Hearty Vegetable Beef Soup is a classic, comforting bowl loaded with tender beef, chunky vegetables, and a rich, savory broth. Slow-simmered until the beef is soft and the veggies are perfectly cooked, every spoonful gives you warmth, flavor, and satisfying texture. It’s the kind of soup that feels like a full meal—no sides required unless you want crusty bread for dipping.

This recipe brings together seared beef, onions, garlic, tomatoes, and a medley of vegetables like carrots, potatoes, celery, and green beans. Simmered with herbs and beef broth, the result is a deep, homey flavor that tastes like it’s been cooking all day—even though the steps are simple and straightforward.

Perfect for chilly evenings, meal prep, or feeding a crowd, this Hearty Vegetable Beef Soup is the ultimate “big pot” comfort food you’ll want to revisit all week long.

Why You’ll Love This Recipe

Full Meal in a Bowl – Protein, veggies, and carbs all together.
Rich, Savory Broth – Seared beef and aromatics build deep flavor.
Perfect for Leftovers – Tastes even better the next day.
Flexible & Forgiving – Easy to swap in your favorite vegetables.

Ingredients

For the Soup:

1½ lb (680 g) beef stew meat or chuck, cut into 1-inch cubes
2–3 tbsp olive oil (divided)
1½ tsp salt (plus more to taste)
1 tsp black pepper
1 tsp smoked paprika (or regular paprika)
1 medium onion, chopped
2–3 carrots, sliced
2 ribs celery, sliced
3 cloves garlic, minced
3 medium potatoes, peeled and diced (Yukon Gold or russet)
1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
1 cup corn kernels (fresh, frozen, or canned and drained)
1 can (14 oz / 400 g) diced tomatoes, with juices
6 cups low-sodium beef broth
1 cup water (as needed)

Herbs & Seasoning:

1½ tsp dried Italian seasoning (or a mix of oregano, basil, and thyme)
1 bay leaf
½ tsp dried thyme (if not using Italian seasoning)
Extra salt and pepper, to taste

Optional Garnish:

Chopped fresh parsley
Grated Parmesan cheese
Crusty bread, for serving

Instructions

Season and Sear the Beef
Pat the beef dry with paper towels. Season with salt, pepper, and smoked paprika.
In a large heavy pot or Dutch oven, heat 1–2 tbsp olive oil over medium-high heat.
Add the beef in batches (don’t crowd the pan) and sear until browned on all sides, about 3–4 minutes per batch.
Transfer browned beef to a plate and repeat with remaining beef, adding more oil if needed.

Sauté the Aromatics
Reduce heat to medium. In the same pot, add 1 tbsp olive oil if needed.
Add chopped onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until slightly softened.
Stir in minced garlic and cook for 30 seconds until fragrant.

Build the Soup Base
Return the seared beef (and any juices) to the pot.
Add diced tomatoes (with their juices), beef broth, Italian seasoning, bay leaf, and thyme (if using).
Stir well, scraping up any browned bits from the bottom of the pot for extra flavor.

Simmer the Beef
Bring the soup to a boil, then reduce heat to low.
Cover partially and simmer for 45–60 minutes, stirring occasionally, until the beef is starting to become tender.

Add the Vegetables
Add diced potatoes, green beans, and corn to the pot.
If needed, add up to 1 cup water to ensure everything is submerged.
Continue to simmer for another 20–25 minutes, or until the potatoes and vegetables are tender and the beef is very soft.

Adjust Seasoning & Serve
Remove the bay leaf.
Taste and adjust with more salt and pepper as needed.
If you prefer a slightly thicker soup, simmer uncovered for a few extra minutes.
Ladle into bowls and garnish with chopped parsley and Parmesan if desired. Serve hot with crusty bread.

Nutritional Information

(Approximate per serving, 1 of 6)

Calories: ~380
Protein: 26g
Fat: 17g
Carbohydrates: 32g
Sugar: 6g
Fiber: 4g

Tips for Success

Brown the Beef Well – Searing adds lots of flavor to the broth.
Simmer Low and Slow – Gentle heat makes the beef tender without drying it out.
Add Veggies Later – Adding potatoes and green beans toward the end keeps them from turning mushy.
Better the Next Day – This soup thickens and deepens in flavor after resting in the fridge.

Why This Recipe Works

Searing the beef first develops a rich, caramelized base that carries through the whole soup. Simmering it in broth and tomatoes slowly breaks down the tougher cuts into fork-tender bites, while vegetables like carrots, potatoes, and green beans give the soup body and heartiness.

Layered herbs and seasoning bring depth without complicating the recipe, and the broth stays flavorful but not heavy. The result is a Hearty Vegetable Beef Soup that’s warming, filling, and ideal for making big batches to enjoy over several days.