Warm, hearty, and old-school comforting — here’s a classic Beef Vegetable Soup that tastes like it’s been simmering all day 🥣
Classic Beef Vegetable Soup
Ingredients
Meat & Base
- 1½ lb beef chuck, cut into bite-size pieces
- 2 tbsp oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 cups beef broth (or water + bouillon)
- 1 can (14–15 oz) diced tomatoes
Vegetables
- 3 carrots, sliced
- 2 potatoes, diced
- 2 stalks celery, sliced
- 1 cup green beans (fresh or frozen)
- 1 cup corn
- 1 cup peas
Seasoning
- 1½ tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp thyme
- 1 bay leaf
- Optional: 1 tsp Worcestershire sauce
Instructions
- Brown the beef
Heat oil in a large pot over medium-high heat.
Brown beef in batches until nicely seared. Remove and set aside. - Build flavor
In the same pot, add onion and cook until soft.
Add garlic and cook 30 seconds. - Simmer
Return beef to pot. Add broth, tomatoes, bay leaf, Worcestershire, salt, and pepper.
Bring to a boil, then reduce heat and simmer 45–60 minutes until beef is tender. - Add vegetables
Add carrots, potatoes, and celery. Simmer 20 minutes. - Finish
Stir in green beans, corn, and peas. Cook 10 more minutes.
Adjust seasoning. Remove bay leaf.
Tips for the Best Soup
- Low & slow = tender beef
- Cut veggies evenly so they cook right
- Tastes even better the next day
- Add a splash of vinegar or lemon at the end to brighten it up
Variations
- Southern style: add okra
- Tomato-rich: add extra diced tomatoes
- Hearty: toss in barley or macaroni
- Spicy: pinch of red pepper flakes
Serve with crusty bread, cornbread, or crackers, and you’ve got a bowl that fixes almost anything.
Want a slow-cooker or pressure-cooker version next?
