Name: Hearty Beef and Vegetable Soup Recipe
Prep time: 20 min
Cook time: 2 h
Total time: PT-491144H19M20S
Cuisine: Comfort / American
Ingredients: 1 lb stewing beef (such as chuck or round), cut into bite‑sized pieces; 2 Tbsp olive oil; 1 yellow onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 2 potatoes (peeled and diced); 1 (14 oz) can diced tomatoes (with juices); 2 Tbsp tomato paste; 6 cups beef broth or stock; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried oregano; Salt and black pepper, to taste; Optional: green beans, peas, corn, or barley for added texture; Fresh parsley (for garnish)

Jump to Recipe·Leave a Review

Hearty beef and vegetable soup is a classic, comforting dish that’s perfect for chilly days or whenever I want something warm, nourishing, and full of flavor. This soup is loaded with tender chunks of beef, vibrant vegetables, and a savory broth that simmers everything together into a satisfying, one-pot meal. I love how it fills the kitchen with cozy aromas and leaves me feeling full and content.

Why You’ll Love This Recipe

I love this recipe because it’s simple, wholesome, and packed with rich, slow-cooked flavor. It’s one of those soups that only gets better as it sits, making it perfect for meal prep or leftovers. The beef becomes melt-in-your-mouth tender, and the vegetables soak up all the delicious broth. Whether I’m feeding a crowd or making a big batch just for me, this soup is always a winner. Hearty Beef and Vegetable Soup Recipe

Ingredients

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

Stewing beef (chuck or round, cut into bite-sized pieces)
Olive oil
Yellow onion (chopped)
Garlic (minced)
Carrots (sliced)
Celery (sliced)
Potatoes (peeled and diced)
Canned diced tomatoes (with juices)
Tomato paste
Beef broth or stock
Bay leaves
Dried thyme
Dried oregano
Salt and black pepper
Optional: green beans, peas, corn, or barley for added texture and flavor
Fresh parsley (for garnish)

Directions

I start by heating olive oil in a large pot or Dutch oven and searing the beef in batches until browned on all sides. I remove it and set it aside.
In the same pot, I sauté the onion, carrots, and celery until softened, then add the garlic and cook for another minute.
I stir in the tomato paste and cook briefly to deepen the flavor.
I return the beef to the pot and add the diced tomatoes, beef broth, herbs, and bay leaves.
I bring the soup to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, until the beef is tender.
I add the potatoes and any optional vegetables during the last 30 minutes of cooking.
I adjust the seasoning with salt and pepper, remove the bay leaves, and sprinkle with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 20 minutes to prep and about 2 hours to cook, most of it hands-off.

Variations

Sometimes I add pearl barley or cooked pasta for a heartier twist. I’ve also used sweet potatoes instead of regular potatoes, or added cabbage near the end for more texture. If I’m short on time, I use leftover roast beef or ground beef instead of stew meat—it still turns out delicious. For a spicier version, I stir in a pinch of chili flakes.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave. It also freezes beautifully—just cool completely before freezing in portions. I reheat from frozen on the stove or let it thaw overnight in the fridge. Hearty Beef and Vegetable Soup Recipe

FAQs

What’s the best cut of beef for this soup?

I like using chuck roast or stew meat—they become tender and flavorful after long simmering.

Can I make this in a slow cooker?

Yes. I brown the beef and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Can I use frozen vegetables?

Absolutely. I add frozen corn, green beans, or peas in the last 15–20 minutes of cooking so they stay bright and tender.

How do I thicken the soup?

If I want it a little thicker, I mash some of the potatoes in the pot or stir in a cornstarch slurry during the last 10 minutes.

Is it gluten-free?

Yes, as long as I use gluten-free broth and avoid adding pasta or barley, it’s naturally gluten-free.

Conclusion

Hearty beef and vegetable soup is one of those timeless recipes that always delivers comfort and nourishment in every spoonful. I love how customizable it is and how it turns basic ingredients into something truly satisfying. Whether I’m cooking for a quiet night in or prepping meals for the week, this soup always brings warmth, flavor, and that classic homemade goodness I crave.