There's nothing like a warm, hearty bowl of Vegetable Beef Soup to bring comfort on a chilly evening. The savory aroma of tender beef, simmering vegetables, and flavorful broth fills the kitchen, promising a meal that's as nourishing as it is delicious.

I first tried this recipe on a cold winter's night when my family craved something cozy and satisfying. With just a few basic ingredients and some simmering time, it quickly became one of our favorite go-to meals. It's simple, wholesome, and perfect for feeding a crowd or enjoying leftovers the next day.

Let me show you how to create this heartwarming dish that will become a staple in your kitchen too.

Why You'll Love This Vegetable Beef Soup

Get ready to fall in love with this classic soup that’s easy to make and full of flavor. It’s the perfect combination of hearty, healthy, and comforting.

First, this recipe is incredibly versatile. You can use whatever vegetables you have on hand, making it a great way to clean out the fridge or use up seasonal produce.

It’s also budget-friendly. With affordable ingredients like chuck roast, potatoes, and carrots, you can serve a crowd without breaking the bank.

Not to mention, it’s a nutritional powerhouse. Packed with lean protein from the beef and plenty of fiber-rich vegetables, this soup is as good for you as it is delicious.

Best of all, the hands-on time is minimal. After a bit of prep, the soup simmers to perfection while you go about your day. It’s a true one-pot wonder!

Ingredients Notes

The beauty of this Vegetable Beef Soup lies in its simplicity. Each ingredient adds its own unique flavor and texture to create a balanced, hearty dish.

Beef: I recommend using chuck roast for this recipe. It’s an affordable cut that becomes melt-in-your-mouth tender after simmering. You can also use stew meat for convenience.
Broth: A rich, flavorful beef broth forms the base of this soup. For added depth, consider using a splash of red wine or Worcestershire sauce.
Vegetables: Classic options include carrots, celery, and potatoes, but you can also add green beans, corn, or peas for more variety. Fresh or frozen both work well.
Tomatoes: A can of diced tomatoes gives the soup a touch of acidity and a rich, savory flavor. Opt for fire-roasted if you want a smokier taste.
Seasonings: A mix of garlic, thyme, bay leaves, and parsley brings out the best in the beef and vegetables. Adjust the seasonings to suit your taste.

You’ll also need a large Dutch oven or stockpot to bring everything together.

How To Make This Vegetable Beef Soup

Making this soup is as easy as it gets. With just a few steps, you’ll have a pot of hearty goodness ready to enjoy.

Start by preparing your beef. Pat the chuck roast dry with paper towels and cut it into bite-sized pieces. Season generously with salt and pepper.

Next, heat a large pot over medium-high heat and add a drizzle of olive oil. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

In the same pot, add your onions, carrots, and celery. Sauté for 5 minutes until they begin to soften. Add minced garlic and cook for an additional minute.

Stir in the can of diced tomatoes, scraping up any browned bits from the bottom of the pot. This adds incredible flavor!

Return the beef to the pot, then pour in the beef broth. Toss in your potatoes, bay leaves, and thyme. Bring the soup to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, or until the beef is tender.

About 10 minutes before serving, stir in frozen peas or green beans if desired. Taste and adjust the seasoning with more salt, pepper, or fresh parsley.

Storage Options

This Vegetable Beef Soup stores beautifully, making it a fantastic option for meal prep.

Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. It will keep for up to 4 days in the fridge.
Freezer: For longer storage, ladle the soup into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months.
Reheating: Warm leftovers on the stovetop over medium heat, stirring occasionally, or microwave individual portions until heated through.

Variations and Substitutions

The versatility of this recipe is part of its charm. Here are a few ways to customize it to suit your taste or dietary needs.

Vegetarian Option: Swap the beef for lentils or chickpeas, and use vegetable broth instead of beef broth.
Low-Carb: Skip the potatoes and add more low-carb vegetables like zucchini or cauliflower florets.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
Different Proteins: Try ground beef, turkey, or even shredded chicken as a substitute for chuck roast.
Herbs: Experiment with fresh herbs like rosemary or basil to change up the flavor profile.

Don’t be afraid to experiment! This soup is a canvas for your creativity.

This Vegetable Beef Soup is the ultimate comfort food, perfect for weeknight dinners or weekend meal prep. With its hearty ingredients and rich flavors, it's sure to become a family favorite. Make a big batch and enjoy the cozy goodness all week long!