Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 lb beef stew meat, cut into small chunks; 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, sliced; 2 potatoes, diced; 1 cup green beans, trimmed and chopped; 1 can (14.5 oz) diced tomatoes; 4 cups beef broth; 1 cup water; 1 tsp dried thyme; 1 tsp dried basil; Salt and pepper to taste; 1 bay leaf

Jump to Recipe·Print Recipe

Table of Contents: Vegetable Beef Soup

Vegetable Beef Soup

There’s something deeply comforting about a steaming bowl of hearty beef vegetable soup—especially when it’s slow-simmered with tender cubes of beef, garden-fresh vegetables, and savory broth. For those aged 40–65+, this classic isn’t just dinner; it’s nostalgia, warmth, and the perfect excuse to gather the family around the table. Whether you’re braving a cold winter night or simply craving easy vegetable beef soup that tastes like it’s been cooking for hours, this recipe delivers. Made with simple ingredients and packed with flavor, this classic beef soup is your go-to for cozy weekends, holiday leftovers, or quick weeknight meals that feel anything but rushed.

Introduction: Hearty Beef Vegetable Soup

Few dishes embody comfort food quite like hearty beef vegetable soup. One spoonful delivers rich, savory broth, tender beef, hearty potatoes, and crisp-tender carrots—each ingredient playing its part in a symphony of flavor and texture. This recipe stands out because it balances simplicity with depth: no fancy techniques, just real ingredients coming together to create a deeply satisfying meal that warms you from the inside out.

Perfect for Sunday suppers, Thanksgiving leftovers (hello, savory use for that extra roast!), or a last-minute dinner when time is tight, this classic beef soup checks all the boxes. It’s filling, budget-friendly, and made with items you likely already have in your pantry. Whether you serve it with crusty bread, corn muffins, or a simple green salad, this easy vegetable beef soup satisfies hunger and soul alike. Plus, leftovers taste even better the next day—proof that good food rewards patience.

You’ll love how this soup transforms humble cuts of meat and everyday veggies into a hearty beef vegetable soup that feels like a hug in a bowl.

Alternate Names & Variations

This beloved classic goes by many names, including:

– Old-Fashioned Beef Barley Soup
– Home-Style Vegetable Beef Stew
– American-Style Hearty Beef Soup
– One-Pot Beef and Veggie Wonder
– Classic Comfort Soup with Potatoes

If you’re browsing for a classic beef soup with rustic charm and generous portions, this is it. Some variations swap broth for tomato-based stocks, add lentils for extra protein, or include mushrooms for umami depth. A popular twist uses easy vegetable beef soup with frozen mixed veggies for a no-chop shortcut. Regardless of the name, the soul remains the same: tender beef, homestyle vegetables, and a deeply flavorful broth that earns its place on any family menu.

Ingredients: Hearty Beef Vegetable Soup

– 1 1/2 pound beef chuck roast, cut into 1-inch cubes

– 3 teaspoons kosher salt, divided
– 2 teaspoons freshly ground black pepper, divided
– 1/4 cup all-purpose flour (for dredging)
– 1 tablespoon vegetable oil
– 1 pound Russet potatoes, peeled and cut into 1/2-inch cubes
– 3 medium carrots, peeled and thickly sliced
– 1 medium yellow onion, diced
– 2 celery stalks, thickly sliced
– 4 garlic cloves, minced
– 1 (14-ounce) can diced tomatoes, with their liquid
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Creole (or all-purpose) seasoning
– 2 teaspoons Italian seasoning
– 1 dried bay leaf
– 5 cups unsalted or low-sodium beef broth
– 3/4 cup frozen green beans
– 1/2 cup frozen green peas
– 1/2 cup frozen corn

Optional garnish: Fresh parsley, cracked black pepper, grated Parmesan cheese

Step-by-Step Instructions

1. Prepare the Beef
Pat the beef cubes dry with paper towels. Season evenly with 2 teaspoons of kosher salt and 1 1/2 teaspoons black pepper. Toss with flour until lightly coated—this helps sear and thicken the broth.

2. Sear the Beef
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high. Sear beef in batches (don’t crowd!) until deep brown on all sides, about 6–7 minutes per batch. Transfer to a plate.

3. Sauté Aromatics
Reduce heat to medium. Add onions, carrots, and celery. Cook 7–8 minutes until softened. Stir in garlic and cook 1 minute until fragrant. Scrape up any browned bits—they add tremendous flavor.

4. Build the Soup Base
Return beef (with juices) to the pot. Stir in diced tomatoes with their liquid, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, remaining salt (1 tsp), and pepper (½ tsp). Pour in beef broth.

5. Simmer Until Tender
Bring to a gentle boil, then reduce to a low simmer. Cover and cook 1 hour for tender, fall-apart beef from chuck roast.

6. Add Potatoes and More Veggies
Stir in potatoes. Simmer uncovered 20 minutes until potatoes are fork-tender and soup thickens slightly.

7. Add Frozen Veggies
Stir in frozen green beans, peas, and corn. Cook 8–10 minutes until fully heated through. Taste and adjust seasoning.

8. Finish and Serve
Remove bay leaf. Ladle into bowls. Garnish with fresh parsley or Parmesan. Serve hot with crusty bread.

Chef Tip: For easy vegetable beef soup, use pre-cut frozen carrots and onions. For richer flavor, try low-sodium broth and add 1 tsp smoked paprika.

