There’s something almost magical about a steaming bowl of beef and vegetable soup. It’s the kind of dish that wraps you in warmth from the first spoonful, like a favorite blanket on a chilly evening. I remember my grandmother standing over her old cast-iron pot, the aroma of sizzling beef and fresh vegetables filling her tiny kitchen. She’d hum as she stirred, tossing in whatever the garden had given her that week—carrots with dirt still clinging to them, celery so crisp it snapped like a twig. That’s the beauty of this soup: it’s forgiving, adaptable, and always delicious.
Today, I’m sharing my version—a hearty, nourishing pot of goodness that’s as simple to make as it is satisfying. Whether you’re looking for a quick weeknight dinner or a freezer-friendly meal prep hero, this beef and vegetable soup delivers. Let’s dive in.
Why This Recipe Works
- One-Pot Wonder – Less cleanup, more flavor. Everything cooks in a single pot, meaning you get maximum taste with minimal dishes.
- Nutrient Powerhouse – Packed with protein from the beef, fiber from the veggies, and a rainbow of vitamins to keep you feeling your best.
- Budget-Friendly – Ground beef stretches far here, making it a smart choice when you’re feeding a crowd or just trying to make groceries last.
- Freezer Gold – Make a double batch and stash some away for those nights when cooking feels like too much effort.
The Story Behind the Sauce
This soup isn’t just food—it’s history. It traces its roots back to humble kitchens where cooks made the most of what they had. A little meat, whatever vegetables were in season, and a simmering pot of broth. Over time, it evolved into regional favorites like Italian minestrone and French pot-au-feu, but at its core, it’s always been about comfort and nourishment.
Essential Ingredients & Tools
Ingredients for the Soup
- 1 lb ground beef (80/20 is my go-to—just enough fat to keep things juicy)
- 1 tbsp olive oil (or avocado oil if you’re searing at high heat)
- 1 large onion, diced (yellow for sweetness, red if you like a little bite)
- 2 carrots, sliced into coins (keep them even so they cook at the same rate)
- 2 celery stalks, chopped (don’t toss the leaves—they add great flavor)
- 3 garlic cloves, minced (or a teaspoon of garlic powder in a pinch)
- 1 (14.5 oz) can diced tomatoes (fire-roasted if you want a smoky kick)
- 6 cups beef broth (low-sodium so you can control the salt)
- 1 tsp dried thyme (or a tablespoon of fresh if you’ve got it)
- 1 bay leaf (just remember to fish it out later)
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 cup frozen peas (no need to thaw—they’ll cook in minutes)
- Salt and pepper (season as you go for the best flavor)
Tools You’ll Need
- A sturdy Dutch oven or soup pot (5–6 quarts is perfect; a large stockpot works too)
- Wooden spoon (gentle on your pot and great for scraping up those tasty browned bits)
- A sharp chef’s knife (because uneven veggies mean uneven cooking)
- Measuring cups and spoons (consistency is key)
Serves: 6 | Prep: 15 min | Cook: 40 min | Total: 55 min
How to Make Beef and Vegetable Soup
- Brown the Beef – Heat 1 tbsp olive oil in your pot over medium-high heat. Add 1 lb ground beef and break it up with your spoon into small crumbles. Let it cook for 5–6 minutes, stirring occasionally, until it’s nicely browned. Pro tip: Don’t overcrowd the pot—this ensures the beef sears instead of steams. Drain any excess fat, but leave a little behind—that’s flavor.
- Sauté the Aromatics – Toss in 1 large onion, diced, 2 carrots, sliced, and 2 celery stalks, chopped. Cook them for about 5 minutes, stirring now and then, until they start to soften. The onions should turn translucent, and the carrots will brighten in color. Add 3 garlic cloves, minced and stir for just 30 seconds—garlic burns fast, and nobody wants that.
- Build the Broth – Pour in 1 (14.5 oz) can diced tomatoes (juice and all) and 6 cups beef broth. Add 1 tsp dried thyme, 1 bay leaf, salt, and pepper. Bring it all to a boil, then reduce the heat to low and let it simmer. Chef’s secret: For extra depth, deglaze the pot with ¼ cup red wine before adding the broth, letting it reduce by half.
