This cozy vegetable beef soup is filled with tender chunks of beef and colorful veggies like carrots, peas, and potatoes. It warms you up and fills your belly!
Whenever I make this soup, I always end up with a full pot—perfect for leftovers! Plus, it tastes even better the next day. Who doesn’t love a warm bowl on a chilly evening?
Key Ingredients & Substitutions
Beef Stew Meat: Cuts like chuck roast or round roast work great here. If you’re looking for a healthier option, you can use lean cuts or even stew beef from the butcher. Ground beef can also be an alternative if you’re short on time!
Vegetable Oil: I use vegetable oil for cooking the beef, but you can also use olive oil or canola oil. For a richer flavor, you might want to try using butter.
Onion and Garlic: Fresh onions and garlic give this soup a strong flavor. You can substitute with onion powder or garlic powder in a pinch, but fresh is always best.
Vegetables: Get creative! You can add or swap veggies like bell peppers, corn, or even spinach. If you have it, toss in some leftover veggies from another meal!
Beef Broth: If you’re out of beef broth, chicken broth or vegetable broth can work. Homemade broth is wonderful too! Just be sure to adjust seasoning since store-bought can be saltier.
What’s the Best Way to Brown the Beef?
Browning the beef is an essential step that builds flavor in the soup. Here’s how you can do it perfectly:
- Start by heating the pot on medium-high. Add your vegetable oil and allow it to heat up.
- Pat the beef cubes dry with a paper towel. This helps them brown instead of steam.
- Season lightly with salt and pepper before adding them to the pot. Don’t overcrowd! If using a small pot, brown in batches.
- Let the beef sit without stirring for about 2-3 minutes to develop a nice crust, then flip to brown other sides.
- Once browned on all sides, remove them and set aside to keep them juicy.
This will ensure your soup is packed with flavor from the get-go. Trust me, the rich, deep color is worth the effort!
Vegetable Beef Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup cauliflower florets
- 1/2 cup chopped green beans
- 1/2 cup chopped broccoli (optional)
- 1/2 cup chopped zucchini or baby squash
- 1 (14-ounce) can diced tomatoes, undrained (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary or fresh if available, chopped
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 bay leaf
- 2 tbsp tomato paste (optional, for richer flavor)
How Much Time Will You Need?
You’ll need about 15 minutes for prep work and then about 1 hour and 15 minutes to cook. That’s roughly 1 hour and 30 minutes in total. The end result is a hearty, nourishing soup that’s perfect for any time of year!
Step-by-Step Instructions:
1. Browning the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes, sprinkle lightly with salt and pepper, and brown on all sides, which should take about 5-7 minutes. Once browned, remove the beef and set it aside.
2. Sautéing Onions and Garlic:
In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is softened and aromatic. This builds a great base for the soup!
3. Adding the Liquids:
Return the browned beef to the pot. Now pour in the beef broth and water. If you decided to use diced tomatoes and tomato paste, add them in now. Stir everything together to mix well.
4. Seasoning and Simmering:
Add the bay leaf, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, until the beef is nice and tender.
5. Adding the Vegetables:
Mix in the carrots, celery, potatoes, cauliflower, green beans, optional broccoli, and zucchini. Cover the pot again and continue to simmer for another 20-25 minutes until the vegetables are tender.
6. Stirring in the Peas:
During the last 5 minutes of cooking, stir in the frozen peas. Make sure to remove the bay leaf before serving!
7. Tasting and Adjusting:
Give your soup a taste and adjust the salt and pepper to your liking. Everyone likes their seasoning a little differently!
8. Serving:
Serve the soup hot, ideally with some crusty bread or toasted baguette slices on the side for dipping. Enjoy every warm, delicious spoonful!
This vibrant and hearty soup is perfect for a cozy meal. Enjoy your cooking and savor this delightful dish!
Can I Use Different Vegetables?
Absolutely! Feel free to substitute any of the vegetables based on what you have on hand. Vegetables like bell peppers, corn, or even sweet potatoes can add a unique flavor and texture to your soup!
Can I Make This Soup in a Slow Cooker?
Yes, you can! Brown the beef on the stovetop first for added flavor, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for about 4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating!
What Can I Serve With Vegetable Beef Soup?
This soup pairs wonderfully with crusty bread or a side salad. You can also enjoy it over a bed of rice or noodles for a heartier meal!
