Easy Vegetable Beef Soup Recipe

I’m so excited to share this Easy Vegetable Beef Soup Recipe with you because it’s genuinely one of those cozy, all-in-one pot meals that warms you from the inside out. Whether it’s a chilly weeknight or you’re prepping for a casual family dinner, this soup delivers hearty beef flavor combined with the comforting goodness of fresh vegetables—wholesome, filling, and downright delicious. It’s one of my go-to recipes when I want something both satisfying and packed with nutrition without too much fuss.

What makes this Easy Vegetable Beef Soup Recipe really stand out is how it balances rich, tender beef with a colorful variety of veggies and fresh herbs, creating layers of flavor that simmer together nicely. Plus, it’s forgiving—you can tweak the vegetables based on what’s in season or what you have in the fridge. I love making it on weekends, so a batch is ready for quick lunches or dinners through the week, and I bet you’ll find yourself doing the same.

Ingredients You’ll Need

These ingredients come together to build a perfectly balanced soup—rich beef, fresh vegetables, fragrant herbs, and umami boosts like Worcestershire sauce all working harmoniously. Here’s a few shopping tips to keep in mind to make your cooking smoother and your soup tastier.

• Olive oil: Use a good-quality, extra virgin olive oil for the best flavor in the sautéed onions and garlic—it really adds depth.
• Strip roast (precooked or raw): I like using a well-marbled strip roast. If you have time, searing and slow-cooking raw beef adds incredible richness, but precooked works just as well!
• Yellow onions: Small dice helps them soften evenly without overpowering the soup—don’t skip the peeling step.
• Garlic cloves: Mince finely to infuse the broth but avoid garlic pieces that could burn during sautéing.
• Tomato paste: This little ingredient packs a punch, giving the broth a subtle tang and richness—make sure to cook it well with the garlic and onions.
• Dry red wine (optional): If you have some handy, it adds a lovely acidity; just let it reduce before adding the beef stock.
• Beef stock: Homemade or good-quality store-bought both work. This is the heart of the broth, so choose something flavorful.
• Bay leaf: Classic for layering flavor; remember to remove before serving!
• Beurre manié: This flour and butter mixture helps thicken the soup, giving it a luscious body without using heavy cream.
• Carrots, celery, and parsnips: These mirepoix vegetables build the base flavor; make sure all are peeled and sliced evenly for a uniform cook.
• Russet potatoes: I like large dice so they hold their shape during simmering.
• Corn kernels: Adds bursts of sweetness; fresh or frozen both work.
• San Marzano tomatoes (crushed): The hand-crushed technique releases their natural juices better, but canned crushed tomatoes also suffice.
• Green beans and baby bella mushrooms: Fresh is best for both; they add texture and earthiness that balance the beef.
• Ditalini pasta: These small tubes hold up well in soup without turning mushy fast.
• Green peas: Stir in toward the end so they stay bright and sweet.
• Fresh rosemary, thyme, and parsley: Use fresh herbs whenever possible—they make a huge difference in aroma and taste.
• Worcestershire and Tabasco sauce: Adds complexity and just a hint of heat; add to taste.
• Coarse salt and freshly cracked pepper: Essential seasoning—don’t skimp for a balanced final flavor.

Variations

One of my favorite parts about this Easy Vegetable Beef Soup Recipe is how flexibly it adapts to personal tastes and what’s available in your kitchen. Feel free to personalize it by swapping veggies or adjusting the spices to your liking.

• Vegetarian Version: Substitute beef with mushrooms and use vegetable broth instead of beef stock—I’ve done this when my vegetarian friends come over, and it’s still wonderfully hearty.
• Spicy Kick: Add extra Tabasco or a pinch of red pepper flakes if you like things spicy, especially handy during cold weather for an immune boost.
• Seasonal Veggies: Swap carrots or parsnips for sweet potatoes or turnips in the fall, or try zucchini and fresh tomatoes in summer.
• Gluten-Free: Use gluten-free pasta or omit it altogether for a stew-like texture. I’ve made it this way when cooking for family members with sensitivities, and everyone loved it.
• Slow Cooker Adaptation: I sometimes throw all ingredients into a slow cooker on low all day—the meat becomes fall-apart tender, and the flavors meld beautifully.

