Beef Vegetable Soup Recipe

When the weather cools, appetites warm up—and few dishes meet that need more completely than a steaming bowl of beef vegetable soup. It’s rustic, nourishing, and deeply satisfying, combining the rich, slow-cooked flavor of beef with the natural sweetness and texture of fresh vegetables. Whether you’re serving it as a weeknight family dinner, preparing a large batch for meal prep, or using it to bring comfort during the colder months, beef vegetable soup is a timeless classic for good reason.

Hearty yet humble, this soup traces its origins to kitchens that needed to stretch simple ingredients into filling meals. Over generations, the recipe evolved across cultures and kitchens, influenced by regional ingredients and preferences. But at its core, beef vegetable soup remains beautifully uncomplicated: a rich broth infused with tender chunks of beef, soft potatoes, carrots, green beans, tomatoes, and a medley of herbs that create depth and aroma.

One of the most appealing aspects of beef vegetable soup is its versatility. It can be made with chuck roast, stew meat, or even leftover pot roast. The vegetables can be seasonal, canned, or frozen. You can cook it on the stovetop, let it simmer all day in a slow cooker, or speed things up with an Instant Pot. There’s no rigid rule—only a commitment to heartiness, flavor, and balance.

In this comprehensive guide, we’ll walk you through everything you need to know to make the ultimate beef vegetable soup—from choosing the best cut of meat and preparing the vegetables properly, to achieving a deep, flavorful broth and understanding how simmering time affects texture and taste. Whether you prefer a brothy soup with clean, distinct flavors or a thick, stew-like dish with bold seasoning and tender ingredients that melt in your mouth, you’ll find a method that suits your taste.

We’ll also cover tips for meal prep and freezing, nutrition breakdowns, ingredient swaps for dietary preferences (including low-sodium, gluten-free, and paleo options), and techniques to enhance the flavor profile—like browning the beef, using homemade stock, or finishing with fresh herbs and a splash of acid for brightness.

Beef vegetable soup is more than a recipe—it’s a tradition, a comfort, and a canvas. With a little care and a few smart choices, you can turn a handful of humble ingredients into something truly unforgettable.

Let’s begin by exploring the ingredients you’ll need and how to select the best quality components for depth of flavor and texture.

Detailed Instructions for Beef Vegetable Soup

Step 1: Select and Prepare Your Ingredients

Choosing the Beef

• Use beef chuck roast, stew meat, or beef shank for the best flavor and tenderness. These cuts have enough marbling and connective tissue to create a rich broth.

• Trim excess fat but leave some to enrich the soup.

• Cut the beef into 1-inch cubes or bite-sized chunks for even cooking.

Preparing the Vegetables

• Use fresh vegetables such as carrots, celery, onions, potatoes, green beans, and tomatoes.

• Peel and dice the carrots and potatoes into uniform pieces (about ½ to 1 inch) to ensure even cooking.

• Slice the celery and dice onions finely.

• Trim and cut green beans into 1- to 2-inch lengths.

• Use fresh tomatoes, canned diced tomatoes, or tomato paste for body and acidity.

Step 2: Brown the Beef

1. Heat 2 tablespoons of oil (vegetable or olive oil) in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. Pat the beef chunks dry with paper towels to remove excess moisture—this helps them brown better.

3. Brown the beef in batches, without overcrowding the pot, for about 4-5 minutes per batch, turning to develop a deep golden crust.

4. Remove the browned beef and set aside.

Why brown the beef?
Browning caramelizes the surface, creating complex flavors through the Maillard reaction. This step builds the soup’s rich, savory base.

Step 3: Sauté Aromatics and Vegetables

1. In the same pot, add 1 medium diced onion, 2-3 diced carrots, and 2-3 stalks of diced celery.

2. Cook, stirring occasionally, until the vegetables soften and the onions become translucent—about 5-7 minutes.

3. Add 3-4 cloves of minced garlic and cook for 30 seconds until fragrant.

Step 4: Deglaze the Pot

• Pour in 1 cup of beef broth, red wine, or water to deglaze the pot, scraping the bottom with a wooden spoon to loosen browned bits.

• These bits, known as fond, are packed with flavor and will enhance the soup’s depth.

Step 5: Build the Soup Base

1. Return the browned beef to the pot.

2. Add 4-6 cups of beef broth or stock, enough to cover the meat and vegetables by about 1 inch.

3. Add 1 can (14.5 oz) diced tomatoes with juices or 2 tablespoons of tomato paste.

4. Season with 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 2 bay leaves, salt, and freshly ground black pepper.

5. Bring the soup to a gentle boil.

Step 6: Simmer Low and Slow

• Reduce heat to low, cover partially, and simmer for 1.5 to 2 hours or until the beef is tender.

• Stir occasionally and skim off any foam or excess fat that rises to the surface.

• This slow simmer allows collagen in the meat to break down, tenderizing the beef and thickening the broth.

Step 7: Add the Remaining Vegetables

1. Add 2 cups diced potatoes, 1 cup green beans, and any other quick-cooking vegetables like corn or peas.

2. Continue simmering for 20-30 minutes until the potatoes and green beans are tender but not mushy.

Step 8: Adjust Seasonings and Finish

• Remove the bay leaves.

• Taste the soup and adjust salt and pepper.

• For brightness, stir in 1-2 tablespoons of fresh lemon juice or a splash of vinegar.

• Add chopped fresh parsley or thyme for freshness.

Step 9: Serve

• Ladle the hot soup into bowls.

• Serve with crusty bread or over steamed rice if desired.

• Garnish with additional fresh herbs or a sprinkle of grated Parmesan cheese.