Vegetable Beef Soup is a super comforting and hearty soup loaded with fresh vegetables and delicious chunks of tender beef in a tomato-based broth. It’s seasoned with herbs and Creole seasoning and simmered to perfection until thick and flavorful. A quick, easy, and effortlessly delicious one-pot meal that is ready in 45 minutes!
I can’t believe how fast summer seems to fly by. And soon, it’ll be the most awaited Holiday Season. Woohoo!
So, before we officially welcome winter, let me share with you a genuinely must-try soup to keep you warm – my Vegetable Beef Soup.
I am so proud of this recipe because even picky eaters gobble this one down with no complaints. 😉
What Spices are Best for Vegetable Beef Soup?
This soup is not just another bland soup like you’ve probably had. It’s beefy, aromatic, and savory with a kick of sweet spiciness from my homemade Creole Seasoning.
If you don’t have creole seasoning, you can use Italian Seasoning or dried herbs like basil, oregano, and thyme to go with your salt and pepper.
These are the best spices so far that go well with a tomato-based soup, just like what we have today. However, if you want it on the creamy side, you can check out my other vegetable soup recipe.
That said, I find that the beefy and meaty flavor really adds depth to this vegetable beef soup.
Recipe Ingredients
The ingredients list is quite long, but don’t you worry because they are mostly spices that you can quickly work around. And since your soup is easily customizable, you can use any seasonings, herbs, and vegetables you prefer. For my Vegetable Beef Soup Recipe, you’ll need:
- Beef – I like using chuck shoulder, chuck roast, chuck-eye roast, or top chuck for this recipe. Not only are these cuts more affordable, but they also produce a rich, beefy, and meaty broth, especially after slow cooking them for a long time.
- Cooking Oil – We’ll need to saute your aromatics with oil to fully release their wonderful flavors. By the way, here’s How to Dispose of Cooking Oil in case you’re wondering what to do with your used oil.
- Onion, Garlic, and Ginger – Any savory dish starts with sauteing these aromatics, especially the onion and garlic. Once they are caramelized, they’ll produce mirepoix which will make your beef soup really flavorful. At the same time, ginger will add a minty and spicy flavor profile to your dish.
- Bay Leaves, Thyme, and Oregano – Is it just me? But I always find adding herbs such as thyme and oregano to any dish makes it effortlessly fancy. I always love their added herby and earthy flavors to any dish. No thyme? Check out these Thyme Substitutes you can use. 😉 Another great addition or substitute is Italian Seasoning.
- Paprika – Aside from adding vibrant color to your vegetable beef soup, paprika also adds a nice and sweet peppery flavor note to your dish.
- Creole Seasoning – Aah! You’ll love this seasoning, too, because it gives your vegetable soup the right amount of heat and savory flavors. Make your own spice blend with my Homemade Creole Seasoning recipe.
- Celery – This sweet and earthy vegetable adds an exciting flavor to your soup. Feel free to leave it out or swap it with green onions, fennel, or fresh chives if you’re not a fan of its bold and robust flavor.
- Diced Tomatoes – And, of course, it’s only fitting to add lycopene to your vegetable soup to make it healthier and tastier. Oh yes!
- Beef Broth – Some people find it “unhealthy” because of the MSG. In that case, you can just add water instead. But if you’re a food rebel like me, then, by all means, beef broth all the way! Of course, you can make your own if you’re hardcore. Quick substitutes include pork, chicken, or vegetable broth. 😉
- Carrots and Potatoes – My favorite veggies! They absorb flavors really well, making them a good choice for this classic winter comfort food. You’ll taste all the explosion of flavors with every bite of these veggies. Plus, they make your vegetables beef soup very enticing because of the added color.
- Lima Beans – Like carrots and potatoes, lima beans also absorb flavors, not to mention the added texture and proteins as a bonus. But of course, you can always substitute it with your favorite beans like black-eyed peas or kidney beans.
- Worcestershire Sauce – This thick sauce is multipurpose. It adds umami to stews and soup and is an excellent meat marinade because of its sweet and robust flavors.
- Beef Cube or Beef Bouillon – This will make your beef soup even beefier with added rich umami flavor you’ll love. You can leave it out if you wish.
- Salt and Pepper – These two always bring the perfect harmony to every dish. Without them, any dish will taste bland, for sure.
Recipe Variations
- More Colors and Texture – Chopped bell peppers, corn, green peas, and green beans are great additions to your hearty soup.
- Spicylicious – Take it to the next level with some Scotch bonnet pepper, serrano, habanero, or jalapenos to challenge your tastebuds. Or start with cayenne pepper and red pepper flakes if you want to mellow down on the spicy level.
- Creamy Goodness – I bet you’ll love this soup on the creamy side, too. Try it with heavy cream, milk, or half-and-half, and let me know what you think. 😉
- Say Cheese! – It’s true when they say, “The secret ingredient is always cheese!”
- Wine-Infused – A splash of sherry or cooking wine will surely take this dish up a notch in no time. You should really try it.
Tips and Tricks
- If you don’t have Creole Seasoning, Italian seasoning is a great substitute. But, of course, there’ll be a slight difference in how it will taste. Either way, both are equally amazing. 😉
- You can use beef stew meat, as I did, or go with either chuck shoulder, chuck roast, chuck-eye roast, or top chuck.
