Easy Vegetable Beef Soup Recipe for Families (2025)

When the weather cools down or you crave something warm and nourishing, nothing beats a hearty bowl of vegetable beef soup.

Packed with tender beef, colorful vegetables, and a savory broth that simmers to perfection, this recipe is the ultimate comfort food.

It’s simple, wholesome, and perfect for both weeknight dinners and Sunday family gatherings.

In this guide, I’ll walk you step by step through making a big, flavorful pot of homemade vegetable beef soup.

Along the way, I’ll share tips, variations, and pro secrets so your soup turns out rich, beefy, and satisfying every single time.

🥣 Why You’ll Love This Vegetable Beef Soup

If you’ve been searching for a soup that’s comforting, hearty, and packed with flavor, this is it. Here’s why this recipe stands out:

1. Beefy Goodness in Every Bite
   • The chuck roast is seared until golden, locking in incredible flavor.
   • As it simmers, the beef becomes melt-in-your-mouth tender, infusing the broth with richness.
2. Loaded with Fresh Vegetables
   • Carrots, celery, potatoes, green beans, peas, and corn bring a rainbow of color, texture, and nutrients.
   • Each vegetable is added at just the right time so they stay vibrant, not mushy.
3. Flavorful Broth That Warms the Soul
   • The tomato paste, diced tomatoes, beef broth, and herb blend create a deep, savory base.
   • Bay leaves and lemon juice add brightness, balancing the richness of the beef.
4. Simple but Satisfying
   • Even though it tastes like it simmered all day, this soup comes together with easy steps anyone can follow.
   • It’s made with everyday pantry ingredients so that you won’t need a fancy shopping trip.
5. Perfect for Any Occasion
   • Make it for a Sunday dinner with crusty bread.
   • Pack leftovers for work lunches; the flavors are even better the next day.
   • Freeze extra portions for a quick and nourishing meal anytime.

🥕 Ingredients You’ll Need

Here’s a handy table that breaks down all the ingredients:

🥩 How to Make Vegetable Beef Soup in 6 Steps

Homemade vegetable beef soup is pure comfort in a bowl, but the secret lies in building layers of flavor step by step.

This isn’t a recipe where you throw everything in the pot and hope for the best; each step is intentional.

From searing the beef to adding vegetables at the perfect time, this method guarantees a soup that’s hearty, rich, and never mushy.

Let’s break it down into six easy but essential steps.

🥩 Step 1: Prep and Season the Beef

The foundation of this soup is the beef, so choosing the proper cut and prepping it properly is key.

• Choose your cut: Chuck roast is the classic choice because of its marbling. As it simmers, the fat renders down, leaving beef that is fork-tender and flavorful. If you can’t find chuck, stew meat, brisket, or even short ribs will work.
• Cut into bite-sized cubes: Make each piece about 1 inch. This size ensures even cooking and makes the soup easier to eat. You don’t want oversized chunks that are awkward in the bowl.
• Season well: Sprinkle generously with salt and freshly ground black pepper. Don’t be shy, seasoning now builds flavor into every layer of the soup.
• Dust with flour: Toss the cubes in flour until lightly coated. This does two important things:
  1. Helps brown the beef when searing (creating that deep caramelized crust).
  2. Naturally thickens the broth as the soup simmers, giving you a rich texture instead of a watery one.

👉 Pro tip: Use a resealable plastic bag or a large mixing bowl to coat the beef with flour. It keeps things tidy and ensures every piece is evenly covered.

At this stage, your beef should look slightly powdery, seasoned, and ready for the hot pan.

🔥 Step 2: Sear the Beef

Now comes the step that transforms your soup from “good” to incredible—the sear.

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The oil should shimmer before adding the beef.
2. Add the beef in batches. Crowding the pan is the biggest mistake people make. When the beef pieces touch, they steam instead of browning. Space them out so each cube has contact with the hot surface.
3. Sear for about 3 minutes per side until deep golden brown. Resist the urge to move them around too much; let them sit so the crust develops.

As the beef sears, you’ll notice delicious brown bits forming on the bottom of the pot. This is called the fond, and it’s pure flavor. Don’t worry about scraping it up yet; we’ll do that in the next step.

👉 Pro tip: If your beef releases too much moisture, raise the heat slightly. A hot pan is the secret to that caramelized crust.

