When the wind howls outside, nothing beats a hot bowl of soup. This beef vegetable soup is the ultimate winter comfort food. It is hearty, healthy, and so easy to put together. Your whole family will feel warm from the inside out.
This recipe is designed for those days when you need comfort. It uses simple ingredients that create a very deep, rich flavor. You do not need fancy skills to make this masterpiece. It is a reliable favorite that never fails to satisfy.
Why This Beef Vegetable Soup Is a Winner
This recipe is a winner because it is a complete meal. You get protein, fiber, and vitamins all in one pot. The beef becomes perfectly tender as it simmers on the stove. It is budget-friendly and uses simple, everyday ingredients. You will love how little cleanup is required afterward.
The combination of savory beef and sweet vegetables is just perfect. The tomato-based broth adds a wonderful tang to every single bite. It is a great way to use up vegetables in your fridge. This dish is naturally filling without feeling too heavy or greasy. It is a wholesome choice for any night of the week.
Simple Method
Making this soup is very straightforward and stress-free for beginners. You start by browning the beef to lock in deep flavor. Then, you simply let the pot do the hard work. Adding the vegetables later ensures they stay bright and fresh. You can relax while the delicious aroma fills your kitchen.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh, seasonal produce for the best taste.
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 2 medium russet potatoes, peeled and cut into 1/2-inch cubes
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Step-by-Step
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove beef from the pot and set aside.
- In the same pot, add onion and celery. Sauté for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
- Deglaze the pot with 1/2 cup of beef broth, scraping the bottom to release the browned bits (fond).
- Return the beef to the pot. Add the remaining beef broth, diced tomatoes, thyme, oregano, and the bay leaf.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 60 minutes or until the beef is starting to become tender.
- Add the potatoes and carrots to the pot. Cover and continue to simmer for 20-25 minutes until the vegetables are fork-tender.
- Stir in the frozen peas and corn. Cook for an additional 5 minutes until heated through.
- Remove the bay leaf, adjust seasoning with salt and pepper as needed, and serve hot.
Best Ways to Enjoy It
Serve this soup piping hot in large, deep bowls. It pairs beautifully with a piece of crusty sourdough bread. You can also add a simple side green salad. A sprinkle of fresh parsley adds a lovely pop of color. Light a candle and enjoy a quiet, cozy winter evening.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. This soup actually tastes even better the next day! The flavors have more time to meld together beautifully. You can also freeze it for later in freezer-safe bags. Reheat it gently on the stove until it is bubbly.
Recipe Tips
- Brown the beef in batches to get a good, dark crust.
- Scrape the bottom of the pot to release all the flavor.
- Keep the vegetable sizes consistent so they cook at once.
- Try adding a splash of balsamic vinegar for extra depth.
- Double the recipe to have easy lunches for the week.
- Use fresh herbs if you have them in your garden.
- Let the soup simmer slowly for the most tender beef.
- Wait to add the frozen peas until the very last minute.
Ways to Switch It Up
- Swap the potatoes for parsnips for a unique earthy flavor.
- Add a handful of kale for extra healthy leafy greens.
- Use chicken broth if you want a much lighter base.
- In summer, swap the potatoes for fresh zucchini slices.
Common Questions
What is the best cut of beef for this soup?
A chuck roast is the best choice for this recipe. It has great fat marbling that melts during the simmer. This makes the meat incredibly tender and flavorful for you.
Can I make this soup ahead of time?
Yes, this soup is perfect for making a day ahead. The flavors develop and deepen as it sits in the fridge. Simply reheat it on the stove when you are ready.
How do I know when the beef is done?
The beef should be fork-tender and easy to break apart. If it feels tough, let it simmer for longer. Patience is the secret to the best beef texture.
I hope this cozy soup brings warmth to your home. It is the perfect way to end a cold day. Give it a try and enjoy every savory spoonful.
— Lidia
Beef Vegetable Soup
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic , minced
- 4 cups low -sodium beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 large carrots , peeled and sliced into rounds
- 2 stalks celery , sliced
- 2 medium russet potatoes, peeled and cut into 1/2-inch cubes
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay lea f
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove beef from the pot and set aside.
- In the same pot, add onion and celery. Sauté for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
- Deglaze the pot with 1/2 cup of beef broth, scraping the bottom to release the browned bits (fond).
- Return the beef to the pot. Add the remaining beef broth, diced tomatoes, thyme, oregano, and the bay leaf.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 60 minutes or until the beef is starting to become tender.
- Add the potatoes and carrots to the pot. Cover and continue to simmer for 20-25 minutes until the vegetables are fork-tender.
- Stir in the frozen peas and corn. Cook for an additional 5 minutes until heated through.
- Remove the bay leaf, adjust seasoning with salt and pepper as needed, and serve hot.
