Vegetable Beef Soup
Tender chunks of beef and a medley of fresh, hearty vegetables simmered in a rich, savory tomato broth made from scratch. This classic, comforting soup is a complete meal in a bowl, perfect for a chilly evening.
For 4 servings
4 steps. 100 minutes total.
- 1
Step 1
- a.Season and Sear the Beef
- b.Pat the beef cubes completely dry with paper towels. In a medium bowl, toss the beef with the black pepper and all-purpose flour until evenly coated.
- c.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Working in two batches to avoid overcrowding, add the beef to the pot in a single layer. Sear for 5-7 minutes, turning occasionally, until deeply browned on all sides.
- e.Use a slotted spoon to transfer the seared beef to a clean plate and set aside.
- 2
Step 2
- a.Sauté Aromatics and Build Flavor
- b.Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
- c.Add the minced garlic and cook for 1 minute more, until fragrant.
- d.Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Add the chopped fresh tomatoes and cook for 5-7 minutes, stirring and breaking them down with your spoon, until they form a thick, jammy base.
- 3
Step 3
- a.Deglaze and Simmer the Soup
- b.Pour in about 1/2 cup of water and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- c.Add the remaining water, diced potatoes, dried thyme, bay leaf, and the 0.5 tsp of salt. Stir to combine.
- d.Return the seared beef and any accumulated juices to the pot.
- e.Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 75-90 minutes, or until the beef is fork-tender.
- 4
Step 4
- a.Add Final Vegetables and Serve
- b.Uncover the pot and stir in the fresh green beans, corn, and peas.
- c.Increase the heat to medium and let the soup simmer for another 10-15 minutes, uncovered, until the fresh vegetables are tender.
- d.Remove and discard the bay leaf. Taste the soup and adjust seasoning with more salt or pepper if needed.
- e.Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender beef, use chuck roast. Its connective tissue breaks down beautifully during slow cooking, becoming succulent and soft.
- 2Don't skip searing the beef! This step creates a deep, rich flavor base that is essential for an exceptional soup.
- 3This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- 4To freeze, cool the soup completely, then transfer to freezer-safe containers. It will keep for up to 3 months.
- 5Cut your vegetables into uniform sizes to ensure they cook evenly.
- 6If you prefer a thicker soup, make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the simmering soup during the last 5 minutes of cooking.
Adapt it for your goals.
Gluten free
To make this soup gluten-free, simply omit the all-purpose flour or replace it with a gluten-free all-purpose blend for coating the beef.
low carbLow carb
For a low-carb version, omit the potatoes and corn. Replace them with chopped cauliflower, zucchini, or mushrooms.
quickQuick
To save time, use a pressure cooker or Instant Pot. Sear the beef and sauté the aromatics, then pressure cook for 35-40 minutes before releasing pressure and adding the final vegetables.
healthyHealthy
Boost the vegetable content by adding chopped spinach or kale during the last 5 minutes of cooking for extra nutrients and fiber.
Why this is on our healthy list.
High in Protein
Beef is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Vitamins
The variety of vegetables like carrots, tomatoes, and peas provides a wide range of essential vitamins, including Vitamin A, Vitamin C, and Vitamin K.
Excellent Source of Iron
Beef provides heme iron, a form that is easily absorbed by the body, which helps prevent anemia and supports energy levels.
Packed with Fiber
With numerous vegetables and potatoes, this soup is a good source of dietary fiber, which aids digestion and promotes gut health.
Frequently asked questions
Yes, this Vegetable Beef Soup is very healthy. It's packed with protein from the beef and loaded with vitamins, minerals, and fiber from a wide variety of fresh vegetables. Using water instead of broth and minimal salt makes it a wholesome, low-sodium choice.