Vegetable Beef Soup

A bowl of Vegetable Beef Soup is the perfect comforting meal for chilly days. Packed with tender beef, hearty vegetables, and a rich broth, this homemade soup is nutritious, flavorful, and easy to make.

This one-pot recipe is a great way to use up leftover veggies and can be customized with different cuts of beef and seasonal produce. Serve it with crusty bread, cornbread, or a side salad for a complete meal!

Kitchen Equipment Needed

• Large Dutch oven or stockpot
• Cutting board and knife
• Wooden spoon
• Measuring cups and spoons

Ingredients Overview

• Beef Stew Meat: Chuck roast or stew meat becomes fork-tender when simmered.
• Vegetables: A mix of potatoes, carrots, celery, tomatoes, and green beans provides texture and flavor.
• Beef Broth & Tomatoes: Creates a rich, savory base.
• Seasonings: Garlic, thyme, bay leaf, and Worcestershire sauce enhance the depth of flavor.

Ingredients

• 1 lb beef stew meat (chuck roast, cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 1 cup green beans, trimmed and chopped
• 1 (15-oz) can diced tomatoes
• 6 cups beef broth (low-sodium)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/2 cup frozen peas (added at the end)
• Fresh parsley for garnish (optional)

Directions

Step 1: Brown the Beef

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add beef pieces, season with salt and black pepper, and cook until browned on all sides (about 5 minutes). Remove and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add onion, garlic, carrots, and celery. Sauté until softened (about 3 minutes).

Step 3: Add Broth & Simmer

1. Return the beef to the pot and pour in beef broth, diced tomatoes, Worcestershire sauce, thyme, oregano, paprika, and bay leaf.
2. Bring to a boil, then reduce heat and let simmer for 45-60 minutes, or until the beef is tender.

Step 4: Add Vegetables

1. Stir in potatoes and green beans and continue simmering for 20 minutes until tender.
2. Add frozen peas during the last 5 minutes of cooking.

Step 5: Serve & Enjoy

1. Remove bay leaf, taste, and adjust seasoning if needed.
2. Ladle into bowls, garnish with fresh parsley, and serve with warm bread.

Prep Time

15 minutes

Cook Time

1 hour 15 minutes

Total Time

1 hour 30 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~320
• Protein: ~28g
• Carbohydrates: ~25g
• Fat: ~10g

Expert Tips

• For Extra Flavor: Brown the beef well before adding broth—it creates a richer taste.
• To Make It Thicker: Mash some of the potatoes in the broth before serving.
• For a Slow Cooker Version: Cook on low for 6-8 hours or high for 3-4 hours, adding peas in the last 15 minutes.

FAQs

Can I use ground beef instead?
Yes! Brown 1 lb of ground beef, drain excess fat, and follow the recipe as written.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.

Can I freeze this soup?
Yes! Freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in freezer-safe containers for up to 3 months.

Substitutions & Variations

• Gluten-Free: This soup is naturally gluten-free if using gluten-free Worcestershire sauce.
• Low-Carb: Skip the potatoes and add extra green beans and cauliflower.
• Spicy Version: Add red pepper flakes or diced jalapeños for a kick.

Vegetable Beef Soup

A bowl of **Vegetable Beef Soup** is the perfect comforting meal for chilly days. Packed with **tender beef, hearty vegetables, and a rich broth**, this homemade soup is **nutritious, flavorful, and easy to make**.

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Equipment

• - Large Dutch oven or stockpot
• - Cutting board and knife
• - Wooden spoon
• Measuring cups and spoons

Ingredients

  

• - 1 lb beef stew meat chuck roast, cut into bite-sized pieces
• - 1 tablespoon olive oil
• - 1 small onion diced
• - 3 cloves garlic minced
• - 3 carrots sliced
• - 2 celery stalks chopped
• - 2 medium potatoes diced
• - 1 cup green beans trimmed and chopped
• - 1 15-oz can diced tomatoes
• - 6 cups beef broth low-sodium
• - 1 teaspoon Worcestershire sauce
• - 1 teaspoon dried thyme
• - 1 teaspoon dried oregano
• - 1/2 teaspoon smoked paprika
• - 1 teaspoon salt adjust to taste
• - 1/2 teaspoon black pepper
• - 1 bay leaf
• - 1/2 cup frozen peas added at the end
• - Fresh parsley for garnish optional

Instructions

 

• #### **Step 1: Brown the Beef**
• Heat **olive oil** in a **large Dutch oven** over medium-high heat.
• Add **beef pieces**, season with **salt and black pepper**, and cook until browned on all sides (**about 5 minutes**). Remove and set aside.
• #### **Step 2: Sauté the Aromatics**
• In the same pot, add **onion, garlic, carrots, and celery**. Sauté until softened (**about 3 minutes**).
• #### **Step 3: Add Broth & Simmer**
• Return the beef to the pot and pour in **beef broth, diced tomatoes, Worcestershire sauce, thyme, oregano, paprika, and bay leaf**.
• Bring to a **boil**, then reduce heat and let simmer **for 45-60 minutes**, or until the beef is tender.
• #### **Step 4: Add Vegetables**
• Stir in **potatoes and green beans** and continue simmering for **20 minutes** until tender.
• Add **frozen peas** during the last **5 minutes** of cooking.
• #### **Step 5: Serve & Enjoy**
• Remove bay leaf, taste, and adjust seasoning if needed.
• Ladle into bowls, garnish with **fresh parsley**, and serve with **warm bread**.