Amazing vegetable beef soup in 1 hour

Oh, if you’re anything like me, when the temperatures drop, your soul just craves something rich, slow-simmered, and deeply satisfying. Forget those sad, watery soups you get sometimes; we are making real food here! I’m pulling out my favorite heavy Dutch oven today to bring you what I truly believe is the Best Vegetable Beef Soup recipe you’ll ever use. This isn’t just soup; it’s a hug in a bowl. We’re calling this my Hearty Old-Fashioned Vegetable Beef Soup with Tender Stew Meat because it tastes like it simmered all day, even if you’re rushing to get it on the table for a busy weeknight dinner. That’s the magic of real home cooking, and that’s what we do here at Carla’s Cooking!

Why This Hearty Vegetable Beef Soup is Your New Favorite Comfort Food Soup

I’ve made so many soups over the years, but this one always wins when it comes to pure, unapologetic comfort. If you’re looking for that deeply savory, nostalgic flavor of an Old Fashioned Vegetable Beef Soup, this is the one. I adapted this from one of my grandmother’s handwritten notes—though she usually called it ‘Beef and Root Stew,’ she always added more broth for that classic soup finish.

The best part, honestly, is the beef. We’re using lean stew meat, and if you trust me on the simmering stage, it becomes melt-in-your-mouth tender. It gives you that satisfying, classic beef stew consistency without feeling heavy.

• It’s the perfect Family Dinner Soup Idea because it’s packed with good-for-you veggies that even the pickiest eaters usually accept in soup form.
• You get ultimate flexibility! It’s amazing on the stovetop, but I also include notes below on turning it into an easy Slow Cooker Beef Soup.

Seriously, you need this recipe in your rotation. You can find even more cozy inspiration in my full collection of soup recipes right here: Soups and Salads.

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Ingredients for the Best Vegetable Beef Soup Recipe

When we talk about making the Best Vegetable Beef Soup Recipe, we’re talking about starting with quality, even if we’re using simple ingredients. These amounts are for a really big, hearty batch—perfect for leftovers or feeding a crowd on a chilly evening. Remember, precision isn’t about being fussy; it’s about ensuring that deep, rich flavor comes through every single time you make it!

Here is everything you’ll need lying around your pantry:

• 2 pounds lean beef stew meat, cut into nice 1-inch pieces—we want them chunky!
• 1 tablespoon olive oil (just for browning, that’s all)
• 1 large yellow onion, chopped up nicely
• 2 carrots, peeled and sliced (don’t shred them, please!)
• 2 celery stalks, sliced—the holy trinity needs love!
• 3 cloves garlic, minced (don’t skimp on the garlic, trust me)
• 6 cups beef broth. Now, if you can swing it, homemade beef broth is miles better, but if not, use a good quality, low-sodium store-bought brand.
• 1 (14.5 ounce) can diced tomatoes, and we use them *undrained*—that juice is flavor gold.
• 1 cup chopped potatoes (I prefer Yukon Gold, but Russet works fine too!)
• 1 cup frozen green beans (yes, frozen is totally fine here!)
• 1 cup frozen corn
• 1 teaspoon dried thyme
• 1 bay leaf (don’t forget to fish this out later!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce (this adds that crucial depth)
• 1 tablespoon all-purpose flour (optional, only if you want that thicker, coating broth consistency)

Ingredient Notes and Simple Ingredient Beef Soup Swaps

I know life happens, and you might not always have exactly what’s listed, so let’s talk swaps. This is how we keep soup-making doable, even on a busy Tuesday!

The main question I get is about the beef. If you want to make a Ground Beef Vegetable Soup instead of using stew meat, it’s super easy. Just skip the flour dredge step with the stew meat. Brown your ground beef first in the pot, drain off every bit of excess fat—we only want the flavor, not the grease!—and then proceed with the onions and celery. The trade-off is that the simmer time drops significantly since ground beef cooks much faster; cut that initial simmer down to just 45 minutes.

For potatoes, any waxy potato works well to hold its shape, but Yukon Golds are my favorite for a slightly buttery texture. And about that broth? While the recipe calls for 6 cups, if you use homemade, you might use less because it’s often much richer than the watery store-bought versions. This recipe is really forgiving, which is what makes it a wonderful Simple Ingredient Beef Soup.

