Vegetable Beef Soup is a hearty and comforting bowl full of tender beef chunks, fresh vegetables like carrots, celery, and tomatoes, all swimming in a rich, flavorful broth. It’s the kind of soup that feels warm and filling from the very first spoonful, perfect for cooler days or whenever you need a little kitchen-made comfort.
I love making this soup because it’s so flexible—you can toss in just about any veggies you have on hand, and the beef adds a nice, satisfying bite that makes it feel like a full meal. It’s one of those recipes that tastes even better the next day, so I usually make a big pot and enjoy it for a couple of meals in a row.
My favorite way to serve vegetable beef soup is with crusty bread on the side to soak up every last drop of broth. It’s a simple meal that never fails to bring people together around the table, sharing stories and staying cozy. Whenever I make this, it reminds me of home and family dinners, and that’s why it’s such a special recipe for me.
Key Ingredients & Substitutions
Beef Stew Meat: This is the star for rich flavor and tender texture. If you prefer, ground beef or stew beef tips work well too. Just cook until tender to keep that hearty bite.
Vegetables: Carrots, celery, and potatoes add color and heartiness. Feel free to swap potatoes for sweet potatoes or add green beans or peas for variety.
Pearl Barley or Pasta: Barley adds chewiness and bulk. If you want a gluten-free option, use quinoa or skip this altogether and add extra veggies.
Diced Tomatoes & Broth: They build the broth’s base and depth. Use low-sodium broth to control salt, and canned tomatoes work well year-round. Fresh tomatoes can be swapped when in season.
Herbs & Seasoning: Thyme, oregano, and bay leaf bring classic savory notes. Fresh herbs can replace dried if you have them; just add more towards the end of cooking for brightness.
How Do You Get Tender Beef and Veggies Without Overcooking?
Patience is key for tender beef and perfectly cooked veggies. Here’s how to handle it:
- Brown the beef first on medium-high heat. This locks in flavor and gives nice texture.
- Add veggies after removing beef, cooking them until just softened. This prevents mushiness.
- Return beef to the pot, add liquids and herbs, then simmer gently on low heat. Cover the pot to keep moisture in.
- Simmer for 1 to 1.5 hours, checking occasionally. The beef should be fork-tender, and veggies cooked but still intact.
- Add delicate ingredients like fresh parsley at the very end to keep their freshness.
This slow simmer method lets flavors blend well while giving the beef time to soften without falling apart, and keeps vegetables from turning mushy.
Equipment You’ll Need
- Large soup pot or Dutch oven – I like it because it heats evenly and can hold the whole soup comfortably.
- Cutting board and sharp knife – makes chopping the beef and vegetables safer and easier.
- Wooden spoon or ladle – perfect for stirring the soup and serving without scratching the pot.
- Measuring spoons and cups – helps keep the seasonings and ingredients just right.
Flavor Variations & Add-Ins
- Use ground beef or turkey instead of stew meat for a quicker, leaner option.
- Add chopped green beans or peas near the end for extra freshness and color.
- Sprinkle with shredded cheddar or Parmesan before serving for extra flavor.
- Include a dash of hot sauce or a splash of Worcestershire for a spicy or savory kick.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup pearl barley or small pasta (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the meat and vegetables, then another 1 to 1.5 hours to simmer until the beef is tender and the flavors are well blended. So, plan on roughly 1 hour and 30 minutes to 1 hour and 45 minutes total.
Step-by-Step Instructions:
1. Browning the Beef:
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef stew meat and cook it until it’s browned on all sides—this usually takes about 5 to 7 minutes. When browned, take the beef out and set it aside for now.
2. Cooking the Vegetables:
In the same pot, add the chopped onion, sliced carrots, and celery. Cook these for about 5 minutes, stirring occasionally, until they start to soften. Then add the minced garlic and cook for another minute until you smell a nice garlicky aroma.
3. Adding the Remaining Ingredients:
Put the browned beef back into the pot. Add the diced potatoes, pearl barley or small pasta (if you’re using it), the whole can of diced tomatoes along with the juices, beef broth, dried thyme, oregano, bay leaf, and a pinch of salt and black pepper.
4. Simmering the Soup:
Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 to 1.5 hours. This slow cooking lets the beef get tender, and the vegetables and barley soften perfectly.
5. Finishing Touches:
After simmering, take out the bay leaf. Taste the soup and add more salt and pepper if you need to. Stir in the fresh chopped parsley for a bright, fresh flavor.
6. Serving:
Ladle the warm soup into bowls and enjoy it with some crusty bread on the side to soak up the delicious broth. It’s a wonderful, filling meal for any day!
Can I Use Frozen Beef for This Soup?
Yes! Just be sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and cook evenly.
Can I Make Vegetable Beef Soup Ahead of Time?
Absolutely! The flavors actually deepen when the soup sits. Store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.
What Can I Substitute for Pearl Barley?
If you prefer not to use pearl barley, small pasta like ditalini or even quinoa works well. Just add them later in the cooking so they don’t get too soft or mushy.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in portions and thaw in the fridge before reheating.
