Hearty Beef and Vegetable Soup in Just 45 Minutes

There’s nothing quite like a steaming bowl of beef and vegetable soup to warm you up on a chilly day. I remember coming home from school to the rich, savory smell of this soup simmering on the stove – mom would always make it extra hearty with big chunks of tender beef and whatever veggies we had on hand. That first spoonful just melts away the cold, you know?

What I love most about this beef and vegetable soup is how simple it is to make, yet it feels like a big hug in a bowl. You don’t need fancy ingredients – just good beef, fresh vegetables, and some patience while it bubbles away. It’s the kind of recipe that makes your kitchen smell amazing and brings everyone running to the table. Trust me, once you try this version, you’ll understand why it’s been my go-to comfort food for years!

Ingredients for Beef and Vegetable Soup

Gathering the right ingredients is key to making this soup as flavorful as possible. I always tell my friends – don’t skimp on the beef! Here’s what you’ll need:

• 1 lb beef stew meat, cubed into 1-inch pieces (trust me, the size matters for even cooking)
• 2 tbsp olive oil – for that perfect sear on the beef
• 1 onion, diced (white or yellow both work great)
• 2 carrots, sliced into nice thick coins (about 1/4-inch thick)
• 2 celery stalks, chopped (don’t forget these – they add such great flavor!)
• 3 garlic cloves, minced (or more if you’re like me and love garlic)
• 4 cups beef broth (use low-sodium if you’re watching salt intake)
• 1 can (14 oz) diced tomatoes with their juices
• 1 tsp dried thyme (fresh works too – use 1 tbsp if you have it)
• 1 tsp salt (always adjust to taste at the end)
• 1/2 tsp black pepper, freshly ground if possible
• 2 potatoes, diced into 1/2-inch cubes (Yukon Gold are my favorite here)
• 1 cup green beans, trimmed and cut into 1-inch pieces

That’s it! Simple, fresh ingredients that come together to make magic. I always recommend prepping everything before you start cooking – it makes the process so much smoother. Now let’s get cooking!

How to Make Beef and Vegetable Soup

Making this soup is easier than you think – it’s really just about layering flavors at the right time. Follow these steps, and you’ll have the most comforting bowl of beef and vegetable soup ready in no time!

Browning the Beef

First things first – let’s get that beef nice and golden! Heat your olive oil in a large pot over medium-high heat. Here’s my trick: don’t crowd the pan – if you dump all the beef in at once, it’ll steam instead of brown. I do mine in two batches, giving each piece space to develop that beautiful crust.

Season the beef lightly with salt and pepper before adding it to the pot. You’ll know it’s ready to flip when the cubes release easily from the bottom – about 3-4 minutes per side. Don’t worry about cooking it through completely at this stage; we just want that rich, caramelized flavor. Remove the beef and set it aside – those browned bits left in the pot are flavor gold!

Cooking the Vegetables

Now for the veggies! In that same pot (don’t wash it – all those browned bits add depth!), add your onion, carrots, and celery. Turn the heat down to medium and cook them until they start to soften – about 5 minutes should do it. You’ll know they’re ready when the onions turn translucent and smell sweet.

Add the garlic last – it only needs about 30 seconds to become fragrant. Garlic burns easily, so keep stirring! This is when your kitchen will start smelling absolutely incredible. The veggies should be soft but still have some bite – they’ll continue cooking in the broth.

Simmering the Soup

Time to bring it all together! Return the beef to the pot along with any juices that collected. Pour in the beef broth and diced tomatoes – I like to scrape the bottom of the pot with my wooden spoon to loosen all those tasty browned bits. Add the thyme, salt, and pepper, then bring everything to a boil.

Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes. This slow cooking makes the beef melt-in-your-mouth tender. After 45 minutes, add the potatoes and green beans – these cook faster, so we add them later to prevent mushiness. Simmer for another 20 minutes until everything’s perfectly tender.

Give it a taste and adjust seasoning if needed. Sometimes I add a splash of Worcestershire sauce for extra depth. And that’s it – your beef and vegetable soup is ready to warm hearts and bellies!

Why You’ll Love This Beef and Vegetable Soup

This isn’t just any soup – it’s the kind of meal that makes you close your eyes and sigh with happiness after the first spoonful. Here’s why it’s become my absolute favorite:

• Comfort in a bowl: That rich beef flavor mingling with sweet vegetables is pure nostalgia. It’s like getting a warm hug from grandma!
• Meal prep magic: Makes fantastic leftovers – the flavors actually get better overnight. I always make extra for easy lunches.
• Pantry-friendly: Uses simple ingredients you probably have on hand already. No fancy grocery runs required!
• Endlessly adaptable: Swap veggies based on what’s in season or hiding in your fridge. I’ve thrown in everything from zucchini to sweet potatoes.
• Nutrient-packed: Packed with protein from the beef and vitamins from all those colorful vegetables. Comfort food that’s actually good for you!

