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Bowl of beef vegetable soup with chunks of beef, potatoes, carrots, green beans, corn, and peas in a rich broth, garnished with fresh parsley.

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
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.