Whenever the chill starts creeping in and you’re craving something that warms you right through to your soul, this Easy Vegetable Beef Soup Recipe is my go-to. It’s that perfect hug-in-a-bowl, packed with hearty beef, fresh garden veggies, and a rich, flavorful broth that simmers together until everything melds beautifully. What I love most is how flexible it is—you can make it your own and still get those comforting layers of flavor without much fuss.

Plus, it’s just plain practical. Perfect for a cozy weeknight dinner, meal prep for busy days, or even a big family gathering. This Easy Vegetable Beef Soup Recipe works brilliantly with whatever fresh veggies you have on hand and delivers a nourishing, satisfying punch every single time. Trust me, once you make it, you’ll want to keep a pot simmering almost all year round.

Ingredients You’ll Need

This combination of ingredients really balances hearty protein and vibrant veggies, creating a soup that’s rich yet refreshing. A few key tips: opt for good-quality beef stock and fresh herbs—they make all the difference.

Olive oil: Use extra-virgin for depth of flavor when sautéing the aromatics.
Strip roast (precooked or raw): Precooked works great to save time, but raw adds that extra beefy goodness when cooked slowly.
Yellow onions (diced): These give a mild sweetness that mellows during cooking.
Garlic cloves (minced): Adds a punch of warmth and aroma—don’t skip this!
Tomato paste: A small amount amplifies the soup’s earthiness and adds richness.
Dry red wine (optional): I love adding it for complexity, but it’s okay to skip if you prefer.
Beef stock: The base of the broth—you want something flavorful and rich.
Bay leaf: Adds subtle herbal notes, just remember to remove before serving.
Beurre manie: This mixture of flour and butter helps thicken the soup gently without lumps.
Carrots (sliced): Adds sweetness and texture.
Celery (sliced): Provides a classic base flavor with a little crunch.
Parsnips (sliced): I love their earthy sweetness—great to mix with carrots.
Russet potatoes (large diced): These make the soup hearty and filling.
Corn kernels: Add a touch of natural sweetness and color.
San Marzano tomatoes (crushed): Their bright acidity brightens the broth—fresh if you can find them!
Green beans (cut into 1” pieces): Keep them crisp-tender for the best texture contrast.
Ditalini pasta: Small pasta like this is perfect—it adds body without overwhelming the soup.
Baby bella mushrooms (thinly sliced): Adds a lovely umami depth.
Green peas: Fresh or frozen both work wonders for a pop of sweetness.
Fresh rosemary, thyme, parsley (minced): These herbs are your fresh flavor boosters—don’t skimp here!
Worcestershire and Tabasco sauce: Just a dash of these adds a subtle kick and savory complexity.
Coarse salt and freshly cracked pepper: Season gradually and taste often for the best balance.

Variations

I often tweak this Easy Vegetable Beef Soup Recipe depending on what’s in my fridge or pantry. Don’t hesitate to personalize—it’s part of the fun! Whether you’re making it lighter, more robust, or catering to dietary preferences, it adapts perfectly.

Vegetarian Variation: I’ve swapped the beef and stock for mushroom broth and added extra mushrooms and lentils for protein—it’s surprisingly satisfying!
Spicy Kick: Adding some cayenne pepper or extra Tabasco takes this soup to another level if you like it fiery.
Seasonal Veggies: Swap in squash or sweet potatoes in fall, or fresh peas and zucchini in spring—this soup welcomes seasonal swaps beautifully.
Slow Cooker Version: Brown the meat and sauté aromatics first, then toss everything into the slow cooker for all-day simmering. It’s great for set-it-and-forget-it days.

How to Make Easy Vegetable Beef Soup Recipe

Step 1: Brown the Beef and Build Flavor

Start by heating your olive oil in a large heavy pot over medium-high heat. Add your strip roast pieces (cut into bite-sized chunks if raw) and brown them well on all sides—this seals in juices and creates those rich, caramelized notes you want. Don’t rush this step! Once browned, set the beef aside and sauté your onions and garlic in the same pot, scraping up all those tasty browned bits stuck to the bottom. It’s like flavor magic.

Step 2: Incorporate Tomato Paste and Wine

Stir in the tomato paste with your onions and garlic, cooking it out for a minute or two to deepen its flavor. If you’re using red wine, pour it in now to deglaze the pan, letting it simmer briefly and reduce by half. This adds a lovely complexity to your broth that’s worth every minute.

