Beef Vegetable Soup made with beef stew meat, carrots, celery, potatoes, tomatoes, green beans, corn, peas, and beef broth.

I used to think Beef Vegetable Soup was strictly a cold-weather thing. Snow outside, thick socks, maybe a drafty kitchen window. But then life happened. A busy week. A fridge full of vegetables that were technically still good but clearly judging me. And a package of beef stew meat that had been waiting quietly for a purpose. You’ve been there, right?

The first time I made this soup, it wasn’t planned. I didn’t wake up craving soup. I just needed something that felt steady. Something that didn’t require a lot of thinking. I browned the beef, chopped vegetables that weren’t all the same size (they never are), and let the pot do its thing. Somewhere in the middle of it simmering, the kitchen started to smell like… relief. Like the kind of dinner that doesn’t rush you.

Now, this Beef Vegetable Soup shows up whenever I need grounding food. Not exciting food. Not “wow, look what I made” food. Just honest, warm, dependable soup. The kind you eat out of a big bowl, probably with bread, probably while standing at the counter at least once.

Why you’ll Love this Beef Vegetable Soup?

I don’t think this Beef Vegetable Soup is trying to be the best soup you’ll ever eat. And I say that in the best way. It’s trying to be the soup you make again. The one that fits into real life. It’s hearty, but not heavy. Filling, but not nap-inducing. The beef gets tender without turning into shreds of mystery meat, and the vegetables still taste like themselves.

What really makes it a keeper, though, is how forgiving it is. You can get distracted. You can eyeball things. You can realize halfway through that you forgot to buy one ingredient and… it’s still fine. That’s rare. And comforting. And kind of what most of us want out of dinner these days.

Ingredient Notes

Let’s talk ingredients the way we actually think about them — not the “perfect mise en place” version.

• Beef Stew Meat: This is where the soup gets its backbone. Browning it takes a few extra minutes, and yes, sometimes I wonder if it’s worth it. It is. Every time. The flavor payoff is real.
• Olive Oil: Nothing fancy. Just enough to keep things moving and prevent sticking. You’ll use it in stages, which helps everything cook properly instead of steaming into sadness.
• Onion, Carrots, Celery: The usual suspects. They quietly build the flavor base and make your kitchen smell like you know what you’re doing.
• Garlic: Four cloves sounds like a lot until it isn’t. One minute in the pot is perfect. Any longer and it starts to protest.
• Beef Broth: Low-sodium is safer. You can always add salt later. Removing it? Not so much.
• Diced Tomatoes: These add body and a slight tang that keeps the soup from tasting flat. You don’t really notice them individually — they just make things better.
• Dried Herbs: Basil, oregano, thyme. Familiar. Cozy. Nothing trendy. They do their job and don’t ask for attention.
• Potatoes: This is what turns Beef Vegetable Soup into a meal. Cut them roughly the same size if you can. If not… it’ll be okay.
• Green Beans, Corn, Peas: Added later so they don’t turn into mush. They bring color and that subtle sweetness that balances the beef.
• Fresh Parsley: Optional, but recommended. It adds a little lift at the end. Like opening a window after cooking all day.

How to Make Beef Vegetable Soup?

This isn’t a rush-it recipe. It’s a let it unfold recipe.

1. Start by heating olive oil in a big pot. While that’s warming, pat the beef dry and season it. This part matters more than it seems — moisture stops browning, and browning equals flavor. Brown the beef in batches. Not all at once. Give it space. Let it sit. Flip it once. Then move it out of the pot and repeat.
2. Once the beef is done, add more oil and toss in the onions, carrots, and celery. Stir them around and let them soften. The smell at this stage is always reassuring. Add the garlic and stir for about a minute — just until it smells fragrant and not angry.
3. Now pour in the broth, add the tomatoes, the browned beef, herbs, and a little more salt and pepper. Bring it to a boil, then lower the heat, cover, and let it simmer. This is where Beef Vegetable Soup becomes itself.
4. After about 30 minutes, add the potatoes. Let them cook until they’re almost tender. Then add the green beans and simmer a bit longer. Corn and peas go in near the end — they don’t need much time. Finish with parsley, taste, adjust seasoning, and call it done.

