Hearty Vegetable Beef Soup Recipe 5 Easy Steps for Cozy Nights

Name: Hearty Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1.5 pounds beef chuck roast, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large yellow onion, diced (about 250g); 3 medium carrots, sliced (about 150g); 2 celery stalks, sliced (about 100g); 4 cloves garlic, minced (about 2 teaspoons); 3 medium red potatoes, diced (about 300g); 1 cup green beans, trimmed and cut into 1-inch pieces (about 125g); 14.5 oz can diced tomatoes; 6 cups beef broth; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary, crushed; 2 bay leaves; Salt and black pepper to taste; Optional add-ins: 1 cup cooked barley or small pasta like ditalini, pinch of crushed red pepper flakes

Posted on February 13, 2026

Grace Allen

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One chilly November evening a few years back, I found myself craving something warm and comforting but didn’t want to spend hours slaving away in the kitchen. I rummaged through the fridge and pantry, gathering odds and ends, and threw together what I thought would be a simple, no-frills soup. Turns out, that accidental mix of tender beef, hearty vegetables, and rich broth became my family’s go-to recipe for cozy nights. This hearty vegetable beef soup is exactly that kind of recipe—simple, satisfying, and perfect when you want to curl up with a bowl and forget the cold outside.

After testing this soup more than a dozen times, tweaking the veggies and seasonings just right, I finally nailed the balance of flavors and textures. It’s loaded with chunky, tender beef and vegetables that hold their shape but soak up all that delicious broth. Plus, it’s super flexible—you can add what you have, and it still turns out fantastic. If you’ve ever wondered how to make a soup that feels like a warm hug in a bowl, this hearty vegetable beef soup recipe is exactly what you need for those cozy nights.

Why You’ll Love This Recipe

This hearty vegetable beef soup has completely changed my approach to weeknight dinners during the colder months. Here’s why I keep coming back to it:

Comfort in a bowl — The tender beef and rich broth soak into every bite, making it feel like the ultimate comfort food. My family literally asks for it every time the temperature drops.
Easy and forgiving — You don’t have to be a pro cook to pull this off. I once made it while juggling a toddler and a barking dog, and it still came out amazing. The steps are straightforward, and the ingredients are flexible.
Loaded with vegetables — This soup packs in carrots, celery, potatoes, and green beans, but you can swap or add whatever you have on hand. It’s a sneaky way I get extra veggies into my family’s diet without complaints.
Perfect for meal prep — I often make a big batch and store leftovers for the week. It tastes even better the next day when the flavors have had time to meld.
Budget-friendly — Feeds a whole family for under $15, using affordable ingredients you probably already have.

Honestly, this recipe is my lifesaver during busy weeks. It’s warm, filling, and hits all the right notes without any fuss. If you want a soup that’s both hearty and comforting, this is it.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—it’s mostly basics, and I’ll explain why each one matters so you can make smart swaps if needed.

Beef chuck roast (1.5 pounds / 700g, cut into 1-inch cubes) — This cut gets beautifully tender after simmering. You can substitute with stew beef if you like.
Olive oil (2 tablespoons / 30ml) — For browning the beef and sautéing veggies. Use any neutral oil if you prefer.
Yellow onion (1 large, diced / about 250g) — Adds sweetness and depth. White onion works in a pinch but yellow is my favorite here.
Carrots (3 medium, sliced / about 150g) — Classic soup vegetable that adds sweetness and color.
Celery stalks (2, sliced / about 100g) — Gives that signature aromatic base to the broth.
Garlic (4 cloves, minced / about 2 teaspoons) — Don’t skimp! Fresh garlic makes the broth sing.
Red potatoes (3 medium, diced / 300g) — I love red potatoes because they hold their shape well. Yukon golds are a great alternative.
Green beans (1 cup, trimmed and cut into 1-inch pieces / 125g) — Adds texture and freshness. Frozen works fine if fresh aren’t available.
Diced tomatoes (14.5 oz can / 411g) — Provides acidity and richness. I use fire-roasted for extra flavor.
Beef broth (6 cups / 1.4 liters) — Use low-sodium so you can control seasoning. Homemade broth is even better if you have it.
Tomato paste (2 tablespoons / 30g) — Concentrates the tomato flavor and deepens the broth color.
Dried thyme (1 teaspoon) — Classic herb for beef soups. Fresh thyme is great but add it at the end.
Dried rosemary (1 teaspoon, crushed) — Adds an earthy note. Crush it between your fingers to release more flavor.
Bay leaves (2) — Essential for simmering, but remember to remove before serving.
Salt and black pepper — To taste. I add salt gradually and taste as it cooks.