Once all batches are seared, set the beef aside on a plate, juices and all. Those juices will go back into the pot later to enrich the broth.

🧅 Step 3: Build the Flavor Base

With the beef out of the pot, it’s time to work on the flavor foundation. This is where onions, carrots, celery, garlic, and tomato paste come together to create depth.

1. Add a little more olive oil (about 1 tbsp) to the pot.
2. Toss in 1 chopped onion and sauté until slightly translucent, about 1 minute. Listen for that sizzle; it means the onion is caramelizing, not steaming.
3. Add diced celery and sliced carrots. Stir them around for about 3 minutes, letting them soften slightly.
4. Add the garlic and tomato paste. Minced garlic (4 cloves) infuses warmth, while tomato paste (about 3 oz) adds richness and color. Stir until the paste darkens a bit; it’s a sign the sugars have caramelized.

Next, pour in:

• 2 cans of petite diced tomatoes
• The seasoning mix (basil, thyme, oregano, rosemary, sugar, beef bouillon)
• 2 bay leaves
• 3 teaspoons of lemon juice (a brightness booster that cuts through richness)

Finally, add 7 cups of beef broth and return the seared beef (plus its juices) to the pot. Stir well, bring to a boil, then reduce the heat to low. Cover and let simmer for 1 hour.

👉 Pro tip: Don’t rush this simmer. That hour allows the beef to tenderize and the flavors to meld. Your kitchen will smell amazing by this point!

🥔 Step 4: Add the Potatoes and Green Beans

After simmering for an hour, your beef should be on its way to tender perfection. Now it’s time for hearty vegetables.

• Potatoes: Use red potatoes, cut into ½-inch cubes. Red potatoes hold their shape well in soup, unlike russets, which tend to fall apart and thicken the broth too much. Gold potatoes also work for a creamy texture.
• Green beans: Fresh green beans, trimmed and cut into thirds. Their bright green color and crispness add freshness to the soup.

Stir them in, sprinkle with a pinch of salt, and cover again. Let simmer for 30 minutes.

👉 Pro tip: The timing here matters. If you added potatoes and beans at the beginning, they’d turn mushy. Adding them at the hour mark keeps them perfectly tender but not overcooked.

🌽 Step 5: Finish with Peas and Corn

Now for the final touch: sweet, colorful vegetables that cook quickly.

• Peas: 1 cup frozen peas. They bring a burst of sweetness and a pop of green color.
• Corn: 1 ¾ cups corn kernels. Juicy, slightly sweet, and perfect with beef.

Add them in and simmer for 15 minutes. That’s just enough time to heat them through without losing their vibrant color and texture.

👉 Pro tip: Always add quick-cooking vegetables like peas and corn at the end. If they simmer too long, they’ll turn dull and mushy, and the soup loses freshness.

🥄 Step 6: Taste, Adjust, and Serve

At this point, your vegetable beef soup is ready. But before serving, give it a taste and adjust:

• Salt and pepper: Add more if needed. Broth flavors can vary, and your potatoes will soak up salt.
• Thickness: If the broth feels too thin, mash a few potato cubes in the pot or let it simmer uncovered for 5–10 minutes.
• Freshness: Add a squeeze of lemon juice or a sprinkle of fresh parsley to brighten the flavors.

Now ladle the soup into big bowls, serve with crusty bread or dinner rolls, and enjoy. The beef will be tender, the vegetables perfectly cooked, and the broth hearty and satisfying.

✅ Tips for the Best Vegetable Beef Soup

A good vegetable beef soup isn’t complicated, but these small details make all the difference between a decent pot of soup and one that has people asking for seconds.

🥘 Use a Dutch Oven

A Dutch oven is your best friend for this recipe. These heavy pots retain heat evenly, which means your beef sears beautifully and your soup simmers at a consistent temperature.

Unlike thinner pots that create hot spots and risk burning, a Dutch oven ensures your beef cooks slowly and evenly, tenderizing without drying out.

👉 Don’t have one? Use the heaviest pot you own. Just keep an eye on the heat since lighter pots can cause the soup to boil too aggressively.

🔥 Don’t Rush the Sear

The sear is where flavor begins. When you toss beef cubes into a hot pan, you’re not just cooking them, you’re creating that golden-brown crust that unlocks deep, caramelized flavor.

If you skip this or rush through it, you’ll miss out on one of the soup’s richest layers of taste.

