Beef & Vegetable Soup

hearty • brothy • one-pot

A classic beef and vegetable soup with tender chunks of chuck roast, potatoes, green beans, and corn simmered in a rich tomato-beef broth. It’s deeply savory, balanced, and built for cold evenings or make-ahead meals.This is the kind of soup I make when I want something hearty that holds up well for leftovers.

Why This Recipe Works

This soup is hearty without being heavy. The beef is properly seared first, which builds depth and creates the foundation of flavor before any liquid is added. Tomato paste is cooked briefly to concentrate its sweetness, then broth and herbs round everything out into a balanced, brothy base.

The vegetables are added in stages so nothing overcooks. Potatoes and green beans go in early enough to soften properly, while corn and peas are added at the end to keep their texture and color. The result is a soup that feels full and substantial but still clean and spoonable.

It’s a straightforward method that works consistently on both gas and electric stovetops and reheats beautifully.

Ingredients & Notes

• Beef: Use chuck roast for the best texture. It becomes tender and flavorful after simmering. Trim excess fat but leave some marbling for richness.
• Vegetables: Carrots, celery, potatoes, green beans, corn, and peas create a classic mix. Cut everything into bite-size pieces for even cooking and balanced spoonfuls.
• Tomato Base: Tomato paste and diced tomatoes add depth and slight acidity. Cooking the paste briefly before adding liquid prevents a raw flavor.
• Broth: Low-sodium beef broth gives control over salt. You can adjust seasoning at the end.
• Herbs & Seasoning: Dried thyme and oregano provide structure. Bay leaf adds background warmth. Worcestershire deepens the savory notes.

Equipment

• Large Dutch oven or heavy soup pot
• Wooden spoon
• Sharp knife
• Cutting board

How to Make Beef & Vegetable Soup

1. Season and sear the beef in batches until well browned on all sides. Remove and set aside.
2. Sauté onion, carrots, and celery until softened. Add garlic.
3. Stir in tomato paste and cook briefly.
4. Add broth, tomatoes, herbs, Worcestershire, and beef. Simmer until tender.
5. Add potatoes and green beans. Simmer until fork-tender.
6. Stir in corn and peas. Finish cooking.
7. Adjust seasoning and serve hot.

Texture & Flavor Tips

• For deeper flavor, brown beef thoroughly before adding vegetables.
• For thicker broth, simmer uncovered the last 10 minutes.
• For lighter broth, add a splash more broth before serving.
• Taste for salt only after the full simmering time.

Substitutions & Variations

• Swap Yukon gold potatoes for red potatoes.
• Use fresh thyme instead of dried (about 1 tablespoon).
• Add a handful of barley for a heartier version.
• Skip peas if freezing long-term and add fresh after reheating.

Beef Barley Soup is a heartier option if you like the rich beef broth in this one.

Storage & Reheating

• Refrigerator: Store up to 4 days in an airtight container.
• Freezer: Freeze up to 3 months. Cool completely before storing.
• Reheating: Warm gently on the stovetop. Add broth if needed, as the soup thickens when chilled. The soup thickens when chilled, so add broth as needed when reheating.

Freezer-Friendly Vegetable Soup keeps the make-ahead comfort but leaves out the beef.

FAQs

Can I make this ahead?
Yes. Flavor deepens overnight, making it ideal for meal prep.

Can I freeze it with potatoes?
Yes, though potatoes soften slightly. The texture remains pleasant.

Can I use stew meat?
You can, but chuck roast cut yourself gives better texture and control.

Recipe

Beef & Vegetable Soup

This beef vegetable soup is hearty, comforting, and packed with tender beef and colorful vegetables in a rich, savory broth. It’s a classic one-pot meal that’s easy to make and perfect for cozy dinners or meal prep.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 lb beef chuck trimmed and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion diced
• 3 carrots sliced
• 3 celery ribs sliced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 14.5 oz can diced tomatoes, with juices
• 8 cups low-sodium beef broth
• 2 medium Yukon gold potatoes diced
• 1½ cups green beans cut into bite-size pieces
• 1 cup corn kernels fresh or frozen
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley optional

Method

 

1. Season the beef generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches until deeply seared on multiple sides. Transfer to a plate.
3. Reduce the heat to medium. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened.
4. Stir in the garlic and cook for 30 seconds, just until fragrant.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the diced tomatoes, beef broth, thyme, oregano, bay leaf, and Worcestershire sauce. Return the beef and any collected juices to the pot.
7. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 60 to 75 minutes, or until the beef is tender.
8. Add the potatoes and green beans. Simmer for 15 minutes, or until the potatoes are nearly tender.
9. Stir in the corn and cook for 5 minutes.
10. Stir in the peas and cook for 2 to 3 minutes, just until heated through.
11. Remove the bay leaf. Taste and adjust seasoning as needed. Stir in parsley if using, and serve hot.

Notes

• For deeper flavor, allow the beef to brown well before removing it from the pot.
• For a slightly thicker texture, simmer uncovered during the final 10 minutes.
• This soup thickens as it rests; add a splash of broth when reheating.
• Freezes well for up to 3 months. Cool completely before storing.