Easy Homemade Beef Vegetable Soup — A Comforting, Family-Favorite, Quick & Creamy Classic

Beef Vegetable Soup is the kind of bowl that feels like a warm hug — hearty beef, tender vegetables, and savory broth that soaks into every spoonful. This easy, homemade beef vegetable soup is perfect for weeknight dinners, big family meals, or slow-simmered weekend cooking when you want the house to smell like pure comfort.

Whether you’re chasing quick weeknight comfort or planning a cozy Sunday supper, this recipe is forgiving, crowd-pleasing, and sticks to the ribs. If you enjoy flavorful vegetable-forward bowls, you might also like this Cozy Vegetable Curry that swaps beef for big veggie flavor.

Background & Origin

Beef Vegetable Soup has roots in peasant and farmhouse cooking across many cultures — a simple way to stretch a little meat with seasonal root vegetables and a generous pot of stock. From rustic American dinners to European braises and soups, the technique is the same: brown the meat, sweat the aromatics, add veggies and stock, then slow-simmer until everything is melded and tender.

Why is this recipe so popular?

• Economical: Uses inexpensive cuts like chuck roast and pantry staples.
• Flexible: Swap veggies or seasonings depending on what’s in the fridge.
• Comforting: Warm, savory broth with tender meat is classic comfort food.

Fun kitchen science: browning the beef creates Maillard flavors (those deep, caramelized notes) — don’t skip this step. What makes this version unique is the balance of chunky, fork-tender beef with crisp-ish green beans and diced potatoes for a satisfying textural contrast. For more hearty beef soup variations, see this traditional take on German-style beef noodle soup: German Beef Noodle Soup.

Ingredients

• 1 pound chuck roast, cut into chunks (room temperature; helps brown evenly)
• 1 onion, chopped (finely or coarsely chopped to your preference)
• 2 stalks celery, chopped (trimmed; adds savory aromatics)
• 2 carrots, sliced (about 1/4-inch thick)
• 2 potatoes, diced (Yukon Gold or russet; bite-sized)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup green beans, trimmed (fresh or thawed frozen)
• 6 cups beef broth (low-sodium recommended so you can control salt)
• Salt and pepper to taste (start modest — you can always add)
• Optional: Crusty baguettes or cornbread with sweet cream butter (for serving)

Ingredient notes:

• Chuck roast: a tougher cut that rewards slow cooking; slice into 1–1.5-inch chunks.
• Vegetables: chop evenly so they cook uniformly.
• Broth: homemade or low-sodium store-bought both work well.

Step-by-Step Instructions

1. In a large pot, brown the chuck roast over medium heat. Remove and set aside.
   • Time/Temp: Heat the pot over medium-high; add 1–2 tablespoons oil. Brown in batches for 3–4 minutes per side until nicely caramelized (golden-brown).
   • Visual cue: Look for a deep golden crust on the meat — this is flavor gold.
   • Mini-tip: Don’t crowd the pan or meat will steam instead of brown.
2. In the same pot, add onions, celery, and carrots; sauté until softened.
   • Time/Temp: Reduce to medium; sauté 5–7 minutes until the onions are translucent and edges are glossy.
   • Visual cue: Veggies should smell aromatic and look slightly golden.
3. Add the browned beef back into the pot along with potatoes, tomatoes, green beans, and beef broth.
   • Amounts: Pour in all 6 cups of beef broth, the canned tomatoes with their juice, and add potatoes and green beans.
   • Visual cue: The pot should look full and lively — vegetables floating, beef peeking through.
4. Season with salt and pepper.
   • Tip: Start with 1 teaspoon salt and 1/2 teaspoon black pepper, then adjust later after simmering.
5. Bring to a boil, then reduce heat to low and simmer for about 1.5 to 2 hours, until the meat is tender.
   • Time/Temp: Once it reaches a boil, cover and drop heat to a gentle simmer (small bubbles).
   • Visual cue: The beef should pull apart easily with a fork and the broth will deepen in color.
   • Mini-tip: For even more depth, simmer uncovered for the last 20–30 minutes to slightly thicken the broth.
6. Serve hot with crusty baguettes or cornbread.
   • Presentation: Ladle into bowls, garnish with chopped parsley or a drizzle of olive oil if desired.
   • Optional: Add a pat of sweet cream butter to the cornbread on the side for extra comfort.

