Cozy Vegetable Beef Soup Recipe

I’ve been making this Vegetable Beef Soup for years, and it never gets old. There’s something about the way the beef becomes tender after simmering, how the vegetables soak up all that rich broth, and how a single bowl can chase away the chill on a cold evening.

My family requests this soup constantly during fall and winter. I love how it fills the house with the most incredible aroma while it bubbles away on the stove.

What makes this Vegetable Beef Soup a keeper for years to come

I make this soup whenever I need something that feels like a warm hug in a bowl. The balsamic vinegar adds a depth that most beef soups lack, giving the broth this subtle richness that keeps you coming back for more.

The best part is how the vegetables stay tender but not mushy, and the beef practically melts in your mouth after that long simmer. I can throw together a big batch on Sunday and have lunches sorted for half the week.

This recipe works whether you’re feeding a crowd or just want leftovers for easy weeknight dinners. The ingredient list is straightforward, nothing fancy or hard to find, just good honest vegetables and beef that come together into something truly satisfying.

If you’re craving more stick to your ribs comfort food, my The Perfect Shrimp and Grits delivers that same cozy satisfaction, and The Best African Peanut Soup Recipe brings bold flavors that warm you right up.

Everything you need for the perfect Vegetable Beef Soup

• 2 tablespoons olive oil
• 2 pounds beef stew meat (or cube your own chuck roast for fresher cuts)
• ¾ teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1 ½ cups chopped yellow onion
• 3 ribs celery, chopped
• 2 tablespoons balsamic vinegar (this is the secret ingredient that adds incredible depth)
• 4 cloves garlic, minced (add more if you’re a garlic lover like me)
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 4 cups low sodium beef broth (low sodium lets you control the salt level)
• 15 ounces diced tomatoes
• 1 bay leaf
• ½ pound Yukon gold potatoes, chopped into ¾-inch pieces (these hold their shape beautifully)
• 3 carrots, chopped into ¼-inch pieces
• 1 cup chopped green beans, cut into 1-inch pieces (fresh or frozen both work)
• 1 cup frozen peas
• Chopped fresh parsley for serving (optional but adds a nice fresh note)

My Method for Vegetable Beef Soup

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Brown the beef in two batches, seasoning each batch with half the salt and pepper as you add it to the pot (about 4-5 minutes per batch until nicely browned). Remove the browned meat to a clean plate.
2. Add the onion, celery, and balsamic vinegar to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and start to smell sweet and savory.
3. Stir in the garlic, Italian seasoning, dried thyme, and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
4. Pour in the beef broth, diced tomatoes, and add the bay leaf and browned beef along with any juices from the plate. Stir everything together, bring to a simmer, then reduce heat to low. Cover the pot and let it simmer gently for 1 hour (the beef will become incredibly tender during this time).
5. Add the potatoes, carrots, and green beans to the pot. Cover again and simmer for 35-45 minutes, until the carrots are tender when pierced with a fork. Stir in the frozen peas during the last 5 minutes of cooking.
6. Remove and discard the bay leaf. Taste the soup and add more salt and pepper if needed. Serve hot, garnished with fresh chopped parsley if you like.

My go to methods for Vegetable Beef Soup success

I always brown the beef in batches instead of crowding the pot. Overcrowding steams the meat instead of browning it, and you miss out on all that caramelized flavor that makes the broth so rich.

Adding the heartier vegetables like potatoes and carrots after the first hour prevents them from turning to mush. I learned this the hard way after making soup with vegetables that completely fell apart.

The balsamic vinegar might seem unusual, but trust me on this one. It adds a subtle tang and depth that regular beef soup just doesn’t have, and nobody can quite put their finger on what makes it taste so good.

My favorite occasions to make Vegetable Beef Soup

I serve this soup on lazy Sunday afternoons when the weather turns cold and we want something that fills the house with warmth. It’s also my go-to when I need to use up vegetables from the fridge before they go bad.

This soup pairs beautifully with crusty bread for dipping or a simple green salad on the side. I’ve brought it to potlucks and church gatherings, and the pot always comes back empty.