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Homemade Vegetable Beef Soup: A Hearty Classic for Cozy Dinners

Homemade Vegetable Beef Soup

Tender beef, garden vegetables, tomatoes, and herbs simmer together in a rich broth for a comforting classic dinner. This recipe yields 6–8 generous servings.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Base
  • 1 1/2 pounds Beef chuck roast or stew meat, cut into 3/4-inch cubes
  • 2 tablespoons Vegetable oil or olive oil
  • 1 Medium yellow onion, diced
  • 2 cloves Garlic, minced
  • 4 cups Beef broth
  • 1 14.5-ounce can Diced tomatoes with juices
  • 2 tablespoons Tomato paste
  • 1 tablespoon Worcestershire sauce
Seasonings
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried Italian seasoning
Vegetables
  • 3 Medium carrots, sliced
  • 2 Celery stalks, sliced
  • 2 medium Russet or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 cup Fresh or frozen green beans, cut into bite-size pieces
  • 1 cup Frozen corn
  • 1 cup Frozen peas
  • 2 cups Water, as needed
Garnish
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Pat the beef dry and season it with the kosher salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the carrots and potatoes. Continue simmering for 15–20 minutes, allowing the firm vegetables to soften without losing their shape.
  7. 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.
  8. Taste the soup and adjust the salt, pepper, and Worcestershire sauce as needed. Stir in the parsley and serve hot.

Notes

Brown the beef in small batches for the best flavor. Refrigerate leftovers promptly and reheat gently; add a little broth or water if the soup thickens. The flavor is often even better after resting overnight.