Easy Homemade Vegetable Beef Soup Is Made With Tender Chunks Of Beef And Veggies For A Hearty Meal. Recipe

I had to share my Easy Vegetable Beef Soup because one pantry swap turns the familiar ingredients into a more practical weeknight option.

I always end up making what I call my Easy Vegetable Beef Soup when I need something that actually fills you up. It’s studded with tender beef chuck and chunky russet potatoes so every spoon has a little heft, but there’s a sneaky depth that keeps pulling me back.

It tastes like all the best parts of home, but with one weird little twist that makes you go huh, where did that come from. I keep thinking I know it, then it surprises me again.

If you like soups that reveal themselves slow, this one will do that.

Ingredients

• Beef chuck: Rich in protein and iron, makes soup hearty, gets tender with slow cooking.
• Carrots: Sweet, crunchy, add beta carotene and fiber, brighten flavor and color.
• Potatoes: Starchy, fill you up with carbs, thicken broth and comfort food vibes.
• Tomatoes: Bring acidity and umami, vitamin C, a bit sour, balances richness.
• Onions: Base flavor, add sweetness when caramelized, contain antioxidants and fiber.
• Garlic: Pungent, boosts savory depth, small amount goes a long way in soup.
• Celery: Subtle bitter notes, adds crunch and sodium free flavor, good fiber.
• Peas and corn: Sweet pop of color, add vitamins, quick to thaw, kid-friendly.

Ingredient Quantities

• 2 lb beef chuck, cut into 1 inch cubes (can use stew meat)
• 2 tbsp olive oil or vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, sliced into rounds
• 3 stalks celery, sliced
• 3 medium russet potatoes, peeled and diced (about 3 cups)
• 1 (14.5 oz) can diced tomatoes, undrained, or about 2 cups fresh chopped
• 2 tbsp tomato paste
• 6 cups beef broth
• 1 to 2 cups water, or more to reach desired soup thickness
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup green beans, cut into 1 inch pieces (fresh or frozen)
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp dried rosemary, crumbled
• 1 bay leaf
• 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
• 1 tsp sugar, optional to balance acidity
• Salt and freshly ground black pepper to taste

How to Make this

1. Pat the 2 lb beef chuck cubes dry and season with salt and pepper, heat 2 tbsp oil in a large pot over medium-high heat and brown the beef in batches so it gets a good crust, dont crowd the pan, remove beef and set aside.

2. In the same pot add the diced onion and 3 minced garlic cloves, sauté 2 to 3 minutes until fragrant, add the sliced carrots and celery and cook another 3 minutes so they start to soften.

3. Stir in 2 tbsp tomato paste and cook 1 minute, then add the 1
4.5 oz diced tomatoes (with juices) and scrape up the browned bits from the bottom with 1/2 cup beef broth to deglaze.

4. Return the beef to the pot, add the diced potatoes, the remaining beef broth (total 6 cups), plus 1 to 2 cups water to reach the thickness you like, then add 1 tsp Worcestershire, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp crumbled rosemary, 1 bay leaf and 1 tsp sugar if using.

5. Bring to a simmer, reduce heat to low, cover and simmer gently for
1.5 to 2 hours until the beef is fork tender and the flavors have blended, skim fat or foam off the top if you want a cleaner broth.

6. Ten minutes before the end of cooking add 1 cup green beans, 1 cup frozen corn and 1 cup frozen peas (no need to thaw), if soup is too thick add a splash more water and taste for seasoning.

7. If using an Instant Pot brown beef on Sauté, deglaze with broth then set to high pressure 35 minutes with natural release, or for a slow cooker transfer everything after browning and cook 6 to 8 hours on low.

8. Remove the bay leaf, stir in 2 tbsp chopped fresh parsley (or 1 tsp dried parsley), taste and adjust salt and pepper, add a pinch more sugar if tomatoes are too acidic.

9. Ladle into bowls, serve hot with crusty bread or crackers, leftovers keep and taste even better the next day.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 quarts) you’ll brown and simmer everything in
2. Chef’s knife for cutting beef and veggies, not the dull one you keep forgetting to sharpen
3. Cutting board, preferably one for meat and one for veggies if you got them
4. Tongs or a slotted spoon to turn and remove browned beef pieces
5. Wooden spoon or silicone spatula for stirring and scraping up browned bits
6. Measuring cups and spoons plus a liquid measuring cup for broth and water
7. Ladle for serving the soup into bowls
8. Can opener (for the diced tomatoes) and a colander or strainer if you want to rinse veggies or drain cans
9. Instant Pot or slow cooker if you plan to use the pressure or low and slow method, optional

FAQ

Easy Homemade Vegetable Beef Soup Is Made With Tender Chunks Of Beef And Veggies For A Hearty Meal. Recipe Substitutions and Variations

• Beef chuck (2 lb): swap for 1.5 to 2 lb ground beef or boneless short ribs. Brown ground beef first, it’ll make the broth richer but the meat wont be as tender as chuck; short ribs give a similar melt-in-your-mouth texture after a long simmer.
• Russet potatoes (3 medium): use Yukon Gold or red potatoes 1:1 for creamier, less mealy chunks, or try 2 medium sweet potatoes for a sweeter, heartier twist (flavor will change but still good).
• Beef broth (6 cups): replace with 6 cups chicken broth or vegetable broth plus 1 tsp soy sauce or an extra splash of Worcestershire for beefy umami if you need a vegetarian option use mushroom broth or veggie stock.
• Frozen peas (1 cup): swap with 1 cup shelled edamame or 1 cup frozen lima beans; both hold up well in soup and give a similar pop of color and protein.

Pro Tips

1) Dry and brown the beef in true batches. If the cubes are damp or the pan is crowded theyll steam not brown, and you lose that deep flavor. Let big brown crusts form, pull the meat out, then deglaze the pot right away with a little broth and scrape up the fond. Those browned bits are worth the extra time.

2) Boost savory depth early but finish seasoning at the end. Cook the tomato paste until it just darkens for more caramelized flavor, and use a splash of Worcestershire or a teaspoon of soy/miso for extra umami. But dont salt heavily at the start since the broth will concentrate as it simmers.

3) Control texture with simple hacks. If the soup ends up too thin, mash some of the potatoes against the pot wall to thicken it naturally, or stir in a cornstarch slurry a few minutes before serving. If you want a silkier mouthfeel, stir in a knob of cold butter or a splash of cream right before serving.

4) Timing and leftovers: add quick-cooking frozen veg at the very end so they stay bright and not mushy. The soup actually tastes better the next day, chill it overnight, skim the hardened fat off top if you want a clearer broth, then reheat gently and finish with fresh parsley and a little acid like a squeeze of lemon or a dash of vinegar to brighten it up.