This hearty vegetable beef soup is a comforting and nutritious meal perfect for any day. Packed with tender beef, a variety of colorful vegetables, and flavorful herbs, it’s a dish that warms you from the inside out. Whether you're looking for a satisfying lunch or a cozy dinner, this soup is sure to please.
While most of the ingredients for this vegetable beef soup are common, you might need to pay attention to a few items when shopping. Beef stew meat is typically found in the meat section, often pre-cut into bite-sized pieces. Diced tomatoes come in cans and are usually located in the canned goods aisle. Fresh green beans and corn kernels can be found in the produce section, though you can also use frozen versions if preferred.

Ingredients For Vegetable Beef Soup Recipe
Beef stew meat: Tender cuts of beef, perfect for slow cooking in soups and stews.
Olive oil: Used for browning the beef and sautéing the vegetables, adding a rich flavor.
Onion: Adds a sweet and savory base to the soup.
Garlic: Provides a pungent and aromatic flavor.
Beef broth: A flavorful liquid base made from simmering beef bones and vegetables.
Water: Used to adjust the consistency of the soup.
Carrots: Adds sweetness and color to the soup.
Celery stalks: Provides a subtle, earthy flavor and crunch.
Potatoes: Adds heartiness and texture to the soup.
Diced tomatoes: Canned tomatoes that add acidity and depth of flavor.
Green beans: Fresh or frozen, they add a crisp texture and vibrant color.
Corn kernels: Adds sweetness and a pop of color.
Dried thyme: A herb that adds a subtle earthy flavor.
Dried basil: Adds a sweet and slightly peppery flavor.
Salt: Enhances the overall flavor of the soup.
Black pepper: Adds a mild heat and depth of flavor.
Technique Tip for This Recipe
To enhance the flavor of your beef stew meat, consider searing it in batches. Overcrowding the pot can cause the meat to steam rather than brown, which diminishes the depth of flavor. After searing, deglaze the pot with a splash of beef broth to lift the caramelized bits from the bottom, adding even more richness to your vegetable beef soup.
Suggested Side Dishes
Alternative Ingredients
beef stew meat - Substitute with chicken breast: Chicken breast is a leaner protein and cooks faster, making it a lighter option for the soup.
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for sautéing.
onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that can add a different dimension to the soup.
garlic - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the soup.
beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that still provides a rich flavor base.
water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.
carrots - Substitute with parsnips: Parsnips have a slightly sweeter and earthier flavor, adding a unique taste to the soup.
celery stalks - Substitute with fennel: Fennel adds a slight anise flavor, which can bring a new layer of complexity to the soup.
potatoes - Substitute with sweet potatoes: Sweet potatoes add a touch of sweetness and a different texture to the soup.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar flavor but a smoother texture.
green beans - Substitute with asparagus: Asparagus offers a different texture and a slightly more robust flavor.
corn kernels - Substitute with peas: Peas add a sweet flavor and a pop of color, similar to corn.
dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy flavor that complements the other ingredients well.
dried basil - Substitute with dried parsley: Dried parsley provides a mild flavor that can enhance the overall taste of the soup.
salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the soup's flavor profile.
black pepper - Substitute with white pepper: White pepper has a milder heat and a slightly different flavor, offering a subtle change.
Other Alternative Recipes Similar to This Soup
How to Store / Freeze This Soup
Allow the vegetable beef soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
Label each container with the date. This helps you keep track of how long the soup has been stored.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, making it even tastier.
For longer storage, place the containers in the freezer. The vegetable beef soup can be frozen for up to 3 months without losing its deliciousness.
When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the vegetables and beef.
Reheat the soup on the stovetop over medium heat, stirring occasionally. You can also use the microwave, heating in short intervals and stirring in between to ensure even warming.
If the soup appears too thick after reheating, add a splash of beef broth or water to reach your desired consistency.
Taste and adjust the seasoning if needed. Sometimes, a pinch of salt or a dash of black pepper can bring the flavors back to life after storage.
Enjoy your vegetable beef soup with a slice of crusty bread or a fresh salad for a complete and satisfying meal.
How to Reheat Leftovers
For a quick and easy method, use the microwave. Place a portion of the vegetable beef soup in a microwave-safe bowl, cover it loosely with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes. Stir halfway through to ensure even heating.
If you prefer a stovetop method, pour the leftover soup into a saucepan or pot. Heat over medium heat, stirring occasionally, until the soup is thoroughly heated. This should take about 10-15 minutes. Add a splash of beef broth or water if the soup has thickened too much.
For a more hands-off approach, use a slow cooker. Transfer the leftover soup to the slow cooker and set it on low. Allow it to heat for 2-3 hours, stirring occasionally. This method is perfect if you want to reheat the soup while you go about your day.
If you have an instant pot, you can use the sauté function. Pour the leftover soup into the pot, select the sauté setting, and heat for about 5-10 minutes, stirring occasionally. This method is quick and ensures even heating.
Best Tools for This Recipe
Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.
Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.
Cutting board: A cutting board provides a safe and clean surface to chop vegetables and meat.
Chef's knife: A chef's knife is necessary for efficiently cutting the beef and vegetables into bite-sized pieces.
Measuring cups: Measuring cups are used to measure the beef broth, water, and other liquid ingredients accurately.
Measuring spoons: Measuring spoons are needed to measure the dried thyme, dried basil, salt, and black pepper.
Can opener: A can opener is required to open the can of diced tomatoes.
Garlic press: A garlic press helps to mince the garlic cloves quickly and efficiently.
Peeler: A peeler is useful for peeling the carrots and potatoes before slicing and dicing them.
Ladle: A ladle is perfect for serving the hot soup into bowls.
How to Save Time on Making This Soup
Prep ingredients ahead: Chop onions, garlic, and vegetables the night before to save time.
Use pre-cut meat: Purchase beef stew meat that is already cut into bite-sized pieces.
Opt for frozen vegetables: Use frozen corn and green beans to skip the chopping and slicing.
One-pot method: Cook everything in one large pot to minimize cleanup.
Quick boil: Use an electric kettle to pre-boil the water and broth for faster cooking.

Vegetable Beef Soup Recipe
Ingredients
Main Ingredients
- 1 lb Beef stew meat cut into bite-sized pieces
- 2 tablespoon Olive oil
- 1 Onion chopped
- 3 cloves Garlic minced
- 4 cups Beef broth
- 2 cups Water
- 2 Carrots sliced
- 2 Celery stalks sliced
- 2 Potatoes diced
- 1 can Diced tomatoes 14.5 oz can
- 1 cup Green beans cut into 1-inch pieces
- 1 cup Corn kernels
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add beef and cook until browned.
- 2. Add chopped onion and minced garlic to the pot. Cook until onions are translucent.
- 3. Pour in beef broth and water. Bring to a boil.
- 4. Add carrots, celery, potatoes, diced tomatoes, green beans, and corn. Stir well.
- 5. Season with dried thyme, dried basil, salt, and black pepper. Reduce heat and simmer for 1 hour.
- 6. Taste and adjust seasoning if needed. Serve hot.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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