20-Min Prep Vegetable Beef Soup Recipe for Families in 2025

There’s something magical about a big pot of soup simmering away on the stove. The aroma fills the kitchen, pulling everyone closer, promising warmth and comfort in every spoonful. One of the most loved soups of all time? Homemade Vegetable Beef Soup.

This hearty dish is more than just a recipe; it’s a tradition. Packed with tender beef, colorful vegetables, and rich broth, it makes the perfect weeknight dinner or Sunday family meal.

Whether you’re craving something cozy on a chilly fall evening or looking for a wholesome recipe that doubles as meal prep, this soup has you covered.

In this guide, I’ll walk you through step by step how to make vegetable beef soup from scratch. By the end, you’ll be ready to make your own pot of this soul-warming classic.

Why This Vegetable Beef Soup Recipe Works

Homemade vegetable beef soup may seem simple, but the reason this recipe stands out is that every step is designed to build layers of flavor while keeping the vegetables perfectly tender. Here’s why it works so well:

1. The Seasoning Blend is Pre-Mixed. Instead of adding herbs one by one while cooking, everything is measured ahead of time: basil, thyme, oregano, rosemary, sugar, and beef bouillon. This not only ensures accuracy but also allows the flavors to blend harmoniously, resulting in a balanced and consistent taste.
2. Chuck Roast for Tender Beef. The recipe uses a chuck roast cut into bite-sized pieces. This cut has just the right amount of marbling, which means that after an hour of simmering, the beef becomes melt-in-your-mouth tender instead of chewy.
3. Flour-Coated Beef for Extra Depth. Dusting the beef with flour before searing does two things: it creates a golden crust that locks in flavor, and it helps naturally thicken the broth as the soup simmers.
4. Proper Searing = Flavor Foundation. The beef is browned in batches to prevent steaming. The searing process leaves browned bits (fond) at the bottom of the pot, which dissolve into the broth later, creating a rich and savory base.
5. Aromatic Vegetables for Richness. Onions, carrots, and celery are sautéed before simmering, releasing their natural sweetness. Garlic and tomato paste are then added, creating a slightly caramelized, umami-packed layer that elevates the broth.

Ingredients You’ll Need

Here’s a complete breakdown of the ingredients, organized for clarity.

Category	Ingredients & Amounts
Beef	1 ½ lbs chuck roast, cut into bite-sized cubesSalt & black pepper, to taste2 tbsp flour
Seasoning Mix	2 tsp dried basil1 ½ tsp dried thyme1 ¼ tsp oregano1 tsp crushed rosemary2 tsp sugar1 tbsp beef bouillon
Cooking Oil	2 tbsp olive oil (plus 1 tbsp extra for sautéing)
Aromatics	1 large onion, chopped2–3 celery stalks, diced2 large carrots, sliced4 garlic cloves, minced
Tomato Base	3 oz tomato paste (half a can)2 cans petite diced tomatoes (14.5 oz each)
Liquids & Flavor	7 cups beef broth2 bay leaves3 tsp lemon juice
Vegetables	2 cups red potatoes, diced into ½-inch cubes2 cups fresh green beans, trimmed & cut into thirds1 cup frozen peas1 ¾ cups frozen corn

How to Make Vegetable Beef Soup

Follow along step by step, and by the time your soup is simmering away, your kitchen will smell like pure comfort.

Step 1: Build the Flavor Foundation

Before you even turn on the stove, start by preparing the seasoning mix. Why? Because soups like this have several moving parts, it’s easy to forget a spice in the rush of cooking. Pre-mixing everything ensures the flavors are balanced and ready to go.

Here’s the blend:

• 2 teaspoons dried basil
• 1 ½ teaspoons dried thyme
• 1 ¼ teaspoons oregano
• 1 teaspoon crushed rosemary
• 2 teaspoons sugar
• 1 tablespoon beef bouillon

Once measured, stir the herbs, sugar, and bouillon together in a small bowl. It may not look like much yet, but this mixture is the soul of the soup.

The dried herbs will slowly rehydrate and bloom as the soup simmers, while the bouillon deepens the beefy richness of the broth.

💡 Pro Tip: Store an extra batch of this seasoning in a small jar for easy access. It’s versatile and works beautifully for roasted potatoes, slow-cooked roasts, or even sprinkled over sautéed vegetables.

Step 2: Prepare and Season the Beef

The star of this recipe is chuck roast. It’s affordable, marbled with fat, and designed to become tender during a long simmer.

While you can technically use other cuts, chuck gives you the best balance of flavor and melt-in-your-mouth texture.

