brighten the meal.
• Offer shredded cheese or sour cream on the side for added richness.
• Pair with a glass of your favorite red wine or a refreshing iced tea.

Conclusion

Making this beef vegetable soup from scratch is a rewarding way to fill your kitchen with inviting aromas and your body with nourishing ingredients. It’s a classic recipe that’s easy to prepare, full of flavor, and endlessly adaptable.

Whether you’re warming up after a long day or meal prepping for the week, this soup checks all the boxes for comfort and nutrition.

Don’t hesitate to experiment with the vegetables and spices to make the soup your own. If you love hearty, wholesome meals, be sure to explore more comforting dishes like our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious or check out our collection of A to Z Vegetarian Recipes for Every Meal and Occasion for inspiration.

Happy cooking!

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