👉 Think of searing as building a flavor “foundation.” Give each piece space, patience, and a few minutes per side. That sizzling sound? It’s the start of something delicious.

🥔 Choose Your Potatoes Wisely

Not all potatoes behave the same way in soup:

• Red potatoes: Firm, waxy, and hold their shape well. Excellent for a cleaner broth.
• Gold potatoes: Creamier but still hold their shape. They add richness without disintegrating.
• Russet potatoes: High in starch. They break down easily and naturally thicken the soup.

👉 Your choice depends on texture preference: clean and brothy (red/gold) vs. thicker and stew-like (russet).

⏳ Make It Ahead

Here’s the secret: soups almost always taste better the next day. As your vegetable beef soup sits overnight in the fridge, the flavors meld and deepen, giving you an even richer bowl.

👉 Plan ahead: make a big batch, refrigerate overnight, and reheat for the best results. This makes it perfect for meal prep or Sunday cooking for weekday dinners.

❄️ Freeze Leftovers

This soup is freezer-friendly and holds up beautifully for up to 3 months. Here’s how:

1. Let the soup cool completely.
2. Transfer into airtight containers or freezer-safe bags (portioning into single servings helps).
3. Label with the date.

When ready to enjoy, thaw overnight in the fridge and reheat on the stove. The vegetables stay intact, and the broth regains its depth with a gentle simmer.

🌟 Variations to Try

One of the best parts about vegetable beef soup is its flexibility. You can tweak it to fit your dietary needs, spice preferences, or whatever you have in the fridge.

🥦 Low-Carb Version

Skip the potatoes and swap in low-carb vegetables like zucchini, cauliflower, or even turnips. These keep the soup hearty but lighter, making it ideal for those cutting back on carbs.

🌶 Spicy Kick

Love a little heat? Add a dash of red pepper flakes, cayenne, or hot sauce. Start small and adjust so that the spice enhances, not overpowers, the comforting flavors.

👉 Pro tip: Add spice when sautéing the vegetables so the flavors bloom in the oil.

🍗 Different Proteins

While chuck roast is the classic choice, you can change things up:

• Ground beef: Faster cooking and budget-friendly.
• Stew meat: Already pre-cut, though it may take longer to tenderize.
• Shredded chicken: A lighter version that’s still hearty.

This soup is versatile enough to work with what you have on hand.

🌿 Herb Swap

If you’ve got fresh herbs in the fridge or garden, use them! Fresh thyme or rosemary adds brightness and a fragrant finish. Just remember: fresh herbs go in toward the end of cooking to keep their flavor vibrant.

🥖 Serving Ideas

This soup is hearty enough to be a meal on its own, but the right sides turn it into a cozy feast.

• Crusty artisan bread: Perfect for dunking into the rich broth. The chewy texture balances the tender beef and vegetables.
• Garlic breadsticks: Add a buttery, garlicky crunch alongside your soup.
• A side salad with balsamic vinaigrette: Fresh greens provide a light, tangy contrast to the richness of the soup.
• Grilled cheese sandwich: A nostalgic, comfort-food pairing that makes the meal extra cozy.

👉 For a family dinner, set out a basket of bread, a salad, and a big pot of this soup. It’s the kind of spread that invites everyone to linger at the table.

🍲 Final Thoughts

This vegetable beef soup recipe is everything you want in a comforting, home-cooked meal. The beef is tender, the vegetables are perfectly cooked, and the broth is rich with layers of flavor.

It’s the kind of recipe that warms you on chilly nights, satisfies the whole family, and makes your kitchen smell amazing while it simmers.

Whether you enjoy it fresh off the stove, save it for tomorrow’s meal prep, or freeze portions for later, this soup is a recipe you’ll come back to again and again.

Pair it with crusty bread or a grilled cheese sandwich, and you’ve got a complete meal that feels like a hug in a bowl.

💡 Crave-Worthy Soups to Bookmark

If you loved this hearty beef soup, you’ll also enjoy these cozy comfort soup recipes:

• Quick Chicken Gnocchi Soup Recipe for Gen Z Foodies – Creamy, cozy, and perfect for weeknight cravings.
• Healthy Cauliflower Soup Recipe for Millennials – A lighter option that’s still creamy, savory, and satisfying.
• 15-Min Egg Drop Soup Recipe Perfect for Fall Nights – Quick, easy, and packed with Asian-inspired comfort.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.