Vegetable Beef Soup

Vegetable Beef Soup is the kind of comforting meal that turns simple ingredients into something deeply satisfying. Tender pieces of beef are slowly simmered with onions, carrots, potatoes, tomatoes, and other vegetables in a rich, savory broth. The long, gentle cooking time allows the beef to become tender while the vegetables absorb the flavors of the broth.

This soup is especially good for chilly evenings, busy weeknights, or whenever you want a hearty homemade meal that can be prepared in one pot. It also stores well, making it a practical recipe for leftovers.

Ingredients

For the Soup

• 1 ½ pounds beef chuck roast or stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 medium potatoes, peeled and cut into chunks
• 1 cup green beans, cut into bite-sized pieces
• 1 cup frozen peas
• 1 cup corn, fresh or frozen
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 6 cups beef broth
• 1 cup water, as needed
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper

Optional Additions

• ½ cup chopped bell pepper
• ½ teaspoon smoked paprika
• A pinch of red pepper flakes for heat
• Fresh parsley for serving

Step-by-Step Method

1. Prepare the Beef

Begin by cutting the beef into fairly even bite-sized pieces. Pat the pieces dry with paper towels. Removing excess moisture helps the beef brown properly instead of steaming in the pot.

Season the beef lightly with salt and black pepper.

For the best texture, use beef chuck or another cut suitable for slow cooking. These cuts contain enough connective tissue to become tender and flavorful as they simmer.

2. Brown the Beef

Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and allow it to become hot.

Add the beef in batches, making sure not to overcrowd the pot. Brown the pieces for about 2–3 minutes per side, or until they develop a deep golden-brown crust.

You do not need to cook the beef completely at this stage. The goal is to create a flavorful exterior.

Transfer the browned beef to a plate and set it aside.

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