Hearty beef and vegetable soup with tender beef, carrots and potatoes in a rich broth

Hearty Beef and Vegetable Soup

This is the big pot of soup I make when the weather turns and everyone wants something warm and filling. Tender beef, lots of vegetables, and a savory broth that tastes like it simmered all day.

It’s forgiving, freezer-friendly, and only gets better the next day.

Prep: 15 min  |  Cook: 45 min  |  Total: 60 min  |  Serves: 6

Why You’ll Love This Recipe

  • Hearty and filling enough to be a full meal.
  • Packed with vegetables and tender beef.
  • Freezes beautifully for easy dinners.
Hearty beef and vegetable soup with tender beef, carrots and potatoes in a rich broth

Hearty Beef and Vegetable Soup

A hearty, brothy beef and vegetable soup packed with tender beef and veggies. Pure cold-weather comfort in a bowl.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: American
Calories: 320

Ingredients
  

  • 1 pound beef stew meat, cubed
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 14 oz canned diced tomatoes
  • 2 potatoes, cubed
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon salt

Method
 

  1. Season the beef with salt and pepper. Heat the olive oil in a large pot over medium-high heat and brown the beef on all sides. Transfer to a plate.
  2. Add the onion, carrots, and celery and cook for 5 minutes. Stir in the garlic for 30 seconds.
  3. Return the beef and add the beef broth, diced tomatoes, potatoes, and thyme. Bring to a boil.
  4. Reduce the heat and simmer for 30-35 minutes, until the beef and potatoes are tender.
  5. Stir in the frozen peas and cook 5 more minutes. Season to taste and serve.

Tips for the Best Results

  • Browning the beef first builds deep flavor.
  • Simmer gently for the most tender beef.
  • Add a splash of Worcestershire sauce for extra savoriness.

Variations

  • Add green beans, corn, or barley.
  • Use ground beef for a quicker version.
  • Make it in a slow cooker on low for 7-8 hours.

Storage

Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stovetop.

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