Hearty Beef and Vegetable Soup
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I still remember the first time I made this pot of hearty beef and vegetable soup on a rainy Sunday — the house smelled like slow-cooked comfort and the meat fell apart after a long, gentle simmer. It’s a no-fuss recipe that pairs bold beefy flavor with simple pantry vegetables, perfect for weeknights, meal prep, or warming guests on a cold day. If you want something with classic homestyle flavor but minimal fuss, this is it — and if you enjoy variations with different textures, you might also like the ground beef and vegetable soup for a quicker twist.
Why you’ll love this dish
This soup is a throwback to slow-simmered comfort food: economical, filling, and flexible. It uses inexpensive stew meat that becomes tender with low, steady heat and simple vegetables that keep their character without turning to mush. It’s ideal for feeding a family, packing lunches, or making ahead and freezing.
“A bowl of this soup tastes like home — rich, savory broth with fork-tender beef and vegetables. Easy to make and even better the next day.”
Reasons to reach for this recipe:
- Budget-friendly: uses affordable stew meat and pantry staples.
- Crowd-pleaser: mild, familiar flavors kids and adults like.
- Make-ahead friendly: flavors deepen after refrigeration.
- Flexible: easy to swap vegetables, thicken, or make slow-cooker/Instant Pot versions.
Step-by-step overview
Before you start: brown the beef to build flavor, sauté aromatics, add broth and tomatoes, then the vegetables and herbs. Bring to a boil to kick-start cooking, then lower the heat and simmer slowly for 1–2 hours until the beef is fork-tender and the vegetables are cooked through. This is a mostly hands-off simmer once everything is combined.
What you’ll need
Key ingredients (serves about 4):
- 1 lb beef stew meat (chuck or short rib trimmed and cut into 1–1½ inch pieces)
- 4 cups beef broth (low-sodium if you plan to salt later)
- 1 cup carrots, chopped (about 2 medium)
- 1 cup potatoes, diced (Yukon gold or russet)
- 1 cup green beans, cut into bite-sized pieces
- 1 cup onions, chopped (yellow or sweet)
- 2 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 can (14.5 oz) diced tomatoes, undrained
- Salt and freshly ground black pepper to taste
Substitution notes:
- No stew meat? Cut a boneless chuck roast into cubes.
- Want a quicker version? Use ground beef (see the linked ground-beef version in the intro).
- For a gluten-free soup, check labels on broth and canned tomatoes.
Step-by-step instructions
- Heat a large, heavy-bottomed pot over medium heat. Add a splash of oil and brown the beef in batches so pieces sear instead of steam. Remove browned beef and set aside.
- In the same pot, add the chopped onions and sauté until they’re translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- Pour in the beef broth, scraping the pot bottom to loosen browned bits — those fond bits add deep flavor. Return the browned beef to the pot.
- Add the can of diced tomatoes (undrained) and stir to combine.
- Stir in the carrots, potatoes, green beans, and thyme. Taste and season with salt and pepper, remembering you can always add more later.
- Bring the soup to a rolling boil, then reduce heat to low and cover. Simmer gently for 1–2 hours — check for fork-tender beef and vegetables.
- Adjust seasoning before serving. If the broth is too thin, simmer uncovered 10–15 minutes to reduce; if it’s too rich, add a half cup of water or additional broth.
For a different but similar style, try the hearty macaroni version in this beef and tomato macaroni soup — it swaps potatoes for pasta and changes the texture.
Best ways to enjoy it
Serving suggestions:
- Ladle into shallow bowls and garnish with chopped parsley or a sprinkle of grated Parmesan.
- Serve with crusty bread, garlic toast, or a warm biscuit to sop up the broth.
- For a heartier meal, add cooked barley or small pasta shapes during the last 15 minutes of cooking.
- A drizzle of good olive oil or a spoonful of sour cream adds richness at the table.
