Vegetable Beef Soup is a comforting bowl full of hearty beef chunks, tender vegetables like carrots, potatoes, and green beans, all swimming in a rich, flavorful broth. It feels like a warm hug on a chilly day, bringing together simple ingredients in a way that’s both filling and satisfying.
I love making this soup because it’s such an easy way to use up whatever veggies I have on hand, and the beef adds just the right amount of heartiness. Sometimes I like to let it simmer a little longer to let all those flavors blend perfectly—it always smells amazing while cooking!
My favorite way to enjoy this soup is with a slice of crusty bread on the side, perfect for dipping into that savory broth. It’s the kind of meal that’s great for sharing around the table, especially when you want something warm, cozy, and nourishing after a busy day.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup, giving it rich flavor and texture. If you prefer leaner meat, try using stew beef labeled “sirloin” or “chuck.” For a quicker option, ground beef can work, but cook it fully before adding broth.
Vegetables: Carrots, celery, and potatoes add body and sweetness. You can swap potatoes with sweet potatoes or turnips for a different twist. Frozen mixed vegetables work well too if fresh aren’t available.
Pearl Barley: This adds a nice chewy texture and helps thicken the soup. If you can’t find barley, try using brown rice or small pasta like orzo as alternatives.
Beef Broth: Fresh broth makes the soup flavorful. Low-sodium broth is best so you control the salt. Store-bought broth is perfectly fine—just watch the seasoning.
How Do You Get Tender, Flavorful Beef in the Soup?
Browning the beef before simmering is key. This step locks in flavor and creates a rich base. Here’s how I do it:
- Heat olive oil in the pot over medium-high heat.
- Add beef pieces in a single layer without crowding, then brown well on all sides (about 5-7 minutes).
- Remove beef and set aside while you sauté the veggies in the same pot to soak up those browned bits.
- Return the beef to the pot, add broth, herbs, and simmer low and slow for about an hour. This breaks down the beef for tender bites.
Be patient here—slow simmering really enhances the flavor and texture!
Equipment You’ll Need
- Large soup pot or Dutch oven – I like it because it heats evenly and has enough space to simmer all ingredients.
- Sharp knife – makes chopping vegetables quick and safe.
- Cutting board – keeps me organized and minimizes mess.
- Wooden spoon or spatula – perfect for stirring and scraping the bottom of the pot.
- Measuring spoons and cups – helps add ingredients accurately.
- Optional: Can opener – for opening canned tomatoes or broth.
Flavor Variations & Add-Ins
- Use ground beef instead of stew meat for a faster, more uniform texture. Brown it thoroughly first.
- Stir in chopped kale or spinach near the end for added greens and nutrients.
- Switch up the herbs: add rosemary or basil for different flavor profiles.
- Replace peas with corn or green beans to change the vegetable melody.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 1/2 cup pearl barley
- 8 cups beef broth
- 1 (14 oz) can diced tomatoes (optional)
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra fresh parsley for garnish)
- 1 bay leaf
- Salt and black pepper to taste
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef and vegetables. After that, it needs to simmer for about 1.5 to 2 hours to get the beef nice and tender, and to cook the barley and potatoes thoroughly. All in all, plan for around 2 hours from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown it on all sides for about 5-7 minutes. Once browned, remove the beef from the pot and set it aside for now.
2. Cook the Vegetables:
In the same pot, add diced onion, carrots, and celery. Cook them for about 5 minutes until they start to soften. Then add the minced garlic and cook for another minute until fragrant.
3. Simmer the Soup Base:
Return the beef to the pot. Pour in the beef broth and diced tomatoes if you’re using them. Add dried thyme, dried parsley, and the bay leaf. Bring everything to a boil.
4. Slow Simmer:
Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 1 hour to tenderize the beef and develop the flavors.
5. Add Potatoes and Barley:
After the first hour, add the peeled and cubed potatoes along with the pearl barley. Cover and let the soup simmer for another 30-40 minutes until the potatoes and barley are tender.
6. Final Touches:
Stir in the frozen peas and cook for an additional 5 minutes. Season the soup with salt and black pepper to your taste. Don’t forget to remove the bay leaf before serving.
7. Serve and Enjoy:
Ladle the hot soup into bowls and sprinkle with fresh chopped parsley. This soup is perfect on its own or served with crusty bread for dipping.
Can I Use Frozen Beef Instead of Fresh Stew Meat?
Yes! Just make sure to thaw the beef completely in the refrigerator overnight before cooking. Pat it dry with paper towels to avoid excess moisture that can prevent browning.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies 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 barley are tender.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add green beans, corn, or even leafy greens like spinach near the end of cooking for extra nutrition and flavor.
