Vegetable Beef Soup
A hearty, soul-warming soup loaded with tender chunks of beef and a rainbow of vegetables in a rich, savory broth. This one-pot classic simmers low and slow, filling your kitchen with an irresistible aroma. Perfect for chilly evenings or whenever you need a comforting bowl of goodness.
For 4 servings
- prep · ~10 min
Season and sear the beef.
1.Pat the beef cubes dry with paper towels.2.Season the beef with half the salt and black pepper.3.Heat olive oil in a large pot or Dutch oven over medium-high heat.4.Sear the beef in batches until deeply browned on all sides (3-4 min per batch).5.Transfer seared beef to a plate and set aside.TIPDon't overcrowd the pot — the beef will steam instead of sear. Work in two batches for the best crust. - saute · ~5 min
Sauté the aromatics.
1.Reduce heat to medium. Add diced onion to the same pot.2.Cook until softened and translucent (3-4 min), scraping up browned bits.3.Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.TIPThe browned bits on the bottom of the pot are pure flavor — scraping them up now builds the soup's depth. - boil · ~45 min
Simmer the soup base.
1.Return the seared beef to the pot along with any accumulated juices.2.Add water, diced tomatoes, bay leaves, and dried thyme.3.Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.TIPKeep the lid slightly ajar if the soup is bubbling too vigorously — a gentle simmer keeps the beef tender. - simmer · ~20 min
Add root vegetables and continue cooking.
1.Add cubed potato, sliced carrot, and sliced celery to the pot.2.Season with the remaining salt.3.Cover and simmer for 20 minutes, or until vegetables are just starting to soften. - simmer · ~12 min
Finish with quick-cooking vegetables.
1.Add green beans, corn, and peas to the pot.2.Simmer uncovered for 10-12 minutes until all vegetables are tender.3.Taste and adjust seasoning if needed. Remove bay leaves.TIPAdding green beans and corn at the end keeps them bright and slightly crisp — they'll overcook if added too early. - serve
Ladle into bowls and garnish with fresh parsley.
1.Ladle the hot soup into serving bowls.2.Sprinkle chopped fresh parsley over each bowl.3.Serve immediately with crusty bread on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef cubes completely dry before searing to ensure a deep, dark crust forms.
- 2Sear the beef in batches; overcrowding causes steaming, which prevents browning and flavor development.
- 3Scrape up the browned fond from the pot after sautéing the onion — it's pure umami for the broth.
- 4Simmer the soup with the lid slightly ajar to maintain a gentle bubble and keep the beef fork-tender.
- 5Add green beans and corn in the final 10 minutes so they stay bright green and retain a slight bite.
- 6For a richer broth, replace 1 cup of water with beef broth or a splash of Worcestershire sauce.
- 7Cool the soup completely before refrigerating; flavors deepen overnight and make it even better the next day.
Adapt it for your goals.
Low-oil
Omit the oil for searing and instead brown the beef in a dry non-stick pot over medium-high heat, then proceed as usual — reduces fat without sacrificing too much flavor.
high proteinHigh-protein
Add a can of rinsed cannellini beans or chickpeas along with the quick-cooking vegetables for an extra punch of plant-based protein and fiber.
jainJain
Replace garlic and onion with asafoetida (hing) and a pinch of cumin seeds; omit peas (if avoiding pulses) and use a mix of winter vegetables like pumpkin and zucchini.
veganVegan
Swap the beef for 400g of firm tofu, cubed and seared until golden, or use a medley of mushrooms (such as cremini and shiitake) for umami depth — use vegetable broth instead of water.
Why this is on our healthy list.
Rich in Lean Protein
Beef chuck provides a high-quality protein source that supports muscle maintenance and satiety.
Packed with Beta-Carotene
Carrots and tomatoes supply beta-carotene, which the body converts into vitamin A for eye health and immunity.
Good Source of Dietary Fiber
Potato, green beans, corn, and peas contribute fiber that promotes healthy digestion and steady energy release.
Low in Added Sugars
This soup relies on the natural sweetness of vegetables and a touch of tomato paste, with no refined sugars added.
Frequently asked questions
Yes, beef stew meat, bottom round, or brisket work well — just keep the cubes at 1-inch so they become tender during the long simmer.