Plating tip: serve with a small side salad to add brightness against the rich broth.
Storage and reheating tips
- Refrigerator: Cool the soup to room temperature (no more than 2 hours after cooking), store in an airtight container, and use within 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags and leave some headspace for expansion.
- Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat until steaming, or microwave in covered containers, stirring occasionally. Bring reheated soup to 165°F (74°C) for safety.
- Safety note: Do not leave soup out at room temperature longer than 2 hours to avoid bacterial growth.
Helpful cooking tips
- Brown meat in batches: crowding the pan lowers the temperature and prevents browning.
- Deglaze the pot: after searing, pour a splash of broth and scrape up browned bits — they’re pure flavor.
- Cut vegetables uniformly so they cook evenly.
- Add delicate vegetables (like peas) near the end to avoid overcooking.
- Taste and season late: long simmering concentrates flavors, so salt near the end to avoid oversalting.
- For clearer broth, skim foam and excess fat after the initial boil.
Creative twists
- Spicy kick: add a chopped jalapeño or 1/2 tsp red pepper flakes when sautéing the onions.
- Herby boost: toss in a bay leaf and a sprig of rosemary while simmering, then remove before serving.
- Grain bowl: stir in cooked farro or barley for chew and fiber.
- Vegetarian swap: replace beef with firm mushrooms and use vegetable broth for a meaty texture without meat — see other vegetarian beef-substitute ideas in similar recipes like this variation.
- Thickened stew: mash a cup of the potatoes against the side of the pot and stir to naturally thicken the broth.
Your questions answered
Q: How long does prep and cook time take overall?
A: Active prep is about 15–20 minutes (browning and chopping). Simmer time is 1–2 hours depending on the size and cut of beef; plan on about 1 hour 30 minutes total from start to finish for tender results.
Q: Can I use a slow cooker or Instant Pot?
A: Yes. Slow cooker: brown beef and sauté onions first, then add everything and cook on low 6–8 hours. Instant Pot: brown on “Sauté,” add ingredients, seal, and cook on high pressure 35–45 minutes with a natural release for tender beef.
Q: How do I keep vegetables from getting mushy?
A: Cut them into uniform, slightly larger pieces and simmer gently. If you plan a very long cook (over 2 hours), consider adding a few vegetables (green beans, peas) during the last 20–30 minutes.
Q: Can I thicken the soup without flour?
A: Yes. Mash a portion of the cooked potatoes into the broth, or use cooked barley or pureed white beans to thicken naturally.
Q: Is this freezer-friendly?
A: Absolutely. Cool completely and freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This Hearty Beef and Vegetable Soup is a versatile, comforting meal that rewards a little patience with deep flavor and tender beef. For different takes on vegetable-beef soups and extra technique ideas, check these trusted recipes: Vegetable Beef Soup – Cooking Classy, Vegetable Beef Soup (Fall apart beef!) – RecipeTin Eats, and Vegetable Beef Soup Like Great-Grandma Vera Mae’s. Enjoy a big batch — it only gets better the next day.
Hearty Beef and Vegetable Soup
Ingredients
Method
- Heat a large, heavy-bottomed pot over medium heat. Add a splash of oil and brown the beef in batches so pieces sear instead of steam. Remove browned beef and set aside.
- In the same pot, add the chopped onions and sauté until they’re translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- Pour in the beef broth, scraping the pot bottom to loosen browned bits. Return the browned beef to the pot.
- Add the can of diced tomatoes (undrained) and stir to combine.
- Stir in the carrots, potatoes, green beans, and thyme. Taste and season with salt and pepper.
- Bring the soup to a rolling boil, then reduce heat to low and cover. Simmer gently for 1–2 hours until the beef is fork-tender and the vegetables are cooked through.
- Adjust seasoning before serving. If the broth is too thin, simmer uncovered 10–15 minutes to reduce; if it’s too rich, add a half cup of water or additional broth.
