If you’re looking for a hearty, nutritious, and family-friendly meal, nothing beats a classic Vegetable Beef Soup Recipe.

This wholesome dish combines tender beef, fresh vegetables, and flavorful broth, making it the perfect comfort food for chilly evenings, meal prepping, or simply when you want something both filling and healthy.

Packed with protein, fiber, and vitamins, it’s a soup that nourishes body and soul.

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Why You’ll Love This Vegetable Beef Soup Recipe

Nutritious & Balanced – A healthy mix of protein from beef, vitamins from vegetables, and rich broth makes this soup a complete meal.

Budget-Friendly – Uses simple, affordable ingredients you likely already have in your pantry.

Versatile – You can swap vegetables based on the season or your personal preferences.

Meal Prep Friendly – Stores well in the fridge or freezer for quick, ready-to-heat lunches and dinners.

Family-Approved – Comforting, flavorful, and hearty enough to satisfy even picky eaters.

Ingredients for Vegetable Beef Soup

Here’s what you’ll need for this classic recipe:

1 ½ pounds beef stew meat (cut into bite-sized cubes)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
3 medium carrots, sliced
3 potatoes, peeled and diced
2 celery stalks, chopped
1 cup green beans (fresh or frozen)
1 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried parsley
2 bay leaves
Salt and pepper to taste

Instructions: How to Make Vegetable Beef Soup

1. Brown the Beef – In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove and set aside.

2. Sauté Aromatics – In the same pot, add onions and garlic, cooking until softened and fragrant.

3. Add Broth & Simmer – Return the beef to the pot, add beef broth, water, thyme, parsley, bay leaves, salt, and pepper.

Bring to a boil, then reduce heat and let simmer for 45 minutes to 1 hour until beef is tender.

4. Add Vegetables – Stir in carrots, potatoes, celery, and diced tomatoes. Cook for 20–25 minutes until vegetables are tender.

5. Finish with Quick-Cook Veggies – Add green beans and corn. Simmer for another 10 minutes. Adjust seasoning to taste.

6. Serve & Enjoy – Remove bay leaves before serving. Ladle into bowls and serve hot with bread or crackers.

Tips for the Best Vegetable Beef Soup

Use Chuck Roast – It becomes tender and flavorful after simmering.

Make Ahead – Soup tastes even better the next day as flavors deepen.

Thicken It – For a heartier texture, mash a few potato chunks into the broth.

Add Pasta or Rice – If you want extra bulk, stir in cooked pasta, barley, or rice.

Storage & Freezing

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 3 months. Reheat on the stove or microwave, adding a little extra broth if needed.

Read More: High protein Soup Recipes

vegetable beef soup recipe

This Vegetable Beef Soup Recipe is a hearty, comforting dish made with tender beef, fresh vegetables, and flavorful broth — perfect for a wholesome family meal

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 6

Course: Main Course, Soup

Cuisine: American

Ingredients Method Notes

Ingredients

1 ½ pounds beef stew meat cut into bite-sized cubes
2 tablespoons olive oil
1 medium onion chopped
3 cloves garlic minced
4 cups beef broth
2 cups water
3 medium carrots sliced
3 potatoes peeled and diced
2 celery stalks chopped
1 cup green beans fresh or frozen
1 cup corn kernels fresh, frozen, or canned
1 can 14.5 oz diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried parsley
2 bay leaves
Salt and pepper to taste

Method

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
In the same pot, sauté onions and garlic until softened and fragrant.
Return beef to the pot. Add beef broth, water, thyme, parsley, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45–60 minutes until beef is tender.
Add carrots, potatoes, celery, and diced tomatoes. Cook for 20–25 minutes until vegetables are tender.
Stir in green beans and corn. Simmer another 10 minutes. Adjust seasoning as needed.
Remove bay leaves before serving. Serve hot with bread or crackers.