Hearty Vegetable Beef Soup

This homemade Vegetable Beef Soup is a hearty and healthy dinner packed with tender beef, fresh vegetables, and rich broth. Made in one pot, it’s perfect for cold weather, meal prep, or feeding a family. With simple ingredients and bold flavor, this classic soup recipe is ideal for weeknight meals and makes excellent leftovers.

A warming and satisfying one-pot meal packed with tender beef, fresh vegetables, and rich flavor. This Vegetable Beef Soup is a go-to comfort food that’s easy to make and perfect for cold days or meal prepping.

Ingredients

• 1 Tbsp olive oil
• 2 lb beef stew meat
• 1 medium onion, finely diced (about 1 1/2 cups)
• 8 cups low-sodium beef broth
• 14 oz can diced tomatoes
• 3 bay leaves
• 1 Tbsp fine sea salt (adjust to taste)
• 1 tsp freshly ground black pepper
• 1 lb potatoes, peeled and diced
• 2 large carrots, peeled and chopped
• 1 cup celery, chopped
• 1 cup green beans, cut into bite-sized pieces
• 1/2 cup green onions, chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Brown the Beef
   Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the stew meat in a single layer and sear until browned on all sides. Brown in batches if necessary to avoid overcrowding.
2. Sauté the Onion
   Add diced onion to the pot with the browned beef. Cook for about 3 minutes, stirring occasionally, until the onion softens and begins to turn golden.
3. Simmer the Broth
   Pour in the beef broth and diced tomatoes. Add bay leaves, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low. Cover partially and simmer for 55–75 minutes, or until the beef is fork-tender.
4. Add Root Vegetables
   Stir in the diced potatoes, carrots, and celery. Continue cooking for 20 minutes, or until the vegetables begin to soften.
5. Add Remaining Veggies
   Add green beans and green onions to the pot. Simmer for an additional 10 minutes, or until all vegetables are tender.
6. Finish and Serve
   Stir in fresh parsley, taste, and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.

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Tips

• Cut veggies evenly so they cook at the same rate.
• Sear the beef properly for added flavor—don’t rush this step.
• Simmer low and slow for the most tender meat.
• Make it ahead—this soup tastes even better the next day.

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Variations and Substitutions

• Meat options: Use ground beef, leftover roast, or chuck roast.
• Vegetables: Add corn, peas, zucchini, or bell peppers based on what you have.
• Herbs: Thyme, rosemary, or oregano can be added for extra depth.
• Make it gluten-free: Ensure your broth is gluten-free.
• Low-carb version: Skip potatoes or swap with turnips or cauliflower.

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FAQs

Can I make this in a slow cooker?
Yes, brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Can I freeze this soup?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to 3 months.

How long does it last in the fridge?
It stays fresh for 4–5 days when stored in an airtight container.

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Serving Suggestions

• Pair with crusty bread or cornbread
• Serve with a simple green salad
• Add a sprinkle of grated Parmesan for extra flavor
• Great with a side of cooked rice or buttered noodles

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Why You’ll Love This Recipe

• Filling and nutritious
• Perfect for meal prep and leftovers
• Customizable with whatever vegetables you have
• One-pot, easy cleanup
• Great balance of protein, fiber, and flavor