Name: Vegetable Beef Soup Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1.5 lb chuck roast or stew meat, cut into cubes 2 cups potatoes, peeled and diced; 1.5 cups carrots, sliced 1 cup celery, chopped 1 medium onion, chopped 3 cloves garlic, minced 1 cup green peas (fresh or frozen) 6 cups beef broth 2 tablespoons tomato paste 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 2 tablespoons olive oil (for searing)

This hearty Vegetable Beef Soup is comfort in a bowl—rich, savory broth filled with tender chunks of beef and a medley of colorful vegetables. It’s the kind of soup that warms you to the core on a chilly night and fills your kitchen with the nostalgic aroma of home-cooked goodness. Whether you’re fighting off a cold or feeding a crowd, this soup brings nourishment and satisfaction with every spoonful.

Made with simple ingredients and minimal prep, this recipe is as approachable as it is flavorful. The beef becomes melt-in-your-mouth tender, while the vegetables stay vibrant and packed with flavor. It’s also perfect for meal prep and tastes even better the next day, making it a smart choice for busy weeknights.

What Kind of Beef Should I Use for Vegetable Beef Soup?

The best beef for this soup is a cut that becomes tender through slow cooking. Chuck roast is a favorite because it shreds beautifully and infuses the broth with rich flavor. You can also use stew meat or even leftover pot roast—just be sure to let it simmer long enough to break down the connective tissue and get that perfect fork-tender texture.

Ingredients for the Vegetable Beef Soup

Chuck Roast or Stew Meat
The star protein in this soup, chuck roast breaks down into juicy, tender bites when simmered low and slow.

Potatoes
Yukon gold or russet potatoes add body and texture to the soup while soaking up all the delicious broth.

Carrots
A classic choice for a touch of sweetness and vibrant color.

Celery
Brings an aromatic base and subtle crunch that enhances the soup’s overall depth.

Onion & Garlic
These aromatics are key for building flavor right from the beginning.

Green Peas
Tossed in at the end for a pop of color and freshness.

Beef Broth
A good quality broth forms the flavorful foundation of the soup.

Tomato Paste
Adds richness and a hint of tangy sweetness to balance the beef.

Bay Leaves & Dried Herbs
Think thyme, oregano, or Italian seasoning—they make all the difference in a slow-simmered soup.

Salt & Pepper
Seasoning is essential to bring out every flavor in the pot.

How To Make the Vegetable Beef Soup

Step 1: Brown the Beef

In a large soup pot or Dutch oven, heat a bit of oil over medium-high heat. Add the beef chunks in batches and sear them on all sides until browned. This adds rich, caramelized flavor to your base. Remove and set aside.

Step 2: Sauté the Aromatics

In the same pot, add chopped onions, garlic, celery, and a pinch of salt. Cook for 4-5 minutes until they soften and become fragrant, scraping up any browned bits left from the beef.

Step 3: Build the Base

Stir in tomato paste and cook for 2 minutes to deepen its flavor. Pour in the beef broth and bring the beef back into the pot. Toss in bay leaves and dried herbs. Let everything come to a simmer.

Step 4: Simmer Until Tender

Lower the heat, cover, and simmer the soup for 1 to 1.5 hours. The beef should become fork-tender and the broth deeply flavorful.

Step 5: Add the Vegetables

Add potatoes and carrots to the pot and simmer for another 20-25 minutes, or until the vegetables are just tender. Finish with green peas and adjust seasoning with salt and pepper.

Step 6: Serve and Enjoy

Ladle the hot soup into bowls, garnish with a bit of chopped parsley if desired, and serve with crusty bread for a cozy, filling meal.

How to Serve and Store Vegetable Beef Soup

This soup is a meal all on its own, but a slice of crusty sourdough or warm dinner roll takes it over the top. It’s equally welcome served in a rustic mug for sipping by the fire or in deep bowls at the dinner table.

To store, let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days. For longer storage, freeze it in individual portions for up to 3 months. Just thaw and reheat gently on the stove or in the microwave for an easy lunch or dinner.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

Can I use frozen vegetables?

Absolutely. Frozen vegetables like peas, corn, or green beans are great additions and save prep time. Add them during the last 15 minutes of cooking.

What can I use instead of chuck roast?

Stew meat is a good alternative, and leftover roast beef works too. Just reduce the cooking time if using pre-cooked meat.

Is this soup gluten-free?

Yes, as long as your broth and tomato paste are certified gluten-free. Always double-check labels if you’re serving someone with sensitivities.

Can I make it vegetarian?

You can! Skip the beef and use vegetable broth. Add extra hearty vegetables like mushrooms, squash, or beans for protein and texture.

How do I thicken the soup?

For a slightly thicker consistency, mash a few of the cooked potatoes in the soup before serving, or stir in a cornstarch slurry during the last 10 minutes of simmering.

Want More Soup Ideas?

If you loved this cozy bowl of Vegetable Beef Soup, check out these other warm and satisfying soup recipes:

Easy Thai Red Curry Dumpling Soup for a spicy twist with dumplings and coconut milk.
Creamy Alfredo Lasagna Soup with rich noodles and cheesy goodness.
Chicken Pot Pie Soup that tastes just like the classic dish in slurpable form.
Cheesy Hamburger Potato Soup for a comfort-packed meal in one bowl.
Slow Cooker Garlic Butter Beef Bites & Potatoes if you’re craving more beefy, tender bites in a different form.

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.
Follow more of my daily kitchen adventures and recipes over on Pinterest: Life with Jam.

And let me know in the comments how yours turned out! Did you stick with traditional vegetables, or add your own twist? I love hearing your variations and tips. Let’s cook and learn together!

Vegetable Beef Soup Recipe

Author: Jam Scott
Total Time: 2 hours 15 minutes
Yield: 6 servings

Print Recipe

Description

This hearty Vegetable Beef Soup is made with tender chunks of beef, savory broth, and classic vegetables like potatoes, carrots, and peas. It’s a one-pot comfort meal that’s perfect for cozy dinners, meal prep, or feeding a crowd. Simple, nourishing, and satisfying!