How to Make Easy Vegetable Beef Soup Recipe

Step 1: Sear the Beef and Build Flavor

Start by heating the olive oil in a large heavy-bottomed pot over medium-high heat. If you’re using raw strip roast, cut it into bite-sized chunks and sear until browned on all sides—that caramelization is crucial for depth. If opting for precooked beef, just warm it gently later. After browning, set the meat aside and sauté onions and garlic in the same pot to soak up all those browned bits. This step can make or break the flavor, so be patient and stir frequently.

Step 2: Build the Broth Base

Stir in the tomato paste with the onions and garlic, cooking it out for a few minutes until it darkens slightly—it adds a lovely umami base. If you’re using wine, pour it in now and let it reduce by half; this step takes about 5 minutes but adds a welcome acidity. Then pour in all your beef stock along with the bay leaf, and return the beef to the pot. Bring it to a simmer to start marrying those flavors.

Step 3: Add Vegetables in Order

Since some vegetables take longer to cook, add carrots, celery, parsnips, and potatoes first. Simmer gently for about 20-30 minutes until they start to soften—this is when the soup starts smelling like home. Next, add green beans, mushrooms, corn, and tomatoes. The starch from potatoes and the acids from tomatoes create a beautiful balance.

Step 4: Thicken and Season

Stir in your beurre manié slowly to thicken the broth a little, whisking it in carefully to avoid lumps. Then add green peas, diced herbs, Worcestershire, and Tabasco sauces. Salt and pepper to your taste while keeping in mind the beef stock might already be salty. Let everything simmer for another 10 minutes until the soup is perfectly melded and flavors are balanced.

Step 5: Cook the Pasta Separately

I like to cook the ditalini pasta al dente separately and add it to individual bowls rather than the pot directly—this way the pasta doesn’t soak up all the broth before you eat. Plus, it lets everyone control their pasta amount, which is a nice touch for picky eaters in the family.

How to Serve Easy Vegetable Beef Soup Recipe

Garnishes

I usually sprinkle a generous handful of fresh minced parsley and a crack of fresh black pepper on top. Sometimes I add a little grated Parmesan for richness or a few dashes of Tabasco to kick things up a notch. These simple touches elevate the soup without making it complicated.

Side Dishes

This soup shines with a crusty artisan bread or warm, buttered dinner rolls for dipping. I’ve also enjoyed it paired with a crisp green salad when I want something lighter on the side. If you want to turn it into a meal, serve it alongside a sharp cheddar grilled cheese sandwich—comfort overload!

Creative Ways to Present

For a special family gathering, I like serving this soup in hollowed-out mini bread bowls—kids love it, and it’s a fun way to present. You can also serve it in individual crockpots at a buffet-style dinner to keep it warm and let guests ladle their own bowls. It’s casual but still feels thoughtfully prepared.

Make Ahead and Storage

Storing Leftovers

I always store leftover soup in airtight containers in the refrigerator for up to 4 days. If you’ve added pasta separately, keep it apart to prevent it from getting mushy. When I reheat, it tastes even better after resting overnight because the flavors have time to meld.

Freezing

This recipe freezes beautifully. I let the soup cool completely, then transfer it into freezer-safe containers. Avoid freezing the pasta with the soup if possible, as it can become soggy after thawing. When you’re ready, thaw in the fridge overnight for best results.

Reheating

Reheat soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If frozen, give it extra time to thaw and warm through evenly. Add pasta freshly cooked or heated separately and mix in right before serving to keep it fresh and not mushy.

FAQs

Final Thoughts

This Easy Vegetable Beef Soup Recipe feels like a warm hug on a plate for me, and I hope you’ll feel the same when you cook it. It’s approachable, packed with flavor, and downright comforting—everything you want from a homemade soup. Trust me, once you try it, it’ll be one you come back to season after season, especially on those chilly evenings when you want to curl up with a bowl of something satisfying and nourishing.