Recipe Card Block (Quick Reference)

Prep time: 20 minutes | Cook time: 1 hour 30 minutes | Total time: 1 hour 50 minutes
Serves: 4 generously, about 2 cups per serving | Approximate calories: 480 per serving
This hearty beef vegetable soup delivers 32g of protein, 48g of carbohydrates, 6g of fiber, and only 18g of total fat—making it a satisfying, nutritious option for easy comfort food for family dinners.

Packed with vegetables and rich, beefy flavor, it’s a well-balanced meal that’s as nutritious as it is delicious. Whether you’re feeding a crowd or packing lunches, this classic beef soup ensures no one leaves hungry.

Why This Recipe Works & Expert Tips

This recipe earns its title as the hearty beef vegetable soup champion for a few key reasons: tender chuck roast, layered seasoning, and a balance of fresh and frozen veggies that retain texture and flavor. Chuck roast is ideal because it breaks down slowly, delivering rich broth and melt-in-your-mouth chunks of beef. The flour coating adds subtle thickness, while the combination of Worcestershire, Creole, and Italian seasonings builds complexity without overpowering.

We use low-sodium broth so you control the salt. The frozen trio (green beans, peas, corn) boosts nutrition and convenience—no peeling, no chopping. And simmering the soup gently ensures every bite is tender, never mushy. This is truly easy comfort food for family dinners, holidays, or freezing for later. Plus, it’s versatile: swap sweet potatoes for Russet, or use ground beef for a quicker version. Every spoonful feels like home.

Storage, Freezing, and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. This easy vegetable beef soup actually improves in flavor overnight as the ingredients absorb seasonings.

To freeze, cool completely and portion into freezer-safe containers or bags, leaving 1 inch of headspace. Lay flat in the freezer for up to 3 months. Label with date and type: “Hearty Beef Vegetable Soup.” Thaw overnight in the fridge before reheating.

Reheat in a saucepan over medium-low, stirring occasionally, until steaming—about 10–15 minutes. Add a splash of broth or water if the soup thickens too much. For busy weeknights, this classic beef soup reheats beautifully in the microwave. Whether you’re meal prepping or storing holiday leftovers, this hearty beef vegetable soup is a freezer staple.

People Also Ask: Hearty Beef Vegetable Soup

How do you make vegetable beef soup from scratch?

Making vegetable beef soup from scratch starts with searing beef, sautéing veggies, and building flavor with broth and seasonings. Brown cubed beef in oil, then cook onions, carrots, and celery. Add garlic, tomatoes, broth, herbs, and potatoes. Simmer for 1 hour, then add frozen vegetables. The key is patience—the longer it simmers, the richer the flavor. This hearty beef vegetable soup uses simple, pantry-friendly ingredients but delivers complex, comforting taste. Simmering allows the chuck roast to become tender and enrich the broth. You’ll never go back to canned soup again after tasting this homemade goodness.

What cuts of beef are best for soup?

The best cuts for hearty beef vegetable soup are tough, collagen-rich meats that break down during long cooking. Beef chuck roast is ideal because it turns tender and flavorful when slow-simmered. Other top choices include beef stew meat, short ribs, or brisket. Avoid tender cuts like sirloin or filet—they toughen when boiled. Chuck roast absorbs flavors well, creating a rich, savory broth. Its marbling adds depth, making every spoonful of this classic beef soup deeply satisfying. Whether you’re making stews or soups, these cuts are your best bet for easy vegetable beef soup with restaurant-quality texture.

What vegetables go well in beef soup?

The perfect vegetable beef soup includes a mix of starchy, root, and green veggies for balance. Russet potatoes add heartiness, carrots bring sweetness and color, onions and celery provide a savory base, and garlic boosts aroma. Frozen green beans, peas, and corn add freshness, texture, and color without chopping. You can also include turnips, mushrooms, or rutabaga for earthiness. The key is layering: hardy veggies go in early, delicate ones late. This blend makes every bowl of easy vegetable beef soup colorful, nutritious, and deeply comforting—perfect for any season or occasion.

Can you make vegetable beef soup in a slow cooker?

Yes! To make vegetable beef soup in a slow cooker, brown the beef and sauté the aromatics first for best flavor. Then transfer everything except frozen veggies to the slow cooker. Cover and cook on Low for 8 hours or High for 4–5 hours. Add potatoes 2 hours before the end. Stir in frozen green beans, peas, and corn in the final 30 minutes. This method is perfect for hearty beef vegetable soup when you want minimal hands-on time. The slow cooker tenderizes the beef beautifully and melds flavors overnight. Just scoop, serve, and enjoy a classic beef soup cooked to perfection with no effort.

Conclusion: Hearty Beef Vegetable Soup

There’s no denying the magic in a pot of hearty beef vegetable soup—simmering on the stove, filling the house with warmth, and bringing people together around the table. This recipe is more than a meal; it’s a tradition in the making. Whether you’re enjoying it on a rainy Tuesday or serving it as the star of a family holiday, this easy vegetable beef soup delivers comfort, nourishment, and joy with every spoonful.

We invite you to try this recipe, share photos with #CrystalRecipes, and let us know how your soup turned out. Did you add mushrooms? Serve it with sourdough or biscuits? We’d love to hear your story. Here’s to cozy nights, full hearts, and the classic beef soup that brings it all together.