There’s nothing quite like a steaming bowl of beef and vegetable soup to warm you up on chilly evenings. After twenty years of perfecting this recipe, I can confidently say it’s become my family’s go-to comfort food – packed with tender beef chunks, fresh veggies, and rich broth that tastes like it’s been simmering all day (though it actually comes together in just over an hour). What I love most is how forgiving this soup is – toss in whatever vegetables you have on hand, make a big batch for meal prep, and watch how the flavors deepen overnight. Trust me, one taste of this hearty beef and vegetable soup, and you’ll understand why it’s earned a permanent spot in my weekly dinner rotation.

Why You’ll Love This Beef & Vegetable Soup

This isn’t just any soup – it’s the kind of meal that makes you pause after the first spoonful and go “Wow!” Here’s why it’s special:

• Nutrition powerhouse: Packed with protein from the beef and vitamins from all those colorful veggies – it’s comfort food that actually loves you back
• Your kitchen, your rules: Don’t like green beans? Swap for peas. Want extra heartiness? Throw in some barley. This recipe welcomes all your creative twists
• One-pot wonder: From browning the beef to simmering the broth, everything happens in that trusty pot – less cleanup means more time enjoying your meal
• Kid-approved magic: The rich broth and tender beef chunks somehow make even the pickiest eaters forget they’re eating vegetables

Ingredients for Beef & Vegetable Soup

Here’s everything you’ll need to make this soul-warming soup – I’ve listed the exact prep for each ingredient because those little details make all the difference. (P.S. My secret is using slightly more carrots than celery – they add the perfect natural sweetness!)

• 500g beef chuck, cut into 2cm cubes (or use stew meat – just trim excess fat)
• 2 carrots, chopped into half-moons (about 1cm thick)
• 2 celery stalks, sliced (don’t skip these – they’re flavor powerhouses)
• 1 large onion, diced (yellow works best for sweetness)
• 3 garlic cloves, minced (or 1 heaping teaspoon of the pre-minced stuff)
• 4 cups good-quality beef broth (low-sodium lets you control the salt)
• 2 medium potatoes, 1.5cm dice (leave skins on for extra texture)
• 1 cup green beans, cut into 5cm pieces (frozen works in a pinch!)
• 2 tbsp olive oil (or whatever cooking oil you’ve got)
• 1 bay leaf (the unsung hero of soups)
• 1 tsp salt + ½ tsp black pepper (adjust to taste at the end)

Oh, and if you’re not feeling beef? Chicken thighs make an amazing substitute – just reduce the simmer time to 30 minutes.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this soup! Just grab these kitchen basics:

• A large, heavy-bottomed pot (about 5-6 quarts is perfect)
• Your trusty wooden spoon for stirring
• A good chef’s knife for chopping all those fresh veggies
• Measuring cups and spoons (though I often eyeball it)

That’s it – no special equipment required, just simple tools that do the job right.

How to Make Beef & Vegetable Soup

Now for the fun part – let’s transform these simple ingredients into something magical! Follow these steps, and you’ll have a pot of comfort ready in no time.

Step 1: Brown the Beef

Heat your olive oil in that big pot over medium-high heat – you want it nice and hot before the beef hits the pan. Working in batches (don’t crowd them!), add your beef cubes and let them develop a gorgeous brown crust on all sides. This isn’t just for looks – that caramelization equals flavor gold! It should take about 5 minutes per batch. Transfer the browned beef to a plate – we’ll bring it back later.

Step 2: Sauté Vegetables

In that same pot (with all those delicious beefy bits still in there), toss in your onions and garlic. Stir them around for about 2 minutes until they’re fragrant and the onions turn translucent. Now add the carrots and celery – these heartier veggies need a head start before the broth joins the party. Cook for another 3 minutes until they just begin to soften.

Step 3: Simmer the Soup

Time to bring the band back together! Return the beef to the pot along with potatoes, beef broth, and that precious bay leaf. Bring everything to a lively boil, then immediately reduce the heat to low. Cover with a lid slightly ajar and let it gently simmer for 45 minutes – this slow cooking makes the beef wonderfully tender. Stir in the green beans during the last 15 minutes (they stay perfectly crisp-tender this way). Finally, season with salt and pepper to taste, remove the bay leaf, and get ready for the best soup of your life!

