Homemade vegetable beef soup is a hearty dinner made with browned beef chuck, potatoes, carrots, celery, tomatoes, and tender mixed vegetables simmered in a savory broth. This classic one-pot recipe makes 6–8 servings and takes about 2 hours from start to finish, including 20–25 minutes of preparation, 8–10 minutes of browning, and 1 1/2 to 2 hours of simmering.
Every spoonful delivers deep beefy flavor, soft vegetables, sweet corn and peas, and a tomato-rich broth seasoned with Worcestershire sauce and Italian herbs. It is the kind of satisfying homemade meal that warms the kitchen, feeds a crowd, and often tastes even better the next day.
Jump to RecipeWhy You’ll Love This Recipe
This vegetable beef soup brings together the best parts of a slow-simmered dinner without requiring complicated techniques. Browning the beef first creates savory bits on the bottom of the pot, while tomato paste, broth, Worcestershire sauce, and herbs turn those browned bits into a richly flavored cooking liquid.
The recipe is also practical. It produces 6–8 servings, uses affordable everyday ingredients, and gives you a complete meal in one pot. The beef provides satisfying richness, potatoes make the soup filling, and the colorful vegetables add sweetness, texture, and variety.
If comforting soup is a favorite at your table, you may also enjoy our cozy orzo soup for a lighter bowl with a tender pasta bite.
Ingredients You’ll Need
Beef chuck roast or stew meat is ideal because it becomes tender during the long, gentle simmer. Cut the beef into even 3/4-inch cubes so the pieces cook at roughly the same rate and fit easily on a soup spoon.
- Beef and aromatics: Use 1 1/2 pounds of beef, one diced yellow onion, two sliced celery stalks, and two minced garlic cloves.
- Soup base: Beef broth, diced tomatoes with their juices, tomato paste, Worcestershire sauce, and up to 2 cups of water create the savory tomato broth.
- Seasonings: Kosher salt, black pepper, and dried Italian seasoning provide a balanced herbal foundation. You can use 1/2 teaspoon each of dried thyme and dried oregano instead of Italian seasoning.
- Vegetables: Carrots, potatoes, green beans, corn, and peas create the classic vegetable mix. Yukon Gold potatoes hold their shape well, while russets give the broth a slightly softer, starchier texture.
- Finish: Chopped fresh parsley adds a clean, fresh note just before serving.
Beef stock can replace the broth when you want a richer flavor. For a faster variation, use 1 1/2 pounds of ground beef, brown it, drain it, and add it when the broth goes into the pot.
How to Make It Step-by-Step
Step 1: Pat the beef cubes dry with paper towels, then season them with the kosher salt and black pepper. Removing surface moisture helps the meat brown instead of steam when it hits the hot pot.
Step 2: Heat the vegetable or olive oil in a large Dutch oven over medium-high heat. Brown the beef in small batches for about 2–3 minutes per side, transferring each batch to a plate so the pot stays hot and the meat develops a deep brown crust.
Step 3: Add the diced onion and sliced celery to the same pot, using a wooden spoon to stir them through the flavorful oil and beef drippings. Cook for 4–5 minutes, until they begin to soften, then add the garlic and cook for 30 seconds.
Step 4: Stir in the tomato paste and cook it for about 1 minute. Pour in the beef broth, diced tomatoes with their juices, Worcestershire sauce, dried Italian seasoning, and water, scraping the bottom thoroughly to release the browned bits.
Step 5: Return the browned beef and any juices from the plate to the pot. Bring the liquid to a boil, reduce the heat to low, partially cover the pot, and simmer for 60–90 minutes, or until the beef is nearly tender.
Step 6: Add the sliced carrots and cubed potatoes once the beef has had time to soften. Simmer for another 15–20 minutes, checking that the potatoes and carrots are becoming tender while still holding their shape.
Step 7: Add the green beans, frozen corn, and frozen peas near the end of cooking. Continue simmering for 8–12 minutes, just until the vegetables are tender but not mushy and the beef can be easily pierced with a fork.
Step 8: Taste the finished soup and adjust the salt, pepper, and Worcestershire sauce to suit your preference. Stir in the chopped parsley, ladle the soup into warm bowls, and serve immediately.
For another hearty beef dinner, our homemade beef noodle skillet offers a quicker stovetop option on busy evenings.