Optional add-ins: For extra heartiness, toss in 1 cup of cooked barley or small pasta like ditalini in the last 15 minutes. Want a bit of heat? Add a pinch of crushed red pepper flakes when sautéing the garlic.

Equipment Needed

You don’t need anything fancy for this hearty vegetable beef soup. Here’s what I use daily:

Large Dutch oven or heavy-bottomed pot — I use a 6-quart Dutch oven. It holds plenty and distributes heat evenly, but any large pot will do.
Wooden spoon — For stirring without scratching your pot.
Sharp chef’s knife — Essential for chopping veggies and cubing beef safely.
Cutting board — I prefer a sturdy plastic one for easy cleanup.
Measuring cups and spoons — For precise seasoning and broth measurements.
Ladle — Makes serving soup a breeze.

Optional: I use a slow cooker sometimes for a hands-off version, but you’ll get best flavor with stovetop simmering.

How to Make It: Step-by-Step

Alright, let’s get to the good stuff. Here’s exactly how I make this hearty vegetable beef soup, including all the little tips I’ve picked up over the years.

Step 1: Brown the Beef (10 minutes)

Heat olive oil in your Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels (this helps them brown better) and season lightly with salt and pepper. Add the beef in batches—don’t crowd the pan or it will steam instead of brown. Brown the cubes on all sides, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.

Step 2: Sauté the Aromatics (5 minutes)

Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until veggies soften and onions turn translucent, about 5 minutes. Add minced garlic and cook for 30 seconds more until fragrant—don’t let it brown or it will get bitter.

Step 3: Build the Broth (5 minutes)

Stir in tomato paste, dried thyme, rosemary, and crushed bay leaves. Cook for 1 minute to toast the tomato paste. Then add diced tomatoes and beef broth, scraping any browned bits off the bottom of the pot with your spoon. Return the browned beef to the pot. Bring everything to a gentle boil.

Step 4: Simmer the Soup (1 hour)

Lower the heat so the soup simmers gently. Cover partially with a lid and let it cook for 1 hour, stirring occasionally. This slow simmer tenderizes the beef and melds the flavors perfectly. After 45 minutes, add red potatoes and green beans so they finish cooking with the beef.

Step 5: Final Seasoning and Serve (5 minutes)

Remove bay leaves. Taste the soup and add salt and black pepper as needed. If you want it thicker, mash a few potato chunks against the side of the pot and stir. Ladle into bowls and enjoy hot with crusty bread or a simple salad.

Quick note: If the soup tastes a little flat, a splash of red wine vinegar or lemon juice brightens it up beautifully. I add this sometimes right at the end.

Expert Tips & Tricks

Don’t skip browning the beef — This step adds a depth of flavor that makes the whole soup taste richer.
Cut veggies uniformly — This ensures everything cooks evenly and looks nice in the bowl.
Low and slow simmering — Resist the urge to rush. The beef needs time to get tender and the flavors to meld.
Use low-sodium broth — So you can control the salt level. Soup tends to concentrate as it cooks.
Save some broth — If the soup thickens too much, thin it out with a little extra broth or water.
Make it ahead — Like many soups, this one tastes even better the next day. Just reheat gently on the stove.