- For a thicker and stew-like consistency, cut back the beef stock down to 2 cups. Or simply add a cornstarch slurry.
- If cooking this on a slow cooker, don’t forget to brown the meat first before dumping it into the slow cooker. Yum!
Serving and Storage Instructions
The good news is you can make this Vegetable Beef Soup Recipe ahead of time. And it actually tastes better the next day. You can also make a big batch because it freezes well, too. Yaaaay!
- Store – Once the soup has cooled down, transfer it to a clean and dry sealed container or a freezer-safe resealable bag.
- Refrigerate – It will stay fresh in the fridge for up to four days.
- Freezer – Freezing is advisable if you intend to serve it more than four days from when you make it. You can freeze it for up to three months. I highly suggest freezing them in a single portion using freezer-safe resealable bags for easy thawing.
- Thaw – Just thaw overnight inside the fridge, then heat it in a saucepan when ready to serve.
Reheating Vegetable Beef Soup
- Microwave – The best option when reheating a single serving of your vegetable soup. You can start heating at 30-seconds intervals until hot.
- Stove – For a big batch, reheat the soup in a large saucepan on medium heat while occasionally stirring to prevent scorching at the bottom.
NOTE: Just do the same when storing and reheating leftover Vegetable Beef Soup.
FAQs
The longer you simmer your beef, the richer the broth will be. It will take about 30 minutes at least. But if you want to take a shortcut, ready-made beef broth or beef bouillon will definitely do the trick. 😉
Cooking the potatoes until they are melt-in-your-mouth soft will thicken your soup base because of the natural potato starch. While adding cornstarch slurry is another trick you can use for an easy, quick fix.
You can always freeze cooked potatoes; however, they might turn mushy after thawing. It may be a good thing because your soup will become creamier and thicker. 😉
The best cut of beef to use for a vegetable beef soup recipe are chuck shoulder, chuck roast, chuck-eye roast, or top chuck. Unlike other cuts, these types are cheaper, and when cooked for a prolonged period, it results in meltingly tender and flavorful chunks of beef. A great alternative with less cooking time is sirloin tips. It produces the same results and saves you some time. The downside is it’s a little more pricey.
What Goes with Vegetable Beef Soup?
Your soup is already a complete meal on its own because it’s packed with beef, beans, and veggies. So, I recommend pairing it with various bread recipes below to complete your comfort food combo.
More Soup Recipes to Try
How to Make Vegetable Beef Soup
Saute the Beef, Herbs, and Spices
- Sear the Beef – Heat olive oil in a large pot over medium heat. Add the beef, then sauté frequently stirring, scraping any browned bits off the bottom of the pot until meat is brown. Drain oil if necessary. (Photo 1)
- Saute – Add onions, garlic, ginger, bay leaf, thyme, oregano, and saute for about 3-4 minutes until onions wilt. (Photos 2-3)
- Season – Then add paprika, Creole seasoning, celery, and tomatoes. (Photo 4)
Simmer with Veggies
- Add the Veggies – Pour in beef stock or water, potatoes, carrots, lima beans, beef bouillon, and Worcestershire sauce.
- Simmer – Bring to a boil, cover, and simmer until beef is tender, about 25 – 35 minutes. Season with salt and pepper to taste. (Photos 5-6)
- Serve your vegetable beef soup nice and hot with bread or cornbread.
Watch How To Make It
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This blog post was first published in August 2018 and has been updated with an additional write-up, and a video.
Vegetable Beef Soup
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Ingredients
- 1-1½ pound beef stew meat, cut into about 1-inch cubes
- 2 tablespoons cooking oil
- 1 large onion, diced (about 1½ cups )
- 4-5 cloves garlic, minced
- ½ teaspoon ginger, minced
- 1-2 bay leaves
- 2 teaspoon thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon Creole seasoning
- 2 stalks celery , diced (about ½ cup)
- 1 14-ounce can (400g) diced tomatoes
- 5-6 cups beef broth or water
- 1 medium carrot , diced (1 1/2 cups )
- 1 Russet potato, cut in chunks
- 1 10-ounce bag frozen baby lima beans
- 1 tablespoon Worcestershire sauce
- 1 tablespoon beef bouillon or a beef bouillon cube (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the beef sauté, frequently stirring any browned bits off the bottom of the pot until the meat is brown. Drain oil if necessary.
- Add onions, garlic, ginger, bay leaf, thyme, oregano, and saute for about 3-4 minutes until onions wilt.
- Then add paprika, Creole seasoning, celery, and tomatoes.
- Pour in beef stock or water, potatoes, carrots, lima beans, beef bouillon, and Worcestershire sauce.
- Bring to a boil, cover, and simmer until beef is tender, about 25-35 minutes—season with salt and pepper to taste.
- Serve warm with bread or cornbread.
Tips & Notes:
- If you don’t have Creole seasoning, Italian seasoning (you can check my homemade version HERE) works fine, but of course, there’ll be a slight difference with how it tastes.
- You can use beef stew meat, as I did, or go with either chuck shoulder, chuck roast, chuck-eye roast, or top chuck.
- For a thicker and stew-like consistency, cut back the beef stock down to 2 cups.
- If cooking this on a slow cooker, don’t forget to brown the meat first before dumping it into the slow cooker.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.
Jennifer says
I made this soup today & it was sooooo good! I can’t wait to eat the leftovers tomorrow.