If you're craving something hearty and delicious, check out these 10 best vegetable beef soup recipes that'll blow your taste buds away! You've got classics like beef vegetable soup and chunky beef and barley soup, or you can spice things up with a fiery spicy vegetable beef soup. Don't forget the slow cooker beef soup for those busy days! Each recipe is packed with vitamins and flavor, thanks to fresh veggies and tender beef. And let's be real, who doesn't love a cozy bowl of soup? Stick around to uncover even more tasty ideas and tips!
Main Points
- Classic Beef Vegetable Soup combines tender beef with a variety of seasonal vegetables, perfect for chilly evenings and customizable to taste.
- Chunky Beef and Barley Soup features nutritious pearl barley adding texture, along with tender beef and vegetables in a hearty recipe.
- Spicy Vegetable Beef Soup incorporates chili powder and diced tomatoes with green chilies, allowing for customizable heat levels and rich flavors.
- Slow Cooker Beef Soup offers convenience with minimal prep, ideal for busy days, resulting in a warm, filling dish served alongside crusty bread.
- Hearty Beef and Lentil Soup blends beef and lentils with vegetables, providing a comforting meal that's perfect for pairing with bread or salad.
Classic Beef Vegetable Soup
Classic Beef Vegetable Soup is a hearty and comforting dish perfect for chilly evenings. This classic recipe combines tender chunks of beef with a colorful array of vegetables, creating a satisfying meal that not only warms you up but also provides a nutritious balance of flavors and textures.
The slow cooking process allows the beef to become tender and the vegetables to improve their natural sweetness, making each spoonful a delightful experience.
To prepare this soup, you'll need a good quality beef chuck or stew meat, which will develop rich flavors as it cooks. Add in your favorite vegetables, such as carrots, potatoes, and green beans, along with a blend of herbs and spices to uplift the dish further.
Whether enjoyed on its own or served with crusty bread, this Classic Beef Vegetable Soup is sure to become a favorite in your household.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 2 cups water
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides.
Once the beef is well browned, add the chopped onion and garlic, cooking until the onion is translucent. Then, add the broth, water, diced tomatoes, carrots, potatoes, celery, green beans, thyme, basil, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
Extra Tips: To improve the soup's flavor, consider adding a splash of Worcestershire sauce or a bay leaf while simmering.
You can also tailor the vegetable selection based on what you have on hand or what's in season. For a heartier version, feel free to add some barley or pasta in the last 30 minutes of cooking.
Leftover soup can be stored in the refrigerator for up to three days or frozen for future meals, making this recipe not only delicious but also practical.
Chunky Beef and Barley Soup
Chunky Beef and Barley Soup is a hearty and satisfying dish that brings warmth and comfort on chilly days. The combination of tender beef, nutritious vegetables, and wholesome barley creates a meal that's both filling and nutritious. Perfect for family gatherings or as a way to use up leftover beef, this soup is bound to become a staple in your kitchen.
The beauty of this recipe lies in its versatility; you can customize the vegetable selection according to your preferences or what you have on hand. The barley not only adds texture but also thickens the soup while imparting a subtle nutty flavor. Pair this delectable soup with crusty bread for the ultimate dining experience.
Ingredients:
- 1 lb. beef stew meat, cut into 1-inch pieces
- 1 cup pearl barley
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 2 cups diced tomatoes (canned or fresh)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for browning
- Fresh parsley for garnish (optional)
To cook, start by heating a few tablespoons of olive oil in a large pot over medium heat. Add the beef and brown it on all sides, about 5-7 minutes.
Once browned, add the chopped onion, carrots, and celery to the pot, cooking until the vegetables are softened, around 5 minutes. Stir in the garlic, thyme, bay leaf, diced tomatoes, beef broth, and pearl barley.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about an hour or until the beef is tender and the barley is cooked through. Season with salt and pepper to taste, and remove the bay leaf before serving.
For extra tips, consider browning your meat in batches to avoid overcrowding the pot, which guarantees even cooking and a nice sear on the beef.
You can also substitute or add your favorite vegetables such as potatoes, green beans, or peas, but keep in mind that softer veggies should be added during the last 15 minutes of cooking to maintain their texture.
If you like a thicker soup, you can mash or blend some of the soup before serving, or add a sprinkle of flour mixed with water to help thicken it up.
Enjoy your delicious and filling Chunky Beef and Barley Soup!