How to Make Classic Vegetable Beef Soup on the Stovetop

Okay, let’s get cooking! This stovetop method is how we build layers of flavor the right way. If you want that deep, restaurant-quality taste usually reserved for a weekend project, you have to start with the meat. If you opted for the flour, give those beef chunks a light toss to coat them well. That flour is going to help thicken our broth later and give the meat a nice crust. For the best results when achieving that deep beef flavor, check out my tips for making a great Hearty Beef Stew Recipe—the browning process is the same!

Heat your olive oil in a big Dutch oven over medium-high heat. You want it hot enough to sizzle when the beef hits it! Work in batches—I can’t stress this enough—so you don’t steam the meat. We need browning, not steaming! Pull out the beautifully browned beef and let it rest.

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Now, drop the heat slightly to medium and toss in your onions, carrots, and celery. Let them sweat it out for about 5 to 7 minutes until they start getting soft and smell sweet. Then, hang out for just one minute while you stir in that minced garlic—don’t let it burn! Finally, put all that gorgeous beef back in the pot. Pour in your broth, tomatoes, potatoes, the herbs, Worcestershire sauce, salt, and pepper. Bring the whole thing to a rapid boil, then immediately drop that heat right down to low, cover it tight, and let it simmer for a full hour and fifteen minutes. That long simmer is key to getting that tender bite.

Achieving Tender Beef Soup Consistency

This is where patience pays off, my friend. We are aiming for that gorgeous, coating texture often called a Classic Beef Stew Consistency Soup, but soupy! The long, slow cooking process is necessary because it allows the tough connective tissues in the beef stew meat to slowly melt into gelatin. That gelatin is what enriches the broth and makes the meat so unbelievably tender that you barely need to chew it.

After that hour-and-a-quarter mark, go ahead and test a piece. You should be able to stick a fork in it and almost shred it easily. If it’s still fighting you, just cover it up and give it another 15 minutes. Don’t rush this stage if you want that melt-in-your-mouth magic for your Tender Beef Soup Recipe.

Once the meat is perfect, stir in those frozen green beans and corn. Let it simmer uncovered for just 15 more minutes so the veggies heat through and don’t turn mushy. Remember to yank out that bay leaf before you serve it up—it’s done its job!

Slow Cooker Vegetable Beef Soup Variation for Easy Weeknight Soup

If you’ve been following along, you know I love my Dutch oven, but sometimes, let’s be real, we need maximum flavor for minimal work, especially on a crazy weeknight! This is where the slow cooker steps in to save the day, turning our fantastic recipe into the easiest Slow Cooker Beef Soup ever. It leans right into that ‘set it and forget it’ vibe, which I appreciate immensely when I’m tied up with work calls or chasing the kids around.

Forget steps 1 through 4 from the stovetop instructions—we’re skipping the initial fuss! Just place that browned beef (yes, brown it first if you can, it really matters!) right into the basin of your slow cooker. Follow that up with all that chopped raw goodness—the onions, carrots, celery, and potatoes. Then, dump in the broth, those beautiful diced tomatoes, all your seasonings, and that must-have Worcestershire sauce.

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Cover it up and let the magic happen! Cook this on low for 6 to 8 hours, or if you’re in a hurry, high for 3 to 4 hours. The beauty of this method is that the slow cooking tenderizes the meat beautifully, making it just as perfect as the stovetop version. I even have another favorite grab-and-go meal you can check out, my Crockpot Cowboy Soup, if you need more hands-off dinner ideas!

Crucially, don’t add your frozen vegetables yet! Stir in the frozen green beans and corn during the last 30 minutes of cooking time. This keeps them bright green and slightly firm, exactly how I like them in my Crockpot Vegetable Beef. If you’re curious about a similar, super-easy meal, Molly at The Home Guide shares a great Crockpot Ground Beef Soup variation, too. See? There’s always a way to get amazing soup on the table!

Tips for Success with Your Vegetable Beef Soup

You’ve got this soup simmering away, but just like any good recipe, there are a few little secrets I swear by to take it from “good” to “the best ever.” These are the kinds of things my grandmother taught me—the little nudges that build massive flavor and help you troubleshoot if things go slightly sideways. Trust me, these tips are what separate a solid weeknight meal from a legendary Winter Warmer Soup!

