Vegetable Beef Soup
Vegetable Beef Soup simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Vegetable Beef Soup starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓2 tablespoons olive oil
- ✓1 pound boneless beef chuck, (cut into 1-inch pieces)
- ✓1 teaspoon salt
- ✓½ teaspoon pepper
- ✓1 small diced yellow onion
- ✓1 cup diced carrots
- ✓1 cup diced celery
- ✓2 teaspoons minced garlic
- ✓1 pound Yukon gold potatoes, (peeled and cut into 1-inch pieces)
- ✓1 cup frozen peas
- ✓2 (14-ounce) cans diced tomatoes, (with juices)
- ✓6 cups beef broth
- ✓1 tablespoon Worcestershire sauce
- ✓2 teaspoons basil
- ✓2 teaspoons oregano
- ✓1 teaspoon thyme
- ✓1 teaspoon paprika
- ✓salt and pepper to taste, (for serving)
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
Heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Season 1 pound boneless beef chuck, cut into 1-inch pieces, with 1 teaspoon salt and ½ teaspoon pepper, and toss into the pot.
- 2
Sear the pieces of beef until golden brown on the outside. It doesn’t need to be cooked through at this point. Remove the beef from the pot.
- 3
Add in 1 small diced yellow onion, 1 cup diced carrots, and 1 cup diced celery then cook until the vegetables begin to soften. Add in 2 teaspoons minced garlic and saute for another minute.
- 4
Add the beef back into the pot along with 1 pound Yukon gold potatoes, peeled and cut, 1 cup frozen peas, 2 (14-ounce) cans diced tomatoes, 6 cups beef broth, 2 teaspoons basil, 2 teaspoons oregano, 1 teaspoon thyme, 1 tablespoon Worcestershire sauce, 1 teaspoon paprika.
- 5
Bring everything to a gentle boil, reduce heat to low, cover the pot, and simmer until the potatoes are tender, about 25-30 minutes.
- 6
Season with additional salt and pepper to taste, if needed, and serve warm and
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Vegetable Beef Soup
Serve Vegetable Beef Soup with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Vegetable Beef Soup ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 299 kcal
- Carbohydrates: 23 g
- Cholesterol: 52 mg
- Fiber: 4 g
- Protein: 21 g
- Sodium: 1413 mg
- Sugar: 4 g
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g