Introduction

Hearty Beef & Vegetable Soup is a timeless comfort food that delivers rich flavor, wholesome ingredients, and satisfying texture in every spoonful. Loaded with tender beef, colorful vegetables, and a deeply savory broth, this soup is ideal for cold-weather meals, meal prep, and nourishing family dinners. It is rustic, filling, and designed to be both budget-friendly and adaptable.

What Is Hearty Beef & Vegetable Soup?

Hearty Beef & Vegetable Soup is a classic soup made by simmering beef with vegetables such as carrots, potatoes, celery, tomatoes, and green beans in a seasoned broth. The long simmer tenderizes the beef while allowing the vegetables and herbs to infuse the soup with deep, comforting flavor.

This soup is commonly associated with homestyle cooking and is popular across many cuisines due to its simplicity and adaptability.

Why This Soup Is So Popular

Filling, protein-rich comfort food
Budget-friendly ingredients
Ideal for batch cooking and freezing

Customizable with seasonal vegetables
Strong demand during fall and winter

Beef and vegetable soup remains a high-intent search term due to its versatility and health-forward appeal.

Ingredients Overview

Protein

Beef chuck, stew meat, or sirloin, cut into cubes

Vegetables

Carrots
Potatoes

Celery
Onion
Green beans

Corn (optional)

Broth and Base

Beef broth or stock
Diced tomatoes or tomato paste

Seasonings

Garlic
Bay leaves
Thyme or Italian seasoning

Salt and black pepper

How to Make Hearty Beef & Vegetable Soup

Step 1: Brown the Beef

In a large pot or Dutch oven, brown the beef in batches until well-seared. This step builds depth of flavor.

Step 2: Sauté Aromatics

Add onions, garlic, and celery. Cook until softened and fragrant.

Step 3: Build the Soup Base

Stir in tomatoes, beef broth, herbs, and seasonings.

Step 4: Simmer

Add carrots and potatoes. Simmer gently until beef is tender and vegetables are cooked through.

Step 5: Finish and Adjust

Add remaining vegetables and adjust seasoning before serving.

Expert Tips for the Best Beef & Vegetable Soup

Use well-marbled beef for tenderness
Cut vegetables evenly for consistent cooking
Simmer slowly rather than boiling

Let soup rest before serving to deepen flavor

Popular Variations

Slow Cooker Beef & Vegetable Soup

Brown beef first, then cook everything on low until tender.

Instant Pot Version

Pressure cook beef, then add vegetables and simmer briefly.

Tomato-Rich Version

Increase tomato content for a stew-like consistency.

Low-Carb Variation

Reduce potatoes and add zucchini or cauliflower.

Old-Fashioned Version

Add barley or pasta for extra heartiness.

Make-Ahead, Storage, and Freezing

Make-Ahead

This soup improves with time and can be made a day ahead.

Storage

Refrigerate in airtight containers for up to 4 days.

Freezing

Freeze for up to 3 months. Thaw overnight and reheat gently.

Serving Suggestions

Crusty bread or dinner rolls
Side salad
Cornbread

Grilled cheese sandwich

Common Mistakes to Avoid

Skipping the browning step
Overcrowding the pot

Adding delicate vegetables too early
Under-seasoning

Frequently Asked Questions

What cut of beef is best?
Chuck roast or stew meat works best for tenderness.

Can I add pasta or rice?
Yes, add near the end to avoid overcooking.

How do I thicken the soup?
Simmer uncovered or mash some potatoes into the broth.

Nutrition Notes

Hearty Beef & Vegetable Soup is rich in protein, fiber, and essential vitamins. Portion size can help manage calorie intake.

Why This Recipe Performs Well for SEO

Evergreen comfort food keywords
Strong seasonal demand
Health-conscious and family-friendly appeal

High engagement and repeat visits

Conclusion

Hearty Beef & Vegetable Soup is a nourishing, comforting classic that never goes out of style. With tender beef, wholesome vegetables, and rich broth, it is perfect for family dinners, meal prep, and freezing ahead. Once added to your rotation, this soup becomes a dependable go-to for warmth and satisfaction.

Hearty Beef & Vegetable Soup

Author: WAFA LI

Print Recipe

Ingredients

• 1 tbsp olive oil
• 1½ lbs (680g) stewing beef (chuck roast), cut into 1″ cubes
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 cup green beans, trimmed & cut into 1″ pieces
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried rosemary (crushed)
• 2 bay leaves
• Salt & black pepper to taste
• Optional: 1 tbsp Worcestershire sauce or ½ cup pearl barley (add with broth for extra heartiness)

Instructions

Heat oil in a large Dutch oven over medium-high. Season beef with salt and pepper; sear in batches until deeply browned. Remove and set aside.
In same pot, sauté onion, carrots, and celery 5–6 min until softened. Add garlic; cook 30 sec.

Return beef to pot. Add broth, tomatoes, thyme, rosemary, bay leaves, and Worcestershire (if using). Bring to a simmer.
Cover and reduce heat to low. Cook gently 1.5–2 hours, until beef is fork-tender.
Stir in green beans; simmer 10 min. Add peas; cook 5 more min.

Discard bay leaves. Taste and adjust seasoning—broth deepens as it cooks, so you may need extra salt.
Serve hot with crusty bread or a sprinkle of fresh parsley.