When the weather turns chilly, nothing beats the comfort of a warm, hearty bowl of beef and vegetable soup. This easy beef and vegetable soup recipe combines tender chunks of beef with a colorful medley of fresh vegetables simmered in a rich, savory broth.
It’s perfect for a quick weeknight dinner or a cozy weekend meal that the whole family will enjoy. The best part?
It’s simple to prepare, nourishing, and packed with flavors that will satisfy your cravings without requiring hours in the kitchen.
Whether you’re a seasoned cook or just starting out, this recipe offers a balanced blend of protein and vegetables, making it a wholesome choice that’s both delicious and nutritious. Plus, it’s versatile enough to customize with your favorite veggies or spices.
Ready to dive into a bowl of homemade comfort? Let’s get cooking!
Why You’ll Love This Recipe
Easy to make: With straightforward steps and common ingredients, this soup is beginner-friendly and great for busy days.
Hearty and nourishing: Packed with beef and a variety of vegetables, it’s a fulfilling meal that warms you up from the inside out.
Customizable: Use whatever veggies you have on hand, or add your favorite herbs and spices to make it your own.
Perfect for leftovers: The flavors deepen overnight, making it an excellent make-ahead meal that tastes even better the next day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef stew meat (chuck or round), cut into cubes | 1 lb (450 g) |
| Carrots, peeled and sliced | 2 medium |
| Celery stalks, sliced | 2 |
| Potatoes, peeled and diced | 2 medium |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 |
| Green beans, trimmed and cut | 1 cup (about 125 g) |
| Diced tomatoes (canned, with juice) | 1 can (14.5 oz / 411 g) |
| Beef broth or stock | 6 cups (1.4 liters) |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped (optional, for garnish) | 2 tablespoons |
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Ladle for serving
- Optional: Soup bowls and garnish tools
Instructions
- Prepare the beef: Pat the beef cubes dry with paper towels to ensure a good sear. Heat the olive oil in the large pot over medium-high heat.
- Sear the beef: Add the beef cubes in batches, being careful not to overcrowd the pot. Brown each side for about 3-4 minutes until a crust forms. Remove the browned beef and set aside.
- Sauté the aromatics: In the same pot, add the chopped onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add tomato paste and herbs: Stir in the tomato paste, dried thyme, rosemary, and bay leaf. Cook for 2 minutes to deepen the flavors.
- Deglaze the pot: Pour in about 1 cup of beef broth, scraping the browned bits from the bottom of the pot with your spoon. This adds rich flavor to the soup.
- Add the beef and vegetables: Return the seared beef to the pot. Add carrots, celery, potatoes, green beans, and the canned diced tomatoes with their juice.
- Pour in the broth: Add the remaining beef broth and stir to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Season the soup: Remove the bay leaf. Taste and adjust salt and black pepper according to your preference.
- Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy your hearty meal!
Tips & Variations
“For an even richer flavor, brown the beef in batches without stirring too often to create a nice crust.”
You can easily customize this soup by swapping out the vegetables. Add peas, corn, or even kale for extra nutrition.
If you prefer a thicker soup, mash a few potatoes against the side of the pot before serving.
To make this recipe in a slow cooker, brown the beef and sauté the aromatics as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
For a spicy kick, add red pepper flakes or a dash of hot sauce. If you want a creamier texture, stir in a splash of heavy cream or coconut milk just before serving.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 12 g |
| Saturated Fat | 4.5 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 700 mg (varies with broth) |
Serving Suggestions
This beef and vegetable soup pairs wonderfully with a slice of crusty bread or a warm roll to soak up the delicious broth. For a lighter side, serve with a simple green salad dressed with lemon vinaigrette.
Consider making a batch of homemade bread with our Vegan Bread Maker Recipe for Soft and Delicious Loaves to complement your soup.
For a fun twist, serve alongside some Veggie Quesadilla Recipe Indian Style Easy & Delicious or a fresh, light salad from the Vegan Slow Cooker Recipe for Easy, Delicious Meals collection.
Conclusion
Making a hearty beef and vegetable soup at home doesn’t have to be complicated or time-consuming. This recipe strikes the perfect balance between simplicity and flavor, ensuring you get a satisfying meal that feels like a warm hug in a bowl.
With fresh vegetables, tender beef, and a rich broth, it’s a dish that nourishes both body and soul.
Beyond comfort, this soup is a great way to sneak in nutritious vegetables while enjoying the savory goodness of beef. Plus, it’s easy to adjust and personalize according to your taste or pantry supplies.
Whether you’re cooking for family, meal prepping, or looking for a cozy dinner idea, this beef and vegetable soup is sure to become a go-to favorite in your recipe collection.
📖 Recipe Card: Beef and Vegetable Soup
Description: A hearty and easy-to-make beef and vegetable soup perfect for any day. Packed with tender beef and fresh vegetables in a savory broth.
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef and brown on all sides, about 5 minutes.
- Add onion and garlic; cook until softened.
- Pour in beef broth and water; bring to a boil.
- Add carrots, celery, potatoes, and green beans.
- Stir in thyme, salt, and pepper.
- Reduce heat and simmer for 40 minutes until beef and vegetables are tender.
- Adjust seasoning if needed and serve hot.
Nutrition: Calories: 280 kcal | Protein: 28 g | Fat: 12 g | Carbs: 18 g
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