Spicy Vegetable Beef Soup
Spicy Vegetable Beef Soup is a delightful and hearty dish that brings warmth and comfort to your table, especially during the colder months. Filled with tender chunks of beef, a variety of vegetables, and a kick of spice, this soup is both nourishing and satisfying. The combination of rich flavors creates a bowl that's perfect for family dinners or meal prepping for the week ahead.
To make this soup even more enjoyable, consider serving it with a slice of crusty bread or a fresh salad on the side. The slow-cooked beef melds beautifully with the vibrant vegetables, and the spices give it an unforgettable depth. It's an excellent way to use up any leftover vegetables in your fridge and can be customized to suit your taste preferences.
Ingredients:
- 1 lb beef stew meat, cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh cilantro for garnish (optional)
To begin, heat the olive oil in a large pot over medium-high heat. Add the cubed beef stew meat and brown it on all sides for about 5-7 minutes. Once the beef is browned, add the chopped onions and minced garlic, stirring until the onions become translucent.
Then, incorporate the carrots, celery, bell pepper, and zucchini, cooking for an additional 5 minutes. Next, stir in the corn, diced tomatoes with green chilies, beef broth, chili powder, cumin, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 1.5 hours, or until the beef is tender and the flavors meld together beautifully.
For best results, consider using a slow cooker to let the soup simmer all day. This way, the beef will become incredibly tender and the spices will deepen in flavor. Additionally, feel free to adjust the heat level by adding a pinch of cayenne pepper or some chopped jalapeños if you prefer an extra spicy kick.
Slow Cooker Beef Soup
Slow Cooker Beef Soup is a hearty and comforting dish that's perfect for chilly nights or when you're looking for an easy meal that practically cooks itself. Utilizing the slow cooker allows the flavors of the beef, vegetables, and herbs to meld beautifully over several hours, resulting in a robust and satisfying soup.
Plus, with minimal preparation and clean-up, this recipe is as convenient as it's delicious.
To make this dish, you'll start by browning some beef chunks to improve their flavor before slow cooking them with a medley of tender vegetables such as carrots, celery, and potatoes. The result is a warm and filling soup that's perfect on its own or served alongside crusty bread.
Let your slow cooker do the work while you relax or attend to other tasks!
Ingredients:
- 1 pound beef stew meat, cut into bite-sized chunks
- 4 cups beef broth
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 cup potatoes, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: fresh parsley for garnish
Instructions:
Begin by heating the olive oil in a skillet over medium heat, and add the beef chunks. Brown the beef on all sides, then transfer it to the slow cooker.
In the same skillet, sauté the onion and garlic until fragrant, and then add them to the slow cooker. Pour in the beef broth and toss in the chopped carrots, celery, potatoes, green beans, thyme, rosemary, salt, and pepper.
Stir everything together, cover the slow cooker, and set it to low for 6-8 hours or high for 3-4 hours, until the beef is tender and the flavors are well combined.
Extra Tips:
For even more depth of flavor, consider adding a splash of red wine or Worcestershire sauce to the broth before cooking.
Feel free to get creative with the vegetables; this soup can modify to whatever you have on hand. Additionally, for thicker soup, mix a tablespoon of cornstarch with cold water and stir it in during the final 30 minutes of cooking.
Italian Style Beef Vegetable Soup
Italian Style Beef Vegetable Soup is a comforting and hearty dish that combines tender chunks of beef with an array of colorful vegetables, all simmered in a rich and flavorful broth. It embodies the essence of Italian cuisine, where fresh ingredients and robust flavors come together to create a satisfying meal. Perfect for chilly evenings, this soup nourishes both the body and soul, making it an ideal addition to your recipe repertoire.
The beauty of this soup lies not only in its taste but also in its versatility. You can easily modify the vegetables based on what you have on hand or customize it to suit your family's preferences. Whether you choose to serve it with crusty bread or a sprinkle of fresh Parmesan cheese, this Italian Style Beef Vegetable Soup is sure to become a favorite in your household.
Ingredients:
- 1 lb beef stew meat, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup green beans, trimmed and cut
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil for sautéing
- Grated Parmesan cheese for serving (optional)
To prepare the soup, begin by heating a few tablespoons of olive oil in a large pot over medium heat. Add the cubed beef and season with salt and pepper, browning it on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and garlic, sautéing until the onion becomes translucent. Once the onions are ready, stir in the carrots, celery, and bell pepper, cooking until slightly softened. Return the beef to the pot, add the diced tomatoes, beef broth, oregano, basil, and bring the mixture to a boil.
Reduce the heat and let it simmer for about 30 minutes, then add the zucchini and green beans. Continue cooking until all the vegetables are tender, around 15-20 more minutes.