- Let It Simmer – Cover the pot and let it bubble away for about 20 minutes. This is where the magic happens—the flavors meld, the vegetables soften, and your kitchen starts to smell incredible.
- Add the Delicate Veggies – Stir in 1 cup green beans, trimmed and cut and 1 cup frozen peas. Let them cook uncovered for another 10 minutes. You want the green beans to be tender but still have a little crunch—no mushy veggies here.
- Taste and Adjust – Fish out the bay leaf and give the soup a taste. Need more salt? A little extra pepper? Maybe a splash of Worcestershire sauce for depth? Now’s the time to tweak it.
Pro Technique
- Layer Your Flavors – Don’t just dump everything in at once. Browning the beef first builds a rich base. Sautéing the veggies next brings out their sweetness. Deglazing with broth or even a splash of red wine (if you’re feeling fancy) pulls up all those delicious browned bits from the bottom of the pot.
- Timing Matters – Hardier veggies like carrots need more time to soften, while delicate peas can turn to mush if added too soon. Add greens (like spinach or kale) at the very end—they’ll wilt in seconds.
- Underseasoning is the Enemy – Broth dilutes salt, so don’t be shy. Season in layers—a little when browning the beef, more when adding the broth, and a final adjustment at the end.
Storage & Freshness Guide
- Fridge – Let the soup cool completely before storing it in an airtight container. It’ll keep for up to 4 days, and honestly, it tastes even better the next day.
- Freezer – Portion it into freezer-safe bags or containers. Lay the bags flat to save space. It’ll stay good for up to 3 months.
- Reheating – Warm it gently on the stove with a splash of broth to loosen it up. If frozen, thaw it in the fridge overnight first.
Ingredient Variations and Their Impact
- Swap the Protein – Ground turkey works if you want something lighter, but boost the flavor with a little soy sauce or extra herbs.
- Change Up the Veggies – Sweet potatoes instead of carrots? Mushrooms for extra earthiness? Go for it.
- Add Grains – Toss in some cooked quinoa or barley if you want a heartier soup.
Perfect Pairings
Complementary Dishes
- Crusty Sourdough Bread: Ideal for soaking up the rich broth. Toast slices with garlic butter for extra flavor.
- Arugula Salad: A peppery contrast to the soup’s heartiness. Toss with lemon vinaigrette and shaved Parmesan.
Drinks
- Pinot Noir: A light red wine with earthy notes that complement the beef.
- Sparkling Water with Lime: Refreshes the palate between bites.
Something Sweet
- Dark Chocolate Truffles: A bite-sized treat that balances the savory soup.
- Poached Pears: Light and fragrant, with a hint of cinnamon.
Chef’s Wisdom
This soup is more than just a recipe—it’s a reminder of how good simple, honest food can be. It’s flexible, forgiving, and always comforting. Whether you’re cooking for a crowd or just for yourself, it’s a dish that feels like home.
Now, go grab your pot and get cooking. Your future self (especially on a busy weeknight) will thank you.
Beef and Vegetable Soup: A Bowl of Comfort That Feels Like Home
Warm up with this hearty Beef and Vegetable Soup recipe—packed with tender beef, fresh veggies, and rich broth. Perfect for weeknight dinners or meal prep!
Ingredients
Main
-
1 lb ground beef (80/20 blend)
-
1 tbsp olive oil
-
1 large onion (diced)
-
2 carrots (sliced)
-
2 celery stalks (chopped)
-
3 garlic cloves (minced)
-
1 can diced tomatoes (14.5 oz)
-
6 cups beef broth
-
1 tsp dried thyme
-
1 bay leaf
-
1 cup green beans (trimmed and cut)
-
1 cup frozen peas
-
Salt and pepper (to taste)
Instructions
-
Heat olive oil in a pot over medium-high heat. Add ground beef and cook until browned, about 5–6 minutes. Drain excess fat.01
-
Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic for 30 seconds.02
-
Pour in tomatoes and beef broth. Add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.03
-
Stir in green beans and peas. Simmer uncovered for 10 minutes.04
-
Remove bay leaf. Adjust seasoning and serve.05
