Vegetable Beef Soup is a cozy, hearty dish full of tender chunks of beef and a colorful mix of fresh vegetables like carrots, celery, tomatoes, and potatoes. It’s a warm bowl packed with flavors that feel like a big, comforting hug on a chilly day.
I love making this soup when I want something that’s filling but still feels light and fresh. The beef adds a rich taste without being heavy, and the veggies bring a nice crunch and sweetness. Sometimes, I add a little extra garlic or herbs to make it even more flavorful, and it always turns out just right.
My favorite way to enjoy this soup is with a slice of crusty bread or a warm roll to dip right into the broth. It’s a great meal to share with family or friends, and leftovers taste even better the next day. This is one of those recipes that always feels like home to me.
Key Ingredients & Substitutions
Beef Stew Meat: This is the star for a rich, tender soup. Chuck roast cubes work well here and get more flavorful the longer they cook. If you want a leaner option, try sirloin tip, but it may cook faster.
Pearl Barley: Adds heartiness and a nice chewy texture. You can swap barley with brown rice or quinoa if preferred, though cooking times will vary.
Vegetables: Carrots, celery, onions, and potatoes create a classic base. Feel free to add or replace with green beans, peas, or parsnips for variety. Fresh garlic boosts flavor but garlic powder works in a pinch.
Beef Broth: Use a good quality broth or homemade stock for deeper flavor. For a lighter soup, low-sodium broth lets you control the salt better.
How Do You Make the Beef Tender and Full of Flavor?
The key to tender beef is browning it well and slow simmering.
- Brown the Meat: Sear beef cubes in hot oil until browned on all sides. This step locks in flavor and adds richness to the broth.
- Simmer Low and Slow: After adding broth and seasonings, simmer gently for at least 45 minutes to an hour. The slow cooking breaks down tough fibers, making the beef tender and juicy.
- Check and Adjust: Taste the broth halfway through to add salt or pepper as needed. This lets flavors deepen and balance during cooking.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it distributes heat evenly and holds a lot of soup.
- Carving spoon or slotted spoon – makes browning the beef easier and less mess.
- Chopping board and sharp knife – for chopping vegetables cleanly and quickly.
- Measuring spoons and cups – to keep ingredients in check and balanced.
Flavor Variations & Add-Ins
- Swap beef for ground turkey or chicken for a leaner version or to switch flavors.
- Add a splash of Worcestershire sauce or a teaspoon of smoked paprika for extra depth.
- Include green beans, peas, or corn for more color and sweetness.
- Use fresh herbs like thyme or rosemary in place of dried for a brighter, fresher flavor.
Vegetable Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 cup pearl barley (optional, for texture and heartiness)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and brown the meat and vegetables, plus around 1 hour 15 minutes for simmering. The total cooking time gives the beef a tender texture and allows flavors to blend nicely. Overall, expect about 1 hour 35 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes, sprinkle with salt and pepper, and cook them until browned on all sides—this usually takes around 5 to 7 minutes. Once browned, remove the beef and set it aside while you prepare the vegetables.
2. Cook the Vegetables:
In the same pot, toss in the chopped onion, minced garlic, diced carrots, and celery. Sauté everything for about 5 minutes until the vegetables become tender and fragrant, making sure not to burn the garlic.
3. Simmer the Soup:
Return the browned beef to the pot. Add the diced tomatoes with their juice, beef broth, dried thyme, dried parsley, and bay leaf. Stir it all together and bring the soup to a boil. Once boiling, lower the heat to a gentle simmer, cover the pot, and let it cook for 45 minutes to 1 hour until the beef starts to get tender.
4. Add Potatoes and Barley:
Add the peeled and diced potatoes along with the pearl barley to the pot. Continue simmering for another 30 minutes—this will cook the barley and soften the potatoes nicely.
5. Final Touches:
Remove the bay leaf, then taste the soup and add salt and black pepper if needed. Give it a good stir.
6. Serve and Enjoy:
Ladle the warm soup into bowls and sprinkle fresh chopped parsley on top for a fresh, colorful garnish. Serve it with crusty bread or your favorite roll for a full, comforting meal.
Can I Use Frozen Beef Instead of Fresh for This Soup?
Yes, you can use frozen beef stew meat — just make sure to thaw it completely in the refrigerator overnight before cooking to ensure even browning and proper cooking.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftover Vegetable Beef Soup?
Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Can I Substitute Pearl Barley with Another Grain?
Yes! If you prefer, you can swap pearl barley with brown rice, quinoa, or even small pasta shapes. Just adjust the cooking time, as these alternatives may cook faster or slower than barley.
