There’s something about a pot of Beef Vegetable Soup simmering away on the stove that feels like a warm hug after a long day. The smell alone — rich beef mingling with sweet carrots, earthy potatoes, and a hint of tomato — instantly takes me back to chilly afternoons in my grandma’s kitchen.
This soup isn’t fancy or fussy — it’s wholesome, rustic comfort food at its best. Every spoonful is packed with tender chunks of slow-cooked beef, nourishing vegetables, and a deeply flavorful broth that warms you from the inside out. And yes, it’s even better the next day (if you have any left!).
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What Is Beef Vegetable Soup?
Beef Vegetable Soup is a timeless classic — a one-pot meal made by simmering chunks of chuck roast low and slow with a mix of colorful vegetables and savory broth. The beef becomes melt-in-your-mouth tender, while the vegetables soak up every ounce of that rich, meaty flavor.
It’s the kind of soup that brings everyone to the table — comforting, nourishing, and full of love in every bite.
Why You’ll Love This Recipe
- 🍲 Hearty and filling: Perfect for cool nights or when you need a satisfying meal.
- ❤️ Made with real, wholesome ingredients: No cans, no shortcuts, just simple homemade goodness.
- ⏳ Make-ahead friendly: Tastes even better the next day!
- 🍞 Pairs perfectly with bread: Crusty baguette or cornbread with butter — absolute heaven.
What It Tastes Like
This soup is rich, savory, and perfectly balanced — the tender beef melts in your mouth, while the vegetables add natural sweetness and texture. The tomatoes and broth tie everything together into a deep, comforting flavor that’s cozy but never heavy.
It’s the kind of dish that makes your whole house smell incredible!
Benefits of Homemade Beef Vegetable Soup
✅ Packed with protein and vitamins
✅ Perfect for meal prep — reheats beautifully
✅ Freezer-friendly for up to 3 months
✅ Family-approved and budget-friendly
Ingredients
- 1 ½ lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup water (add more if needed)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
Ingredient Additions & Substitutions
- Beef options: Stew meat or sirloin work too.
- More veggies? Add peas, corn, or cabbage near the end of cooking.
- Low-carb version: Replace potatoes with turnips or cauliflower.
- Make it spicy: Add a dash of crushed red pepper or smoked paprika.
How to Make Beef Vegetable Soup
Step 1: Brown the Beef
In a large pot, heat olive oil over medium-high heat. Add beef cubes and sear on all sides until browned. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add onion, garlic, carrots, and celery. Sauté for 3–4 minutes until fragrant.
Step 3: Build the Broth
Add beef back to the pot along with diced tomatoes, broth, water, thyme, bay leaf, salt, and pepper. Bring to a boil.
Step 4: Simmer Slowly
Reduce heat to low, cover, and simmer for 1½ to 2 hours, until beef is tender.
Step 5: Add the Vegetables
Add potatoes and green beans. Simmer for another 20–25 minutes, until vegetables are tender and the soup has thickened slightly.
Step 6: Serve and Enjoy
Remove the bay leaf, adjust seasoning, and ladle into bowls. Sprinkle with fresh parsley and serve warm with crusty bread or cornbread.
What to Serve With Beef Vegetable Soup
- Fresh French baguette or buttered cornbread
- A crisp green salad with balsamic vinaigrette
- A simple apple crisp for dessert
Tips for Perfect Beef Vegetable Soup
- Low and slow is the key — let that beef get tender!
- Use chuck roast for best texture and flavor.
- If the soup gets too thick, just add a splash of broth or water.
- Always taste and adjust seasoning before serving.
Storage Instructions
- Store leftovers in airtight containers in the fridge for up to 4 days.
- Freeze for up to 3 months — thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop or in the microwave until hot.
General Information
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 6
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Sear the beef first, then add everything to your slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Can I use ground beef instead?
You can! Brown 1 lb ground beef and proceed with the recipe — it’ll be a little lighter but still delicious.
How do I make it gluten-free?
Just double-check your broth and seasonings are gluten-free — the soup itself is naturally gluten-free.
Conclusion
This Beef Vegetable Soup is everything we love about homemade cooking — simple ingredients, rich flavor, and that heartwarming satisfaction that only comes from a meal made with care. It’s the kind of soup that makes family dinners feel extra special and cozy, no matter how cold it gets outside.
If you loved this recipe, you’ll also enjoy:
- 🍲 Homestyle Chicken Noodle Soup
- 🥔 Creamy Potato Leek Soup
- 🥩 Slow Cooker Beef Stew
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Nutritional Information (per serving)
- Calories: ~290
- Protein: 24g
- Carbs: 18g
- Fat: 14g
- Fiber: 3g
- Sodium: 630mg
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