Vegetable beef soup recipe with tender beef, fresh vegetables, and rich broth. Perfect crock pot soup recipes for cozy family dinners year-round.
Well… let me spill the beans about my vegetable beef soup obsession. Last winter, my grandmother’s handwritten recipe card fell out of an old cookbook, smudged with tomato stains and love.
I’d been ordering expensive takeout soup for years. Then I realized I could make something even better at home. This recipe changed everything.
The aroma of simmering beef and vegetables fills your kitchen like a warm hug on a cold day. It’s the kind of soup that makes you cancel plans and stay home with a good book instead.
After testing this recipe seventeen times (yes, seventeen), I’ve perfected every step. The secret isn’t fancy ingredients—it’s the technique and timing that transform simple vegetables into liquid gold.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Vegetable Beef Soup Special
This isn’t your average canned soup situation. We’re talking restaurant-quality comfort food you can master in your own kitchen.
The beef gets properly seared first, creating deep caramelized flavors that store-bought versions never achieve. Each vegetable enters the pot at precisely the right moment, ensuring nothing turns mushy or undercooked.
I’ve tested both stovetop and slow cooker methods extensively. While both work beautifully, the stovetop version gives you more control over texture and timing.
Vegetable Beef Soup
Equipment
- Heavy-bottomed pot or Dutch oven
Ingredients
Main Ingredients
- 1 ½ lbs Beef stew meat Chuck roast works best
- 2 ½ Tbsp Olive oil Divided for browning
- 1 ¾ cups Yellow onion Chopped, sweet onions acceptable
- 1 ¼ cups Carrots Peeled and diced
- 1 cup Celery Include leaves
- 1 ½ Tbsp Garlic Minced, fresh only
- 8 cups Beef or chicken broth Low-sodium preferred
- 2 cans (14 oz each) Diced tomatoes Fire-roasted optional
- 1 ½ tsp Dried basil Italian preferred
- 1 tsp Dried oregano Mediterranean style
- ½ tsp Dried thyme French thyme ideal
- 1 lb Potatoes Red or Yukon gold
- 1 ½ cups Green beans Trimmed fresh
- 1 ½ cups Frozen corn No need to thaw
- 1 cup Frozen peas Sweet peas best
- ⅓ cup Fresh parsley Chopped, flat-leaf preferred
- To taste Salt and pepper Season generously
Instructions
- Chop all vegetables and pat beef dry. Season beef with salt and pepper.
- Heat olive oil in pot and brown beef in batches, about 4 minutes per side. Remove and set aside.
- Sauté onions, carrots, and celery in remaining oil for 3 minutes until softened. Add garlic and sauté 1 minute more.
- Add broth and diced tomatoes, scrape browned bits from the pot. Return beef, add basil, oregano, thyme, salt, and pepper. Bring to boil, then simmer 30 minutes covered.
- Add cubed potatoes and continue simmering 20 minutes. Add green beans if desired for slight snap.
- Stir in green beans and simmer 15 minutes until vegetables and beef are fork-tender.
- Add frozen corn and peas. Simmer 5 minutes until heated through.
- Remove from heat, stir in fresh parsley. Let rest 5 minutes before serving.
Notes
Ingredient Quality Matters
For the vegetable foundation, choose firm carrots without soft spots and crisp celery with bright green leaves still attached. Fresh green beans beat frozen every time, though frozen works in a pinch.
The beef selection makes or breaks this recipe. Look for well-marbled chuck roast or stew meat with visible fat marbling throughout. That fat renders during cooking, creating incredible richness.
Quality beef broth elevates everything else. Choose low-sodium versions so you control the salt level yourself—a trick I learned from watching countless episodes of Jacques Pépin’s cooking shows.
Complete Ingredient List
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Beef stew meat | 1 1/2 lbs | 680g | Chuck roast works best |
| Olive oil | 2 1/2 Tbsp | 37ml | Divided for browning |
| Yellow onion | 1 3/4 cups chopped | 1 large | Sweet onions acceptable |
| Carrots | 1 1/4 cups chopped | 3 medium | Peeled and diced |
| Celery | 1 cup chopped | 3 stalks | Include leaves |
| Garlic | 1 1/2 Tbsp minced | 4 cloves | Fresh only |
| Beef or chicken broth | 8 cups | 1.9L | Low-sodium preferred |
| Diced tomatoes | 2 cans (14 oz each) | 800g total | Fire-roasted optional |
| Dried basil | 1 1/2 tsp | 7ml | Italian preferred |
| Dried oregano | 1 tsp | 5ml | Mediterranean style |
| Dried thyme | 1/2 tsp | 2.5ml | French thyme ideal |
| Potatoes | 1 lb | 450g | Red or Yukon gold |
| Green beans | 1 1/2 cups | 5 oz | Trimmed fresh |
| Frozen corn | 1 1/2 cups | 225g | No need to thaw |
| Frozen peas | 1 cup | 150g | Sweet peas best |
| Fresh parsley | 1/3 cup chopped | 20g | Flat-leaf preferred |
| Salt and pepper | To taste | To taste | Season generously |
Shopping Tips for Best Results
Hit your local grocery store’s meat counter first thing in the morning. The butcher can cut fresh stew meat to your preferred size, ensuring even cooking throughout.