First off, let’s talk seasoning. Since we are using a lot of broth, the salt content can vary wildly based on what brand you bought or if you made your own. Always taste before you serve! You’ll likely need to adjust that salt up toward the end. If the flavor feels a little *flat* after tasting, a tiny splash of extra Worcestershire sauce—serious measurement here, just a teaspoon—can bring it roaring back to life. It deepens that savory background note beautifully.

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If you want a thicker broth, remember that optional flour we tossed with the beef? If you forgot, or if you want it even thicker (maybe you’re aiming for that perfect Classic Beef Stew Consistency Soup), you can make a slurry! Mix a tablespoon of flour with two tablespoons of cold water until it’s smooth, then whisk that right into the simmering soup during the last 20 minutes. It thickens beautifully without lumps. For more general kitchen advice, check out my latest baking adventures and tips over on my main blog page!

Make-Ahead and Storage Guidance

This is honestly one of the best recipes for planning ahead. This Vegetable Beef Soup is incredible the next day. I mean, truly spectacular. The potatoes seem to soften just right, and all those herbs and spices have had a full night to mingle in the refrigerator. If you’re trying to stick to healthier eating goals, this makes a fantastic, high-protein Healthy Beef and Veggie Soup for lunches all week long.

Storage is simple. Let the pot cool down completely before portioning it into airtight containers. It keeps wonderfully in the fridge for about four days. If you know you won’t eat it all within that time, you should absolutely freeze it! It freezes like a champ because it’s broth-based, not cream-based. I usually pull out a container on Saturday morning, reheat it slowly on the stovetop, and it tastes almost as good as the day I made it the first time.

Serving Suggestions for This Meal

So, the soup is simmered, the beef is tender, and the broth is perfectly seasoned—now what do we serve it with? A bowl this hearty honestly doesn’t need much fuss, but I always think a little something starchy on the side makes it the perfect meal, especially if you’re serving this up for a big Family Dinner Soup Idea night.

My absolute favorite pairing, hands down, is something crusty for dipping. A good, thick slice of sourdough bread, toasted just slightly, is the greatest vehicle for scooping up every last drop of that rich broth and stray bits of carrot. If I have a little extra time on the weekend, I’ll whip up my recipe for Homemade Dinner Rolls. Seriously, warm, fluffy rolls dipped into this Hearty Beef Soup? It’s perfection.

If you’re looking for something a little fresher to cut through the richness, skip the heavy salad dressing! A simple side of mixed greens tossed with just lemon juice, good olive oil, salt, and pepper is all you need. That little bit of acid brightens everything up perfectly. Honestly, though, if you serve this soup, people are going to go back for a second bowl before they even look at the side dish!

Frequently Asked Questions About Homemade Beef Soup

I know when you’re looking for a recipe, you probably have a few questions floating around, especially when you’re trying to decide between different cuts of meat or how to fit it into your schedule. I’ve gathered the ones I hear the most about making a truly satisfying, Hearty Beef Soup. Don’t worry if you’re new to soup making; we’re covering all the little details!

Can I use ground beef instead of stew meat in this vegetable beef soup?

Absolutely, you can! Using ground beef turns this into a wonderful, slightly less rustic version that’s fantastic for a Quick Weeknight Soup. The process is different, though. You need to brown the ground beef first, just like we talked about, and make sure you drain off every last bit of grease. Since ground beef is already broken down, you skip the initial long, dark simmer meant for the stew meat. You can cut that initial simmering time down to about 45 minutes total before adding your frozen vegetables. It cooks up fast, but still delivers those amazing veggies!

How can I make this soup a healthier beef and veggie soup?

That’s a great focus! This recipe is naturally full of vegetables, which is a huge win, but we can tweak the sodium and fat easily. For the sodium, if you’re not using my cherished Homemade Beef Broth Soup base, always opt for low-sodium broth containers. You can control the salt better that way. For the fat, when you’re browning the beef (whether it’s stew meat or ground beef), always take a second to carefully spoon off any fat that renders out into the pot before you add the liquids. If you use very lean stew meat, you’ll find that most of the fat stays minimal, leaving you with a fantastic, high-protein, Healthy Beef and Veggie Soup!