When making Italian Style Beef Vegetable Soup, consider using fresh, seasonal vegetables for the best flavor and nutrition. You can also make this soup ahead of time; flavors tend to deepen overnight in the refrigerator.
If you wish to freeze the soup, do so without adding the zucchini and green beans, as they may become mushy upon reheating. Finally, for an extra touch, try adding a splash of red wine while sautéing the vegetables for added depth of flavor!
Southwest Beef and Veggie Soup
Southwest Beef and Veggie Soup is a hearty and satisfying dish that brings together the rich flavors of tender beef, fresh vegetables, and a hint of spice. This warm and comforting soup is perfect for chilly days or whenever you're in need of a flavorful meal. With its robust southwest flair, you'll experience the delightful combination of earthy beans, vibrant peppers, and zesty seasonings that enhance the traditional beef soup to a whole new level.
This recipe isn't only easy to prepare, but it also allows for flexibility based on what vegetables you have on hand. Feel free to add or substitute ingredients according to your taste preferences or seasonal availability. Whether served alongside a slice of crusty bread or enjoyed on its own, this Southwest Beef and Veggie Soup is sure to become a family favorite.
Ingredients:
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 bell pepper, chopped (red or green)
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and sear until browned on all sides. Stir in the onions and garlic, cooking until the onions become translucent.
Next, add the carrots, bell pepper, and zucchini, sautéing for a few more minutes until the veggies begin to soften. Pour in the black beans, diced tomatoes, and beef broth, then season the mixture with cumin, chili powder, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer for at least 30-45 minutes, allowing the flavors to meld and the beef to become tender.
When cooking Southwest Beef and Veggie Soup, remember that the longer it simmers, the more flavorful it will become. For an extra kick, consider adding jalapeños or a dash of cayenne pepper for added heat.
This soup also freezes well, so you can make a big batch and enjoy it later. Pair it with some avocado slices or a dollop of sour cream on top for an added creaminess and a burst of freshness. Enjoy your delicious and nourishing Southwest Beef and Veggie Soup!
Asian-Inspired Beef Soup
Asian-Inspired Beef Soup is a delightful fusion of flavors that brings a warm and hearty experience to the dinner table. This dish melds tender beef with vibrant vegetables and aromatic spices, creating a comforting bowl that isn't only rich in flavor but also filled with nutritious ingredients.
Whether you're looking for a dish to warm you up during chilly evenings or something to impress guests at a dinner party, this soup is sure to hit the spot.
The great thing about this soup is its flexibility; you can easily customize it with your favorite vegetables and seasonings. The infusion of ginger and garlic provides a fragrant base, while soy sauce and sesame oil improve the Asian flair. Adding some fresh herbs and a splash of lime just before serving raises the overall taste, making each bowl a delightful culinary experience.
Ingredients:
- 1 lb beef sirloin, thinly sliced
- 4 cups beef broth
- 2 cups water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 carrots, sliced
- 1 bell pepper, sliced
- 1 cup snow peas
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili paste (optional)
- ½ teaspoon black pepper
- Fresh cilantro, for garnish
- Lime wedges, for serving
To prepare the soup, start by heating a large pot over medium heat and adding sesame oil. Once hot, add the chopped onion, minced garlic, and grated ginger, sautéing until fragrant and the onions are translucent.
Add the sliced beef, stirring until it starts to brown. Next, pour in the beef broth and water, followed by the soy sauce, black pepper, and chili paste if using. Bring the mixture to a boil, then reduce the heat and allow it to simmer for about 15 minutes.
Add in the sliced carrots, bell pepper, and snow peas, cooking for an additional 5-7 minutes until the vegetables are tender but still crisp. Serve hot, garnished with fresh cilantro and lime wedges on the side.
When cooking Asian-Inspired Beef Soup, remember that the key to a great flavor profile is balancing the ingredients. Feel free to adjust the amount of soy sauce or chili paste according to your taste preferences.
Additionally, using fresh, seasonal vegetables can take the soup to the next level, and don't hesitate to experiment with other greens like bok choy or napa cabbage. For added depth, consider letting the soup simmer longer for improved flavors, but be sure not to overcook the vegetables as they should remain vibrant and slightly crunchy.
Tomato-Based Beef Vegetable Soup
Tomato-Based Beef Vegetable Soup is a hearty and comforting dish that's perfect for chilly days or when you need a nutritious meal. This soup combines tender beef, vibrant vegetables, and a rich tomato broth, making it both flavorful and satisfying. It's a versatile recipe that allows you to use your favorite vegetables, and you can easily modify it to suit your taste preferences.
