This is the soup that tastes like it’s been on the stove all day, because in a good way, it basically has. Vegetable beef soup starts with seared chuck roast simmered low and slow until it’s fall-apart tender, then loaded with potatoes, carrots and whatever vegetables are on hand.
Table of Contents
Why You’ll Love Vegetable Beef Soup
It’s real comfort food. Tender beef, a rich tomato broth and soft vegetables in every spoonful — this is the soup people ask for by name once the weather turns.
It’s a genuine one-pot meal. Protein, vegetables and starch are all in the same bowl, so there’s no need to plan a side dish unless you want bread for dunking.
And it only gets better with time. Like most soup recipes built on a long simmer, the flavor deepens overnight, which makes the leftovers arguably better than the first bowl.
Ingredients You’ll Need
1.5 lb beef chuck roast, cut into 3/4-inch cubes. Chuck has enough fat marbled through it to stay tender and flavorful through a long simmer; leaner cuts tend to turn dry.
1 onion, 2 carrots and 2 celery ribs. The classic aromatic base, chopped small enough to soften into the broth as everything simmers.
2 cups Yukon gold potatoes, cubed. Yukon golds hold their shape better than russets, so they stay intact instead of dissolving into the broth.
28 oz can diced tomatoes and 2 tablespoons tomato paste. Together these build a rich, slightly sweet tomato base for the broth.
6 cups beef broth and 1 tablespoon Worcestershire sauce. Worcestershire adds a savory backbone that rounds out the beef flavor without tasting like any one ingredient on its own.
1 cup each green beans, corn and peas. Added near the end so they stay bright rather than going gray and soft.
How to Make Vegetable Beef Soup
- Sear the beef. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season 1.5 lb cubed beef chuck with salt and pepper, then sear in batches until browned on all sides, about 6 to 8 minutes total. Remove to a plate.
- Sauté the aromatics. In the same pot, add the diced onion, carrots and celery and cook 5 to 6 minutes, until starting to soften.
- Build the broth. Stir in 2 tablespoons tomato paste and cook 1 minute, then add the 28 oz can diced tomatoes, 6 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried oregano and 2 bay leaves. Return the beef to the pot.
- Simmer until tender. Bring to a gentle simmer, cover, and cook 1 to 1.5 hours, until the beef is fork-tender.
- Add the potatoes. Stir in the 2 cups cubed potatoes and simmer, covered, 25 to 30 minutes, until fork-tender.
- Finish the vegetables. Stir in 1 cup each green beans, corn and peas and simmer 15 minutes more. Remove the bay leaves, season with salt and pepper, and serve.
Tips for Perfect Vegetable Beef Soup
Don’t skip searing the beef. Browning the meat before it simmers builds a deep, roasted flavor in the broth that boiling raw cubes straight in liquid never quite reaches. It’s an extra 8 minutes that changes the whole pot.
Add quick-cooking vegetables last. Green beans, corn and peas only need about 15 minutes. Adding them at the start of the simmer leaves them gray and mushy by the time the beef is tender.
Let it rest before serving. Vegetable beef soup actually tastes better 10 to 15 minutes after it comes off the heat, once the flavors have had a moment to settle together.
Variations to Try
Make it a stew. Cut the broth by half for a thicker, more stew-like texture closer to crockpot beef stew.
Add barley. Stir in a half cup of pearl barley along with the potatoes for a heartier, chewier bowl that stretches the pot even further.
Swap in the slow cooker. Sear the beef first, then transfer everything except the quick-cooking vegetables to a slow cooker and cook on LOW for 7 to 8 hours, adding the green beans, corn and peas in the last 30 minutes, similar to slow cooker beef stew.
Make it spicy. A diced jalapeño with the onions and a pinch of cayenne gives the broth a gentle kick.
What to Serve With It
Warm, crusty bread or cornbread is the classic pairing, perfect for soaking up the last of the broth.
For a full spread, pair it with a simple green salad, or serve alongside crock pot vegetable soup if you’re stocking the freezer with soup for the season.
Frequently Asked Questions
Can I make vegetable beef soup ahead of time?
Yes, and it’s genuinely better the next day once the flavors have had time to meld. Make it up to 3 days ahead and reheat gently on the stove.
How do I store vegetable beef soup?
Refrigerate in an airtight container for up to 4 days. It freezes well for up to 3 months — leave about an inch of headspace in the container and thaw overnight in the fridge before reheating.
What’s the best cut of beef for this soup?
Chuck roast, cut into cubes, is the best choice because its marbling keeps it tender and flavorful through a long simmer. Leaner cuts like sirloin tend to turn dry and tough.
Can I use frozen vegetables?
Yes, frozen green beans, corn and peas all work well and can go into the pot straight from the freezer during the last 15 minutes of cooking.
Final Thoughts
This is the kind of soup that makes the whole house smell like something good is happening. It takes a bit of time, but almost all of it is hands-off simmering.
Make a big pot on a Sunday and vegetable beef soup will carry you through lunches and dinners for most of the week, tasting better with every reheat.
Vegetable Beef Soup
Equipment
- large Dutch oven
- chef’s knife
- cutting board
- wooden spoon
- measuring cups and spoons
- plate for holding the seared beef
- ladle
Ingredients
- 1.5 lb beef chuck roast, cut into 3/4-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 tbsp tomato paste
- 28 oz can diced tomatoes, with liquid
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 2 cups Yukon gold potatoes, cubed
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels
- 1 cup peas
- salt and black pepper, to taste
Instructions
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and sear in batches until browned, about 6 to 8 minutes total. Remove to a plate.
- In the same pot, cook the onion, carrots and celery 5 to 6 minutes, until starting to soften.
- Stir in the tomato paste and cook 1 minute, then add the diced tomatoes, beef broth, Worcestershire sauce, thyme, oregano and bay leaves. Return the beef to the pot.
- Cover and simmer 1 to 1.5 hours, until the beef is fork-tender.
- Stir in the potatoes and simmer, covered, 25 to 30 minutes, until fork-tender.
- Stir in the green beans, corn and peas and simmer 15 minutes more. Remove the bay leaves, season to taste, and serve.