Pro Tips & Common Mistakes

• How to improve flavor:
  • Brown in batches to avoid steaming and build rich fond on the bottom of the pot.
  • Deglaze the pot with a splash of beef broth or red wine after browning to lift those caramelized bits.
• Texture tricks:
  • Par-cook denser veggies (potatoes) in chunks so they don’t turn mushy; add delicate greens (peas, spinach) at the end.
  • If you want thicker broth, simmer uncovered or mash a cup of cooked potatoes into the soup to naturally thicken.
• What NOT to do:
  • Don’t rush the simmer; tough cuts need low, gentle heat to become tender.
  • Avoid over-salting at the start — flavors concentrate as it simmers.
• Helpful shortcuts:
  • Use pre-chopped mirepoix or frozen mixed vegetables when short on time.
  • Instant Pot option: brown meat using Sauté, then pressure cook on high for 35–45 minutes.
• Prep-ahead hacks:
  • Brown the beef and store covered in the fridge overnight; assemble and simmer the next day for faster weeknight cooking.
• Bonus braising tip: Many of the slow-braising techniques used here are also used to make tender, rolled dishes like Beef Rouladen — think low heat and long time for best results.

Variations & Substitutions

• Vegan: Swap beef for hearty mushrooms or seitan and use vegetable broth. Add lentils for protein.
• Gluten-free: This recipe is naturally gluten-free if you use gluten-free broth and skip any add-ins with gluten.
• Low-carb: Replace potatoes with cauliflower florets or turnips.
• Kid-friendly: Cut veggies into small fun shapes, keep seasonings mild, and serve with grilled cheese dippers.
• Extra creamy: Stir in 1/2 cup cream or coconut milk at the end for a creamy finish.
• Spicy: Add a pinch of red pepper flakes or a diced jalapeño while sautéing the aromatics.
• Budget-friendly: Use bone-in chuck or leftover pot roast and stretch with more seasonal root vegetables.

Serving Suggestions

• Best sides:
  • Crusty baguette slices or warm cornbread with sweet cream butter.
  • A crisp green salad with lemon vinaigrette to cut the richness.
• Bread:
  • Rustic sourdough or a warm buttered whole wheat roll is perfect for dunking.
• Salads:
  • Simple arugula and pear salad or a classic Caesar pairs nicely.
• Rice or pasta:
  • Serve over short-grain rice for extra comfort, or toss with wide egg noodles for a heartier bowl.
• Wine pairing:
  • A medium-bodied red (Merlot or Zinfandel) complements the beef; a fuller-bodied rosé can also be lovely.
• How to plate beautifully for guests:
  • Ladle into pre-warmed bowls, top with fresh parsley, a swirl of olive oil, and place a buttered baguette on the side. If you love bold beef flavors, try pairing your next weeknight with these Easy Flavor-Packed Beef Tacos for more beef inspiration.

Storage, Freezing & Reheating

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Cool fully, then freeze in portions for up to 3 months. Use freezer-safe bags or containers, leaving headspace for expansion.
• Best reheating method:
  • Stovetop: Gently warm over medium-low, stirring occasionally. Add a splash of broth or water if it’s thick.
  • Microwave: Reheat in a microwave-safe bowl in 60–90 second bursts, stirring between intervals.
• Meal-prep options:
  • Portion into single-serving containers for easy lunches.
  • Freeze some without potatoes; add fresh potatoes when reheating to avoid soggy texture.

Nutrition & Health Info

• Approximate per serving (varies by exact ingredients): 350–450 calories, 25–35g protein, moderate fat (depending on cut of beef), plenty of fiber from vegetables.
• Lighter versions:
  • Use leaner cuts like sirloin and reduce added fats.
  • Increase vegetables (more carrots, celery, greens) and reduce meat for a lighter but still satisfying bowl.
• Health notes:
  • This soup delivers protein, vitamins, and minerals — a balanced option for a family meal. Swap ingredients to fit dietary goals (low-sodium broth, more greens, etc.).

FAQ

Q: Can I prepare Beef Vegetable Soup ahead of time?
A: Absolutely — flavors deepen after a day in the fridge. Brown the beef and make the full soup; reheat gently when ready to serve.

Q: How do I thicken or thin the soup?
A: To thicken: simmer uncovered, mash some potatoes into the broth, or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). To thin: add warm broth or water a little at a time.

Q: What if I don’t have chuck roast?
A: You can use stew beef, brisket, or even leftover roast. For delicate lean cuts, reduce simmer time to avoid drying out.

Q: Can I double or halve the recipe?
A: Yes — it scales well. If doubling, use a very large pot and check seasoning; simmering time may increase slightly.

Q: What cookware is best?
A: A heavy-bottomed Dutch oven or large stockpot gives even heat and great browning. Cast iron or stainless both work well.

Q: Can I make it dairy-free or meat-free?
A: Yes. Use vegetable broth and hearty mushrooms or lentils for a meat-free version. To keep it dairy-free, skip any cream or butter garnishes.

Q: What sides go well with it?
A: Baguettes, cornbread, simple salads, or even cheesy garlic toast make great companions to beef vegetable soup.

Conclusion

This easy homemade Beef Vegetable Soup is a reliable, comforting weeknight hero and a favorite for feeding a crowd. I hope this recipe becomes one of your go-to bowls for chilly evenings, busy nights, and slow Sunday cooking. If you make it, please leave a comment below, rate the recipe, and share a photo — I love seeing your versions!

👉 #fblifestyle