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Easy Vegetable Beef Soup

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This Vegetable Beef Soup is a bowl of utter deliciousness with beef so tender it falls apart, a savory herbed broth, and root vegetables. It’s hearty, easy to make with only a few minutes of prep needed, and so incredibly satisfying.

Vegetable Beef Soup  in a white Dutch oven with ladle for serving

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There are light soups, and there are hearty soups. This Vegetable Beef Soup is hearty and filling. It’s a meal all on its own and perfect for chilly days or occasions when you love to have a simmering pot of stew or hearty soup on the stove, ready and waiting for your people.

This is that soup. And it’s so incredibly delicious with its herbed-infused broth!

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.

Let’s discuss the ingredients you’ll need to make this easy vegetable beef soup.

Vegetable Beef Soup 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.

Top view of beef browning in Dutch Oven

Step 1: Brown the beef

Season the beef with salt and pepper and brown in a Dutch oven with a splash of olive oil or your favorite cooking oil. Remove the beef to a separate bowl.

Top view of vegetables sautéing in Dutch oven.

Step 2: Saute the vegetables

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 constantly stirring. Stir in the water, tomato paste, bay leaf, and thyme. Then, add the browned beef to the pot.

Step 3: Simmer the Vegetable Beef Soup

Cover and simmer for 1 hour or until the beef is tender.

Then, add chopped potatoes and peas to the pot and cook, uncovered, for another 20 minutes, or until the potatoes are soft and the beef is very tender.

While you can skip the mushrooms if you’re not a fan, they are so delicious in this soup. Before the soup is almost finished, melt butter in a large skillet. Add the mushrooms and cook for 5 minutes or until browned and cooked. Season with salt and pepper and add to the soup pot before serving.

What to Serve with Vegetable Beef Soup

The soup makes a meal all on its own, but I never shy away from more greens– so a crisp green salad would complement the soup well. And then, there’s always bread. I love this with Irish Soda Bread with Buttermilk and Raisins because it’s a slightly sweetened sturdy loaf, but Cheesy Garlic Pull Apart Bread is also really yummy.

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Side view of Beef Vegetable Soup with fresh thyme and mushrooms in a white bowl
Horizontal view of a bowl of Beef Vegetable Soup on a wooden serving board with whole grain crackers

Vegetable Beef Soup

This Vegetable Beef Soup is a bowl of utter deliciousness with beef so tender it falls apart, a savory herbed broth, and root vegetables. It's hearty, easy to make with only a few minutes of prep needed, and so incredibly satisfying.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6 servings

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.
    Horizontal view of beef browning in Dutch oven.
  • 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.
    Horizontal view of vegetables sautéing in Dutch oven
  • 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.

Video

Notes

 
Beef: Any stewing beef will work well in this soup. I like to buy it precut for convenience, but do look for well marbled beef for the best flavor.
Storing: This soup gets even better the next day. So, if you have leftovers, lucky you! It will keep for 3-4 days in the refrigerator.

Nutrition

Calories: 271kcal | Carbohydrates: 25g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 727mg | Potassium: 955mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5435IU | Vitamin C: 26mg | Calcium: 63mg | Iron: 4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Soup
Cuisine: American
Keyword: Vegetable Beef Soup

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