Easy Vegetable Beef Soup
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There's nothing more comforting on a chilly day than a steaming bowl of Vegetable Beef Soup. This classic recipe is hearty and nourishing, packed with fall-apart tender beef, flavorful vegetables, and a rich tomato-based broth. It's easy to prepare, makes plenty for leftovers, and freezes beautifully - a family-favorite dinner that's both practical and delicious.
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"I have enjoyed your website for a couple of months now, I am always so pleased with your recipes. Also, your tea posts are excellent, and visually lovely. I am of German and Irish descent, and I love all your German recipes! This soup was delicious, and it has become a part of my soup rotation. Thanks for having such a beautiful website." - Reader Comment
Recipe Overview
Here's a quick glance at this soup before you begin:
- Keeps Well: Refrigerate 3-4 days; freeze up to 3 months
- Style: Classic homemade beef and vegetable soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes (simmer)
- Servings: 6 bowls
- Best For: Cozy fall and winter dinners, meal prep, freezer meals
What I Love About This Vegetable Beef Soup
There are so many things to love about a classic, hearty bowl of soup; here are a few standouts for me!
- The beef is fall-apart tender.
- Only requires a few minutes of prep, with most of the cooking hands-off.
- Flavorful, filling, and utterly delicious.
- Mushrooms. Honestly, I absolutely love them.
Jump to:
Key Ingredients
You will find all the ingredient measurements in the recipe card at the bottom of this post. Here’s what you will need:
- Olive oil for sauteing the beef.
- Stewing beef: Any stewing beef works well. For convenience, you can buy already cut-up stew meat, but do look for a well-marbled package for the best flavor.
- Vegetables: Onion, garlic, carrots, celery, potatoes (any variety you like), and frozen peas.
- Broth: A combination of beef broth and water.
- Herbs: Bay leaf (I love to pick up fresh bay leaves in the produce section of my market) and dried (or fresh) thyme.
- All-purpose flour for thickening the soup.
- Mushrooms: Sauteed separately in butter and added to the soup at the end. I love chopped, sliced, or quartered Baby Bellas, but use your favorite.
How to Make Vegetable Beef Soup
Step-by-step instructions are in the recipe card at the bottom of this post.
- Step 1: Season the beef with salt and pepper, then brown it in a Dutch oven with a splash of olive oil or your preferred cooking oil. Remove the meat to a separate bowl.
- Step 2: Add garlic and onion to the pot and cook for 2 minutes. Then add the carrots and celery, and cook for an additional 2 minutes, or until the onion is translucent. Stir in the flour and let cook for 30 seconds
- Step 3: Slowly pour in the beef broth while constantly stirring. Stir in the water, tomato paste, bay leaf, and thyme. Then, add the browned beef to the pot.
- Step 4: Cover and simmer for 1 hour or until the beef is tender. Then, add the chopped potatoes and peas to the pot and cook, uncovered, for an additional 20 minutes, or until the potatoes are tender and the beef is very tender.
Adding Mushrooms: If you’re using mushrooms, before the soup is almost finished, melt butter in a large skillet. Add the mushrooms and cook for 5 minutes, or until they are browned and cooked. Season with salt and pepper and add to the soup pot before serving.
Variations & Tips
- Faster version: Use ground beef instead of stew beef for a quicker cook.
- Vegetarian option: Omit beef and replace with beans, lentils, or mushrooms.
- Flavor boosters: Add a splash of red wine, Worcestershire sauce, or a Parmesan rind while simmering for depth.
- Grain add-ins: Stir in cooked barley, rice, or pasta near the end.
- Make-ahead: Flavors deepen overnight; perfect for leftovers and freezer storage.
Serving Suggestions
- Pair with crusty bread, homemade rolls, or grilled cheese
- Garnish with fresh parsley, Parmesan, or a swirl of olive oil
- Serve with a simple side salad for balance
I love this with our favorite Irish Soda Bread because it’s a slightly sweetened, sturdy loaf, but Cheesy Garlic Pull Apart Bread is also really delicious!
Recipe FAQs
Yes. Chuck roast or stew beef are the most common choices because they become tender with simmering. You can also use short ribs or even ground beef if you'd like a faster version. Just cut cubes into bite-sized pieces so they cook evenly.
