Vegetable Beef Soup That’s Cozy, Hearty, and Bursting With Flavor

Last Updated on November 28, 2025 by Souhail

There’s something magical about a simmering pot of vegetable beef soup on a chilly New York evening. Maybe it’s the way the steam fogs up my kitchen windows, or how the scent of slow-cooked beef and veggies fills every corner of my apartment. This is one of those recipes that instantly transports me back to childhood, when a warm bowl of soup felt like the antidote to everything from winter blues to long school days.

What I love most about this recipe is how practical it is for everyday life. It’s hearty enough to be a full dinner, packed with colorful veggies, tender beef, and a rich tomato-kissed broth. It’s the kind of soup you make when you want something wholesome, soothing, and deeply satisfying without spending the whole day in the kitchen. Plus, it’s endlessly customizable, which means you can use whatever produce you have lingering in the fridge and still end up with a bowl that feels like comfort in its purest form.

How To Make It

Vegetable Beef Soup

Recipe by Souhail

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

380

kcal

A warm and cozy vegetable beef soup that’s hearty, flavorful, and perfect for chilly nights.

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Ingredients

• 1.5 lb beef stew meat, cut into small chunks

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 carrots, chopped

• 2 cups fresh green beans, trimmed and cut

• 2 cups diced potatoes

• 1 cup frozen corn

• 1 cup frozen peas

• 1 can (14.5 oz) diced tomatoes

• 6 cups beef broth

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried parsley

• 1 bay leaf

• Salt and pepper to taste

Directions

• Start by heating a bit of oil in your favorite heavy pot or Dutch oven. Add the beef and brown it on all sides, taking your time so the meat gets a deep color. Once the beef is browned, stir in the onions and garlic until they soften.
• Next, add the carrots, potatoes, and green beans, giving everything a good stir so the veggies pick up the browned bits on the bottom. Pour in the beef broth, then add the diced tomatoes, tomato paste, thyme, parsley, and bay leaf. Season with salt and pepper.
• Let the soup come to a gentle boil, then lower the heat and simmer until the beef is tender and the veggies are cooked through. Near the end, add the peas and corn so they stay bright. Adjust seasoning and let the soup rest before serving.

Notes

• Use chuck roast for the most tender beef.
• Add cabbage for extra volume without many calories.
• A splash of Worcestershire sauce boosts savory flavor.
• If the soup tastes flat, add a bit more salt or acidity.
• Freeze in individual portions for easy lunches.

Nutrition Facts

• Total number of serves: 6
• Calories: 380kcal
• Fat: 18g
• Sodium: 900mg
• Carbohydrates: 29g
• Fiber: 4g
• Protein: 28g

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Why This Vegetable Beef Soup Works So Well

When I tell you this pot of vegetable beef soup hits all the cozy notes, I mean it. The magic lies in how simple ingredients come together to create a broth that tastes like it simmered all afternoon, even on days when you barely have the time to cook. It’s reliable, flexible, and always delicious. Here’s why it works every single time:

• The beef simmers into melt-in-your-mouth tenderness. Even inexpensive cuts become luxurious when cooked low and slow in a flavorful broth.
• It’s loaded with veggies you actually want to eat. Think soft potatoes, bright carrots, sweet corn, and green beans that stay gently crisp.
• Tomatoes add acidity and depth. That little tang keeps the soup from tasting flat and balances the richness of the beef.
• Perfect for using what you already have. Swap in zucchini, cabbage, or peas without changing the personality of the soup.
• Easy to make ahead. Like many soups, it’s even better the next day.

If you’re in a soup mood, you’ll also love exploring cozy bowls like this classic vegetable soup or this hearty lasagna soup for your next comforting dinner night.

Diet-friendly variations you can try:

• Gluten free: This recipe is naturally gluten free as long as your broth is certified GF.
• Low carb: Swap potatoes for extra greens or mushrooms.
• Dairy free: It already is!
• Vegetarian: Replace beef with mushrooms and use vegetable broth for a super savory plant-based version.

Pro Tips for the Best Vegetable Beef Soup

Before you grab your Dutch oven, let me share a few tricks I’ve picked up from years of making this soup, especially on cold New York evenings when I crave something warm and deeply nourishing.

• Brown the beef well. Don’t rush this step. A deep sear adds layers of flavor you’ll taste in every spoonful.
• Cut veggies into similar sizes. This ensures they cook evenly and helps the soup feel balanced and satisfying.
• Add tender veggies later. Peas, corn, and green beans go in near the end so they stay bright and vibrant.
• Taste and adjust. A splash of vinegar or a pinch of sugar at the end can wake up the flavors if needed.
• Let the soup rest. Even 10 minutes off the heat blends the flavors beautifully.

For more cozy comfort food ideas, check out soul-warming bowls like this taco soup when you want something with a little more spice.

Recipe Variations You’ll Love

This vegetable beef soup is wonderfully adaptable, and there are so many ways to give it your own spin.

Make it smoky: Add a teaspoon of smoked paprika or a diced chipotle pepper. You’ll get a deeper, warmer flavor that feels perfect for chilly weather.

Make it Italian-inspired: Stir in basil, oregano, and a handful of small pasta at the end. The tomatoes shine even more here.

Make it extra hearty: Add barley or quinoa for a thicker, stew-like version that keeps you full for hours.

Make it sweet and earthy: Fold in sweet potatoes or butternut squash for a subtle sweetness. If you love fall flavors, it pairs beautifully with treats like these pumpkin chocolate chip cookies afterward.

Make it Amish-style: Add cabbage and a touch of brown sugar for a comforting, rustic vibe similar to these Amish-style cabbage rolls.

Serving Suggestions

A bowl of this soup already feels like a complete meal, but pairing it with something special can turn it into a cozy feast. Warm crusty bread or fluffy dinner rolls are always a win. A simple green salad adds a refreshing contrast. And if you want something extra comforting, serve it alongside roasted vegetables or mashed potatoes for the ultimate cold-weather dinner.

Garnish your bowl with fresh parsley, cracked black pepper, or a sprinkle of parmesan for added richness.

Storage and Reheating Instructions

This soup stores beautifully.
Keep it in the fridge for up to 4 days in an airtight container. The flavors get even better overnight as the broth absorbs all the veggie and beef goodness.

To reheat, warm it gently on the stove over medium heat, adding a splash of broth or water if it thickens. You can also microwave individual bowls in 60 to 90 second intervals, stirring in between.

It also freezes well for up to 3 months; just thaw in the fridge before reheating.

FAQs

Wrapping Up This Cozy Bowl of Comfort

I hope this vegetable beef soup brings as much comfort to your home as it does to mine. It’s simple, warm, and perfect for nights when you want something cozy without fuss. Try it out, and if you do, share a picture or drop a comment. I love seeing your kitchen creations and hearing how you customize each recipe. You might also enjoy trying my other soup favorites next.