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Vegetable Beef Soup

Best Vegetable Beef Soup Recipe Ever!

A rich, comforting soup loaded with tender beef and vibrant vegetables — perfect for cozy nights and make-ahead meals.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 6 People
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 Ib Beef chuck
  • 2 Tbsp Olive oil
  • 1 Large Yellow onion
  • 3 Cloves Garlic cloves
  • 2 Tbsp Tomato paste
  • 1 Tsp Smoked paprika
  • 1 Tsp Dried thyme
  • ½ Tsp Black pepper
  • 6 Cups Beef broth
  • 1 Tbsp Worcestershire sauce
  • 2 Large Carrots, sliced
  • 2 Stalks Celery stalks
  • 1 Cup Green beans,
  • 2 Medium Potatoes
  • 1 Cup Corn kernels
  • To taste Salt
  • For garnish Fresh parsley

Method
 

  1. Brown the Beef: In a heavy-bottomed pot, heat olive oil over medium-high. Sear beef cubes in batches until a deep brown crust forms. Don’t overcrowd the pot or they’ll steam.
  2. Sauté Aromatics: Reduce heat to medium. In the same pot, add onions. Cook until translucent, about 5–7 minutes. Add garlic and cook just 30 seconds — don’t let it brown too much.
  3. Deglaze & Build Flavor: Stir in tomato paste, paprika, thyme, and pepper. Cook 2 minutes until tomato paste deepens in color. Scrape those brown bits — that’s flavor.
  4. Simmer the Broth: Return beef to pot. Add beef broth and Worcestershire sauce. Bring to a simmer, then lower heat. Cover and cook gently for 1.5 hours.
  5. Add Veggies: Add carrots, celery, and potatoes. Simmer 20 minutes. Then add corn and green beans. Cook 15 more minutes, uncovered, until all vegetables are just tender.
  6. Final Seasoning: Taste and adjust salt. Garnish with parsley. Serve hot with rustic bread.

Notes

  • Depth Takes Time, Not Tricks: This soup doesn’t rely on shortcuts, its soul comes from time and sequence. Browning the beef isn’t optional; it’s the first commitment to flavor. Each seared edge builds a story in the pot.
  • Aromatics Are Not Background Noise: Onion and garlic deserve more than a toss-in. Sweat them low and slow until they surrender their sweetness. Introduce tomato paste like it’s an ingredient, not a thickener, cook it until rust red and fragrant.
  • Vegetables Deserve Respect: Don’t throw them all in like afterthoughts. Carrots need time to soften, green beans just need a kiss of heat. Staggering additions is how you respect their individuality.
  • Broth is Body, Not Just Liquid: A rich stock and a dash of Worcestershire do more than fill the bow, they fill it with dimension. Season at the end, not the beginning; salt behaves differently after hours of simmer.
  • Finishing Isn’t a Step, It’s a Signature: A scattering of parsley, a grind of fresh pepper, a moment of rest before ladling, these details might be small, but they separate the good from the unforgettable.