Say hello to my BEST Vegetable Beef Soup recipe! Made with beef chunks, beef broth, tomato paste, and fresh vegetables, it's simple, comforting, and so delicious.
Looking for more cozy soup recipes for autumn and winter? Try my Lasagna Soup, Lentil Soup, or White Chicken Chili next!
About This Recipe
This vegetable beef soup might surprise you. It's incredibly simple to make, but the flavors are out of this world. Delicious, hearty beef, simmered in a rich and savory broth. My secret weapon is an entire can of tomato paste, which provides richness and a subtle tang throughout the soup. Not only that, it thickens the soup to the perfect consistency without needing any flour or other thickeners.
This is not just any vegetable beef soup recipe... It's one of my BEST recipes, period. It's been a staple at my house for many years. For me, it's the definition of comfort food; it's hearty, cozy, and so satisfying. It's the perfect dinner for a chilly night (and the leftovers taste delicious for lunch or meal prep!). I hope you love this recipe as much as my family!
Key Ingredients
Olive oil: For sauteeing the vegetables. You may need a little more than I specify in the recipe. It really depends on how much fat your beef has.
Stewing Beef: I recommend a cut of beef like chuck or round, which has lots of fat and connective tissue. These types of beef become extremely tender when simmered for a long time. You can either buy an entire roast and cut it yourself or buy it precut (sold as "stewing beef"). The type of cut I used today is actually called beef finger meat. No, it's not actually from the cow's finger; it's just called that due to the way it's cut into long strips. It's from below the ribs.
Vegetables: Onions, garlic, celery, potatoes, carrots, and either frozen peas and/or corn.
Tomato paste: As I said earlier, this is the secret weapon to my beef and vegetable soup. It adds a ton of flavor and acidity, but also helps thicken the soup. You can also use diced or crushed tomatoes, but I prefer tomato paste because of its thickening capabilities.
Beef broth: I used a quart container of Campbell's beef broth, plus some extra Better Than Bouillon to make the remaining 2 cups of broth.
Seasonings: Worcestershire sauce, Italian seasoning, salt, and black pepper.
Instructions
STEP 1: Heat the olive oil in a large pot over medium-high heat. Brown the meat in small batches, about 2 minutes each side. Remove to a bowl.
STEP 2: In the same pot you browned the beef, cook the onions, garlic, and celery for 2-3 minutes until softened. If the pot looks dry, add a bit of oil before adding the vegetables.
STEP 3: Add the beef broth, tomato paste, Worcestershire sauce, and Italian seasoning. Bring to a boil, then reduce to a simmer and cook for 60-75 minutes, or until the beef is fall-apart tender.
STEP 4: Add the potatoes, carrots, and frozen peas (and/or corn), and simmer for another 10-15 minutes until tender. Season with salt and pepper to taste.
📋 Recipe
Vegetable Beef Soup
Ingredients
- 2 tablespoons olive oil
- 2 pounds stewing beef
- 1 medium onion (diced)
- 4 cloves garlic minced
- 2 ribs celery (diced)
- 8 cups beef broth (or chicken broth)
- 1 (6-ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 2 medium potatoes (½-inch cubes)
- 4 medium carrots ½-inch cubes
- 2 cups frozen peas and/or corn
- salt and pepper (to taste)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Brown the meat in small batches, about 2 minutes each side. Remove to a bowl.
- If the pot looks dry, add a bit more oil. Cook the onions, garlic, and celery for 2-3 minutes until softened.
- Add the tomato paste, beef broth, Worcestershire sauce, and Italian seasoning. Bring to a boil, then reduce to a simmer and cook for 60-75 minutes, or until the beef is fall-apart tender. You can simmer the beef for up to 3 hours.
- Add the potatoes, carrots, and frozen peas (and/or corn), and simmer for another 10-15 minutes until tender. Season with salt and pepper to taste.
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