If you’ve been craving a cozy, hearty meal that warms you from the inside out, then this Vegetable Beef Soup Recipe is exactly what you need. It perfectly balances tender chunks of stewing beef with a vibrant mix of fresh vegetables, all swimming in a rich, flavorful broth that’s been lovingly simmered to develop deep, comforting notes. This soup feels like a hug in a bowl—whether it’s a chilly evening or just a day you want something wholesome and satisfying, this recipe delivers pure home-cooked joy with every spoonful.
Ingredients You’ll Need
Gathering simple, fresh ingredients makes this Vegetable Beef Soup Recipe both approachable and absolutely delicious. Each component plays its part, from the hearty beef cubes providing protein and depth, to the colorful vegetables adding texture, sweetness, and earthiness, and the herbs and broth tying all the flavors together into a savory masterpiece.
- Olive oil (1.5 tbsp, separated): Used for sautéing to bring out rich flavors without overpowering the ingredients.
- Stewing beef (500g/1 lb, cut into 1.75cm cubes): Choosing the right cut ensures tender, melt-in-your-mouth bites after slow simmering.
- Salt and pepper (1/2 tsp): Essential for seasoning the beef and vegetables to perfection.
- Onion (1, chopped): Adds a subtle sweetness and foundation of flavor to the soup base.
- Garlic (3 cloves, minced or 1 tbsp): Delivers a fragrant, savory punch that elevates the broth.
- Celery (2 stalks, sliced): Brings a crisp texture and mild bitterness that balances the soup.
- Carrots (3, sliced 0.5 cm thick, halved if large): Provides sweetness and beautiful color contrast in the bowl.
- Flour (4 tbsp): Helps thicken the soup slightly, giving it a lovely body and mouthfeel.
- Beef broth/stock (2 1/2 cups low sodium): Forms the hearty, savory base that marries all the flavors.
- Dry red wine, Guinness beer, or stout (1 1/2 cups): Adds rich complexity and depth to the broth.
- Water (1.5 cups): Balances the liquid content and helps with cooking all ingredients evenly.
- Tomato paste (2 tbsp): Brings a subtle tanginess and thickens the broth for a more robust flavor.
- Bay leaves (2): Infuse the soup with aromatic notes and a hint of earthiness.
- Dried thyme (1 tsp): Offers a warm, herbaceous tone that complements the beef beautifully.
- Frozen peas (1 cup): Adds a pop of color and a touch of sweetness near the end of cooking.
- Potatoes (2, cut into 1.5 cm cubes): Bring comforting starchiness and hearty texture to the soup.
- Butter or oil (1 tbsp): Used for sautéing mushrooms to a perfect golden finish.
- Small mushrooms (200g, quartered or halved): Impart an earthy richness and a satisfying bite when cooked separately.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating one tablespoon of olive oil in a large pot over high heat. Brown the stewing beef in batches to ensure even cooking and develop a deep, caramelized crust. This step locks in flavor and sets the foundation for your soup’s rich taste. Once browned, transfer the beef to a plate and set aside so you can sauté the vegetables.
Step 2: Sauté Aromatics and Vegetables
In the same pot, add a bit more oil if needed, and toss in the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent, which releases their sweet and fragrant flavors. Next, add the sliced celery and carrots, stirring them together to soften slightly and meld their tastes. This mix creates the hearty vegetable base that makes this soup so comforting.
Step 3: Add Flour and Liquids
Sprinkle the flour over your sautéed vegetables and stir well to coat everything. This important step will thicken the broth just enough to give your Vegetable Beef Soup Recipe that wonderful texture. Now pour in the beef broth, your choice of dry red wine, Guinness beer, or stout, and water. Stir well to combine, scraping up any browned bits stuck to the pot — they add incredible flavor!
Step 4: Season and Simmer
Add the browned beef back into the pot along with tomato paste, bay leaves, and dried thyme. Season lightly with salt and pepper, remembering you can adjust later. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for about 1 hour and 15 minutes so all those flavors marry perfectly and the beef becomes tender.
Step 5: Finish with Vegetables and Mushrooms
Once the beef is tender, stir in the frozen peas, cubed potatoes, and mushrooms. But before adding the mushrooms to the pot, sauté them separately in butter or oil until golden brown and seasoned with salt and pepper. This extra step boosts their earthy flavor and makes sure they hold their texture. Then combine everything and simmer for an additional 20 minutes. Taste and adjust the seasoning as needed, and your soup is ready to enjoy!
How to Serve Vegetable Beef Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few torn basil leaves adds a fresh, bright note that contrasts beautifully with the deep, savory richness of the soup. If you’re feeling indulgent, a pinch of grated Parmesan on top adds a nutty finish that makes every bite feel special.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls perfect for dipping into the flavorful broth. A simple garden salad with a light vinaigrette can also offer a refreshing balance to the hearty soup. For those who love a little extra comfort, garlic bread or cheesy biscuits make excellent companions.
Creative Ways to Present
Serve this Vegetable Beef Soup Recipe in rustic bowls straight from the pot for a cozy vibe. For a touch of elegance, ladle into clear glass bowls so the colorful vegetables shine through. You can also hollow out small round bread bowls and pour the soup inside — not only does this create a charming presentation, but it turns your side into part of the meal!
