Stove Top Beef Vegetable Soup Recipe – Classic Comfort food

There is nothing quite like a bowl of beef vegetable soup simmering on the stove top when the weather is cold, gray, or downright dreary. This hearty soup recipe is one of those timeless meals that instantly brings comfort with every spoonful. From the tender chunks of beef to the hearty vegetables and rich, well-seasoned broth, it’s the kind of recipe that warms you from the inside out.

When I’m craving something cozy and satisfying, this is one of the first soups I turn to. It’s filling without being heavy, loaded with vegetables, and made entirely in one pot. That means minimal cleanup, which is always a win in my book.

Another reason I love this soup so much is how adaptable it is. Beef vegetable soup is incredibly forgiving. You can use what you already have in your refrigerator or freezer, swap out vegetables based on preference, and adjust seasonings to suit your taste. Yet no matter how you tweak it, the end result is always delicious.

This recipe is also perfect for making ahead. In fact, I think beef vegetable soup tastes even better the next day after the flavors have had time to fully come together.

Why Making Beef Vegetable Soup On The Stove Top Is Always a Good Idea

Beef vegetable soup has stood the test of time for a reason. It’s wholesome, affordable, and made with simple ingredients that most home cooks already keep on hand. It’s also a great way to stretch a small amount of beef into a hearty, satisfying meal.

Because everything cooks together slowly, the broth becomes deeply flavorful while the beef turns fork-tender. The vegetables soak up the savory broth, making every bite comforting and rich.

This soup works equally well for a weeknight dinner or a relaxed weekend meal. It’s also a great option when you want leftovers that reheat beautifully for lunch the next day.

Choosing the Best Beef for Beef Vegetable Soup

The key to a great beef vegetable soup starts with the right cut of beef. Stew meat works exceptionally well because it comes from tougher, well-used muscles of the cow. While those cuts may be chewy when cooked quickly, they become incredibly tender when simmered low and slow in soup recipes.

Another excellent option is chuck roast. Chuck has just the right balance of fat and connective tissue, which breaks down during cooking and adds richness to the broth. Many butchers will happily cut chuck roast into cubes for you, saving time and effort.

No matter which cut you choose, the most important step is browning the beef before simmering. This simple step adds deep, savory flavor to the soup that you just can’t get by skipping it.

The Vegetable Base That Builds Flavor

Nearly all great soups begin with a classic vegetable base of onion, carrots, and celery. These vegetables create a foundation of flavor that enhances the broth and complements the beef beautifully.

In this beef vegetable soup recipe, the vegetables are chopped into bite-size pieces so they cook evenly and are easy to eat. The carrots add natural sweetness, celery adds a subtle earthy note, and onions bring everything together with their savory flavor.

Beyond the base vegetables, this soup really shines thanks to the addition of potatoes and mixed vegetables.

Potatoes: The Hearty Addition To Stove Top Beef Vegetable Soup

Potatoes make beef vegetable soup extra filling and satisfying. I prefer using Yukon gold potatoes because they hold their shape well during simmering and don’t turn mushy. Their slightly buttery flavor pairs perfectly with the beef and broth.

Cutting the potatoes into evenly sized cubes ensures they cook at the same rate and absorb the flavorful broth without falling apart.

Frozen vs. Fresh Vegetables

One of my favorite shortcuts for beef vegetable soup is using frozen mixed vegetables. A blend that includes green beans, corn, peas, and carrots works especially well. Frozen vegetables are picked at peak freshness and added directly to the soup, making them both convenient and flavorful.

That said, fresh vegetables can absolutely be used. If you choose fresh vegetables, just keep in mind that different vegetables cook at different speeds. Green beans take longer than corn, for example. If you prefer very tender vegetables, you can add them all at the same time as the potatoes and let them simmer together.

The Role of Italian Seasoning

Italian seasoning may not be the first spice blend people associate with beef vegetable soup, but it works wonderfully here. The combination of dried herbs adds depth and warmth to the broth without overpowering the beef or vegetables.

If you don’t have Italian seasoning on hand, a mix of dried basil, oregano, and thyme makes a great substitute. Each herb contributes something unique, creating a well-balanced flavor.

While herbs de Provence contains similar herbs, it also includes lavender, which can alter the flavor of the soup. For best results, Italian seasoning or the basil-oregano-thyme combination is the way to go.

Stove Top Beef Vegetable Soup Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1 1/2 lb. beef stew meat
• 2 1/2 Tbsp olive oil, divided
• Salt and fresh ground black pepper
• 1 1/2 cups chopped yellow onion
• 1 1/3 cups peeled and chopped carrots
• 1 cup chopped celery
• 4 garlic cloves, minced
• 8 cups low-sodium beef broth or chicken broth
• 2 (14.5 oz.) cans diced tomatoes
• 3 teaspoons dry Italian seasoning
• 1 lb. Yukon gold potatoes, chopped into 1/2 inch cubes
• 4 cups frozen mixed vegetables
• Chopped fresh parsley, optional for serving

INSTRUCTIONS

Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Cut any large beef stew pieces into bite size portions. Be sure to pat the beef dry with paper towels and season with salt and pepper.

Once the oil is hot, add the seasoned beef and brown on all sides, for approximately 5 minutes. Transfer the brown meat to a plate and set aside.

Add the remaining olive oil to the pot. Then add the onions, carrots, and celery and sauté for 3-4 minutes or until the onions begin to turn translucent. Add the garlic and sauté for 30-60 seconds or until fragrant.

Next, add the broth, diced tomatoes, browned beef, and Italian seasoning. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.

Cover and cook for 30 minutes, stirring occasionally.

After simmering, add the diced potatoes. Cover and continue to simmer for an additional 20 minutes.

Stir in the frozen mixed vegetables and cook for 15-20 minutes more, or until the vegetables are heated through and tender and the beef is fork-tender.

Serve the beef vegetable soup warm and garnish with chopped fresh parsley, if desired.

Enjoy immediately, or refrigerate overnight to allow the flavors to meld.

Make-Ahead and Storage Tips

Beef vegetable soup is an excellent make-ahead meal. As it sits, the flavors deepen and become even more delicious. Store leftovers in an airtight container in the refrigerator for up to four days.

This soup also freezes well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to three months and thaw overnight in the refrigerator before reheating.

What to Serve with Beef Vegetable Soup

While this soup is hearty enough to stand on its own, it pairs beautifully with a slice of crusty bread, a warm biscuit, or a soft dinner roll. Bread is perfect for soaking up every last bit of the flavorful broth.

For an even heartier meal, you can stir cooked white rice into the soup just before serving. The rice absorbs the broth and transforms the soup into a thicker, stew-like dish that’s especially comforting on cool nights.

Why This Beef Vegetable Soup Is a Family Favorite

This beef vegetable soup recipe has always been a dependable comfort food meal. It’s warm, filling, packed with vegetables, and incredibly flavorful. It’s also easy to make, budget-friendly, and perfect for leftovers.

Whether you’re cooking for a quiet evening at home or planning meals ahead for the week, this classic soup delivers every single time.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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