Avoid pre-cut “stew meat” in plastic packages when possible. These often contain irregular pieces from different muscle groups that cook unevenly.
For produce, farmer’s markets offer superior vegetables during peak season. However, standard supermarket produce works perfectly fine for this forgiving recipe.
Smart Substitutions
Can’t find beef stew meat? Buy a chuck roast and cube it yourself into 1-inch pieces. You’ll save money and get better quality control.
Vegetarians can swap beef for portobello mushrooms and use vegetable broth instead. The umami flavor profile remains surprisingly similar.
International readers might substitute metric measurements using the conversion table above. British readers should note that US cups differ slightly from UK measurements.
Essential Equipment and Preparation
You’ll need a heavy-bottomed pot or Dutch oven—this isn’t negotiable. Thin pots create hot spots that burn vegetables and prevent proper browning.
My 6-quart enameled cast iron Dutch oven has cooked this soup hundreds of times. Lodge and Le Creuset both make excellent versions, though any heavy pot works fine.
Don’t own a Dutch oven? A thick stainless steel stockpot works as a solid alternative. Just watch your heat levels more carefully to prevent scorching.
Step-by-Step Cooking Instructions
Step 1: Prepare Your Mise en Place
Chop all vegetables before you start cooking—this French technique prevents rushed mistakes. Dice onions, carrots, and celery into similar-sized pieces for even cooking.
Pat beef completely dry with paper towels. Wet meat steams instead of browns, and you’ll miss those crucial caramelized flavors. Season generously with salt and fresh black pepper on all sides.
Step 2: Brown the Beef Properly
Heat 1 tablespoon olive oil in your pot over medium-high heat until it shimmers. The oil should flow like water across the pan surface.
Add half the beef in a single layer without crowding. This is where most home cooks mess up—I used to pile everything in at once, creating sad gray meat instead of beautiful brown crust.
Brown each side for about 4 minutes total, turning once halfway through. You’ll hear a satisfying sizzle and smell nutty, caramelized aromas (as Thomas Keller emphasizes, proper searing creates depth of flavor that defines great soups).
Transfer browned beef to a clean plate. Add another 1/2 tablespoon oil and repeat with remaining beef.
Step 3: Build the Aromatic Base
Add the final tablespoon of oil to your now-empty pot. Toss in chopped onions, carrots, and celery—this classic combination forms what French chefs call mirepoix.
Sauté for 3 minutes, stirring occasionally, until vegetables soften and onions turn translucent. The bottom of your pot will have delicious brown bits stuck to it—that’s flavor gold.
Add minced garlic and sauté 1 minute longer. Watch carefully here because garlic burns quickly and turns bitter in seconds.
Step 4: Combine and Simmer
Pour in beef broth and canned tomatoes with their juices. Use a wooden spoon to scrape up all those browned bits from the pot bottom—this technique, called deglazing, adds incredible depth.
Return browned beef to the pot along with any accumulated juices. Stir in basil, oregano, and thyme, then season with salt and pepper to taste.
Bring everything to a rolling boil over high heat. Once boiling, reduce heat to low, cover with a lid, and let it simmer peacefully for 30 minutes. Stir once or twice during this time.
Step 5: Add Potatoes for Heartiness
After 30 minutes, add cubed potatoes to the pot. The beef should be getting tender but not quite fall-apart yet.
Continue simmering, covered, for 20 minutes. If you prefer very soft green beans, add them now alongside the potatoes (I personally like them with a slight snap).
The potatoes will release starch that naturally thickens the broth slightly. You’ll notice the soup developing a richer, more cohesive texture.
Step 6: Perfect the Vegetables
Stir in trimmed green beans and simmer for 15 minutes longer. The beans should be tender but still bright green—overcooked beans turn army-green and lose their appeal.
At this point, both vegetables and beef should be fork-tender. Test a carrot piece and a beef cube to confirm everything’s cooked through properly.
The kitchen smells absolutely incredible by now. Your neighbors might start knocking on your door asking what’s cooking.
Step 7: Final Vegetables and Seasoning
Pour in frozen corn and peas directly from the freezer—no need to thaw first. Simmer until heated through, about 5 minutes.
Taste your broth now and adjust seasoning. You’ll likely need more salt and pepper than you think. Add gradually, tasting between additions.
The vegetables should be tender but not mushy. Each ingredient maintains its distinct texture and flavor while contributing to the harmonious whole.
Step 8: Finish with Fresh Herbs
Remove pot from heat and stir in chopped fresh parsley. The residual heat will release the parsley’s bright, grassy flavors without cooking them away.
Let the soup rest for 5 minutes before serving. This brief pause allows flavors to meld and temperatures to equalize throughout.
Ladle into warmed bowls for the ultimate cozy soup experience. The steam rising from the bowl creates an irresistible invitation.