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and the flavors often meld even more deliciously overnight, so it tastes even better the next day.
Freezing
This Vegetable Beef Soup Recipe freezes beautifully, making it a perfect make-ahead meal. Portion the soup into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Just be sure to add potatoes when reheating if you like them firmer, as they can get soft after freezing.
Reheating
When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. If the soup has thickened too much, add a splash of water or broth to loosen it. Avoid microwaving if possible, as slow reheating preserves texture and flavor best.
FAQs
Can I use other meats instead of beef?
Absolutely! Although this Vegetable Beef Soup Recipe is designed for stewing beef, you can substitute with lamb or even chicken thighs for a different but equally tasty twist. Just remember to adjust cooking times to ensure your meat is tender and flavorful.
What if I don’t have red wine or beer?
No worries! If you prefer not to use alcohol, you can replace the wine or beer with extra beef broth or a combination of broth and a splash of balsamic vinegar for acidity. This keeps your soup flavorful without the alcohol content.
Can I add more vegetables?
Definitely. This soup is very flexible and perfect for using whatever veggies you have on hand. Feel free to add corn, green beans, or even kale during the last stages of cooking for extra color, nutrition, and texture.
How thick should the soup be?
It should have a broth that is nicely thickened but still spoonable—think somewhere between a stew and a classic soup. The flour thickens it just enough to feel hearty without becoming heavy or gloopy.
Is this soup suitable for meal prep?
Yes! The Vegetable Beef Soup Recipe is ideal for meal prepping since it tastes better the next day and freezes well. Making a big batch means you can enjoy healthy, homemade meals throughout the week with minimal effort.
Final Thoughts
There’s something truly special about a homemade soup that comforts, nourishes, and delights in every bowl. This Vegetable Beef Soup Recipe checks all those boxes and then some. Whether you’re cooking for your family or treating yourself after a busy day, this soup invites you to slow down and savor the magic of simple ingredients transformed into something cozy and unforgettable. Give it a try—you might just find your new favorite go-to comfort food!
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Vegetable Beef Soup Recipe
- Total Time: 2 hours 5 minutes
- Yield: 5 servings 1x
Description
This hearty Vegetable Beef Soup combines tender stewing beef with fresh vegetables and rich flavors from red wine and herbs. Slow-simmered to perfection, this comforting soup features carrots, celery, peas, potatoes, and sautéed mushrooms, making it an ideal meal for chilly days.
Ingredients
Beef and Soup Base
- 1.5 tbsp olive oil, separated
- 500g (1 lb) stewing beef, cut into 1.75 cm (2/3 inch) cubes
- 1/2 tsp salt and pepper, divided
- 1 onion, chopped
- 3 garlic cloves, minced (about 1 tbsp)
- 2 celery stalks, cut into 0.8 cm (1/3 inch) slices
- 3 carrots, cut into 0.5 cm (1/5 inch) thick slices (halve larger ones)
- 4 tbsp flour
- 2 1/2 cups (625 ml) low sodium beef broth/stock
- 1 1/2 cups (375 ml) dry red wine, Guinness beer, or stout
- 1.5 cups (375 ml) water
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 potatoes (any variety), cut into 1.5 cm (2/3 inch) cubes
Buttery Mushrooms
- 1 tbsp (15 g) butter or oil
- 200 g (6 oz) small mushrooms, quartered or halved
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over high heat. Brown the stewing beef in batches to ensure an even sear and avoid overcrowding the pan. Once browned, remove the beef and set it aside.
- Sauté Vegetables: In the same pot, add the minced garlic and chopped onion. Sauté until fragrant and translucent. Then, add the sliced celery and carrots, stirring to combine.
- Add Flour and Liquids: Stir in the flour thoroughly to coat the vegetables. Gradually add the beef broth, red wine (or stout/Guinness beer), and water while stirring to avoid lumps. Then add the tomato paste, bay leaves, dried thyme, and browned beef back into the pot.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 hour and 15 minutes. This slow simmer allows the beef to become tender and flavors to meld beautifully.
- Add Vegetables: After simmering, stir in the frozen peas, cubed potatoes, and mushrooms. Simmer uncovered for an additional 20 minutes until the potatoes are tender and the flavors are well incorporated.
- Prepare Buttery Mushrooms: While the soup simmers, melt butter or heat oil in a separate skillet. Add the quartered or halved mushrooms and cook over medium heat until they are browned and tender. Season with salt and pepper to taste.
- Finish and Serve: Remove bay leaves from the soup. Add the buttery mushrooms to the soup or serve them on the side. Adjust seasoning with salt and pepper as needed. Serve hot and enjoy your comforting vegetable beef soup.
Notes
- You can substitute dry red wine with stout beer or Guinness for a richer flavor.
- Use low sodium beef broth to better control saltiness.
- For a thicker soup, add more flour when sautéing vegetables or reduce broth slightly.
- Stewing beef is ideal due to its tenderness after slow cooking.
- Adjust vegetable sizes to ensure even cooking.
- Butter adds richness to mushrooms but oil can be used for a lighter option.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
