Vegetable Beef Soup is a hearty and comforting bowl filled with tender chunks of beef, a colorful mix of fresh vegetables, and a flavorful broth that warms you right up. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with pieces of carrots, potatoes, green beans, and tomatoes all coming together in a satisfying way.
I love making this soup on weekends when I have time to let it simmer slowly—it really helps the beef get nice and tender, and the veggies soak up all those tasty flavors. I always add a little extra garlic and herbs to make it taste just right, and I find it’s even better the next day after the flavors have had a chance to blend.
One of my favorite ways to enjoy Vegetable Beef Soup is with a slice of crusty bread or some warm crackers on the side. It’s such a perfect meal for any day when you want something filling but still fresh and healthy. Plus, it’s great for leftovers and makes you feel like you’re eating something homemade and special.
Key Ingredients & Substitutions
Beef stew meat: This is the heart of the soup. Choose chuck roast or brisket cuts for tender, flavorful bites. If you want a quicker cook, ground beef works too, just brown it well.
Pearl barley: It adds nice texture and thickens the soup. If you don’t have barley or want a gluten-free option, try brown rice or quinoa instead.
Vegetables: Carrots, celery, potatoes, and onions give flavor and color. You can swap potatoes for sweet potatoes, or add green beans or peas near the cooking end for more freshness.
Beef broth: Use good-quality broth or stock for a rich base. If you prefer less salt, low-sodium broth is a great choice so you can control seasoning.
How Do You Brown the Beef Perfectly for Tender Results?
Browning beef well is key for deep flavor. Don’t rush this step:
- Pat beef dry before adding it to hot oil in the pot to prevent steaming.
- Cook in batches if needed, so the pieces aren’t crowded.
- Brown all sides evenly until a rich crust forms, about 5-7 minutes.
- Remove and set aside before cooking veggies; this keeps the flavors.
This step adds a rich taste that makes your soup extra satisfying.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like this because it heats evenly and can go from stove to simmer without issue.
- Wooden spoon or ladle – perfect for stirring and serving; gentle on non-stick surfaces.
- Chef’s knife and cutting board – for chopping vegetables quickly and safely.
- Measuring cups and spoons – to keep your ingredients just right.
Flavor Variations & Add-Ins
- Use ground beef or turkey instead of stew meat for quicker cooking and easier prep.
- Add chopped green beans or peas at the end for fresh flavor and color.
- Sprinkle with grated Parmesan or cheddar cheese on top for extra richness.
- Stir in a splash of Worcestershire or hot sauce for a little extra kick.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 cup pearl barley (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This vegetable beef soup will take about 15 minutes for prep and browning, plus 1 to 1.5 hours to simmer until the beef is tender and the veggies are cooked perfectly. The total time is about 1 hour 15 minutes to 1 hour 45 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 to 7 minutes. Once browned, remove the beef from the pot and set aside for later.
2. Cook the Vegetables:
In the same pot, add diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
3. Build the Soup:
Return the browned beef to the pot. Add the diced potatoes, pearl barley (if using), diced tomatoes with their juice, and beef broth.
4. Season and Simmer:
Add the bay leaf, dried thyme, and dried parsley. Season with salt and pepper to your taste. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 to 1.5 hours until the beef is tender and the barley and vegetables are cooked through.
5. Final Touches and Serving:
Remove the bay leaf from the soup. Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot. It’s lovely alongside some crusty bread or crackers.
Can I Use Frozen Beef for This Soup?
Yes, you can use frozen beef stew meat, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
Can I Make Vegetable Beef Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
How Can I Adjust the Soup for a Gluten-Free Diet?
Simply omit the pearl barley or substitute it with gluten-free grains like quinoa or rice. This keeps the soup hearty without gluten.
What’s the Best Way to Store Leftovers?
Let the soup cool to room temperature, then transfer to airtight containers and refrigerate for up to 3 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
