There’s something timeless about a simmering pot of vegetable beef soup. For me, it’s a recipe born from my grandmother’s kitchen, the same warm place that shaped the heart of Homely Tasty. I remember sitting by the stove, watching Nonna’s wooden spoon move in rhythm as the savory scent of beef, herbs, and tender vegetables filled the air. This soup isn’t just food; it’s comfort in a bowl, nourishing, rustic, and perfect for cold evenings when you crave something real.
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Why You’ll Love This Vegetable Beef Soup Recipe
This hearty beef soup is everything a comforting meal should be; flavorful, simple, and endlessly versatile. The rich broth pairs beautifully with tender chunks of beef and farm-fresh vegetables, creating a meal that satisfies everyone around the table. You can toss everything into a pot, let it simmer slowly, and within an hour or two, your home will smell like comfort itself.
It’s a one-pot wonder that brings warmth without fuss. Plus, you can use any vegetables you have on hand; potatoes, peas, carrots, or even green beans. If you enjoy cozy meals like Crockpot Broccoli Cheddar Chicken, this recipe will easily become part of your winter rotation.
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Vegetable Beef Soup
A hearty homemade vegetable beef soup packed with tender meat, rich broth, and wholesome veggies; a comforting meal for any season.
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Ingredients
1½ lbs beef stew meat (chuck or round)
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
6 cups beef broth
1 can (14 oz) diced tomatoes
2 carrots, sliced
2 potatoes, cubed
1 cup green beans, chopped
Salt and pepper to taste
1 tsp thyme (optional)
1 bay leaf (optional)
Instructions
1. Brown the beef in olive oil over medium heat until seared.
2. Add onions and garlic; cook for 2 minutes.
3. Pour in beef broth and diced tomatoes, stirring well.
4. Add carrots and potatoes; cover and simmer for 60 minutes.
5. Add green beans in the last 15 minutes of cooking.
6. Remove bay leaf, season to taste, and serve hot.
Notes
Freezes well for up to 3 months.
Add barley or corn for extra texture.
Swap sweet potatoes for a naturally sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop / Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1½ cups)
- Calories: 290
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
Ingredients
The ingredients are humble but powerful, the kind that work together to build deep flavor with little effort.
| Ingredient | Quantity |
|---|---|
| Beef stew meat (chuck or round) | 1½ lbs |
| Olive oil | 2 tbsp |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 3 |
| Beef broth | 6 cups |
| Diced tomatoes | 1 can (14 oz) |
| Carrots, sliced | 2 |
| Potatoes, cubed | 2 |
| Green beans, chopped | 1 cup |
| Salt and pepper | To taste |
For a twist, try adding barley or corn for texture. For more veggie inspiration, visit Chicken Gnocchi Soup.
How to Make It
Making this rustic beef and veggie soup is as easy as it gets.
- Sear the beef. Heat oil in a large pot, then brown the beef until it develops a deep color. This locks in flavor.
- Add aromatics. Stir in onions and garlic. Let them cook for two minutes until fragrant.
- Add broth and tomatoes. Pour in the beef broth and diced tomatoes. Stir to combine.
- Simmer. Add carrots and potatoes, cover, and simmer for 60 minutes or until beef is tender.
- Add veggies. Toss in green beans during the last 15 minutes.
- Season. Add salt, pepper, and herbs like thyme or bay leaves. Serve hot.
For another classic stew idea, try Crockpot Pot Roast with Potatoes and Carrots.
Tips and Variations
- Use a slow cooker: Combine everything in your crockpot and cook on low for 6–8 hours for extra tender beef.
- Make it thicker: Add a tablespoon of tomato paste or a slurry of flour and water.
- Add variety: Swap potatoes for sweet potatoes or toss in barley.
- Storage tip: It freezes beautifully for up to 3 months.
You might also love the rich flavor of Sweet Potato Soup, another comforting cold-weather favorite.
Frequently Asked Questions
1. Can I make vegetable beef soup in a slow cooker?
Yes! Combine all ingredients and cook on low for 6–8 hours or high for 4 hours for a tender, flavorful broth.
2. What cut of beef works best?
Chuck roast or stew meat is perfect. It becomes melt-in-your-mouth tender after simmering.
3. Can I freeze vegetable beef soup?
Absolutely. Let it cool, then store it in airtight containers for up to 3 months. Reheat gently on the stove.
4. How can I make it vegetarian?
Swap the beef for lentils and use vegetable broth. Check out Roasted Autumn Vegetable Pot Pie for another hearty meat-free dish.
Final Thoughts
This homemade beef and vegetable soup is the definition of comfort; a simple, hearty dish that feels like a warm hug. Each spoonful is layered with flavor and nostalgia, reminding me of my grandmother’s kitchen. Whether you enjoy it freshly simmered or reheated the next day, it’s a bowlful of goodness that never disappoints.
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