If you prefer a stew-like consistency, mash some of the potatoes in the pot before serving. You can also whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes of cooking.
Yes! Brown the beef using sauté mode, then add onion, carrot, celery, garlic, tomatoes, broth, and firm vegetables. Cook on High Pressure for 20 minutes, quick release, and stir in delicate vegetables like green beans, peas, or spinach. Simmer on sauté mode 5 minutes more before serving.
Definitely. For best flavor, brown the beef and aromatics on the stovetop first, then transfer to the slow cooker. Add remaining ingredients except delicate vegetables. Cook on Low for 6-8 hours or High for 3-4 hours. Stir in delicate vegetables during the last 30-60 minutes of cooking.
Classic choices include carrots, potatoes, celery, green beans, and corn. But you can add what you have on hand: peas, zucchini, spinach, cabbage, or even parsnips. Add hearty vegetables early and delicate ones at the end to prevent overcooking.
Yes. Cool completely before freezing in portioned containers. Freeze up to 3 months, then thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
Stored properly in an airtight container, it will last 3-4 days in the refrigerator. Like many soups, the flavor often improves on the second day.
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Vegetable Beef Soup Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound stewing beef cut into bite size pieces
- 1 medium onion chopped
- 2 garlic cloves minced
- 3 carrots chopped
- 2 celery ribs chopped
- 4 tablespoons all-purpose flour
- 4 cups beef broth
- 1 1/2 cups water
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup peas
- 2 gold potatoes or any variety chopped
- 1 tablespoon butter
- 8 ounces mushrooms quartered or sliced
Instructions
- Heat oil in a Dutch oven until hot. Season beef with salt and pepper and brown. Add additional oil if necessary until it's seared. Remove browned beef to a bowl and set aside.
- To the pot, add garlic and onion, and cook for 2 minutes. Then add the carrots and celery and cook for another 2 minutes, or until the onion is translucent.
- Stir in the flour and let cook for 30 seconds and then slowly pour in the beef broth while constant stirring. Stir in the water, tomato paste, bay leaf and thyme. Then, add the browned beef to the pot.
- Cover, lower heat to medium low so that the soup is gently cooking. Simmer for 1 hour or until the beef is tender.
- Uncover the soup, add chopped potatoes and peas and simmer, uncovered, for another 20 minutes, or until the potatoes are soft and the beef is very tender.
- While the soup is cooking, melt butter in a large skillet. Add the mushrooms and cook for 5 minutes or until browned and cooked through. Season with salt and pepper.
- Taste and adjust salt and pepper to your preference before serving.
Notes
- Storage: Refrigerate cooled soup in airtight containers 3-4 days.
- Freezing: Freeze in portions up to 3 months; thaw overnight before reheating.
- Reheating: Warm gently on the stovetop, adding broth or water if thickened.
- Seasoning Tip: Always taste before serving and adjust salt/pepper.
- Fresh finish: Stir in parsley or a squeeze of lemon at serving for brightness.
- Instant Pot Instructions: Use sauté mode to brown the beef, then add onion, carrot, celery, garlic, tomatoes, broth, and firm vegetables (like potatoes and carrots). Lock lid and cook on High Pressure for 20 minutes. Quick release, then stir in delicate vegetables (green beans, peas, zucchini, spinach) and cook on sauté mode for 5 minutes more.
- Slow Cooker: Brown beef and sauté aromatics on the stovetop first for best flavor (optional but recommended). Add all ingredients except delicate vegetables to the slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours. Stir in delicate vegetables in the last 30-60 minutes of cooking.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hi Stephanie,
I have enjoyed your website for a couple of months now, I am always so pleased with your recipes. Also, your tea posts are excellent, and visually lovely. I am of German and Irish descent, and I love all your German recipes! This soup was delicious, and it has become a part of my soup rotation. Thanks for having such a beautiful website.
You’ve truly made my day — thank you so much for your kind words and for taking the time to read, try, and rate the recipe. It means the world to me! I’m so glad you enjoyed the soup (it’s actually on my own menu again this week). I’m delighted you also enjoy the tea posts — they’re such a joy to create and a lovely way to celebrate teatime traditions throughout the year. And I’m especially excited to hear how much you love the German and Irish recipes. I have many more planned in the months ahead!