There’s something irresistibly comforting about a warm bowl of vegetable beef soup. This hearty dish combines tender chunks of beef with a medley of fresh vegetables in a flavorful broth that will soothe your soul on a chilly day.

I remember the first time I made this soup—it was a cold winter evening, and I wanted to recreate the flavors of my grandmother’s kitchen. It quickly became a family staple, loved for its simplicity and wholesome goodness. Let me show you how to make this easy and satisfying recipe.

Why You’ll Love This Vegetable Beef Soup

Get ready to embrace a recipe that’s as delicious as it is practical. This vegetable beef soup checks all the boxes for a meal you’ll want to make again and again.

First, it’s a one-pot wonder. With everything simmering together, cleanup is a breeze, making this dish perfect for busy weeknights when you’re craving something hearty without the hassle.

Another reason to love this soup is its versatility. You can mix and match vegetables based on what’s in season or in your fridge. From potatoes to green beans, this soup welcomes all your favorites.

The nutritional value is another highlight. Packed with fresh vegetables and protein-rich beef, it’s a balanced meal that’s as good for your body as it is for your taste buds.

Finally, the flavor is unmatched. Slow-cooked beef combines with aromatic herbs and rich broth to create a savory, satisfying dish that tastes like it’s been simmering all day.

Ingredients Notes

The beauty of this vegetable beef soup lies in its wholesome, simple ingredients. Let’s take a closer look at what makes this recipe shine.

Beef chuck roast is the star protein. Its marbling ensures tender, flavorful chunks after simmering. If you prefer leaner meat, you can use stew beef, but the chuck roast adds that melt-in-your-mouth texture.

Carrots, celery, and onions form the classic mirepoix base, delivering a subtle sweetness and depth to the broth. Be sure to dice them evenly for consistent cooking.

Potatoes bring a hearty, comforting element to the soup. Yukon gold or red potatoes hold their shape well, but russets are also a great choice if you prefer a softer texture.

Tomato paste and diced tomatoes create a rich and tangy base. These ingredients add a touch of acidity that balances the savory flavors.

Beef broth is the liquid gold of this soup. Use low-sodium broth to control the salt levels, and for an extra punch of flavor, add a splash of Worcestershire sauce.

For seasoning, dried thyme, bay leaves, and parsley are my go-to herbs. Their earthy notes elevate the dish without overpowering the natural flavors of the vegetables.

You’ll need a large soup pot or Dutch oven to make this recipe. It allows for even cooking and plenty of space for all those delicious ingredients.

How To Make This Vegetable Beef Soup

Creating this comforting soup is simpler than you might think. Follow these easy steps to bring it all together.

Begin by prepping your ingredients. Trim any excess fat from the beef chuck roast and cut it into bite-sized cubes. Dice your vegetables, making sure they’re uniform for even cooking.

Heat a splash of olive oil in a large soup pot over medium-high heat. Add the beef cubes, seasoning them with salt and pepper. Sear the meat on all sides until golden brown, then remove and set aside. This step locks in the flavor.

In the same pot, add your diced onions, carrots, and celery. Sauté until softened, about 5 minutes. Stir in tomato paste, letting it caramelize slightly to enhance its depth of flavor.

Deglaze the pot with a small amount of beef broth, scraping up any browned bits stuck to the bottom. This step adds a rich, savory base to the soup.

Return the beef to the pot, along with potatoes, diced tomatoes, and the remaining broth. Add your herbs and bay leaves, then bring the mixture to a gentle boil.

Lower the heat and let the soup simmer for 1 to 1.5 hours, stirring occasionally. This allows the flavors to meld and the beef to become tender. Taste and adjust seasoning as needed.

Storage Options

Vegetable beef soup stores beautifully, making it an excellent option for meal prep. Allow the soup to cool completely before transferring it to airtight containers.

In the refrigerator, this soup will stay fresh for up to 4 days. Simply reheat it on the stovetop or in the microwave when you’re ready to enjoy another bowl.

For longer storage, freeze the soup in freezer-safe containers or zip-top bags. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop.

When reheating, you may need to add a splash of water or broth to thin the consistency, as the potatoes can absorb some liquid during storage.

Variations and Substitutions

The adaptability of this vegetable beef soup is one of its greatest strengths. Here are a few ideas to make it your own.

For a lighter option, swap the beef for ground turkey or chicken. Brown the meat before adding it to the soup to lock in flavor.

If you’re looking to add more greens, stir in fresh spinach or kale during the last 10 minutes of cooking. They’ll wilt beautifully into the hot soup.

Craving a spicier version? Add a pinch of red pepper flakes or a splash of hot sauce to the broth for a little kick.

To make it gluten-free, ensure your broth and any additional seasonings are free of gluten-containing ingredients.

Experiment with different herbs and spices, such as rosemary or smoked paprika, to give the soup a unique twist that suits your taste.

No matter how you customize it, this vegetable beef soup is sure to warm your heart and your home. With its rich flavors and nourishing ingredients, it’s a recipe you’ll return to time and time again.