Hearty Vegetable Beef Soup

This robust vegetable beef soup is my answer every time I crave a meal that feels like home and nourishes the whole table. Loaded with tender beef and a medley of vegetables, it is the dish I make on long Sundays and for chilly weeknights when something wholesome is non-negotiable.

I first pulled this together after a busy day when I wanted real comfort food without spending hours in the kitchen. My family always comes back for seconds and I love how it gets even better as it sits.

Ingredients

• Beef stew meat: Provides hearty flavor and texture Go for pieces with good marbling for tenderness
• Olive oil: Helps brown the beef and sauté vegetables Choose a fruity or peppery extra virgin variety for depth
• Salt and pepper: Builds savory flavor to season each element Freshly cracked pepper gives a bigger kick
• Yellow onion: Sweetens and adds body to the broth Look for heavy firm onions with tight papery skins
• Carrots: Bring sweetness color and subtle earthiness Use young carrots for the best taste and color
• Celery: Brightens the soup and adds aromatic flavor Select stalks with fresh crisp leaves
• Garlic: Deepens the flavor backbone Fresh chopped gives a punchy aromatic note
• Low sodium beef or chicken broth: Forms the soup’s savory base Look for brands with rich color and simple ingredients
• Diced tomatoes with juice: Offers acidity and balances the richness Choose tomatoes labelled for soups or Italian dishes
• Dried basil oregano thyme: Traditional herbs that round out the broth Pick dried herbs that are still fragrant and green
• Red or yellow potatoes: Thicken the broth and add heartiness Waxy potatoes hold their shape and become perfectly tender
• Green beans: Give a garden fresh bite and extra color Opt for bright green beans and trim just before using
• Frozen corn and peas: Brings natural sweetness and little pops of color Use high quality frozen veggies for best flavor
• Fresh parsley: Offers color and a fresh lift at the end Use flat leaf parsley and chop right before stirring in

Instructions

Brown the beef:

Pat the stew meat dry with paper towels to ensure a good sear Sprinkle generously with salt and pepper Heat a large pot with olive oil over medium high Place half the beef in without crowding Cook undisturbed for about four minutes until well browned on one side then turn and brown the other Remove to a plate and repeat with the rest of the beef This step gives the broth so much character

Build the base:

Add the remaining olive oil to the pot Lower the heat to medium Add the chopped onions carrots and celery Sauté for three minutes stirring often until the onions have started to soften and everything smells fragrant Stir in the minced garlic and cook another full minute until your kitchen smells irresistible

Simmer the broth:

Pour in the broth and diced tomatoes with all their juice Scrape up any browned bits from the bottom of the pot Return the browned beef and its juices to the pot Sprinkle in the dried basil oregano and thyme Season with salt and pepper to your taste Raise heat to bring to a gentle boil then immediately lower to a simmer Cover and cook for thirty minutes to infuse the flavors and soften the meat

Add potatoes:

Uncover and toss in the potato cubes Push them down into the liquid to ensure even cooking Cover the pot and gently simmer for another twenty minutes until the potatoes start to become tender but not mushy

Add green beans:

Stir in the green beans and cover again Continue simmering for fifteen minutes until the beans are bright green and tender and all vegetables are cooked through

Finish with corn and peas:

Mix in the frozen corn and peas Cover again and simmer for just five more minutes These ingredients do not need long they just need to heat through for the brightest color and texture

Stir in parsley and serve:

Take the pot off the heat Sprinkle in the freshly chopped parsley This gives a herbaceous zing and makes the soup taste garden fresh Serve piping hot in large bowls with some rustic bread if you like

My favorite part of this soup has always been the moment the fresh parsley goes in For me it brightens the entire pot and feels like the finishing touch my grandmother always insisted on when she taught me this recipe The first night we made it together it was raining outside and I will never forget how the whole house smelled.

Storage Tips

Keep leftovers in airtight containers in the fridge for up to four days The flavors meld and deepen as it sits Reheat gently on the stove with a splash of broth or water to keep it loose This soup can also be portioned into freezer containers once it is fully cooled for up to three months

Ingredient Substitutions

Swap beef for chopped rotisserie chicken and use chicken broth for a lighter version Butternut squash or sweet potato can stand in for regular potatoes for a sweeter twist You can switch out green beans or peas for other frozen vegetables you have on hand like mixed veggies or even chopped leafy greens

Serving Suggestions

Serve with crusty sourdough or garlic toast to round out the meal A sprinkle of parmesan cheese or a swirl of pesto on top just before serving adds a punch of flavor For an extra hearty dinner ladle the soup over cooked rice or small pasta

Cultural and Historical Context

Hearty beef and vegetable soups have roots in kitchens across the world This recipe echoes the classic farmhouse tradition where cooks would stretch a little meat with whatever vegetables were abundant at the time Each bowl tells a story of family gatherings warmth and shared comfort a true representation of rustic homestyle cooking

Seasonal Adaptations

In spring swap out potatoes and use tender new carrots and baby zucchini Summer calls for corn off the cob and vine ripened tomatoes instead of canned Autumn is perfect for adding mushrooms or kale instead of green beans

This nourishing soup makes a heartwarming meal for any season Enjoy a bowl freshly made or freeze for a taste of homemade comfort any time.

Recipe FAQs

→ Can I use chicken broth instead of beef broth?

Yes, chicken broth works as a substitute and will create a lighter flavor while still enhancing the other ingredients.

→ How do I ensure beef becomes tender?

Browning the meat first and then simmering it gently in liquid allows the beef to become fork-tender over time.

→ Can I use fresh or frozen vegetables?

Both fresh and frozen vegetables work well. Add frozen varieties near the end of cooking to prevent over-softening.

→ What herbs pair best with vegetable beef soup?

Dried basil, oregano, thyme, and a finishing touch of fresh parsley add aromatic, complementary flavor to this soup.

→ How should leftovers be stored?

Cool the soup, transfer to airtight containers, and refrigerate for up to 4 days. Reheat gently before serving.