Seriously, once you try this beef and vegetable soup, you’ll understand why my family requests it weekly during colder months. It’s the perfect balance of hearty and wholesome – exactly what comfort food should be!

Ingredient Substitutions and Notes

One of the best things about this beef and vegetable soup is how forgiving it is! Over the years, I’ve made countless variations based on what’s in my fridge or pantry. Here are my tried-and-true swaps that still deliver amazing flavor:

The Beef

No stew meat on hand? No problem! Ground beef works beautifully – just brown it thoroughly before adding the veggies. If you’re feeling fancy, short ribs (boneless or bone-in) make the soup extra rich – though you’ll want to simmer them longer. Chicken thighs can even stand in if you’re looking for a lighter version – though I’ll admit, it won’t have quite the same depth.

Vegetable Variations

The veggies are where you can really get creative! Frozen peas or corn are fantastic additions – just toss them in during the last 5 minutes of cooking. Mushrooms add wonderful umami if you sauté them with the other vegetables. In summer, I love throwing in zucchini or yellow squash (add these late so they don’t turn to mush). And when I’m feeling adventurous, a handful of chopped kale or spinach stirred in at the end adds color and nutrients.

Broth and Seasoning Tweaks

Out of beef broth? Chicken or vegetable broth works in a pinch, though the flavor will be slightly different. For extra richness, I sometimes use half broth, half red wine (just let it simmer a bit longer to cook off the alcohol). Don’t have thyme? Rosemary or oregano make great substitutes. And if you like a little kick, a pinch of red pepper flakes adds nice warmth without overwhelming the other flavors.

A few important notes: Always taste before serving – broths vary in saltiness, so you may need to adjust. And if you’re using low-sodium broth, you’ll likely need to add more salt than the recipe suggests. Most importantly – have fun with it! This soup is meant to be flexible and forgiving, just like my mom taught me.

Tips for the Best Beef and Vegetable Soup

After making this beef and vegetable soup dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take it from good to “Oh my gosh, can I have the recipe?” territory. Here are my can’t-live-without tips:

Deglaze like a pro

Those browned bits stuck to the bottom after searing the beef? That’s flavor gold! After removing the beef, I always splash in about 1/4 cup of broth or red wine and use a wooden spoon to scrape up all those tasty bits before adding the veggies. It makes such a difference – my husband calls it “the secret sauce” of the soup!

Low and slow wins the race

I know it’s tempting to crank up the heat to speed things along, but trust me – gentle simmering is key for tender beef. If your soup is boiling vigorously, turn it down! I keep mine at a lazy bubble where you just see occasional breaks in the surface. This keeps the meat from getting tough while letting all the flavors mingle beautifully.

Season in layers

Here’s my grandma’s wisdom: Season as you go! A pinch of salt when browning the beef, another with the veggies, then adjust at the end. I always taste after the final simmer – sometimes it needs another pinch of salt or a squeeze of lemon to brighten everything up. Remember, you can always add more, but you can’t take it out!

The overnight magic

If you can resist eating it right away (good luck with that), let the soup cool and refrigerate overnight. The flavors deepen and meld in the most incredible way! Just skim off any fat that rises to the top before reheting gently. My kids swear it tastes even better the next day – and who am I to argue?

Serving Suggestions

Now that you’ve made this incredible beef and vegetable soup, let’s talk about how to serve it! I’ve had this soup every which way over the years, and these are my absolute favorite pairings:

Crusty Bread – The Must-Have

You have to have something to sop up that delicious broth! My go-to is a warm loaf of crusty French bread – the kind that crackles when you break it open. Sometimes I’ll rub a cut garlic clove on the slices for extra flavor. If you’re feeling fancy, homemade garlic bread takes it to another level – just toast some bread with butter, garlic, and parsley under the broiler until golden.

Simple Green Salad

A crisp salad cuts through the richness perfectly. My quick mixed greens with lemon vinaigrette is ideal – just toss whatever greens you have with lemon juice, olive oil, salt, and pepper. The brightness balances the hearty soup beautifully. In summer, I love adding sliced cucumbers and cherry tomatoes for extra freshness.

Grilled Cheese Upgrade

For the ultimate comfort meal, serve with grilled cheese sandwiches! I use sharp cheddar between sourdough and cook it slowly in butter until golden. The melty cheese and crispy bread dipped in the savory broth? Absolute heaven. Kids and adults alike go crazy for this combo.

