Vegetable Beef Soup: A Hearty, Classic Comfort in a Bowl

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Servings: 8–10 | Prep time: 20 minutes| Cook time: About 1 hour 15 minutes | Total time: About 1½ hours

There are some soups that are more than just food. They’re a memory. They’re a feeling. They’re what you crave on a cold, rainy day when you need something warm and nourishing. This Vegetable Beef Soup is that soup.

Packed with tender chunks of beef, a rainbow of vegetables, and a rich, herb-infused broth, this is the kind of soup that fills your kitchen with an irresistible aroma and your belly with deep satisfaction. It’s not fancy. It’s not complicated. It’s just good, honest cooking — the kind that has been warming families for generations.

The secret to this soup’s depth of flavor is browning the beef in batches before simmering. Those golden-brown bits that stick to the bottom of the pot? That’s pure flavor waiting to be deglazed by the broth. Combined with aromatic onions, carrots, celery, and garlic, plus a medley of potatoes, green beans, corn, and peas, this soup is a complete meal in a bowl.

Make it on a Sunday and eat it all week. Make it when someone needs a little extra comfort. Or make it just because it’s Tuesday and you deserve something delicious. However you serve it, this vegetable beef soup will become a staple in your kitchen.

Why You’ll Love This Recipe
Hearty and filling – A complete meal in a bowl.

Packed with vegetables – Carrots, celery, onions, potatoes, green beans, corn, and peas.

Rich, deeply flavorful broth – Browning the beef first is the secret.

One pot – Everything cooks in a single Dutch oven or stockpot.

Great for meal prep – Makes a big batch that tastes even better the next day.

Freezer-friendly – Stock your freezer with individual portions.

Customizable – Use whatever vegetables you have on hand.

Ingredients

Meat
Beef stew meat – 1½ pounds

Produce
Yellow onion – 1 large, chopped (about 1¾ cups)

Carrots – 3 medium, peeled and chopped (about 1¼ cups)

Celery – 3 medium stalks, chopped (about 1 cup)

Garlic – 4 cloves, minced (about 1½ tablespoons)

Red or yellow potatoes – 1 pound, chopped into ¾-inch cubes

Green beans – 1½ cups (about 5 ounces), trimmed and chopped

Fresh parsley – ⅓ cup, chopped

Frozen Vegetables
Frozen corn – 1½ cups

Frozen peas – 1 cup

Pantry
Olive oil – 2½ tablespoons, divided

Salt and freshly ground black pepper – To taste

Low-sodium beef broth or chicken broth – 8 cups

Diced tomatoes – 2 cans (14 ounces each)

Dried basil – 1½ teaspoons

Dried oregano – 1 teaspoon

Dried thyme – ½ teaspoon

Ingredient Notes

What is beef stew meat? Beef stew meat is typically chuck roast cut into 1-inch cubes. It’s well-marbled and becomes incredibly tender when simmered low and slow. You can also buy a chuck roast and cut it into cubes yourself — it’s often cheaper.

Can I use a different cut of beef? Yes. Chuck roast, brisket, or round steak all work well. Avoid very lean cuts like sirloin or tenderloin — they can become tough and dry during long simmering.

Why low-sodium broth? Using low-sodium broth lets you control the salt level. Regular broth can make the soup overly salty, especially since it simmers and concentrates. You can always add more salt at the end.

What kind of potatoes? Red or yellow (Yukon Gold) potatoes hold their shape well during simmering. Russet potatoes will break down more, which can thicken the soup but also make it cloudy. Any work — choose based on your texture preference.

Can I use fresh corn and peas?Absolutely. Use 1½ cups of fresh corn kernels (about 2 ears) and 1 cup of fresh peas. Add them during the last 5–7 minutes of cooking, just until heated through.

Step-by-Step Instructions

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