To make this soup even more enticing, consider simmering it for a longer time to deepen the flavors. The combination of herbs and spices, along with the slow-cooked beef, will create a rich profile that warms the soul. Whether serving it for a family dinner or freezing portions for later, this Tomato-Based Beef Vegetable Soup is sure to become a household favorite.
Ingredients:
- 1 pound of beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup green beans, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion and garlic, sautéing until translucent, approximately 3-4 minutes. Return the beef to the pot, and stir in the beef broth, diced tomatoes, tomato paste, carrots, celery, green beans, basil, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer covered for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Taste and adjust the seasoning if needed before serving.
When cooking Tomato-Based Beef Vegetable Soup, consider using a variety of vegetables based on your preference or what you have on hand, such as zucchini or bell peppers.
Don't rush the simmering process; allowing it to cook longer will improve the flavors and create a more delicious broth. If you like a thicker soup, you can mash some of the beans or add a bit of cornstarch mixed with water.
Leftovers taste even better the next day, so make sure to save some for later!
Garden Fresh Beef Soup
Garden Fresh Beef Soup is a delightful dish that showcases the vibrant flavors of summertime vegetables paired with tender beef. This hearty soup not only nourishes the body but also warms the soul, making it a perfect meal for any occasion. Whether you're using produce from your own garden or picking fresh ingredients from the local farmer's market, the quality of your vegetables will truly improve the depth of flavor in this comforting bowl of goodness.
To create this savory soup, you'll want to select a cut of beef that holds up well during the cooking process, such as chuck roast or brisket. As the beef simmers, it will release its rich flavors, merging beautifully with the array of fresh vegetables. This Garden Fresh Beef Soup isn't just a meal but a celebration of seasonal produce, and it's a great way to clean out your fridge by incorporating any leftover vegetables you might've on hand.
Ingredients:
- 1 ½ pounds beef chuck roast, cut into 1-inch cubes
- 4 cups beef broth
- 2 cups diced tomatoes (canned or fresh)
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 large onion, chopped
- 2 cups green beans, trimmed and cut into bite-size pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the beef cubes and brown them on all sides for about 5-7 minutes.
Next, add the chopped onions and minced garlic, sautéing until fragrant and the onions are translucent. Pour in the beef broth and diced tomatoes, stirring in the carrots, celery, green beans, corn, thyme, and rosemary.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender. Season with salt and pepper to taste before serving, and garnish with fresh parsley.
To improve this soup, consider searing the beef with a sprinkle of salt a day ahead to deepen the flavors. You can also add other vegetables such as zucchini or bell peppers based on your preference or what you have on hand.
If you prefer a thicker soup, you might blend a portion and stir it back into the pot. Additionally, this soup can be made in advance and tastes even better the next day, so don't hesitate to make a big batch for leftovers.
Hearty Beef and Lentil Soup
Hearty Beef and Lentil Soup is a comforting dish perfect for chilly evenings or whenever you seek a warm and satisfying meal. This nutritious soup combines tender chunks of beef, hearty lentils, and a medley of vegetables, making it a filling choice that's easy to prepare. Lentils not only add depth and flavor but also improve the fiber and protein content, making this soup a balanced option for a wholesome dinner.
This recipe is versatile, allowing for various substitutions depending on what you have on hand. You can use different cuts of beef or even substitute ground beef if that's what you prefer. Additionally, feel free to choose your favorite vegetables to include, such as carrots, celery, or even spinach, to elevate the flavor and nutritional value.
Served with a crusty loaf of bread or a side salad, this Hearty Beef and Lentil Soup is sure to become a family favorite.
Ingredients:
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 cup dried lentils, rinsed and drained
- 4 cups beef broth
- 2 cups water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and brown it on all sides, which will improve the flavor of the soup.
Once browned, add the chopped onion, garlic, carrots, and celery, cooking until the vegetables become tender, about 5 minutes. Stir in the lentils, diced tomatoes (with juice), beef broth, water, thyme, oregano, salt, pepper, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low, covering the pot and letting it simmer for about 1 to 1.5 hours, or until the lentils are tender and the beef is fork-tender.
When preparing Hearty Beef and Lentil Soup, remember that the flavors will continue to develop as it simmers. If you like a thicker soup, let it cook a little longer to reduce the liquid.
Also, consider making this soup a day in advance; the flavors meld beautifully overnight in the refrigerator. Finally, you can freeze any leftovers for a convenient meal later on—just be sure to cool the soup completely before transferring it to freezer-safe containers.