Variations & Substitutions

Once you know the basics, try these to keep things interesting:

Slow Cooker Version — Brown the beef and sauté the veggies, then dump everything into a slow cooker. Cook on low for 6-8 hours. I like this method when I’m busy, and it’s just as delicious. See my tips in the creamy slow cooker beef and noodles recipe for slow cooker tricks.
Swap the Beef — Ground beef works in a pinch but won’t be as tender. For a richer flavor, try stew meat or even short ribs.
Veggie Boost — Add chopped kale, spinach, or mushrooms for extra nutrition. I sometimes toss in frozen peas at the end.
Make It Gluten-Free — Skip any pasta or barley add-ins. This soup is naturally gluten-free.
Spicy Kick — Add ½ teaspoon cayenne or a few dashes of hot sauce for a warming heat.

Serving & Storage

This hearty vegetable beef soup is lovely served steaming hot, straight from the pot, with a side of crusty bread or a fresh green salad. For a simple, healthy side, I often make savory chicken sausage and broccoli orzo to complement the flavors without overpowering them.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens when chilled; just reheat gently on the stove with a splash of broth or water to loosen it up. Avoid reheating in the microwave if you can—it tends to dry out the beef.

Freezing: This soup freezes well. Cool completely, then freeze in portions. Thaw overnight in the fridge and reheat slowly on the stove.

Nutrition Information

Per Serving (6 servings)	Amount
Calories	350
Protein	28g
Carbohydrates	25g
Fiber	5g
Sugar	6g
Fat	12g
Saturated Fat	4g
Cholesterol	65mg
Sodium	480mg
Calcium	60mg

This soup is a solid source of protein and fiber, thanks to the beef and vegetables. The fat comes mainly from the beef and olive oil, making it satisfying and filling. You can easily boost fiber and nutrients by adding extra veggies or beans.

Keep in mind it has moderate sodium, so low-sodium broth helps keep it in check. Overall, it’s a nourishing, balanced meal that feels indulgent but isn’t over the top.

Final Thoughts

So that’s my favorite hearty vegetable beef soup—perfect for cozy nights when you want something warm, filling, and homemade without a ton of fuss. I’ve made this recipe countless times, each batch tasting just a little better as I learned to tweak the seasoning and timing.

This soup has saved many evenings for me when I needed a comforting meal fast, without resorting to takeout. It’s flexible, forgiving, and perfect for sharing with family or friends. I encourage you to make it your own—add your favorite vegetables, toss in some barley or pasta, or make it spicy if you like.

If you decide to make this hearty vegetable beef soup, drop a comment below and tell me how it turned out! I love hearing your kitchen stories and helping troubleshoot if something doesn’t come out quite right. Happy cooking, and may your kitchen be filled with the smell of simmering soup on those cozy nights!

Frequently Asked Questions

Q: Can I use ground beef instead of beef chunks?

A: You can! Ground beef cooks faster but won’t give you that tender, melt-in-your-mouth texture from chunks. Brown it in the pot with the onions before adding broth, and reduce simmering time to about 30 minutes.

Q: How do I prevent the vegetables from getting mushy?

A: Cut your veggies into uniform pieces so they cook evenly. Add sturdier veggies like potatoes partway through simmering, and more delicate ones like green beans near the end to keep some bite.

Q: Can I make this soup in a slow cooker?

A: Absolutely. Brown the beef and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add quick-cooking veggies like green beans in the last 30 minutes.

Q: What if I don’t have tomato paste?

A: You can substitute with an extra ½ cup of diced tomatoes or a tablespoon of ketchup in a pinch. The flavor will be slightly different but still tasty.

Q: Can I freeze this soup?

A: Yes! Cool completely, then portion into airtight containers. Thaw overnight in the fridge and reheat gently. The texture holds up well after freezing.

Q: How do I make the broth richer?

A: For added depth, you can add a splash of red wine when you add the broth or toss in a beef bouillon cube. I also like to let the soup simmer longer if I have the time.

Q: Can I add pasta or rice to this soup?

A: Yes, but add pasta or rice in the last 15 minutes of cooking so they don’t overcook and get mushy. Barley is also a great hearty addition.

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