Tips for the Best Beef & Vegetable Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “can I have the recipe?” great:

• Deglaze like a pro: After browning the beef, splash in a bit of broth or red wine to scrape up all those flavorful browned bits from the pot – that’s free flavor!
• Skim the fat: If your soup looks greasy after simmering, gently drag a spoon across the surface to remove excess fat – your heart will thank you.
• Patience pays: Resist the urge to stir too often – letting the soup sit undisturbed helps develop deeper flavors.
• The overnight advantage: This soup tastes even better the next day as the flavors meld – just thin it slightly with broth when reheating.

Variations of Beef & Vegetable Soup

One of my favorite things about this soup is how easily you can make it your own! Here are some delicious twists I’ve tried over the years:

• Tomato lovers: Add a can of diced tomatoes or 2 tbsp tomato paste with the broth for a tangy twist
• Heartier texture: Toss in ½ cup pearl barley or small pasta with the potatoes
• Extra veggies: Mushrooms, zucchini, or corn make great additions – just adjust cooking times
• Herb boost: A sprig of fresh thyme or rosemary takes the flavor to another level

The possibilities are endless – that’s the beauty of homemade soup!

Serving Suggestions

Oh, you’re gonna want something to soak up every last drop of that glorious broth! My absolute favorite is a thick slice of crusty bread – warmed up and slathered with butter. For lighter days, a simple green salad with tangy vinaigrette balances the soup’s richness perfectly. And don’t forget – this soup practically demands to be served in your coziest oversized mug on chilly nights!

Storing and Reheating Beef & Vegetable Soup

This soup practically gets better with age! In the fridge, it keeps beautifully for 3-4 days in an airtight container – I often make a double batch on Sundays for easy lunches. For freezing, portion it into freezer bags (lay flat to save space) where it’ll stay perfect for 2-3 months. When reheating, go low and slow – warm it on the stovetop over medium-low, stirring occasionally. If it thickens too much, just splash in a little broth or water to loosen it up. Pro tip: The potatoes might get a bit softer after freezing, but the flavor stays amazing!

Nutritional Information

Keep in mind these are estimates – your exact nutrition will vary based on ingredients and portion sizes. But here’s the general breakdown per serving (about 1 hearty bowl):

• Calories: 280
• Protein: 24g (thanks to that beef!)
• Carbs: 22g
• Fiber: 4g
• Sugar: 5g (natural from the veggies)
• Fat: 12g

Not bad for a meal that’ll keep you full for hours! The sodium comes in around 800mg – use low-sodium broth if you’re watching salt intake.

Frequently Asked Questions

Over the years, I’ve gotten some great questions about this beef and vegetable soup recipe – here are the answers to the ones that pop up most often:

Can I freeze this soup?
Absolutely! This soup freezes like a dream – just cool it completely first. I like to portion it into freezer bags (about 2 cups per bag) and lay them flat to save space. It’ll stay good for 2-3 months. Thaw overnight in the fridge before reheating.

What cut of beef works best?
I swear by chuck roast for its perfect balance of flavor and tenderness after simmering. Stew meat works too, but trim any large fat pockets. For quicker cooking, try sirloin – just reduce simmer time to 30 minutes.

Why is my soup too thin/thick?
If it’s thin, simmer uncovered for 10-15 minutes to reduce. Too thick? Add broth or water a splash at a time. The potatoes release starch as they cook, which naturally thickens the broth over time.

Can I make this in a slow cooker?
Yes! Brown the beef first (crucial for flavor), then toss everything except green beans into the slow cooker. Cook on low for 6-7 hours or high for 3-4. Add green beans in the last hour.

Did this beef and vegetable soup warm your soul like it does mine? I’d love to hear how it turned out – leave a comment below or tag me on social media so I can see your cozy creations!

Hearty Beef & Vegetable Soup Recipe – 45-Minute Comfort Magic

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• Author: ushinzomr
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A hearty and nutritious beef and vegetable soup made with tender beef chunks, fresh vegetables, and rich broth.

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Ingredients

Scale 1x2x3x

• 500g beef, cubed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 potatoes, diced
• 1 cup green beans, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 bay leaf

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add beef cubes and brown them on all sides.
3. Add onions and garlic, sauté until fragrant.
4. Stir in carrots, celery, and potatoes.
5. Pour in beef broth and add bay leaf.
6. Bring to a boil, then reduce heat and simmer for 45 minutes.
7. Add green beans and cook for another 15 minutes.
8. Season with salt and pepper.
9. Remove bay leaf before serving.

Notes

• You can replace beef with chicken for a lighter version.
• For extra flavor, add a dash of Worcestershire sauce.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 5g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 60mg

Keywords: beef soup, vegetable soup, hearty soup, homemade soup