My Secret Garnishes

Don’t skip the finishing touches! A sprinkle of fresh parsley or chives adds color and freshness. Sometimes I’ll grate a little Parmesan cheese on top for extra umami. And if I’m feeling indulgent, a dollop of sour cream or Greek yogurt makes it extra creamy and luxurious.

Really though, this beef and vegetable soup stands beautifully on its own – I’ve been known to eat it straight from the pot with just a spoon! But these simple additions turn it into a complete, satisfying meal that feels extra special. Now go enjoy your masterpiece!

Storing and Reheating

One of the best things about this beef and vegetable soup? It gets even better as leftovers! But you’ve got to store it right to keep that perfect texture. Here’s how I’ve been doing it for years:

Refrigeration: Let the soup cool completely before transferring it to an airtight container. I like using glass containers because they don’t absorb odors – plus, you can see how delicious it looks! It’ll keep beautifully in the fridge for 3-4 days. Pro tip: Skim off any fat that rises to the top before reheating – it makes for a cleaner flavor.

Reheating: Always reheat gently! I pour what I need into a pot and warm it over medium-low heat, stirring occasionally. If it seems too thick, add a splash of broth or water to loosen it up. The microwave works too – just cover the bowl and heat in 30-second bursts, stirring between each, until piping hot. Whatever you do, don’t boil it vigorously – that can make the beef tough and the veggies mushy.

Freezing: This soup freezes like a dream! Pour cooled soup into freezer-safe bags or containers, leaving about an inch of space at the top for expansion. It’ll keep for 2-3 months frozen. To serve, thaw overnight in the fridge, then reheat as above. The potatoes might be a bit softer after freezing, but the flavor will still be amazing!

Funny story – I once forgot a container in the back of my fridge for a week (oops!), and while it was technically still safe, the veggies had gotten too soft. Now I always label my containers with the date! Trust me, you’ll want to eat this soup within a few days anyway – it rarely lasts long in my house.

Nutritional Information

Now let’s talk numbers – because while this beef and vegetable soup tastes indulgent, it’s actually pretty balanced! Keep in mind these are estimates per serving (about 1 1/2 cups), and your exact values might vary depending on the specific ingredients you use. I always tell friends: “Don’t stress about the numbers too much – just enjoy the goodness!”

• Calories: 280 – Just right for a satisfying meal
• Protein: 20g – Thanks to that hearty beef!
• Carbohydrates: 25g – Mostly from all those nutritious veggies
• Fiber: 4g – The carrots, beans and potatoes really deliver
• Sugar: 5g – Natural sugars from the vegetables
• Fat: 12g – Using olive oil keeps it healthier
• Saturated Fat: 4g – Not bad for such a rich-tasting soup
• Sodium: 800mg – Adjust this by using low-sodium broth if needed

A quick note from my nutritionist friend: If you’re watching specific macros, you can easily tweak this. Use leaner beef cuts to reduce fat, or add extra veggies to boost fiber. Personally? I think the balance here is perfect as is – nourishing, satisfying, and packed with real food ingredients. That’s what matters most in my book!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this beef and vegetable soup – and I love sharing what I’ve learned! Here are the answers to the ones I hear most often:

Q1. Can I freeze this beef and vegetable soup?
Absolutely! This soup freezes beautifully. Just let it cool completely first, then transfer to freezer-safe containers (leave some space at the top for expansion). It’ll keep for 2-3 months frozen. When ready to eat, thaw overnight in the fridge and reheat gently. The potatoes might be a bit softer after freezing, but the flavor will still be amazing!

Q2. How can I make the soup thicker if it’s too thin?
I’ve got a few tricks for this! If you want a thicker beef and vegetable soup, try mashing some of the potatoes against the side of the pot – their starch will naturally thicken the broth. You can also mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes of cooking. Another option? Simmer uncovered for an extra 10-15 minutes to reduce the liquid.

Q3. Can I make this soup in a slow cooker?
You bet! Brown the beef and sauté the veggies first (this step adds SO much flavor), then transfer everything to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add the potatoes and green beans during the last hour of cooking so they don’t get mushy. The slow cooker makes the beef extra tender!

Q4. What’s the best cut of beef to use?
While stew meat works great, my personal favorite is chuck roast – it has fantastic marbling that makes the soup extra rich. Cut it into 1-inch cubes yourself (it’s cheaper than pre-cut stew meat!). If you’re in a pinch, ground beef works too – just drain excess fat after browning. For special occasions, short ribs make an incredibly luxurious version!

Q5. Can I make this soup vegetarian?
Definitely! Swap the beef for mushrooms (cremini or portobello work best) and use vegetable broth instead of beef broth. You’ll still get that hearty, satisfying texture. I like adding a tablespoon of tomato paste and a splash of soy sauce or Worcestershire (check that it’s vegetarian) for extra umami flavor. The cooking method stays the same!

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