Vegetable Beef Soup Recipe

Vegetable Beef Soup is the ultimate comfort in a bowl—a hearty, rich broth packed with tender fall-apart beef, vibrant vegetables, and just the right amount of seasoning. I adore how this soup offers warmth from the inside out and never fails to make my kitchen smell like an inviting hug on a chilly day!

this Recipe

Ingredients You’ll Need

Everything in this Vegetable Beef Soup plays an important role—from the robust beef to the bright, aromatic veggies. The ingredients each bring their own magic, from tender cubes of meat and soft potatoes to the bold depth you can only get from a splash of wine or stout.

• Stewing Beef: Pick a fatty, marbled cut like chuck or short rib for melt-in-the-mouth results. Bite-sized pieces get ultra-tender with a long simmer.
• Olive Oil: Builds foundational flavor and helps the beef get that crave-worthy sear.
• Onion & Garlic: These sautéed aromatics set up the soup’s classic savory start.
• Celery & Carrots: Essential for sweetness, color, and the classic soup medley—don’t skip them!
• Flour: Adds just enough body to create a luscious broth without turning it into a stew.
• Low-Sodium Beef Stock: Forms the backbone of the soup’s base; homemade or store-bought both work well.
• Dry Red Wine, Guinness, or Stout: This is your secret ingredient for incredible flavor depth; don’t worry about it tasting “boozy”—it mellows beautifully as it simmers.
• Tomato Paste: Concentrated umami for a rich, satisfying finish.
• Bay Leaves & Thyme: These herbal notes infuse the whole pot with autumnal comfort.
• Potatoes: Any type will work—Yukon Gold, russet, or red potatoes—all offer creaminess and soak up the flavors.
• Frozen Peas: Sweet, bright pops of green make the perfect last-minute addition.
• Salt and Pepper: Amp up the flavor right at the end for that irresistible finishing touch.
• Optional Buttery Mushrooms: Sautéed mushrooms add a deeply savory, earthy flavor and satisfying chew if you’re craving a little extra.

Variations

This Vegetable Beef Soup is endlessly adaptable, so don’t hesitate to swap veggies, play with seasonings, or tweak it to fit your pantry or diet. Think of the recipe as a delicious template that welcomes your own creative touches!

• Swap the Protein: Try lamb or ground beef for a different, equally heart-warming flavor profile.
• Make it Gluten-Free: Omit the flour and thicken with a cornstarch slurry at the end, or enjoy the broth as is—still rich and satisfying.
• Add More Veggies: Toss in green beans, corn, or kale for extra color and nutrition, especially if you want to clean out the crisper drawer.
• Alcohol-Free Option: Use crushed tomatoes and a splash of Worcestershire sauce for that big, savory flavor minus any booze.

How to Make Vegetable Beef Soup

Step 1: Sear the Beef

Begin by heating a splash of olive oil in a large, heavy pot until it’s shimmering hot. Pat your beef dry and generously season it with salt and pepper—this primes it for that mouthwatering, caramelized crust. Sear the beef in batches, resisting the urge to stir too much for beautiful browning, then transfer to a plate. This step locks in all those umami juices and builds a deep foundation for the soup.

Step 2: Sauté the Veggies

If the pot’s looking dry, add a touch more oil, then in go the chopped onion and minced garlic. Sauté for a couple of minutes until fragrant, then toss in the carrots and celery. Let them all soften and mingle for a few more minutes—these vegetables are going to round out the soup’s flavor and add sweetness as they cook down.

Step 3: Build the Broth

Sprinkle the flour over your veggie base, stirring constantly for a minute to get rid of any raw flour taste. This is what thickens your broth just a touch! Now, slowly pour in the beef broth, stirring vigorously to prevent lumps, followed by the wine (or Guinness), water, tomato paste, bay leaves, and thyme. Stir everything together, then return your browned beef (and all the tasty juices!) to the pot.

Step 4: Simmer Low & Slow

Cover and bring the pot to a gentle simmer over medium-low heat. Let it bubble away for about an hour and fifteen minutes—this is where the magic happens and the beef becomes unbelievably tender. Take a peek and give it a gentle stir every now and then to make sure nothing’s sticking.

Step 5: Add the Veggies (and Optional Mushrooms!)

After the first simmer, add your diced potatoes and peas, bringing subtle earthiness and a pop of green. Let the soup cook uncovered for another 20 minutes, tossing in the buttery mushrooms a few minutes before the end if you’re using them. By now, your house will smell outrageously good, and the beef will be fork-tender.

Step 6: Taste and Finish

Don’t forget to taste the broth and adjust the salt and pepper to your liking—sometimes a little extra black pepper at the end makes all the flavors pop! Ladle into bowls, shower with fresh parsley, and get ready for the coziest meal ever.

How to Serve Vegetable Beef Soup

Garnishes

Top your Vegetable Beef Soup with a flurry of freshly chopped parsley for an herby lift, or even a sprinkle of grated Parmesan for a little richness. If you adore a little kick, a few cracks of extra black pepper or a dot of chili oil makes each bowl sing.

Side Dishes

This soup absolutely loves company—a thick slab of crusty bread or a warm roll is perfect to dunk and soak up every bit of broth. Try garlic bread, Irish soda bread, or even a simple green salad if you want something lighter on the side.

Creative Ways to Present

Serve Vegetable Beef Soup in big rustic bowls with a chunk of bread perched on the rim, or pour it into mugs for a cozy, fireside supper. For a party, set up a soup bar with toppings like herbs, grated cheese, and crispy onions so everyone can customize their own bowl.

Make Ahead and Storage

Storing Leftovers

Vegetable Beef Soup keeps like a dream in the fridge—store cooled leftovers in a lidded container for 4 to 5 days. The flavors deepen and meld overnight, making leftovers even more crave-worthy the next day.

Freezing

If you want to freeze your soup, let it cool completely, then portion into airtight containers or freezer bags. It’ll keep beautifully for up to 3 months—just thaw overnight in the fridge or gently reheat from frozen for a fuss-free meal any time.

Reheating

Warm up your leftover soup gently on the stove or in the microwave, stirring occasionally for even heating. If the broth thickens up in the fridge, just add a splash of water or stock when reheating to bring it back to its perfect, soupy texture.

FAQs

Final Thoughts

I hope this Vegetable Beef Soup becomes a favorite at your table just as it is at mine—there’s nothing quite like a homemade bowl to warm you from the inside out. If you try it, I’d love to hear how it turns out and what cozy twists you bring to your own pot. Happy cooking!

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