Vegetable Beef Soup is a hearty and warming mix that’s packed with tender beef chunks and a colorful variety of fresh vegetables. Think sweet carrots, green beans, potatoes, and tomatoes all simmered together in a flavorful broth that feels like a big, comforting hug in a bowl.
I’ve always loved how this soup is both simple and satisfying. It’s the kind of meal that you can easily customize by adding your favorite veggies or adjusting the seasoning to make it just right for your taste. I like to let it simmer slowly to make sure every ingredient gets nice and tender, which brings out the best flavors.
One of my favorite ways to enjoy vegetable beef soup is with a side of crusty bread or crackers for dipping. It’s a perfect lunch or dinner, especially when the weather is chilly and you want something that feels like home. Every spoonful reminds me of those cozy family dinners where everyone gathers around the table and shares stories.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup, giving it rich flavor and tender bites. If you want a leaner option, try chuck roast or even ground beef, though stew meat is best for texture.
Vegetables: Carrots, celery, onion, and potatoes add great flavor and body. Feel free to swap in parsnips, turnips, or sweet potatoes for a twist.
Pearl Barley or Couscous: Pearl barley adds a nice chew and absorbs flavors well. Couscous is faster to cook and lighter. You can also use rice or small pasta shapes like orzo.
Beef Broth: This builds the soup’s base. Homemade broth is wonderful, but store-bought works fine too. For a vegetarian version, use veggie broth and swap beef for mushrooms or beans.
How Can I Make the Beef Tender and Full of Flavor?
Browning the beef first seals in juices and boosts flavor. Use medium-high heat, don’t crowd the pan, and let it brown without moving too much. Next, simmer the soup slowly, at low heat, for about an hour until the beef is tender. This slow cooking breaks down the meat’s fibers for softness.
- Brown beef in batches for best color.
- Keep the pot covered while it simmers to trap moisture.
- Check seasoning before adding potatoes and barley, so the soup develops deep flavors.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend it because it heats evenly and can handle simmering for a long time without burning.
- Sharp knife and cutting board – helps you chop vegetables quickly and safely.
- Measuring spoons and cups – keeps your seasonings accurate.
- Spoon or ladle – perfect for stirring and serving the soup.
- Stovetop – necessary to bring everything to a simmer and keep it cooking slowly.
Flavor Variations & Add-Ins
- For a richer flavor, add a splash of red wine or Worcestershire sauce while cooking.
- Try adding chopped kale or spinach at the end for extra greens and nutrients.
- Use other grains like rice or small pasta instead of barley or couscous for different textures.
- Spice it up with a pinch of crushed red pepper flakes or a dash of smoked paprika for a smoky kick.
How to Make Vegetable Beef Soup?
Ingredients You’ll Need:
- 1 lb (450 g) beef stew meat, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 large carrots, sliced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and cubed
- 1 cup pearl barley or pearl couscous
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty vegetable beef soup takes about 15 minutes to prepare and 1 hour 30 minutes to cook, including the simmering time needed to tenderize the beef and cook the vegetables and barley. It’s a comforting meal worth the wait!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot over medium-high heat. Add the beef stew meat and cook it until browned on all sides, about 5 to 7 minutes. This step adds great flavor. When done, remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the diced onion, minced garlic, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes.
3. Combine Ingredients and Simmer:
Return the browned beef to the pot. Pour in the beef broth and add diced tomatoes (if using), thyme, parsley, bay leaf, salt, and pepper. Stir everything together, then bring the soup to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the beef is tender.
4. Add Potatoes and Barley:
Add the cubed potatoes and pearl barley (or couscous) to the pot. Stir well, cover again, and simmer for another 30 to 40 minutes until the potatoes are tender and the barley is cooked through.
5. Final Touches and Serving:
Check the soup’s seasoning, adding more salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls and sprinkle with fresh chopped parsley to garnish. Enjoy it hot, with crusty bread or your favorite crackers on the side!
Can I Use Frozen Beef for This Soup?
Yes, you can use frozen beef stew meat, but be sure to thaw it completely in the refrigerator before cooking. This helps the beef brown properly and ensures even cooking.
Can I Substitute Barley with Another Grain?
Absolutely! Pearl couscous, rice, or small pasta like orzo work well as alternatives. Just adjust the cooking time since these grains cook faster than barley.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Make This Soup in a Slow Cooker?
Yes! Brown the beef and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add potatoes and barley in the last hour to avoid overcooking.