Here’s how to prep it:

1. Cut into bite-sized chunks. Smaller cubes mean you’ll get beef in almost every spoonful, and it’s easier to eat than wrestling with big pieces.
2. Season with salt and pepper. This not only flavors the meat but also helps draw out moisture for a better sear.
3. Dust with flour. A light coating of flour works like magic: it caramelizes into a golden crust during searing and later thickens the broth ever so slightly.

Think of this step as dressing the beef for success. Every cube should be lightly coated; no clumps of flour should be left behind.

Step 3: Sear the Beef (Don’t Skip This Step!)

This is the step that separates average soups from great ones. Searing the beef creates a caramelized crust and releases browned bits, known as fond, on the bottom of the pot. These browned bits are tiny flavor bombs that dissolve into the broth later.

To sear properly:

• Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
• Add the beef in batches; never overcrowd the pot. If the cubes are piled on top of each other, they’ll steam instead of sear.
• Let them sit undisturbed for about 3 minutes per side. Resist the urge to stir constantly; patience is key.

Listen for that sizzling sound and look for a deep golden-brown crust before flipping. Once seared, remove the beef and set it aside.

💡 Kitchen Secret: When you peek into the pot after searing, don’t panic at the dark bits stuck to the bottom. That’s concentrated flavor waiting to be unlocked.

Step 4: Sauté the Aromatics

With the beef set aside, it’s time to build the aromatic base. Add 1 more tablespoon of olive oil to the pot. Start with onions; always start with onions. They release their natural sweetness as they sizzle, deglazing a bit of the fond and beginning the soup’s flavor journey.

After a minute, add celery and carrots. These two work like best friends: celery brings a subtle earthiness while carrots contribute natural sweetness. Stir for about 3 minutes until the vegetables begin to soften.

Next comes the garlic. Mince four large cloves and stir them in until fragrant. Garlic burns quickly, so don’t walk away from it. Finally, add half a can (3 ounces) of tomato paste. Stir everything together for another minute, letting the tomato paste caramelize slightly.

💡 Why Tomato Paste Matters: It adds umami depth and a rich red color. That tiny spoonful completely changes the complexity of the soup, transforming it from a thin broth into something hearty and robust.

Step 5: Add Tomatoes, Broth & Herbs

Now the soup truly begins to take shape. Start layering in the liquids and seasonings:

1. Add two cans of petite diced tomatoes. These bring acidity, sweetness, and body.
2. Sprinkle in your pre-mixed seasoning blend. All those herbs are now ready to shine.
3. Drop in two bay leaves. They’ll quietly infuse the broth with subtle depth.
4. Add 3 teaspoons of lemon juice for brightness. It cuts through the richness and balances the beefy flavor.
5. Pour in 7 cups of beef broth. This turns the pot into a hearty soup base.

Finally, return the seared beef and all its juices to the pot. Stir everything, cover with a lid, and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 1 full hour.

This is when the chuck roast does its work. Over the next 60 minutes, the meat fibers break down, the broth thickens slightly, and all the flavors begin to mingle.

Step 6: Add Potatoes & Green Beans

After an hour, your kitchen will smell incredible. At this point, the beef is tender, but the soup needs heartier vegetables to give it body. Enter potatoes and green beans.

• Use red potatoes, cut into ½-inch cubes. Their waxy texture holds up well without turning mushy. Yukon golds also work beautifully.
• Fresh green beans are trimmed and cut into thirds.

Why not add them earlier? Both potatoes and green beans would overcook and disintegrate if they simmered for the full hour. Adding them now ensures they cook perfectly tender but not falling apart.

Stir them into the pot, season lightly with salt, cover again, and simmer for 30 minutes. By the end, the potatoes should be fork-tender, and the beans should still have a slight bite.

Step 7: Finish with Peas & Corn

For the final flourish, add sweetness and color with peas and corn.

• 1 cup frozen peas
• 1 ¾ cups frozen corn

These vegetables cook quickly, so they’re added in the last 15 minutes. Adding them earlier would turn them pale and mushy. By saving them for later, they retain their bright color and natural sweetness, adding balance and freshness to the soup.

Replace the lid and simmer gently for another 15 minutes. At this point, the broth has deepened, the beef is tender, and every vegetable is perfectly cooked.

Step 8: Taste Test & Serve

Now comes the best part. Remove the lid, fish out the bay leaves, and grab a spoon. Taste the broth. If it needs a pinch of salt or a crack of black pepper, now’s the time to adjust.

Scoop the soup into bowls and serve with crusty bread, cornbread, or even a grilled cheese sandwich. Each spoonful will give you tender beef, hearty potatoes, sweet corn, and a broth that tastes like it simmered all day.

