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
Ingredients
Method
- 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.
- Add the onion, carrots, and celery and cook for 5 minutes. Stir in the garlic for 30 seconds.
- Return the beef and add the beef broth, diced tomatoes, potatoes, and thyme. Bring to a boil.
- Reduce the heat and simmer for 30-35 minutes, until the beef and potatoes are tender.
- 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.
