Homemade Vegetable Beef Soup Recipe

Homemade Vegetable Beef Soup Recipe tastes rich, savory, and cozy, with tender beef, sweet carrots, and a tomato-beef broth that hugs a spoon. It suits weeknights, meal prep, and anyone who loves a hearty one-pot dinner, and the whole pot takes about 1 hour 15 minutes. I grew up in the Midwest and keep a bag of frozen peas on standby for this exact craving.

Why You Should Try This Homemade Vegetable Beef Soup Recipe

This Homemade Vegetable Beef Soup Recipe packs deep beefy flavor, soft vegetables, and a balanced tomato base that hits all the comforting notes. You can load the pot with pantry staples, frozen veggies, or whatever you have in the crisper. The soup tastes even better the next day, so it works great for lunches and make-ahead dinners. You get real weekend flavor without babysitting the stove all day.

Ingredients You’ll Need

• 1.5 pounds beef chuck, cut into 1-inch cubes (or use 1 pound 85 percent lean ground beef for a faster batch)
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 carrots, diced
• 2 celery ribs, diced
• 4 cloves garlic, minced
• 1 teaspoon grated fresh ginger, optional
• 1 to 2 teaspoons harissa paste, optional, for gentle heat (Trader Joe’s or Mina both work)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika, optional
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 can diced tomatoes, 14.5 ounces, with juices (San Marzano style gives a rounder flavor)
• 6 cups low-sodium beef broth or stock (Swanson low-sodium or Better Than Bouillon plus water)
• 2 cups Yukon gold potatoes, peeled and diced 1/2 inch
• 1 cup green beans, trimmed and cut 1 inch, fresh or frozen
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup thinly sliced green cabbage, optional
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar or 1 to 2 teaspoons balsamic vinegar, optional, to balance acidity
• Kosher salt and black pepper, to taste
• Fresh parsley and lemon wedges, for serving

Pantry shortcuts and substitutions:

• Swap the onion, carrot, and celery with 2 cups store-bought mirepoix to save time.
• Use 3 to 4 cups frozen mixed vegetables to replace the carrots, peas, corn, and green beans.
• Use Italian seasoning instead of thyme and coriander if that is what you have.
• Use ground beef instead of chuck when you want a quicker simmer.

Equipment:

• Large Dutch oven or stockpot
• Wooden spoon
• Chef’s knife and cutting board
• Ladle and measuring spoons

How to Make Homemade Vegetable Beef Soup

Step 1: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions, carrots, and celery; cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Season with salt.

Step 2: Brown the beef

Push the veggies to the sides of the pot and add the beef in a single layer. Sprinkle with salt and pepper, and brown on two sides, about 5 to 7 minutes. If you use ground beef, break it up, cook until browned, and spoon off excess fat if needed.

Step 3: Build the base

Stir in tomato paste and cook 1 minute to deepen the flavor. Pour in a splash of broth and scrape up the browned bits from the bottom of the pot. Add the remaining broth, diced tomatoes with juices, thyme, smoked paprika, bay leaf, and Worcestershire sauce. Bring the pot to a lively simmer.

Step 4: Simmer until the beef turns tender

Reduce heat to maintain a gentle simmer and partially cover the pot. Cook 35 to 45 minutes, stirring now and then, until the beef feels tender. If you used ground beef, 20 minutes will do the job.

Step 5: Add the hearty vegetables

Stir in potatoes and green beans. Simmer 12 to 15 minutes, until the potatoes feel tender and the green beans turn bright and soft.

Step 6: Finish and adjust

Add peas, corn, and cabbage, and simmer 3 to 5 minutes. Taste and adjust with salt, pepper, and a pinch of sugar or balsamic if the tomatoes taste sharp. Pull the bay leaf, shower with chopped parsley, and serve with a squeeze of lemon.

Tips & Tricks

• Brown in batches if the pot feels crowded to build deeper flavor.
• Choose Yukon gold potatoes so they hold their shape.
• Keep the simmer gentle so the beef turns tender without drying out.
• Use low-sodium broth and salt at the end for control.
• Stir in a Parmesan rind during the simmer for extra savoriness, then remove before serving.
• Swap in barley or small pasta, but cook it separately and add to bowls so it does not over-soften.
• Thin a thick soup with extra broth, or mash a few potato cubes in the pot to thicken.
• Add leftover veggies near the end so they do not overcook.

What to Serve with Vegetable Beef Soup

Crusty bread or warm cornbread makes a simple and satisfying side. A green salad with a lemony vinaigrette cuts through the richness and keeps the meal balanced. Grilled cheese or cheddar biscuits turn it into a comfort classic that kids cheer for. Pour iced tea, a malty amber ale, or a soft red wine like zinfandel alongside.

Make-Ahead and Storage

Let the soup cool until steam fades, then cover and refrigerate for up to 4 days. Freeze in airtight containers for up to 3 months; leave a little headspace for expansion. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if it thickens in the fridge. If you plan to freeze the soup often, use Yukon gold potatoes and add delicate veggies like peas during reheating to keep their color and texture.

Ally Sanders

Homemade Vegetable Beef Soup Recipe

Homemade Vegetable Beef Soup is a hearty, comforting soup loaded with tender beef, vegetables, and a rich broth—perfect for a cozy meal.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients

  

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 3 medium potatoes, peeled and diced
• 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 1 can diced tomatoes (14.5 ounces), with juices
• 6 cups beef broth, low sodium if possible
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• to taste salt
• to taste black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped

Instructions

 

1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook, stirring occasionally, until browned on all sides, about 5–7 minutes. Remove excess fat if needed.
3. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the carrots, celery, potatoes, green beans, diced tomatoes with their juices, and beef broth to the pot. Stir to combine.
5. Season with dried thyme, dried oregano, bay leaf, paprika (if using), salt, and black pepper. Stir well.
6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer gently for 60–75 minutes, or until the beef is tender and the vegetables are cooked through.
7. Stir in the corn and peas and continue to simmer for another 10–15 minutes until heated through and tender.
8. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
9. Stir in fresh parsley just before serving, if desired. Ladle the soup into bowls and serve hot.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 280 calories; fat 10 g; saturated fat 3 g; carbohydrates 27 g; fiber 5 g; sugars 7 g; protein 22 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.