Expert Tips for Perfect Results Every Time
Never skip the browning step, even when you’re tempted to save time. Those caramelized beef flavors form the foundation of truly exceptional vegetable beef soup.
Cut all vegetables roughly the same size. This ensures everything cooks evenly and you don’t end up with raw carrots alongside disintegrated potatoes.
Use low-sodium broth exclusively. You can always add salt, but you can’t remove it once it’s there—I learned this the hard way during my first attempt.
For deeper flavor, make this soup a day ahead. The flavors develop and intensify overnight in the refrigerator, creating an even more satisfying bowl.
Creative Variations to Try
Old Fashioned Vegetable Beef Barley Soup: Add 1/2 cup pearl barley when you add the potatoes. Increase broth to 9 cups and simmer an additional 15 minutes. This creates a heartier, more filling version perfect for cold winter nights.
Crock Pot Soup Recipes Version: Brown beef and sauté vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add frozen vegetables during the final 30 minutes.
Spicy Southwest Twist: Replace Italian herbs with cumin and chili powder. Add diced jalapeños with the aromatics and finish with fresh cilantro instead of parsley. Serve with crushed tortilla chips on top.
Italian Wedding Soup Style: Add small beef meatballs instead of stew meat chunks. Stir in fresh spinach and small pasta shells during the final 10 minutes. Finish with grated Parmesan cheese.
Harvest Thanksgiving Version: Add cubed butternut squash and turnips alongside the potatoes. Replace corn with lima beans for an autumn-inspired variation perfect for holiday gatherings.
Storage and Make-Ahead Instructions
This soup stores beautifully and actually tastes better the next day. The flavors meld together overnight, creating even richer depth.
Cool soup completely before storing. Transfer to airtight containers and refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat.
For freezing, leave out the potatoes—they turn grainy when frozen and reheated. Freeze soup in portions for up to 3 months in freezer-safe containers.
| Storage Method | Time Frame | Best Practices |
|---|---|---|
| Refrigerator | 4 days | Airtight containers, cool completely first |
| Freezer (with potatoes) | Not recommended | Potatoes become mealy |
| Freezer (without potatoes) | 3 months | Add fresh potatoes when reheating |
| Room temperature | 2 hours max | Food safety concern |
Perfect Pairings and Serving Suggestions
Serve this hearty soup with crusty artisan bread for dipping. The bread soaks up that flavorful broth beautifully—try our complete Mediterranean cooking guide for homemade focaccia recipes.
A simple green salad with tangy vinaigrette cuts through the soup’s richness. The acidity balances the hearty beef and vegetables perfectly.
For dessert, try our no-bake Grinch Oreo truffles for a fun contrast. The sweet, creamy truffles complement the savory soup experience.
During Super Bowl parties, set up a soup bar with toppings like shredded cheddar, sour cream, and oyster crackers. Guests love customizing their bowls with different garnishes.
Pair with a medium-bodied red wine like Merlot or Côtes du Rhône. The wine’s fruity notes complement the tomatoes while standing up to the beef’s richness.
Vegetable Beef Soup FAQs
Can I make vegetable beef soup in a slow cooker instead of on the stovetop?
Absolutely—crock pot soup recipes work beautifully for this dish. Brown the beef and sauté vegetables on the stovetop first, then transfer everything to your slow cooker with broth and seasonings. Cook on low for 7-8 hours or high for 4-5 hours, adding frozen vegetables during the final 30 minutes for best texture.
What’s the best way to thicken vegetable beef soup if it’s too watery?
The potatoes naturally thicken the broth as they cook and release starch. For thicker soup, mash a few potato pieces against the pot side with your spoon, or add a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water during the final 10 minutes of cooking.
How do I prevent the vegetables from getting mushy in my soup?
Add vegetables in stages based on cooking time—potatoes need 20 minutes, green beans need 15, while corn and peas only need 5 minutes. This staggered approach ensures everything reaches perfect tenderness simultaneously without any ingredient overcooking.
Can I use a different cut of beef for this old fashioned vegetable beef barley soup?
Chuck roast, beef shank, or short ribs all work excellently. These tougher cuts contain more connective tissue that breaks down during long simmering, creating incredibly tender, flavorful meat. Avoid lean cuts like sirloin, which turn dry and chewy in soup.
Bringing It All Together
So there you have it—your new favorite cozy soup recipe that’ll warm you from the inside out. This isn’t just food; it’s a hug in a bowl that brings families together around the dinner table.
Remember that smudged recipe card from my grandmother’s collection? Now you have your own version to treasure and share. Each time you make this soup, you’re creating new memories and traditions.
What variations are you planning to try first? Drop a comment below and let me know how your vegetable beef soup turned out. I read every single one and love hearing about your kitchen adventures.
Serve this alongside our heart-shaped cookies for a complete comfort food experience, or pair it with our 5-ingredient snow cream recipe for a nostalgic winter meal. Both recipes share that same homemade magic that makes ordinary days feel special.
Ready to fill your kitchen with those irresistible aromas? Grab your Dutch oven and let’s get cooking. Trust me, your family will be asking for this soup on repeat all season long.
