This Vegetable Beef Soup is made with tender beef, vibrant vegetables, and a rich, savory broth; it’s the perfect dish to warm you up from the inside out.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
It has been getting so cold outside! And I don't know about you, but when it gets this cold all I want to do is stay inside and try and get as warm as possible.
That is why this vegetable beef soup is the perfect meal to not only warm you up but will fill you up too. I love how simple it is to make, yet it feels like a labor of love every time. The recipe includes a mix of vegetables simmered in a flavorful beef broth.
If you love warming soup recipes, you will also love this sausage lentil soup recipe.
Ingredients Needed
- Beef stew meat: These tender chunks of beef provide depth and heartiness to the soup. The beef becomes wonderfully soft as it simmers, infusing the broth with flavor.
- Low sodium beef broth: Using low-sodium beef broth is important so that the soup doesn't become too salty. You will have better control of the sodium level by being able to add salt to your liking.
- Fire-roasted diced tomatoes: The fire-roasted tomatoes add a subtle smokiness and a bit of tang to the broth.
- Mixed vegetables (carrots, corn, peas, green beans): A colorful mix of vegetables adds texture and nutrition. It also brings a touch of sweetness, making the soup heartier and more filling.
- Yellow onions, celery, and garlic cloves: These vegetables build the foundation of flavor for the soup. It releases delicious flavors as they cook and add layers of taste to the broth.
- Seasoning: Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves add more flavor to the soup.
Tools Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon or ladle
- Measuring spoons and cups
- Can opener
- Tongs or slotted spoon
How to Make Vegetable Beef Soup
Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set it aside.
Reduce the heat to medium, and add the chopped onions, celery, and garlic to the pot. Sauté for 8-10 minutes, or until the vegetables soften and the onions become translucent.
Add the beef back to the pot. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves. . Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 40 minutes.
After 40 minutes, add the mixed vegetables. Stir well and cover the pot. Let it simmer for another 10 to 15 minutes, or until the vegetables are tender. Check the seasoning and adjust with more salt and pepper if necessary.
Remove and discard the bay leaves before serving hot.
How to Store
To store vegetable beef soup, let it cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the soup in a freezer-safe container or resealable bag for up to 3 months.
When you reheat the soup, make sure to heat it thoroughly on the stove or in the microwave. If frozen, it’s best to thaw the soup in the refrigerator overnight before reheating.
FAQ
Absolutely! You can customize the soup with any vegetables you like or have available. For example, add potatoes for more variety and flavor.
To thicken the soup, puree some of the vegetables. You can also blend part of the soup in a blender and put it back in the pot. Alternatively, you can add a thickening agent like cornstarch or flour mixed with a little water.
Vegetable beef soup pairs well with crusty bread or a fresh salad. It is also delicious served with crackers or a side of cornbread for a complete meal.
Tanya's Notes
To make the soup heartier, you can add cooked rice or pasta during the final 10 minutes of simmering.
I hope you like this vegetable beef soup recipe as much as we do! Looking for more soup recipes? Try these out:
If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Vegetable Beef Soup (Hearty and Delicious)
Ingredients
- 2 Tablespoons olive oil
- 1 lb beef stew meat cut into small pieces
- 2 yellow onions chopped
- 2 celery stalks chopped
- 2 garlic cloves chopped
- 8 cups low-sodium beef broth
- 1 15 oz can fire-roasted diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- 3-4 cups mixed vegetables carrots, corn, peas, green beans
Instructions
- Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set aside.
- Reduce the heat to medium, add the chopped onions, celery, and garlic to the pot, and sauté for 8-10 minutes, or until the vegetables soften and the onions become translucent.
- Add the beef back to the pot. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves. Stir well to combine.
- Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for about 40 minutes.
- After 40 minutes, add the mixed vegetables to the pot. Stir well, cover, and continue simmering for another 10-15 minutes, or until the vegetables are tender.
- Check the seasoning and adjust with more salt and pepper if necessary. Remove and discard the bay leaves.
- Serve hot.
Linda says
When do you add the beef back into the soup?
Tanya says
Hi Linda, you add the beef back into the soup before adding the broth. My apologies that step wasn't clear in the recipe before. I appreciate you for letting me know. I hope you enjoy the soup 🙂
Jamison Kaufman says
About adding the beef back in - can you please correct this online? It does not help to have it in the comments at all. The soup was great - my first beef / veg soup ever - a bit thin though. I added some beans which helped. and a little red wine to the bowl I ate, not the pot I made 🤣
Grannycan says
Hi, Tanya! Thanks for the trip down memory lane. Just like my Granny's with the exception of fire roasted tomatoes. Weren't accessible back in the day. She also added small can of tomato sauce to the broth.
When did you leave GA? I tend to jump straight to the recipe, need to read more. Hoping y'all weathered the hurricane disaster well! May God bless and keep you.
Tanya says
Thanks Grannycan! I tend to reach for the fire-roasted in a lot of recipes these days. It's so flavorful. Adding tomatoes is such a great cooking tip that I'm glad has been passed down through the generations. I haven't lived in GA, but have in FL and NC. For some reason, NC seems extra cold these days. It really makes me miss the sunshine of Florida. Thank you for the well wishes.
Deb Trettin says
Good morning,
At what point should I add the meat back into the soup? I confess that my eyes sometimes miss things, but I have read this recipe over and over, and don’t see anything about adding the meat back into the soup.
It looks. Like a delicious soup, and I don’t want to mess it up.
Thanks for your response,
Deborah Trettin
Tanya says
Hi Deb, my apologies, that step wasn't there, but it's fixed now. I read it and reread it, made it from the written recipe again, and still didn't realize that step wasn't there. I appreciate you letting me know. The beef should be added back before you add the broth to the pot.
Faith says
You forgot to note when to add the meat. I figured it was when you added the broth and seasoning.
Tanya says
Hi Faith, My apologies for that misstep. And yes, you are correct. I like to sear the beef to get the flavor, remove it, soften the vegetables, and then add the meat back right before adding the broth. I've updated the recipe. Thank you for letting me know 🙂