Vegetable Beef Soup is the perfect mix of hearty and fresh, with tender chunks of beef, colorful vegetables like carrots, celery, and potatoes, all swimming in a rich, flavorful broth. It’s the kind of soup that feels satisfying and wholesome every time you take a spoonful.
I love making this soup on chilly days because it warms you up from the inside out. One of my favorite touches is to add a little extra garlic and herbs to boost the flavor, and I always let it simmer long enough for the beef to get really tender. It’s simple, but it really hits the spot.
Serving this soup with some crusty bread or a soft roll makes it a full meal that’s easy to enjoy. Whenever I make a big pot, there’s always leftovers that taste even better the next day, which makes it one of my go-to comfort foods for busy weeks.
Key Ingredients & Substitutions
Beef Stew Meat: The star of this soup, it adds rich flavor and a hearty texture. If you want a leaner option, try using ground beef or even stew beef labeled “round” for a lean cut.
Vegetables: Carrots, celery, potatoes, and onions give the soup its classic taste and texture. You can swap potatoes for sweet potatoes or add green beans or peas for variety.
Barley or Pearl Couscous: Barley adds a chewy bite and thickens the broth nicely. If you can’t find barley, pearl couscous or even rice works well.
Beef Broth: This builds the base of the soup. Use low-sodium broth to control salt levels or substitute with vegetable broth for a lighter version.
Diced Tomatoes & Tomato Paste: These give the soup a subtle tang and depth. If you don’t like tomatoes, you can reduce them or swap with roasted red pepper puree.
How Do I Get Tender Beef Without Overcooking the Vegetables?
Cooking the beef long enough and keeping the veggies firm can be tricky. Here’s what works:
- Brown the beef first to seal in juices and add deep flavor.
- Simmer the beef and broth for about 45 minutes before adding vegetables.
- Add vegetables and pearl barley or couscous later, and cook for 30-45 minutes until tender.
- This way, beef gets super tender without mushy veggies.
- Use low heat and keep the pot covered to trap moisture for even cooking.
Equipment You’ll Need
- Large pot or Dutch oven – I use this so I can cook everything in one place, making cleanup easier.
- Wooden spoon or spatula – perfect for stirring and scraping the bottom without scratching the pot.
- Measuring cups and spoons – to keep the ingredients just right.
- Knife and cutting board – for chopping vegetables and beef.
Flavor Variations & Add-Ins
- Use diced sweet potatoes instead of regular potatoes for a touch of sweetness.
- Throw in green beans or peas during the last 15 minutes for extra color and freshness.
- Add a splash of hot sauce or cayenne pepper for some heat.
- Stir in chopped fresh herbs like basil or rosemary for extra aroma and flavor.
Vegetable Beef Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup pearl barley or pearl couscous (optional)
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (with liquid)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef and vegetables. Then, it needs to simmer gently for 1 to 1.5 hours so the flavors meld and the beef gets tender. Overall, expect about 1 hour 30 minutes to 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook them until browned all over—this usually takes 5 to 7 minutes. Once browned, scoop the beef out and set it aside for now.
2. Cook the Onions and Garlic:
In the same pot, add the diced onion. Cook for about 3 minutes, stirring occasionally, until they become soft and clear. Then, add the minced garlic and cook for another minute until you can smell its wonderful aroma.
3. Add Vegetables and Grains:
Add the sliced carrots, celery, and diced potatoes to the pot. Stir them together and cook for 3 to 4 minutes to start softening. If you’re using pearl barley or couscous, stir it in now. Then, return the browned beef to the pot with the veggies.
4. Pour in Liquids and Seasonings:
Carefully pour in the beef broth, the can of diced tomatoes with their juice, and the tomato paste. Stir everything well to combine. Add the dried thyme, dried parsley, bay leaf, salt, and pepper.
5. Simmer the Soup:
Turn the heat up to high and bring the soup to a boil. Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 1 to 1.5 hours, or until the beef is tender, the vegetables are cooked through, and the barley or couscous is soft.
6. Final Touches:
Remove the bay leaf from the soup. Give it a taste and add more salt or pepper if you think it needs it. When you’re ready to serve, ladle the hot soup into bowls and sprinkle fresh chopped parsley on top for a fresh burst of flavor.
Enjoy your tasty, warm, and comforting Vegetable Beef Soup! It’s delicious served with crusty bread or soft rolls for dipping.
Can I Use Frozen Beef Instead of Fresh?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to remove excess moisture, which helps with browning.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Substitute Barley with Another Grain?
Yes, pearl couscous, brown rice, or even small pasta shapes work well. Adjust cooking times accordingly, adding them at the right point so they don’t overcook or get mushy.