Step 3: Add Stock, Bay Leaf, and Beef

Return the beef to the pot, then pour in your beef stock along with the bay leaf. Bring everything to a gentle boil, then reduce the heat to low and let it simmer gently. This slow simmer gets the meat tender and lets all the flavors meld—aim for at least 1.5 to 2 hours if your beef is raw. If using precooked beef, you can simmer for less time to meld flavors without overcooking.

Step 4: Add Root Vegetables and Potatoes

Once your beef is tender, toss in the carrots, celery, parsnips, and potatoes. These veggies take longer to cook, so giving them a head start guarantees they’re tender without getting mushy. Stir occasionally and keep the soup at a gentle simmer.

Step 5: Incorporate Pasta, Corn, Mushrooms, and Beans

After your root veggies are just about tender (around 15 minutes or so), add the ditalini pasta, corn kernels, mushrooms, and green beans. These ingredients cook faster and adding them later means they stay bright and maintain a pleasant bite. If you’re using dry peas, wait until the last few minutes to add them so they stay fresh.

Step 6: Thicken and Season

Whisk in your beurre manie a little at a time to thicken the broth to your preferred consistency—remember, this is a soup, so a silky but not too thick texture is perfect. Then stir in your fresh rosemary, thyme, and parsley. Finish by seasoning with Worcestershire sauce, Tabasco, salt, and pepper. Taste frequently—seasoning is key to balancing the rich, earthy flavors here.

How to Serve Easy Vegetable Beef Soup Recipe

Easy Vegetable Beef Soup Recipe - Recipe Image

Garnishes

I usually top my soup with a sprinkle of fresh chopped parsley or a few extra thyme leaves for that fresh herbal brightness. A swirl of good-quality olive oil or a dollop of sour cream is also heavenly, especially on chillier nights. Sometimes, I add a few grinds of black pepper right before serving for a bit of punch.

Side Dishes

Nothing beats crusty bread or soft dinner rolls alongside this soup. I also love pairing it with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. For something heartier, a grilled cheese sandwich becomes the ultimate cozy combo!

Creative Ways to Present

For a special occasion, I’ve served this Easy Vegetable Beef Soup Recipe in small, rustic bread bowls – it’s always a crowd-pleaser. Adding a sprinkle of shaved Parmesan or crispy fried shallots on top adds a gourmet touch that’s surprisingly easy. A ladle of soup in clear glass mugs has also been a fun way to showcase its vibrant layers when entertaining.

Make Ahead and Storage

Storing Leftovers

I typically store leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so it actually tastes even better the next day—just be mindful the pasta can absorb broth and soften too much if left too long. If you want to keep the pasta texture fresh, store soup and cooked pasta separately.

Freezing

Freezing this soup works well if you skip the pasta before freezing. I freeze in portion-sized containers with some broth and beef, then add freshly cooked pasta when reheating. This method avoids mushiness and keeps everything tasting fresh.

Reheating

When reheating, I do so gently on the stove over low to medium heat. Adding a splash of broth or water helps loosen the soup if it’s thickened in the fridge. If you’re adding fresh pasta at this stage, cook it separately and stir it in just before serving to keep the perfect texture.

FAQs

Can I make this Easy Vegetable Beef Soup Recipe in a slow cooker?

Absolutely! Brown the beef and sauté the onions and garlic beforehand, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add delicate veggies like green beans and peas in the last 30 minutes to keep their texture.
What cut of beef is best for this soup?

I recommend a strip roast or chuck roast cut into pieces. Both have great marbling which builds flavor and tenderness during slow cooking. Precooked beef works too if you want to save time.
Can I make this soup vegetarian?

Yes! Replace beef with hearty vegetables like mushrooms and lentils, and use a rich vegetable stock instead of beef stock. The herbs and tomato paste help keep plenty of flavor.
How do I prevent the pasta from getting mushy?

To avoid mushy pasta, cook it separately and add just before serving, or add it late in the cooking process with careful timing. Storing soup and pasta separately also helps if you’re keeping leftovers.
Can I use canned vegetables in this soup?

While fresh veggies give the best texture and flavor, canned corn or beans can be added toward the end of cooking. Just drain and rinse them first to avoid extra saltiness and mushiness.

Final Thoughts

This Easy Vegetable Beef Soup Recipe holds a special place in my kitchen rotation because it’s just so reliable and comforting. It feels like a warm welcome on a cold day and works beautifully as both a simple family meal and an impressive dish for guests. I encourage you to give it a try—customize the veggies, tweak the seasonings, and make it your own. Once you take that first spoonful, you’ll see why it’s become a beloved classic in my home, and I hope it finds that cozy spot in yours too.