Pro Tips for Deep, Savory Flavor
The most important flavor-building step is browning the beef in batches. If the cubes are crowded together, they release moisture and steam, which prevents the caramelized surface that gives the soup its rich foundation.
Do not rush the first simmer. Beef chuck needs 60–90 minutes before the firm vegetables go into the pot, and the exact time depends on the size of the cubes and the cut of beef. Keep the heat low so the meat gently tenderizes rather than becoming tough from a hard boil.
Add vegetables according to their cooking times. Potatoes and carrots need 15–20 minutes, while green beans, corn, and peas need only 8–12 minutes. This simple timing keeps the vegetables distinct and pleasantly tender.
- Scrape the pot after adding the broth to capture every browned bit.
- Use water as needed to reach your preferred soup consistency.
- Taste near the end because broth and Worcestershire sauce can vary in saltiness.
- Cut vegetables into similar sizes for more even cooking.
If you want a different soup style, try our healthy chicken taco soup for a bright, gently spiced alternative.
Storage, Freezing, and Reheating
Allow leftovers to cool briefly, then refrigerate them promptly in a covered container. The soup keeps well in the refrigerator, and the flavors often become more rounded after resting overnight.
Reheat individual portions gently on the stovetop or in the microwave until hot throughout. Because the potatoes and vegetables absorb broth as the soup sits, add a little water or beef broth if the consistency becomes thicker than you like.
For a freezer-friendly batch, cool the soup completely before transferring it to airtight freezer containers, leaving room for expansion. Thaw it in the refrigerator and reheat slowly, stirring occasionally; the vegetables may be a little softer after freezing, but the savory broth remains comforting.
Serve each bowl with extra parsley, warm crusty bread, or a simple green salad. When you want a more warming noodle-based bowl, our spicy chicken noodle soup is another satisfying choice.
Easy Variations and Serving Ideas
Frozen mixed vegetables can replace the green beans, corn, and peas. Use about 3 cups and add them during the final 8–12 minutes so they retain their color and texture.
For a more tomato-forward soup, a 15-ounce can of tomato sauce can replace the tomato paste and part of the diced tomatoes. This produces a smoother, more pronounced tomato flavor while keeping the soup hearty.
Ground beef is useful when you need dinner faster. Brown and drain 1 1/2 pounds of ground beef, then continue with the broth and vegetables; because ground beef does not need the long tenderizing simmer, the soup can be ready sooner.
For a cozy breakfast-for-dinner idea after soup night, keep our pumpkin pancake recipe on hand for a warmly spiced weekend meal.
Homemade Vegetable Beef Soup
Ingredients
Method
- Pat the beef dry and season it with the kosher salt and black pepper.
- Heat the oil in a large Dutch oven or heavy soup pot over medium-high heat. Brown the beef in batches for about 2–3 minutes per side, then transfer it to a plate.
- Add the onion and celery to the pot and cook for 4–5 minutes, until they begin to soften. Add the garlic and cook for 30 seconds.
- Stir in the tomato paste and cook for about 1 minute. Add the beef broth, diced tomatoes with juices, Worcestershire sauce, dried Italian seasoning, and water, scraping up the browned bits.
- Return the beef and accumulated juices to the pot. Bring the soup to a boil, reduce the heat to low, partially cover, and simmer for 60–90 minutes, until the beef is nearly tender.
- Add the carrots and potatoes. Continue simmering for 15–20 minutes, allowing the firm vegetables to soften without losing their shape.
- Add the green beans, corn, and peas. Cook for 8–12 minutes, until the vegetables are tender but not mushy and the beef is fully tender.
- Taste the soup and adjust the salt, pepper, and Worcestershire sauce as needed. Stir in the parsley and serve hot.
Notes
Final Thoughts
Homemade vegetable beef soup is a dependable dinner because it combines simple ingredients with patient cooking. Brown the beef well, give it time to become tender, add the vegetables in stages, and finish with fresh parsley for a bowl that tastes comforting and complete.
Make a full pot for family dinner, meal prep, or a chilly weekend gathering. Whether served with bread or enjoyed on its own, this hearty classic brings tender beef, colorful vegetables, and rich homemade flavor to the table.
Read More: More comforting soup ideas