Vegetable Beef Soup Classic

Warm, hearty, and made with love

Introduction

If there’s one recipe I reach for whenever the weather turns cool—or honestly, whenever I just need a bowl of comfort—it’s my Vegetable Beef Soup Classic. There’s something deeply satisfying about it: the rich, beefy broth, the tender chunks of meat, and all those colorful vegetables simmering together until they taste like home. To me, this soup isn’t just food—it’s the kind of meal that brings everyone to the table and somehow makes the day feel a little softer, a little slower.

About the Recipe

This Vegetable Beef Soup is a wholesome mix of lean beef, vibrant veggies, and a tomato-based broth that’s perfectly seasoned and hearty without being heavy. It’s one of those “everything in one pot” wonders—you’ve got protein, fiber, vitamins, and comfort, all together. Whether you’re simmering it on a lazy Sunday afternoon or throwing it together on a weeknight, this soup is pure goodness.

Why This Recipe Is Special

What makes this soup special to me is how forgiving it is. You can use fresh, frozen, or leftover vegetables, swap the beef cut for whatever’s in your freezer, and it still turns out delicious. Plus, the aroma that fills your kitchen while it simmers? Oh, that’s the kind that makes people wander in and ask, “What’s cooking?”

It’s a recipe that connects generations too—my grandmother used to make something similar, and every time I cook it, I feel like I’m carrying a bit of that tradition forward.

🥣 Why You’ll Love This Recipe

• Full of Flavor: Deep, beefy broth with a medley of vegetables that soak up all that savory richness.
• Nutritious & Balanced: Packed with protein, fiber, and vitamins—comfort food that’s actually good for you.
• One-Pot Magic: Less cleanup, more flavor. Everything simmers together beautifully.
• Customizable: Swap veggies, adjust spices, or make it with ground beef—whatever you have works.
• Perfect for Leftovers: Tastes even better the next day (and freezes wonderfully).

🧰 Tools You’ll Need

Don’t worry, you won’t need anything fancy—just a few basics:

• Large Soup Pot or Dutch Oven (5–6 qt / 4.5–5.5 L): Big enough to handle all those ingredients and let them simmer without spilling.
• Sharp Knife & Cutting Board: You’ll be doing some chopping—good tools make it easier and safer.
• Wooden Spoon or Ladle: For stirring and serving (bonus: it won’t scratch your pot).
• Measuring Cups & Spoons: Precision helps balance the flavors, especially with salt and herbs.

🥕 Ingredients

(Serves 6–8 people)

For the Soup Base

• 1 lb (450 g) beef stew meat, cut into 1-inch cubes
• 2 tbsp (30 ml) olive oil or vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz / 410 g) diced tomatoes
• 6 cups (1.4 L) beef broth (low-sodium preferred)
• 1 cup (240 ml) water

Vegetables

• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 potatoes, diced
• 1 cup (150 g) green beans, chopped
• 1 cup (150 g) corn kernels (fresh or frozen)
• 1 cup (150 g) peas (fresh or frozen)

Seasoning

• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• Optional: a dash of Worcestershire sauce for depth

👩‍🍳 Step-by-Step Instructions

1. Brown the Beef:
2. Heat the olive oil in your soup pot over medium-high heat. Add the beef cubes and sear them until browned on all sides. Don’t rush this—it builds that deep, savory base you’ll taste later. Remove the beef and set it aside.
3. Sauté the Aromatics:
4. In the same pot (don’t clean it; those browned bits are gold), add diced onion and cook until soft and fragrant, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds.
5. Build the Broth:
6. Pour in the beef broth, water, and diced tomatoes. Stir well, scraping the bottom of the pot to lift all that flavor. Add the browned beef back in, along with thyme, bay leaf, salt, pepper, and (if using) Worcestershire sauce.
7. Simmer to Perfection:
8. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the beef is tender. (This is your “let the house smell amazing” stage.)
9. Add the Vegetables:
10. Stir in carrots, celery, and potatoes first—these take longer to soften. Simmer for 15 minutes, then add green beans, peas, and corn. Cook another 10–15 minutes until all veggies are tender and the broth tastes rich and balanced.
11. Taste and Adjust:
12. Remove the bay leaf, then taste your soup. Add more salt or pepper if needed. Sometimes, a tiny splash of Worcestershire or even a pinch of sugar can round out the flavors.
13. Serve Warm:
14. Ladle into bowls, garnish with fresh parsley if you’d like, and serve with a slice of crusty bread. (Trust me—dip that bread in the broth. Heaven.)

🍽 Serving Ideas

• Pair with buttery dinner rolls, cornbread, or even grilled cheese sandwiches.
• Sprinkle a bit of Parmesan cheese on top for extra richness.
• Add a squeeze of lemon juice before serving for a light, bright finish.

🌿 Variations & Customizations

• Make it lighter: Use ground beef or turkey instead of stew meat.
• Low-carb option: Skip the potatoes and add zucchini or cauliflower.
• Vegetarian twist: Use veggie broth and swap the beef for lentils or chickpeas.
• Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce.

🧊 Storage & Make-Ahead

• Refrigerate: Let cool, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe bags or containers for up to 3 months.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if it’s too thick.

💡 Pro Tips & Mistakes to Avoid

Pro Tips:

• Browning the beef properly is key—it locks in flavor. Don’t overcrowd the pot.
• Taste as you go! Every broth brand has a different salt level.
• Add softer veggies later so they don’t get mushy.

Mistakes to Avoid:

• Skipping the sear: If you just boil the beef, you’ll lose depth of flavor.
• Overcooking the veggies: Add them in stages; not all vegetables cook equally fast.
• Forgetting to rest the soup: Letting it sit (even 10 minutes) helps flavors meld beautifully.

🕒 Recipe Summary

• Yield: 6–8 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Nutrition (per serving):

Approx. 260 calories | 18g protein | 10g fat | 24g carbs | 3g fiber

💬 Final Thoughts

There’s something magical about a pot of homemade Vegetable Beef Soup simmering away—it fills your kitchen with warmth and your heart with satisfaction. I hope when you make this, you feel that same cozy contentment I do every single time.