Easy Vegetable Beef Soup Recipe

★★★★★ 5 from 144 reviews

• Author: Touba
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 8–10 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This Easy Vegetable Beef Soup is a hearty and comforting dish packed with tender beef, a variety of fresh vegetables, and flavorful herbs. Slow-simmered to perfection, it combines savory beef stock, aromatic herbs, and garden vegetables into a nourishing soup ideal for cozy meals year-round.

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Ingredients

Scale 1x2x3x

Beef and Base

• 6 tablespoons olive oil
• 2 ½ to 3 pounds of precooked or raw strip roast
• 2 peeled small-diced yellow onions
• 4 finely minced garlic cloves
• 3 tablespoons tomato paste
• 1 cup dry red wine (optional)
• 16 cups beef stock
• 1 bay leaf
• 1 recipe for beurre manie (a mixture of flour and butter)

Vegetables

• 4 peeled and sliced carrots
• 4 sliced ribs of celery
• 3 small peeled and sliced parsnips (about ¾ cup)
• 2 peeled large diced russet potatoes
• 2 cups corn kernels
• 28 ounce can San Marzano tomatoes, crushed by hand
• 8 ounces green beans, cut into 1” pieces
• 1 pint thinly sliced baby bella mushrooms
• 1 ½ cups green peas

Pasta and Herbs

• 1 pound dry ditalini pasta
• 1 ½ tablespoons finely minced fresh rosemary
• 1 ½ tablespoons finely minced fresh thyme
• 3 tablespoons minced fresh parsley

Seasonings

• Worcestershire sauce to taste
• Tabasco sauce to taste
• Coarse salt and freshly cracked pepper to taste

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Instructions

1. Prepare the Beef: Heat 6 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. If using raw strip roast, sear the beef in batches until browned on all sides, about 4-5 minutes per side. Remove and set aside. If using precooked beef, skip searing and shred or cube as desired.
2. Sauté Aromatics: In the same pot, add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2 minutes. Pour in 1 cup dry red wine, if using, scraping the bottom of the pot to deglaze and incorporate browned bits. Let it reduce slightly for about 3-4 minutes.
4. Add Beef Stock and Bay Leaf: Return the seared beef to the pot and add 16 cups beef stock along with 1 bay leaf. Bring to a simmer and cook partially covered for about 1 ½ to 2 hours to tenderize the beef if raw, or 30 minutes if using precooked beef.
5. Incorporate Vegetables: Add peeled and sliced carrots, sliced celery, sliced parsnips, diced potatoes, corn kernels, and crushed San Marzano tomatoes to the pot. Continue simmering gently for 20-30 minutes, or until vegetables are tender.
6. Add Green Beans and Mushrooms: Stir in green beans cut into 1 inch pieces and thinly sliced baby bella mushrooms. Cook for an additional 10 minutes until vegetables soften.
7. Cook Pasta and Peas: Add dry ditalini pasta and green peas to the soup. Stir occasionally and cook until the pasta is al dente, approximately 8-10 minutes.
8. Thicken the Soup: Slowly whisk in the beurre manie (a paste of equal parts butter and flour) to the simmering soup, stirring constantly to thicken. Adjust thickness to preference.
9. Season and Add Herbs: Mix in finely minced fresh rosemary, thyme, and parsley. Season to taste with Worcestershire sauce, Tabasco sauce, coarse salt, and freshly cracked black pepper.
10. Final Simmer and Serve: Allow the soup to simmer another 5 minutes for flavors to meld before removing the bay leaf. Serve hot with fresh bread or crackers.

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Notes

• You can substitute strip roast with chuck roast or stew beef as preferred.
• For a vegetarian version, omit beef and use vegetable stock; add more mushrooms and beans for protein.
• The red wine is optional but adds depth of flavor; substitute with extra beef stock if preferred.
• Beurre manie helps thicken the soup; you can also use cornstarch slurry as an alternative.
• This soup keeps well and tastes better the next day as flavors develop.
• Use fresh herbs for the best aroma, but dried herbs can be used in smaller quantities if necessary.
• If using precooked beef, reduce initial simmering time to avoid overcooking.

Keywords: vegetable beef soup, hearty beef soup, beef vegetable stew, ditalini pasta soup, easy beef soup recipe