Introduction: The Ultimate Comfort in a Bowl
This Easy Vegetable Beef Soup is the perfect marriage of tender beef, vibrant vegetables, and rich broth—simmered to perfection for a meal that’s both nutritious and deeply satisfying.
- One-pot wonder – Minimal cleanup, maximum flavor.
- Meal-prep friendly – Tastes even better the next day!
- Versatile & forgiving – Swap veggies, adjust seasonings, or make it gluten-free.
- Crowd-pleaser – Warm, hearty, and packed with wholesome ingredients.
Culinary Techniques & Science
Understanding the why behind the steps ensures success:
- Browning the beef – Creates the Maillard reaction, adding deep, savory flavor to the broth.
- Layering aromatics – Sautéing onions, carrots, and celery builds a flavorful base.
- Simmering low and slow – Breaks down tough beef into melt-in-your-mouth tenderness.
- Acid balance – A splash of tomato paste or vinegar brightens the broth.
Ingredient List & Substitutions
For the Soup Base:
- 1.5 lbs beef chuck or stew meat, cut into 1-inch cubes (sub: ground beef for quicker cooking)
- 1 tbsp olive oil or butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced (sub: parsnips or sweet potatoes)
- 3 celery stalks, chopped
- 1 (14.5 oz) can diced tomatoes (sub: 2 tbsp tomato paste + 1 cup water)
- 6 cups beef broth (sub: vegetable or chicken broth)
- 2 bay leaves
- 1 tsp dried thyme (sub: Italian seasoning)
- 1 tsp salt, ½ tsp black pepper
For the Vegetables & Extras:
- 2 potatoes, diced (sub: turnips for lower carb)
- 1 cup green beans, chopped (sub: zucchini or peas)
- 1 cup corn (fresh, frozen, or canned)
- Optional flavor boosters: Worcestershire sauce, red wine, or a Parmesan rind
Garnish Ideas:
- Fresh parsley, grated Parmesan, crusty bread
Step-by-Step Instructions
1. Sear the Beef
- Pat beef dry, season with salt and pepper.
- Heat oil in a large pot/Dutch oven over medium-high heat.
- Sear beef in batches until browned (3-4 mins per side). Remove and set aside.
Pro Tip: Don’t overcrowd the pot—this ensures a good sear!
2. Sauté the Aromatics
- In the same pot, add onion, carrots, and celery. Cook 5 mins until softened.
- Stir in garlic, thyme, and tomato paste (if using), cooking 1 min until fragrant.
3. Deglaze & Simmer
- Pour in 1 cup broth, scraping up browned bits.
- Return beef to pot, add remaining broth, diced tomatoes, bay leaves, potatoes, and green beans.
- Bring to a boil, then reduce heat to low. Cover and simmer 1–1.5 hours until beef is tender.
4. Add Quick-Cooking Veggies
- Stir in corn (and other delicate veggies like peas or zucchini). Simmer 10 more mins.
5. Adjust & Serve
- Discard bay leaves. Taste and adjust salt/pepper.
- For a thicker soup, mash some potatoes or add a slurry (1 tbsp cornstarch + 2 tbsp water).
⚠️ Troubleshooting Advice
- Tough beef? Simmer longer (up to 2 hours) or use a pressure cooker (30 mins high pressure).
- Bland broth? Boost with Worcestershire sauce, soy sauce, or a splash of red wine.
- Too thin? Simmer uncovered to reduce or add a cornstarch slurry.
- Too salty? Add a peeled potato to absorb excess salt, then remove.
✨ Creative Variations
- Italian-Style: Add cannellini beans, spinach, and a Parmesan rind.
- Spicy Kick: Stir in diced jalapeños or ½ tsp red pepper flakes.
- Low-Carb: Skip potatoes, add extra celery and mushrooms.
- Instant Pot: Sear beef on Sauté mode, then pressure cook 30 mins with veggies.
️ Serving Suggestions
- Pair with: Crusty bread, garlic toast, or a crisp green salad.
- Storage: Keeps 4 days in the fridge or 3 months frozen.
Conclusion: A Soup to Warm the Soul
This Vegetable Beef Soup is more than a meal—it’s a hearty hug in a bowl. Packed with protein, veggies, and soul-warming broth, it’s a recipe you’ll turn to again and again.
Grab your pot and let’s get cooking—your perfect bowl awaits! ❄️➡️
