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beef vegetable soup Recipe

Beef Vegetable Soup

This classic beef vegetable soup is hearty, nourishing, and perfect for chilly days. Tender chunks of beef and a variety of vegetables simmer together in a flavorful broth, making a comforting dish the whole family will love.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 persons
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced about 130 g
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and sliced about 200 g
  • 3 stalks celery, sliced about 120 g
  • 2 medium russet potatoes, peeled and cubed about 350 g
  • 150 g green beans, trimmed and chopped
  • 400 g canned diced tomatoes (with juice) (14 oz)
  • 1.5 liters beef broth (6 cups)
  • 100 g frozen or fresh peas
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1.5 teaspoons salt or to taste
  • ¾ teaspoon black pepper or to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Equipment

  • 1 large soup pot or Dutch oven at least 5 quarts
  • 1 cutting board
  • 1 measuring cups and spoons

Method
 

  1. Heat the olive oil in a large soup pot over medium-high heat. Add the beef cubes and brown on all sides for about 5–7 minutes. Remove excess fat if necessary.
  2. Add the diced onion and garlic to the pot. Sauté for 2–3 minutes until fragrant and the onion is translucent.
  3. Add the carrots, celery, and potatoes. Stir to combine with the beef and aromatics.
  4. Pour in the beef broth and canned diced tomatoes (with juice). Stir in the green beans, bay leaf, thyme, salt, and pepper.
  5. Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 60 minutes, or until the beef is tender and the vegetables are cooked through.
  6. Add the peas and cook uncovered for an additional 5–10 minutes, until the peas are heated through.
  7. Remove the bay leaf. Taste and adjust seasoning if needed.
  8. Serve hot, sprinkled with fresh chopped parsley if desired.

Notes

For extra flavor, add a splash of Worcestershire sauce or a pinch of smoked paprika while simmering.
Feel free to substitute or add other vegetables like corn, zucchini, or bell peppers.
This soup can be made ahead and tastes even better the next day after flavors meld.
Freezes well for up to 3 months.