Easy Homemade Vegetable Beef Soup Is Made With Tender Chunks Of Beef And Veggies For A Hearty Meal. Recipe

I keep this vegetable beef soup recipe close because it turns simple ingredients into a rich, hearty bowl that tastes like home. One spoonful and you’ll see why it belongs in every recipe box.

I’m obsessed with vegetable beef soup because it hits that deep, savory spot without trying too hard. I love the way beef chuck turns rich and tender, tucked into a broth that tastes like it has been minding its own delicious business all afternoon.

And the carrots bring just enough sweetness to keep every spoonful interesting. This is the kind of soup I crave when I want real dinner, not a snack pretending to be one.

Big pieces. Bold flavor.

No fussy vibes. But it still feels like the recipe I reach for again and again, because it always satisfies.

Ingredients

• Beef chuck turns tender and makes the soup feel like a real meal.
• Olive oil helps brown the beef and starts everything with richer flavor.
• Onion brings that cozy, savory base you’d miss if it wasn’t there.
• Garlic adds a little punch without making the soup taste too strong.
• Carrots give sweetness, color, and that classic homemade soup vibe.
• Celery keeps things fresh and adds a soft little crunch.
• Potatoes make it hearty, filling, and perfect for a chilly night.
• Diced tomatoes add brightness and keep the broth from tasting flat.
• Tomato paste deepens the flavor, Basically, it makes the broth better.
• Beef broth ties everything together with big, cozy comfort.
• Worcestershire sauce adds savory depth, Plus it’s a tiny secret weapon.
• Peas and green beans bring color, veggies, and a little healthy balance.
• Thyme, oregano, and bay leaf make it taste slow-simmered and homey.
• Salt and pepper wake everything up without making it complicated.
• Fresh parsley adds a clean finish, so the soup doesn’t feel heavy.

Ingredient Quantities

• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 2 large potatoes, peeled and cut into 3/4-inch cubes
• 1 (14.5 ounce) can diced tomatoes with juices
• 2 tablespoons tomato paste
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup frozen peas
• 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons chopped fresh parsley

How to Make this

1. Heat olive oil in a large pot over medium-high heat; season beef cubes with 1 teaspoon salt and 1/2 teaspoon black pepper and brown in batches until well seared on all sides, then transfer to a plate.

2. In the same pot, add diced onion and cook 3 to 4 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.

3. Stir in sliced carrots and celery and cook 2 to 3 minutes to begin softening.

4. Add diced potatoes, canned diced tomatoes with their juices, and tomato paste; stir to combine and scrape up any browned bits from the bottom of the pot.

5. Return the browned beef to the pot and pour in 6 cups beef broth; add Worcestershire sauce, dried thyme, dried oregano, bay leaf, and additional salt and pepper to taste.

6. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1 1/2 hours until beef is tender and potatoes are cooked through.

7. About 10 minutes before serving, stir in frozen peas and green beans and continue to simmer until the vegetables are heated through and tender.

8. Remove and discard the bay leaf, adjust seasoning with more salt and pepper if needed, stir in chopped fresh parsley, and serve hot.

Equipment Needed

1. Large heavy bottom pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Vegetable peeler
5. Wooden spoon or heatproof spatula
6. Tongs or slotted spoon
7. Measuring cups and spoons
8. Ladle for serving

FAQ

Easy Homemade Vegetable Beef Soup Is Made With Tender Chunks Of Beef And Veggies For A Hearty Meal. Recipe Substitutions and Variations

• Beef chuck:
  • Beef stew meat (similar cut, ready-cubed)
  • Beef short ribs, trimmed and cut into chunks
  • Ground beef, browned, for a quicker version
  • Boneless pork shoulder, cut into 1-inch cubes
• Beef broth:
  • Beef stock for a richer flavor
  • Chicken broth for a lighter taste
  • Vegetable broth for a beef-free option
  • Water plus 1-2 beef bouillon cubes to taste
• Potatoes:
  • Yukon Gold for creamier texture
  • Sweet potatoes for a touch of sweetness
  • Turnips or rutabaga for lower starch
  • Baby potatoes left whole or halved
• Green beans:
  • Snap peas or snow peas for crunch
  • Diced zucchini for a softer bite
  • Frozen mixed vegetables if you need variety
  • Asparagus cut into 1-inch pieces when in season

Pro Tips

1. Brown the beef in batches so each cube gets a deep crust. Crowding the pan steals that caramelization and you lose a lot of flavor. Put browned pieces on a plate while you cook the aromatics, then return them to the pot.

2. After adding the tomatoes and tomato paste, scrape the bottom of the pot with a wooden spoon to lift the browned bits. Those fond bits are pure flavor and help make the broth richer without extra seasoning.

3. Simmer very gently rather than at a rolling boil. A low, steady simmer breaks down connective tissue and gives tender, juicy meat. If the liquid is boiling too hard, the meat can get tough and the broth will reduce too quickly.

4. Finish smart: add frozen peas and green beans only in the last 10 minutes so they stay bright and tender. Taste and adjust salt near the end, and stir in fresh parsley or a splash of vinegar or lemon juice for a lively lift before serving.