Estimated Nutritional Data

Now, let’s talk numbers! Because I’m all about transparency—that’s a big deal in my kitchen, and I learned that lesson from focusing on real, honest ingredients—I’ve put together a quick estimate of what you’re looking at per serving for this Hearty Vegetable Beef Soup. Remember, this recipe is naturally low in fat and pretty high in protein thanks to that lean stew meat, which makes it a winner for almost any weeknight meal!

These numbers are based on the recipe as written, using average supermarket ingredients and yielding 6 generous servings. Since every brand of broth or cut of beef is slightly different, please take this as a guideline. If you use less salt or skip the optional flour, your numbers will change, which is usually for the better!

• Serving Size: 1.5 cups
• Calories: 350
• Protein: 35g (Wow!)
• Fat: 12g
• Carbohydrates: 25g
• Fiber: 5g
• Sugar: 7g

I always tell folks that numbers are just estimates. My priority is making sure the soup tastes amazing and fills you up! If you find you want to make this a lighter meal overall, you can always load up the bowl with even more celery and carrots and slightly reduce the broth amount the next time you try it. Happy cooking!

Share Your Thoughts on This Recipe

Well, we made it! You now have the tools and the confidence to make my absolute favorite bowl of warmth—this Old Fashioned Vegetable Soup. I hope your kitchen smells as amazing as mine does right now! But seriously, the greatest compliment I could ever receive isn’t just a nice email; it’s knowing that you actually made the recipe and that it worked perfectly for you and your family.

So, please, if you tried this recipe, take a moment to leave a rating right here on the page! I love seeing those five stars lighting up, but I’m just as eager to read your comments. Did you use ground beef? Did you add a little extra Worcestershire sauce like I sometimes do? Tell me what tweaks you made to customize this for your own table. I love hearing about those little kitchen discoveries!

Also, I am obsessed with seeing this soup in your homes! If you snapped a quick picture before dinner got crazy—because we all know that happens—snap it over to me on social media or tag me! It absolutely makes my day to see my recipes brought to life. If you want to check out other incredibly hearty dishes that people are loving, take a peek at what my friends are cooking over here: Hearty Vegetable Beef Soup inspiration!

Thank you again for trusting me with your dinner plans. I hope this soup becomes a cherished tradition in your home, just like it is in mine!

Hearty Old-Fashioned Vegetable Beef Soup with Tender Stew Meat

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Welcome to My Kitchen! This is my tried-and-true recipe for a hearty old-fashioned vegetable beef soup. It uses tender beef stew meat and simple pantry staples to create a comforting, flavorful meal perfect for family dinner on a chilly evening.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 1 hour 45 min
• Total Time: 2 hours 5 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 2 pounds lean beef stew meat, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups beef broth (homemade beef broth preferred)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chopped potatoes (Yukon Gold or Russet)
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon all-purpose flour (optional, for thickening)

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Instructions

1. If you want a thicker soup, toss the beef stew meat with the flour until lightly coated.
2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
4. Add the minced garlic and cook for 1 minute more until fragrant.
5. Return the browned beef to the pot. Pour in the beef broth and add the undrained diced tomatoes, potatoes, thyme, bay leaf, salt, pepper, and Worcestershire sauce.
6. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes, or until the beef is tender.
7. Stir in the frozen green beans and corn. Continue to simmer, uncovered, for another 15 minutes, or until the vegetables are cooked through.
8. Remove and discard the bay leaf before serving. Taste and adjust salt and pepper as needed. Serve this classic beef stew consistency soup hot.

Notes

• For a slow cooker vegetable beef soup variation, skip steps 1 through 4. Place the browned beef, raw vegetables, broth, tomatoes, seasonings, and Worcestershire sauce into the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the frozen vegetables during the last 30 minutes of cooking.
• If you prefer using ground beef, skip the flour step and brown the ground beef first. Drain off any excess fat before adding the onions and other vegetables. Ground beef cooks much faster, so reduce the initial simmer time to 45 minutes.
• This recipe is great for meal prep lunches. It keeps well in the refrigerator for up to 4 days.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 7
• Sodium: 650
• Fat: 12
• Saturated Fat: 4
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 25
• Fiber: 5
• Protein: 35
• Cholesterol: 85