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Top-down image of a bowl of homemade Vegetable Beef Soup, served on a white marble counter. The rich broth is packed with tender beef, potatoes, carrots, and vibrant vegetables, garnished with fresh parsley. A slice of crusty bread sits beside the bowl, making this comforting soup perfect for a hearty meal.

Vegetable Beef Soup

This hearty vegetable beef soup is packed with tender beef, fresh vegetables, and a rich, savory broth. Slow-simmered to perfection, it’s a comforting and nutritious meal that’s easy to make and full of flavor.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 serving

Equipment

  • Large pot or Dutch oven For cooking the soup evenly
  • Wooden Spoon For stirring
  • Ladle For serving

Ingredients
  

  • 1.5 pounds beef stew meat cut into bite-sized pieces
  • 2 tablespoons olive oil for searing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cups beef broth
  • 1 can diced tomatoes (14.5 ounces), undrained
  • 2 cups potatoes peeled and diced
  • 1 cup green beans trimmed and cut into pieces
  • ½ cup corn kernels fresh or frozen
  • ½ cup peas fresh or frozen
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Add beef in batches and sear until browned on all sides. Remove and set aside.
  • In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened.
  • Stir in minced garlic and cook for another minute until fragrant.
  • Pour in beef broth and diced tomatoes, then return the seared beef to the pot.
  • Add potatoes, Italian seasoning, bay leaves, salt, and black pepper. Stir well and bring to a boil.
  • Reduce heat and let the soup simmer uncovered for 60-75 minutes, stirring occasionally, until the beef is tender.
  • Stir in green beans, corn, and peas. Cook for another 10 minutes until all vegetables are tender.
  • Remove bay leaves, taste, and adjust seasoning as needed.
  • Ladle into bowls and serve warm with your favorite bread or crackers.

Notes

  • For extra depth of flavor, add a splash of Worcestershire sauce or a dash of balsamic vinegar.
  • Leftovers store well in the fridge for up to 4 days and can be frozen for up to 3 months.
  • To make it gluten-free, ensure your beef broth and seasonings are certified gluten-free.
Keyword beef soup, hearty soup, vegetable soup
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