Name: Vegetable Beef Soup Recipe: Hearty & One-Pot
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Ingredients: 1½ –2 lbs beef stew meat (cubed); 2 tbsp olive oil; 1 large onion (diced); 3 cloves garlic (minced); 4 carrots (sliced); 3 celery stalks (sliced); 3 potatoes (diced); 1 cup each frozen green beans (corn, peas); 1 can diced tomatoes; 8 cups beef broth; Thyme (oregano, bay leaves)

Introduction

Table of Contents

Vegetable Beef Soup is pure comfort in a bowl: tender chunks of beef, loads of colorful vegetables, and a rich, savory broth that tastes like it simmered all day (but ready in under an hour on the stove). It’s the soup that makes the house smell amazing and disappears with requests for seconds. Presented in a white ceramic bowl with a chunk of crusty bread on the side, optionally garnished with fresh parsley, this Vegetable Beef Soup offers cozy, old-fashioned goodness that feeds a crowd and freezes like a dream.

Ingredients

For the Vegetable Beef Soup (serves 8–10): • 1½–2 lbs beef stew meat or chuck, cut into ¾-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, sliced
• 3 celery stalks, sliced
• 3 medium Yukon gold or red potatoes, diced
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas
• 1 (14.5 oz) can diced tomatoes, undrained
• 8 cups beef broth (low-sodium)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• Optional: ½ cup pearl barley or 1 cup egg noodles (added last 15 minutes)

Step-by-Step Process

Brown the beef
Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches (don’t crowd) 4–5 minutes until deep golden. Remove to a plate.
Sauté aromatics
In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic; cook 1 minute.
Deglaze & build flavor
Return beef and any juices to the pot. Add diced tomatoes, broth, salt, pepper, thyme, oregano, and bay leaves. Scrape up browned bits.
Simmer
Bring to a boil, then reduce to low. Cover and simmer 1–1½ hours until beef is fork-tender.
Add potatoes & sturdy veggies
Add potatoes and green beans. Simmer 15 minutes.
Finish with quick-cook veggies
Stir in corn, peas, and barley/noodles (if using). Simmer for an additional 10–15 minutes, until everything is tender.
Taste & serve
Remove bay leaves. Taste and adjust seasoning. Serve piping hot with crusty bread.

Tips for Perfect Vegetable Beef Soup

• Brown the beef hard—flavor lives in those crusty bits
• Use chuck or stew meat—cheaper cuts get buttery-tender with simmering
• Make it a day ahead—flavor skyrockets overnight
• Freeze in portions—best emergency dinner ever
• Add potatoes last—they turn mushy if cooked too long
• Splash of red wine vinegar at the end brightens everything

Variations and Customization

• Crock-Pot: brown beef, then cook on low 7–8 hrs
• Instant Pot: sauté, pressure cook 35 min, quick release
• Barley & Mushroom: add ½ cup barley + 8 oz mushrooms
• Spicy Kick: add red pepper flakes or diced jalapeño
• Italian Minestrone-Style: add pasta + Parmesan rind
• Low-Carb: skip potatoes + barley, double greens

Storage and Serving Tips

• Tastes better day 2 and 3—perfect make-ahead
• Fridge up to 5 days in an airtight container
• Freezes beautifully up to 4 months (leave room for expansion)
• Reheat gently on the stove with a splash of broth
• Quick refresh: add fresh parsley and a grind of pepper
• Serve with crusty bread, cornbread, or grilled cheese

Nutritional Information

Based on 10 servings:
• Calories: 290 kcal
• Protein: 26g
• Total Fat: 12g (Saturated 4g)
• Carbohydrates: 22g (Fiber 4g, Sugars 6g)

FAQ

1. Can I use ground beef instead?
Yes—brown and drain 1–1½ lbs ground beef; no need to simmer as long.

2. My soup is too thick/thin?
Too thick → add broth or water. Too thin → simmer uncovered 10–15 minutes.

3. Can I make this ahead?
Absolutely—best 24–48 hours later. Cool completely before refrigerating.

4. Vegetarian version?
Skip beef, use mushroom or vegetable broth, double mushrooms, or lentils.

5. How do I keep potatoes from getting mushy when freezing?
Slightly undercook them or add fresh potatoes when reheating.

Conclusion

This Vegetable Beef Soup is the ultimate one-pot hug—rich, beefy broth loaded with tender meat and colorful veggies that somehow make everything right with the world. One giant pot feeds a family for days, warms the house on cold nights, and freezes so well you’ll thank past-you every time you pull a container from the freezer. Keep stew meat and broth in your pantry, and you’re always an hour away from the heartiest, most soul-satisfying soup that turns any dinner into comfort food heaven.