The Only Beef Vegetable Soup Recipe You’ll Crave on Repeat (Rainy Days, Busy Nights, You Name It)

Forget the mystery soup from a can. This is hearty, beefy, and loaded with real vegetables—the kind your grandma would approve of, except faster and better. One pot, massive flavor, and the kind of leftovers that somehow taste even richer tomorrow.

You’ll build layers of savory goodness like a pro without fancy chef gear. Hungry now? Good.

Because once you make this, your weeknight dinner problems vanish, and your house smells like victory.

Why You’ll Love This Recipe

Deep, savory flavor: Browning the beef and caramelizing the veggies creates a broth that tastes slow-simmered in a fraction of the time.
Weeknight-friendly: One pot, simple steps, and flexible timing. This tastes great at 45 minutes and legendary at 90.
Nutritious and filling: Protein, fiber, and a rainbow of veggies that don’t feel like a chore to eat.
Budget-smart: Uses affordable chuck or stew meat and pantry staples to feed a crowd.
Make-ahead magic: The flavor improves overnight, so meal prep wins here.

Shopping List – Ingredients

1.5–2 pounds beef chuck or stew meat, cut into 1-inch cubes
2 tablespoons olive oil (plus more as needed)
1 large yellow onion, diced
3 carrots, peeled and sliced into half-moons
3 celery stalks, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika (optional but awesome)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
6 cups beef broth (low sodium preferred)
1 (14.5-ounce) can diced tomatoes, with juices
2 cups potatoes, peeled and diced (Yukon Gold or russet)
1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
1 cup frozen peas
1 cup corn kernels (fresh, canned, or frozen)
2 tablespoons soy sauce or Worcestershire sauce (umami booster)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: 1 teaspoon sugar or honey to balance acidity, a squeeze of lemon for brightness

How to Make It – Instructions

Pat the beef dry. Season generously with salt and pepper. Dry surfaces brown better—moisture is the enemy of flavor here.
Brown in batches. Heat olive oil in a heavy pot over medium-high.
Sear beef on 2–3 sides until deep brown, 6–8 minutes per batch. Don’t overcrowd. Transfer to a plate.
Sweat the base veg. Add onion, carrots, and celery to the pot with a pinch of salt.
Cook 6–8 minutes, scraping up brown bits. Add more oil if needed.
Build umami. Stir in garlic, tomato paste, smoked paprika, thyme, and oregano. Cook 1–2 minutes until the paste darkens and smells toasty.
Deglaze the pot. Add a splash of broth to loosen the fond (those tasty brown bits).
Scrape well—this is free flavor.
Simmer. Return beef and juices to the pot. Add remaining broth, diced tomatoes, bay leaf, soy/Worcestershire, and potatoes. Bring to a gentle boil, then lower to a simmer.
Cook until tender. Partially cover and simmer 45–60 minutes, stirring occasionally, until beef and potatoes are fork-tender.
Add a bit of water if it gets too thick.
Add green veg. Stir in green beans and corn; cook 8–10 minutes. Add peas in the last 3–4 minutes to keep them bright.
Season smart. Taste and adjust salt, pepper, and acidity. If it’s too tangy, add a pinch of sugar/honey.
If it’s flat, add a squeeze of lemon or extra soy. Balance = everything.
Finish and serve. Remove bay leaf. Garnish with chopped parsley.
Serve hot with crusty bread, buttered toast, or—controversial take—cheddar biscuits.

Storage Instructions

Fridge: Cool completely and store in airtight containers for up to 4 days. It tastes even better on day two, FYI.
Freezer: Portion into freezer-safe containers or bags (leave headspace). Freeze up to 3 months.
Thaw in the fridge overnight.
Reheat: Warm gently on the stovetop over medium-low. Add a splash of water or broth if it’s too thick; adjust salt at the end.

What’s Great About This

Customizable fuel: Swap veggies based on seasons or what’s in your crisper. Zero judgment.
Meal prep gold: One cook, multiple meals: lunch bowls, late-night snacks, emergency dinners.
Texture balance: Potatoes make it hearty, green beans keep it snappy, peas add pop.
No boring spoonfuls.
One-pot cleanup: Less mess, more glory. Your sink will thank you.

Don’t Make These Errors

Skipping the sear: Grey beef equals bland soup. Browning creates the foundation of flavor—don’t rush it.
Boiling like it’s a race: A hard boil toughens beef.
Keep it to a gentle simmer.
Adding peas too early: Overcooked peas turn mushy and sad. Add at the end.
Under-salting: Broth dilutes salt quickly. Season in layers and taste at the finish line.
Forgetting acidity: A tiny squeeze of lemon or splash of vinegar pops the flavors.
Flat soup? Acid is your fix, IMO.

Recipe Variations

Slow Cooker: Sear beef and sauté aromatics on the stove. Transfer to slow cooker with broth, tomatoes, potatoes, bay leaf, and spices.
Cook on Low 7–8 hours or High 4–5. Add green beans, corn, and peas in the last 30 minutes.
Instant Pot: Use Sauté to brown beef and aromatics. Add liquids and potatoes.
Pressure cook 25 minutes, natural release 10. Stir in green beans, corn, and peas on Sauté for 5–8 minutes.
Low-Carb: Swap potatoes for cauliflower florets and skip corn. Add zucchini in the last 10 minutes.
Barley Boost: Add 1/2 cup pearl barley with the broth for extra body and fiber.
Increase liquid by 1 cup.
Spicy Kick: Add 1/2–1 teaspoon red pepper flakes or a diced jalapeño with the garlic. You’ve been warned.
Herb Garden: Finish with chopped dill, parsley, and chives. Fresh herbs = instant upgrade.
Mushroom Umami: Sauté 8 ounces sliced cremini with the onions for a deeper, earthier broth.

FAQ

What’s the best cut of beef for soup?

Chuck roast is ideal—it’s well-marbled and becomes melt-in-your-mouth tender after simmering.

Stew meat works, but the quality can vary, so cut off excess gristle.

Can I make this gluten-free?

Yes. Use a gluten-free soy sauce or tamari, and ensure your broth is certified gluten-free. Everything else here is naturally gluten-free.

How can I thicken the soup without flour?

Mash a few potato chunks against the side of the pot or simmer uncovered for a bit to reduce.

You can also stir in a small cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water).

Can I use ground beef instead of stew meat?

You can. Brown 1.5 pounds ground beef, drain excess fat, and continue with the recipe. The flavor is great, though you’ll miss the chunky, braised-beef vibe.

Do I have to use tomato paste?

Highly recommended.

It adds depth and sweetness. If you’re out, use an extra 1/2 cup tomato sauce or finely chopped sun-dried tomatoes for a similar effect.

How do I avoid mushy vegetables?

Add firm veggies early (carrots, potatoes) and delicate ones late (peas, green beans). Keep the simmer gentle—not a rolling boil—and don’t overcook.

What if my soup tastes bland?

Layer in salt, add a splash of soy/Worcestershire, and finish with acid (lemon or vinegar).

A little fresh parsley or black pepper at the end also wakes it up fast.

Wrapping Up

This beef vegetable soup recipe hits the sweet spot: rich, hearty, ridiculously satisfying, and low drama. It rewards patience but doesn’t demand it, and it’s flexible enough to adapt to your fridge’s mood swings. Make it once and you’ll memorize it by accident—then you’ll tweak it like a pro.

Ladle, slurp, repeat. Your future self (and your leftovers) will be very, very happy.