Vegetable beef soup recipe

Warm, hearty, and packed with flavor, these vegetable beef soup recipes are perfect for cozy evenings and busy weeknights. I love how easy it is to toss together fresh vegetables, tender beef, and savory broth for a satisfying meal. This soup is comforting on cold nights, nourishing for family dinners, and simple enough to make any day of the week. The aroma of simmering beef and herbs fills the kitchen, creating a welcoming atmosphere that makes everyone gather around the table. A little simmering, and you have a wholesome bowl ready to enjoy.

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Why You Will Love This Recipe

These vegetable beef soup recipes are flavorful, easy to make, and highly flexible. You can add or swap vegetables based on what’s in season or in your fridge. Pinterest cooks will love that it’s freezer-friendly, budget-conscious, and perfect for feeding a family or prepping meals ahead. Leftovers taste even better the next day, making it ideal for busy schedules. Using simple pantry staples and fresh vegetables, this soup delivers comforting warmth without fuss. Each spoonful is hearty and satisfying, bringing cozy vibes and nourishing goodness to every meal.

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Ingredients

Tip: Use lean stew beef for tender, flavorful chunks that cook evenly.

  • Stew beef – 1 pound (cut into 1-inch cubes)
  • Carrots – 2 medium (sliced)
  • Celery – 2 stalks (chopped)
  • Onion – 1 medium (chopped)
  • Garlic – 2 cloves (minced)
  • Potatoes – 2 medium (diced)
  • Green beans – 1 cup (trimmed and cut)
  • Corn – 1 cup (fresh or frozen)
  • Beef broth – 6 cups
  • Tomato paste – 2 tablespoons
  • Olive oil – 1 tablespoon
  • Salt – 1 teaspoon
  • Black pepper – ½ teaspoon
  • Thyme – ½ teaspoon
  • Bay leaf – 1
See also  Ground Beef Tacos
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Instructions

Step 1: Preparation
Chop all vegetables into even pieces and cut beef into cubes. This ensures even cooking and consistent texture throughout the soup.

Step 2: Main Cooking Process
Heat olive oil in a large pot over medium heat. Brown the beef on all sides, then remove and set aside. Sauté onion, garlic, carrots, and celery until fragrant and slightly softened.

Step 3: Combining Ingredients
Return beef to the pot and add potatoes, green beans, corn, beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Stir everything together to combine evenly.

Step 4: Finishing & Final Simmer
Bring soup to a boil, then reduce heat and simmer for 30–35 minutes until vegetables are tender and beef is cooked through. Remove bay leaf and taste for seasoning before serving.

Why This Recipe Works for Busy Days

This soup is a great make-ahead meal, easy to portion and store. It reheats beautifully for lunches or weeknight dinners. Pinterest users will appreciate that you can prep vegetables and beef in advance, then simmer when ready to eat. Leftovers stay flavorful and convenient for meal prep, saving time while keeping dinner warm and comforting.

Tips & Tricks

  • Brown beef first: This step locks in flavor and adds depth. Avoid skipping it to keep the soup rich and hearty.
  • Cut vegetables evenly: Uniform pieces cook at the same rate and ensure tender bites without overcooked mush.
  • Taste as you go: Add salt and pepper gradually to avoid over-seasoning and enhance natural flavors.
  • Simmer gently: A low simmer keeps beef tender and prevents vegetables from turning mushy.

Variations

  • Meaty version: Add extra beef or diced sausage for a heartier, protein-packed soup.
  • Vegetarian option: Swap beef for extra beans or lentils and use vegetable broth instead.
  • Ingredient swap: Replace potatoes with sweet potatoes or add zucchini for a seasonal twist.
  • Flavor boost: Add fresh herbs like parsley or rosemary at the end, or a splash of Worcestershire sauce for depth.
See also  Mongolian Ground Beef Noodles

Serving Suggestions

  • Family dinner: Serve with crusty bread or rolls to soak up the broth.
  • Light lunch: Pair with a simple green salad or a side of rice for a filling meal.
  • Meal prep bowls: Portion into containers for lunches or weeknight dinners.
  • Presentation tip: Garnish with chopped parsley or a sprinkle of cheese for a cozy, Pinterest-ready look.

Storage Instructions

  • Fridge storage: Cool completely and store in an airtight container for up to 4 days.
  • Reheating: Warm gently on the stove or microwave, stirring occasionally to keep flavors even.
  • Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
  • Make-ahead tips: Prepare vegetables and beef ahead, then assemble and simmer just before serving for maximum freshness.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Rest Time: 0 minutes
  • Total Time: 55 minutes

Nutrition Information (Approximate)

Each serving contains roughly 250–300 calories and 20–22 grams of protein. Provides fiber from vegetables and key vitamins like A and C. Values are estimates and may vary depending on ingredients or portion sizes.

FAQs

Yes, you can prepare and refrigerate it for up to 2 days before reheating.

Simmer gently over low heat and avoid rushing cooking; tough cuts need longer, slow cooking.

Yes, brown ground beef first, then add vegetables and broth for a quicker version.

Add extra broth or water until desired consistency is reached.

Store in the fridge for up to 4 days or freeze for up to 2 months.

See also  Beef and noodles crockpot

Conclusion

These vegetable beef soup recipes are comforting, hearty, and simple to make for busy evenings or family meals. Flexible with ingredients, they allow for creativity while keeping preparation easy. With tender beef, fresh vegetables, and a savory broth, this soup brings warmth and nourishment to your table. Perfect for meal prep, cozy nights, or sharing with loved ones, it’s a comforting recipe you’ll return to again and again.

Vegetable beef soup recipe Save
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Vegetable beef soup recipe

Recipe by Tasty VaultCourse: Beef Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

300

kcal

A warm, flavorful soup with tender beef and fresh vegetables. Perfect for cozy dinners and easy meal prep.

Ingredients

  • Stew beef – 1 pound (cut into 1-inch cubes)

  • Carrots – 2 medium (sliced)

  • Celery – 2 stalks (chopped)

  • Onion – 1 medium (chopped)

  • Garlic – 2 cloves (minced)

  • Potatoes – 2 medium (diced)

  • Green beans – 1 cup (trimmed)

  • Corn – 1 cup

  • Beef broth – 6 cups

  • Tomato paste – 2 tablespoons

  • Olive oil – 1 tablespoon

  • Salt – 1 teaspoon

  • Black pepper – ½ teaspoon

  • Thyme – ½ teaspoon

  • Bay leaf – 1

Directions

  • Chop vegetables and beef into even pieces.
  • Heat olive oil, brown beef, then remove. Sauté onion, garlic, carrots, and celery.
  • Return beef to pot, add remaining vegetables, broth, tomato paste, and seasonings. Stir to combine.
  • Bring to a boil, reduce heat, and simmer 30–35 minutes. Remove bay leaf and serve hot.

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