Name: Hearty Beef and Vegetable Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1.5 lbs stew beef or chuck roast, cut into bite-sized pieces; 2 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, minced; 3 carrots, sliced; 2 celery stalks, chopped; 2 potatoes, diced; 1 cup green beans or peas; 1 can (14.5 oz) diced tomatoes; 6 cups beef broth; 2 tablespoons tomato paste; 2 bay leaves; 1 teaspoon dried thyme; Salt and pepper to taste; Optional: 1/2 cup corn, barley, or small pasta; Fresh parsley, chopped (for garnish)

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Hearty beef and vegetable soup is a warm, satisfying meal loaded with tender chunks of beef, colorful vegetables, and a savory broth that simmers into something truly comforting. It’s the kind of classic, nourishing soup I turn to when the weather cools down—or when I just want something wholesome and filling in one bowl.

Why You’ll Love This Recipe

I love how this soup fills the kitchen with a cozy, homey aroma as it simmers. The beef becomes melt-in-your-mouth tender, the vegetables stay vibrant and flavorful, and the broth is rich without being heavy. It’s perfect for making ahead, freezes beautifully, and works just as well for a family dinner as it does for meal prepping lunches. Every spoonful is full of warmth, texture, and flavor. Hearty Beef and Vegetable Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stew beef or chuck roast, cut into bite-sized pieces
Olive oil
Onion, chopped
Garlic, minced
Carrots, sliced
Celery, chopped
Potatoes, diced
Green beans or peas
Diced tomatoes (canned or fresh)
Beef broth
Tomato paste
Bay leaves
Dried thyme
Salt and pepper
Optional: corn, barley, or pasta for added heartiness
Fresh parsley, for garnish

Directions

I start by heating olive oil in a large pot over medium-high heat. I sear the beef in batches until browned on all sides, then remove it and set it aside.
In the same pot, I add the onions and garlic, sautéing for 2–3 minutes until softened and fragrant.
I stir in the tomato paste and let it cook for another minute to deepen the flavor.
I return the beef to the pot and add the carrots, celery, potatoes, tomatoes, and beef broth.
I toss in the bay leaves, thyme, salt, and pepper, then bring the soup to a boil.
I reduce the heat, cover, and let it simmer for about 1½ to 2 hours, until the beef is tender and the vegetables are cooked through.
In the last 20 minutes, I stir in the green beans or peas and any optional add-ins like corn or barley.
I remove the bay leaves, taste for seasoning, and garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes

Variations

Sometimes I swap out the potatoes for sweet potatoes or butternut squash. I’ve also added a handful of pasta or barley for extra texture. When I want it spicier, I add a pinch of red pepper flakes or a dash of hot sauce. Leftover roast beef or shredded chuck can be used to speed things up, too.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. This soup also freezes very well—I portion it into containers and freeze for up to 3 months. When reheating from frozen, I thaw it overnight in the fridge and warm it gently on the stove. Hearty Beef and Vegetable Soup

FAQs

Can I use ground beef instead of stew meat?

Yes, I’ve used ground beef for a quicker version. I just brown it fully before adding the vegetables and broth. The texture is different but still delicious.

How do I make the soup thicker?

For a thicker broth, I mash a few of the potatoes once they’re cooked, or I let the soup simmer uncovered for the last 20–30 minutes to reduce slightly.

Can I make this in a slow cooker?

Definitely. I brown the beef first, then transfer everything to the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.

Is this soup gluten-free?

Yes, as long as I avoid adding pasta or make sure any additional ingredients (like broth) are labeled gluten-free.

What can I serve with this soup?

I usually serve it with crusty bread, cornbread, or a simple side salad. It’s hearty enough to be the main event.

Conclusion

Hearty beef and vegetable soup is the kind of recipe I come back to all year long. It’s warming, filling, and packed with rich, comforting flavors that only get better with time. Whether I’m making a big batch for the week or just want a cozy meal in a bowl, this soup always hits the spot.