Beef Vegetable Soup
A warm, comforting bowl of tender beef chunks simmered slowly with garden vegetables in a rich, savory broth. This classic American soup is hearty enough for dinner and perfect for chilly evenings. Ready in about two hours, most of it hands-off simmering time.
For 8 servings
- prep · ~8 min
Brown the beef in batches.
1.Pat the beef cubes dry with paper towels.2.Heat oil in a large Dutch oven over medium-high heat.3.Add beef in a single layer and sear until browned on all sides (3-4 min per batch).4.Transfer browned beef to a plate and set aside.TIPDon't crowd the pot — the beef needs space to brown properly, otherwise it steams. - saute · ~6 min
Sauté the aromatic base.
1.Reduce heat to medium. In the same pot, add diced onions.2.Cook until softened and translucent (4-5 min).3.Add minced garlic and tomato paste. Stir constantly for 1 minute until fragrant.TIPCooking the tomato paste briefly deepens its flavor and removes raw metallic notes. - simmer · ~45 min
Build the broth and simmer the beef.
1.Return the browned beef and any accumulated juices to the pot.2.Add water, bay leaves, dried thyme, salt, and black pepper.3.Bring to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes.TIPKeep the lid slightly ajar if the liquid reduces too fast — you want a brothy, not stew-like, consistency. - simmer · ~20 min
Add root vegetables and continue cooking.
1.Add diced potatoes and sliced carrots to the pot.2.Cover and simmer for an additional 20 minutes. - simmer · ~15 min
Add tender vegetables and finish cooking.
1.Add sliced celery, diced tomatoes, and green beans to the pot.2.Simmer uncovered for 15 minutes until all vegetables are tender.3.Adjust consistency with a splash of water if needed.TIPUncovered simmering concentrates the broth slightly, intensifying flavor. - prep · ~1 min
Remove bay leaves and adjust seasoning.
1.Fish out the bay leaves and discard.2.Taste the broth and adjust salt and pepper as needed. - garnish
Ladle into bowls and garnish with fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef cubes very dry before searing to ensure a deep, dark crust. Any moisture turns browning into steaming.
- 2Do not skip browning the beef in batches; overcrowding drops the pan temperature and prevents color development.
- 3Simmer the beef fully before adding tender vegetables like green beans and celery so they stay vibrant and crisp-tender, not mushy.
- 4Add salt in the beginning to draw flavor into the beef, then adjust at the end once the broth reduces and concentrates.
- 5Make this soup a day ahead if possible — the flavors meld overnight and the beef becomes even more tender upon reheating.
- 6Store cooled soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Adapt it for your goals.
Low-oil
Sauté the onions in ¼ cup of water or broth instead of oil, and skip browning the beef or use a nonstick pan with minimal oil. Perfect for those watching their fat intake.
high proteinHigh-protein
Swap the potatoes for extra green beans or diced zucchini and add a drained can of chickpeas or kidney beans for a fiber and protein boost without extra meat.
jainJain
Omit the onion, garlic, and potato. Use asafoetida (hing) for the aromatic base, and add extra carrots, zucchini, and corn. Suitable for Jain dietary observances.
veganVegan
Replace beef with 1¼ cups of cooked lentils or chickpeas and use vegetable broth instead of water and beef drippings. Simmer 20 minutes less since legumes are already cooked.
Why this is on our healthy list.
High in Protein
Beef chuck provides a substantial amount of high-quality protein, essential for muscle maintenance and repair.
Rich in Vitamin A
Carrots are a top source of beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Good Source of Fiber
Potatoes, carrots, and green beans contribute dietary fiber to support digestion and satiety.
Packed with Antioxidants
Tomatoes and carrots contain lycopene and beta-carotene, antioxidants that help combat oxidative stress.
Frequently asked questions
Yes, brisket or bottom round also work well, but avoid lean cuts like sirloin — they will become dry and tough during the long simmer.
