Name: Hearty Vegetable Beef Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1.5 lbs stewing beef or chuck roast, cut into cubes; 2 tbsp olive oil; 1 yellow onion, chopped; 3 garlic cloves, minced; 3 carrots, sliced; 2 celery stalks, chopped; 2 medium potatoes, diced; 1 cup green beans, chopped; 1 (14.5 oz) can diced tomatoes; 6 cups beef broth or stock; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 bay leaf; 1 tsp dried thyme; Salt and black pepper, to taste; Optional: 1/2 cup frozen corn or peas

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Hearty Vegetable Beef Soup is a rich, comforting bowl of goodness packed with tender beef, colorful vegetables, and a deeply savory broth. This is one of those soups I turn to when I want something filling, flavorful, and nourishing. It’s the perfect all-in-one meal for chilly days, meal prep, or feeding a hungry family.

Why You’ll Love This Recipe

I love how satisfying and cozy this soup is. The beef simmers until it’s fall-apart tender, and the vegetables soak up all the delicious flavor of the broth. It’s healthy, wholesome, and makes a generous batch that keeps well. I can make it in one pot, and it only gets better with time—perfect for leftovers. Whether I’m serving it with crusty bread or just a spoon, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stewing beef or chuck roast, cut into cubes
Olive oil
Yellow onion
Garlic cloves
Carrots
Celery
Potatoes
Green beans
Diced tomatoes (canned)
Beef broth or stock
Tomato paste
Worcestershire sauce
Bay leaf
Dried thyme
Salt and pepper
Optional: frozen corn or peas for added texture

Directions

I heat olive oil in a large pot and sear the beef cubes until browned on all sides, then set them aside.
In the same pot, I sauté the onion, garlic, carrots, and celery until softened and fragrant.
I stir in the tomato paste, then deglaze the pot with a bit of broth to lift all the flavor from the bottom.
I add the beef back in, along with the potatoes, green beans, diced tomatoes, remaining broth, Worcestershire sauce, bay leaf, thyme, salt, and pepper.
I bring everything to a boil, then reduce to a simmer and let it cook for 60–90 minutes until the beef is tender and the flavors meld together.
In the last 10–15 minutes, I stir in corn or peas if I’m using them.
I taste and adjust the seasoning before serving hot.

Servings and timing

This recipe makes about 6–8 hearty servings.
Preparation time: 20 minutes
Cooking time: 1.5 hours
Total time: about 1 hour 50 minutes

Variations

I sometimes swap potatoes for sweet potatoes or butternut squash for a different flavor profile.
If I want a low-carb version, I skip the potatoes and add more green beans and zucchini.
I’ve used ground beef in a pinch—it’s quicker but still tasty.
A dash of smoked paprika or chili flakes gives it a warm, smoky kick.
I occasionally stir in cooked pasta or rice to stretch the soup even further.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 4 days. To reheat, I warm it on the stove over medium heat or in the microwave until heated through. It also freezes beautifully—I let it cool, portion it into freezer-safe containers, and freeze for up to 3 months. I thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for this soup?

I usually use chuck roast or stew meat—they’re affordable and get wonderfully tender with slow simmering.

Can I make this in a slow cooker?

Yes, I brown the meat and sauté the veggies first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

How do I thicken the broth?

If I want a thicker soup, I mash a few of the cooked potatoes right into the pot or stir in a cornstarch slurry at the end.

Can I make it vegetarian?

Absolutely. I skip the beef, use vegetable broth, and add extra beans like kidney or chickpeas for protein.

What should I serve with this soup?

I like it with crusty bread, cornbread, or even a simple green salad to round out the meal.

Conclusion

Hearty Vegetable Beef Soup is the kind of meal I turn to when I want comfort, flavor, and something that truly satisfies. It’s packed with nutrients, easy to make, and ideal for leftovers or freezing ahead. Once I make it, it’s hard not to keep a pot of it simmering every week during soup season.