Storage Options

This Beef Vegetable Soup is even better the next day. I don’t know why. It just is.

Store it in an airtight container in the fridge for up to four days. The flavors deepen overnight in a way that feels almost intentional. It also freezes beautifully. Let it cool completely, freeze in portions, and you’ve basically meal-prepped without trying.

Variations & Substitutions

This soup doesn’t mind being messed with.

• Swap regular potatoes for sweet potatoes if you’re feeling it.
• Add zucchini or squash if they’re hanging out in your fridge.
• Use chicken broth instead of beef — it still works.
• Add pasta or barley if you want something extra filling.
• Stir in spinach at the end for more greens.

Some changes work better than others. That’s part of the charm.

What to Serve with Beef Vegetable Soup?

Beef Vegetable Soup doesn’t need much. Crusty bread is perfect. Toast works. Crackers work. A grilled cheese on the side feels especially right on days when you need comfort and crunch.

Sometimes, though? The soup is enough. Big bowl. Spoon. Quiet.

FAQ:

Can I make this ahead of time?
Yes. And I’d recommend it. It’s better the next day.

Can I skip browning the beef?
You can. But you’ll notice the difference. Browning adds depth that’s hard to fake.

Can I make it in a slow cooker?
Absolutely. Brown the beef first, then cook on low for 6–8 hours.

If you’re craving something steady, nourishing, and quietly comforting — something that doesn’t demand much from you — this Beef Vegetable Soup might be exactly what you need right now. If you make it, I’d love to know… did you follow the recipe or let it drift a little? That’s usually where the best versions come from.

Beef Vegetable Soup

Beef Vegetable Soup is a hearty one-pot meal made with tender beef stew meat, potatoes, carrots, celery, tomatoes, green beans, corn, and peas simmered in a flavorful broth.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Beef Vegetable Soup

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Ingredients

• 1½ lb beef stew meat
• 2½ tablespoons olive oil divided
• Salt and freshly ground black pepper to taste
• 1¾ cups chopped yellow onion 1 large
• 1¼ cups peeled and chopped carrots about 3 medium
• 1 cup chopped celery about 3 medium stalks
• 1½ tablespoons minced garlic about 4 cloves
• 8 cups low-sodium beef broth or chicken broth
• 2 cans 14 oz each diced tomatoes
• 1½ teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 lb red or yellow potatoes cut into ¾-inch cubes
• 1½ cups chopped green beans trimmed
• 1½ cups frozen corn
• 1 cup frozen peas
• ⅓ cup chopped fresh parsley

Instructions

• Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
• Pat the beef stew meat dry with paper towels and season evenly with salt and black pepper. Add half of the beef to the pot and brown for approximately 4 minutes, turning once halfway through cooking. Transfer the browned beef to a plate. Add ½ tablespoon olive oil to the pot and repeat the process with the remaining beef.
• Add the remaining 1 tablespoon olive oil to the pot. Add the chopped onion, carrots, and celery, and sauté for 3 minutes, stirring occasionally. Add the minced garlic and sauté for 1 additional minute.
• Pour the broth into the pot, then add the diced tomatoes, browned beef, dried basil, oregano, and thyme. Season lightly with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring once or twice during cooking.
• Add the chopped potatoes to the pot. Cover and continue simmering for 20 minutes, or until the potatoes begin to soften. (Green beans may be added at this stage if a softer texture is preferred.)
• Stir in the green beans and simmer for an additional 15 minutes, or until the beef and vegetables are tender.
• Add the frozen corn and peas and simmer until heated through, approximately 5 minutes.
• Stir in the chopped fresh parsley. Taste and adjust seasoning as needed. Serve warm.

Notes

This Beef Vegetable Soup is naturally gluten free when prepared as written. To ensure it remains gluten free, verify that the beef broth and canned diced tomatoes are labeled gluten free, as some brands may contain hidden gluten or cross-contamination.