Ahhh vegetable beef soup—warm, hearty, and soul-soothing 🥣❤️. This is a classic, no-nonsense version that tastes even better the next day.
Classic Vegetable Beef Soup
Ingredients
- 1½–2 lbs beef stew meat or chuck, cut into bite-size pieces
- 2 tbsp oil
- Salt & black pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6–8 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp Italian seasoning (or thyme + bay leaf)
Instructions
- Brown the Beef
- Heat oil in a large pot over medium-high heat.
- Season beef with salt & pepper.
- Brown beef in batches; remove and set aside.
- Build Flavor
- In same pot, add onion, carrots, and celery.
- Cook 4–5 minutes until softened.
- Add garlic; cook 30 seconds.
- Simmer
- Return beef to pot.
- Add potatoes, green beans, corn, tomatoes, broth, Worcestershire, and seasonings.
- Bring to a boil, then reduce to low.
- Cook
- Cover and simmer 60–90 minutes, until beef is tender.
- Taste and adjust seasoning.
- Serve
- Remove bay leaf if used.
- Serve hot with crusty bread or crackers.
Tips & Variations
- Extra rich: Add a spoon of tomato paste when sautéing veggies.
- Thicker soup: Mash a few potatoes into the broth.
- Slow cooker: Cook on LOW 7–8 hours or HIGH 4–5 hours.
- Freezer friendly: Stores great for up to 3 months.
This is the kind of soup that hugs you from the inside 🥹
Want a pressure-cooker version, old-school Southern style, or spicy beef vegetable soup next?
