Hearty Beef & Vegetable Soup

There’s something truly unbeatable about a steaming bowl of beef and vegetable soup that just wraps you up in a big, warm hug. This recipe has been my go-to when the weather dips and the craving for comfort hits hard. Picture tender chunks of beef slowly simmered with colorful veggies swimming in a rich, savory broth — the kind of soup that makes you want to curl up on the couch with a good book (or maybe just your phone). And trust me, the smell that fills your kitchen while it cooks? Absolutely mouthwatering. I’m excited to share how simple it is to make a hearty meal that feels like a homecoming every single time.

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Ingredients

For the Main Dish:

1 ½ lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
6 cups beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper, to taste

How I Make It

Step 1:

Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Toss in the beef cubes, working in batches if necessary so they brown nicely without steaming. Brown the beef until it’s deeply golden on all sides – this step really builds the flavor foundation.

Step 2:

Once the beef is browned, remove it and set aside. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally until the onions turn translucent and veggies start to soften. Add the minced garlic and cook for another minute until fragrant – this will fill your kitchen with an irresistible aroma.

Step 3:

Return the beef to the pot along with the potatoes, green beans, diced tomatoes (with juices), and beef broth. Toss in the thyme, oregano, bay leaf, and a good pinch of salt and pepper. Stir everything gently to combine.

Step 4:

Bring the soup to a boil, then reduce to a low simmer. Cover and cook for about 1 hour to 1 hour 15 minutes, or until the beef is tender and the vegetables are soft but not falling apart.

Step 5:

Give the soup a taste and adjust the seasoning with more salt and pepper if needed. If you want a thicker broth, uncover the pot and simmer a little longer.

Step 6:

Remove the bay leaf before serving. Ladle the soup into bowls and enjoy the cozy medley of tender beef and vibrant vegetables!

Variations & Tips

Swap beef chuck for stew beef or even short ribs for extra richness.
Add a handful of chopped kale or spinach in the last 10 minutes for some greens.
For a spicier kick, throw in a pinch of crushed red pepper flakes while simmering.
If the broth tastes a bit flat, a small splash of Worcestershire sauce can deepen the flavor.
Use low sodium broth to control salt levels better.
For a thicker soup, mash some of the potatoes right in or stir in a slurry of cornstarch and water at the end.

How I Like to Serve It

I love pairing this soup with a crusty baguette or some hearty whole wheat bread to soak up every last drop. It’s perfect for chilly weeknights, especially after a long day outside in the cold. A light green salad on the side adds a fresh crunch, but honestly, this soup can stand all on its own as a satisfying, soul-warming meal.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over medium-low heat to keep the beef tender.

Closing: This Hearty Beef & Vegetable Soup is one of those recipes that fills your home and heart with warmth every single time—it’s just pure comfort in a bowl.