Name: Hearty Vegetable Beef Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1½ lbs beef stew meat; 2½ tbsp olive oil, divided; Salt and freshly ground pepper, to taste; 1¾ cups chopped yellow onion (1 large); 1¼ cups peeled and chopped carrots (3 medium); 1 cup chopped celery (3 medium); 1½ tbsp minced garlic (4 cloves); 8 cups low-sodium beef or chicken broth; 2 cans (14 oz each) diced tomatoes with juice; 1½ tsp dried basil; 1 tsp dried oregano; ½ tsp dried thyme; 1 lb red or yellow potatoes, cubed (about ¾ inch); 1½ cups trimmed and chopped green beans; 1½ cups frozen corn; 1 cup frozen peas; 1/3 cup fresh chopped parsley

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This Hearty Vegetable Beef Soup is warm, filling, and packed with flavor. I love how the tender beef and colorful vegetables simmer together in a savory broth that feels both nourishing and comforting. It’s the kind of meal I enjoy making on chilly days when I want something wholesome and satisfying.

Why You’ll Love This Recipe

I love this recipe because it combines protein, vegetables, and herbs into one complete meal. The beef becomes perfectly tender after simmering, and the vegetables add freshness and texture. I also enjoy how versatile it is—I can swap vegetables depending on what I have on hand, and it always turns out delicious. Plus, it makes a big batch, so I can enjoy leftovers throughout the week. Hearty Vegetable Beef Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs beef stew meat
2 ½ tbsp olive oil, divided
Salt and freshly ground pepper, to taste
1 ¾ cups chopped yellow onion (1 large)
1 ¼ cups peeled and chopped carrots (3 medium)
1 cup chopped celery (3 medium)
1 ½ tbsp minced garlic (4 cloves)
8 cups low-sodium beef or chicken broth
2 cans (14 oz each) diced tomatoes with juice
1 ½ tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
1 lb red or yellow potatoes, cubed (about ¾ inch)
1 ½ cups trimmed and chopped green beans
1 ½ cups frozen corn
1 cup frozen peas
1/3 cup fresh chopped parsley

Directions

Heat 1 tbsp olive oil in a large pot over medium-high heat. Pat beef dry, season with salt and pepper, and brown half the beef for about 4 minutes, turning halfway. Repeat with remaining beef.
Add 1 tbsp olive oil, then sauté onions, carrots, and celery for about 3 minutes. Add garlic and cook for another minute.
Stir in broth and diced tomatoes. Return beef to the pot, then add basil, oregano, thyme, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
Add potatoes, cover, and simmer for 20 minutes.
Stir in green beans and cook for another 15 minutes until tender.
Add corn and peas, simmer for 5 minutes.
Stir in fresh parsley before serving. Serve warm.

Servings and timing

This recipe makes about 8 servings. Prep time is around 20 minutes, cook time is about 1 hour 15 minutes, and total time is about 1 hour 35 minutes.

Variations

Sometimes I swap out potatoes for sweet potatoes for a slightly sweeter flavor. If I want a richer broth, I use beef stock instead of chicken broth. I also like to add a splash of red wine while sautéing the onions and beef for deeper flavor. For more greens, I stir in spinach or kale at the end.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup on the stovetop over medium heat, stirring occasionally. This soup also freezes well—I portion it into freezer-safe containers and freeze for up to 2 months.

FAQs

Can I use a different cut of beef?

Yes, I often use chuck roast cut into cubes since it becomes tender after simmering.

Can I make this in a slow cooker?

Yes, I brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 7–8 hours.

Can I make it vegetarian?

Yes, I skip the beef, use vegetable broth, and load up on extra beans, lentils, or more hearty vegetables.

How do I thicken the broth?

If I want a thicker soup, I mash some of the potatoes after they cook or add a cornstarch slurry.

Can I add pasta instead of potatoes?

Yes, I sometimes replace potatoes with small pasta like ditalini or elbow macaroni. I add it in the last 10 minutes of cooking so it doesn’t overcook.

Conclusion

I love how this Hearty Vegetable Beef Soup is both comforting and nutritious. The combination of tender beef, colorful vegetables, and savory herbs makes it a family favorite in my kitchen. It’s a cozy meal I turn to again and again, especially when I want something that warms me from the inside out.