Vegetable Beef Soup is a hearty and comforting bowl filled with tender chunks of beef, fresh vegetables like carrots, celery, and potatoes, all simmered in a flavorful broth. It’s the kind of soup that warms you up from the inside out and sticks with you through chilly days.
I love making this soup on a lazy weekend when I have time to let all the flavors meld together slowly. There’s something so satisfying about the way the beef gets tender and the vegetables soak up the broth. I usually season it just right with a little bay leaf and some herbs, and it always turns out cozy and filling.
My favorite way to enjoy Vegetable Beef Soup is with some crusty bread on the side to dip into the broth. It’s the perfect simple meal that both kids and adults seem to enjoy, making it a go-to whenever I want something wholesome and easy. Plus, it’s great for leftovers the next day!
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup. Choose well-marbled stew meat for tenderness. If you prefer, ground beef works too, but the texture will be different.
Pearl Barley: It adds a nice chew and body to the soup. You can swap it with rice, quinoa, or leave it out for a lighter soup.
Vegetables: Carrots, celery, and onions make a classic base. Feel free to add potatoes, green beans, or peas depending on what you have on hand.
Beef Broth: Use a good quality broth or homemade stock for rich flavor. For a lighter option, vegetable broth can work well, especially if you skip the beef or use plant-based substitutes.
How Can I Make the Beef Tender and Full of Flavor?
Browning the beef first locks in flavor and improves texture. Don’t rush this step—browning on medium-high heat until nicely caramelized makes a big difference.
- Heat oil in a heavy pot, add beef in batches to avoid crowding.
- Cook without stirring too much until browned on all sides, then remove.
- Sauté veggies in the same pot to pick up leftover flavors.
- Add beef back with broth and simmer gently for at least an hour until tender.
Low and slow cooking breaks down connective tissue, making meat deliciously soft while blending flavors nicely.
Equipment You’ll Need
- Large Heavy-Bottomed Pot or Dutch Oven – I like it because it heats evenly and can handle slow simmering.
- Wooden Spoon or Ladle – makes stirring easy and gentle on the pot’s surface.
- Measuring Cups and Spoons – for adding ingredients accurately.
- Knife and Cutting Board – essential for chopping vegetables and meat.
- Can Opener – if using canned diced tomatoes and broth.
Flavor Variations & Add-Ins
- Swap beef stew meat with ground beef or turkey for a different texture and lighter taste.
- Add chopped potatoes, green beans, or peas to increase veggie variety and color.
- Mix in a splash of Worcestershire sauce or a dash of hot sauce for a flavor boost.
- Stir in chopped fresh herbs like rosemary or parsley at the end for extra freshness.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
Soup Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup pearl barley (optional)
- 1 (14 oz) can diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation and browning time, then around 1 to 1.5 hours of simmering to make the beef tender and let the flavors develop. Plan for a total cooking time of about 1 hour 30 minutes to 1 hour 45 minutes.
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 stew meat and cook it without moving too much, letting it brown on all sides for about 5 to 7 minutes. Once nicely browned, remove the beef and set it aside for now.
2. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Stir and cook for about 5 minutes until the vegetables soften. Add the minced garlic and cook for one more minute, until you smell the garlic’s aroma.
3. Combine and Simmer:
Put the browned beef back into the pot. Add the pearl barley, diced tomatoes with their juice, and beef broth. Stir in the bay leaf and dried thyme. Bring everything to a boil.
4. Simmer the Soup:
Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for around 1 to 1.5 hours, or until the beef is tender and the barley has cooked through.
5. Final Touches:
Remove the bay leaf. Taste the soup and season with salt and pepper as needed. Ladle the hot soup into bowls and sprinkle freshly chopped parsley on top for a fresh, vibrant finish.
Enjoy your warm, hearty vegetable beef soup alongside crusty bread or your favorite side for a comforting meal any day!
Can I Use Frozen Beef for This Soup?
Yes! Just be sure to fully thaw the beef in the refrigerator before cooking. Pat it dry to remove excess moisture, which helps with better browning and flavor.
Can I Make This Soup in a Slow Cooker?
Absolutely. Brown the beef and sauté the vegetables first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is 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 the Pearl Barley?
Yes, you can swap pearl barley with rice, quinoa, or even small pasta shapes. Cook times may vary, so add these alternatives towards the end of cooking if they cook faster than barley.