💡 Serving Tip: This soup pairs beautifully with a side salad for balance, but honestly, it’s a meal in itself.

Tips & Variations for Vegetable Beef Soup

One of the best things about vegetable beef soup is its versatility. The base recipe is rich and comforting, but you can easily customize it to suit your taste, pantry, or even dietary preferences.

Here are some creative variations and tips to make it your own:

1. Change Up the Meat

• Ground Beef: Short on time? Swap the chuck roast for ground beef. Brown it first, then continue with the recipe. The texture will be different, more like a quick weeknight soup, but it’s still delicious.
• Stew Meat: Pre-cut stew beef works fine, although it may not be as tender as chuck unless it is simmered for an extended period.
• Leftover Beef or Roast: Do you have leftover pot roast? Shred it and add it during the last 30 minutes of cooking for a quicker version.

2. Play with the Vegetables

• Zucchini, bell peppers, or spinach can be stirred in during the last 15 minutes for extra nutrition.
• Sweet potatoes instead of red potatoes will give the broth a natural sweetness.
• Frozen mixed vegetables are a convenient swap if you’re short on fresh produce.

3. Add Grains or Legumes

Want to make it heartier?

• Barley: Stir in ½ cup pearl barley when you add the broth. It makes the soup extra filling.
• Rice: Add ½ cup of uncooked rice 20 minutes before the soup is done.
• Lentils or beans: These add plant-based protein and bulk to the dish. Try kidney beans, chickpeas, or green lentils.

4. Adjust the Flavor Profile

• Spicy Kick: Add red pepper flakes, cayenne, or a dash of hot sauce for a kick of heat.
• Herb Swap: Adding fresh herbs like parsley or thyme at the end gives a brighter taste.
• Umami Boost: A splash of soy sauce or Worcestershire sauce deepens the broth.

5. Make it Slow Cooker Friendly

Brown the beef and sauté the aromatics on the stove first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours. Add peas and corn during the last 20 minutes to keep them fresh and bright.

💡 Tip: Always taste before serving. A final sprinkle of salt or a squeeze of lemon juice can transform the flavor from good to great.

Serving Ideas

Vegetable beef soup is hearty enough to be a complete meal, but the right sides and pairings can make dinner feel extra special. Here are some serving ideas to inspire you:

1. Bread Pairings

• Crusty Artisan Bread: Perfect for dipping into the rich broth.
• Cornbread with Honey Butter: Adds a sweet contrast to the savory soup.
• Dinner Rolls or Garlic Breadsticks: Classic choices that kids and adults both love.

2. Salad Combinations

• Simple Green Salad: Light and fresh, it balances the heaviness of the beef.
• Coleslaw: Adds crunch and acidity to cut through the richness.
• Tomato & Cucumber Salad: Refreshing and complements the vegetables in the soup.

3. Comfort Pairings

• Grilled Cheese Sandwiches: A cozy combo perfect for cold nights.
• Baked Potatoes: Double the comfort factor.
• Cheddar Biscuits: Soft, cheesy sides that match the homey feel of the soup.

4. Toppings & Garnishes

• Freshly chopped parsley or cilantro for brightness.
• A sprinkle of Parmesan or cheddar cheese for richness.
• A dollop of sour cream if you like a creamy tang.

💡 Hosting Tip: Serve soup in wide, shallow bowls with bread on the side. It looks rustic and inviting, perfect for family dinners or casual gatherings.

Conclusion: A Bowl of Comfort Anytime

Homemade vegetable beef soup is more than a recipe; it’s comfort, tradition, and nourishment all in one. With tender chunks of beef, perfectly cooked vegetables, and a savory broth, it’s the kind of meal that never goes out of style.

Whether you’re making it for a cozy weeknight dinner, prepping lunches ahead, or feeding a crowd, this recipe delivers every single time.

So grab your Dutch oven, chop those veggies, and let the aroma fill your kitchen. Because once you’ve had a spoonful of this hearty soup, you’ll understand why it’s a timeless favorite.

More Cozy Soups to Try

If you loved this hearty vegetable beef soup, you’ll definitely want to keep these comforting recipes on your radar:

• 🥬 Quick & Cozy Cabbage Soup Recipe for Weight Loss — Light, nourishing, and perfect for a healthy weeknight dinner.
• 🌮 Easy 30-Minute Taco Soup Recipe for Busy Moms — A flavorful, family-friendly meal that comes together fast.
• 🍲 Easy Chicken Taco Soup Recipe for Busy Weeknights — Comfort food with a zesty twist, ideal for quick dinners.