Name: Easy Vegetable Beef Soup Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: American
Ingredients: 6 tablespoons olive oil; 2 ½ to 3 pounds of precooked or raw strip roast; 2 peeled small-diced yellow onions; 4 finely minced garlic cloves; 3 tablespoons tomato paste; 1 cup dry red wine (optional); 16 cups beef stock; 1 bay leaf; 1 recipe for beurre manie; 4 peeled and sliced carrots; 4 sliced ribs of celery; 3 small peeled and sliced parsnips (about ¾ cup); 2 peeled large diced russet potatoes; 2 cups corn kernels; 28 ounce can San Marzano tomatoes, crushed by hand; 8 ounces green beans, cut into 1” pieces; 1 pint thinly sliced baby bella mushrooms; 1 ½ cups green peas; 1 ½ tablespoons finely minced fresh rosemary; 1 ½ tablespoons finely minced fresh thyme; 3 tablespoons minced fresh parsley; Worcestershire sauce (to taste); Tabasco sauce (to taste); Coarse salt and freshly cracked pepper (to taste)

If you’re looking for a comforting, hearty meal that feels like a warm hug on a chilly day, this Easy Vegetable Beef Soup Recipe is exactly what you need. It’s a fabulous blend of tender beef, vibrant vegetables, and rich broth that comes together in a way that’s surprisingly simple but so rewarding. I love making it when I want something nutritious, filling, and downright delicious without spending hours slaving away in the kitchen.

What makes this Easy Vegetable Beef Soup Recipe stand out is how versatile it is—you can tweak it to your liking, and it always comes out with these beautiful layers of flavor. Plus, it’s terrific for meal prep, freezer-friendly, and perfect for feeding a crowd or saving for leftovers. I’m excited to walk you through it step-by-step so you’ll have a foolproof soup that you’ll want to make again and again.

Ingredients You’ll Need

These ingredients work together to create a rich, savory base while keeping the soup fresh and vibrant with a mix of veggies and herbs. If you shop smartly, you can find everything easily, and using fresh herbs really takes the flavor to the next level.

Olive oil: The perfect base for sautéing, it adds a subtle fruity richness.
Strip roast (pre-cooked or raw): Using precooked roast speeds things up, but raw works too—just brown it nicely first.
Yellow onions: They melt down beautifully for a sweet, savory foundation.
Garlic cloves: Mince these finely to spread their wonderful aroma throughout the soup.
Tomato paste: Adds depth and a subtle umami boost, don’t skip it!
Dry red wine (optional): I love adding this for complexity, but if you’re skipping alcohol, beef stock alone works fine.
Beef stock: The heart of your broth—choose a good quality one for the best flavor.
Bay leaf: A little aromatic magic for the broth.
Beurre manie: A flour and butter paste to thicken the soup just right without lumps.
Carrots, celery, parsnips: Classic veggies that add sweetness, texture, and color.
Russet potatoes: They’re great for adding creaminess once cooked through.
Corn kernels: For a pop of sweetness and beautiful yellow color.
San Marzano tomatoes (crushed): These add fresh acidity and richness.
Green beans: Cut into bite-size pieces so they cook evenly.
Ditalini pasta: A small pasta to soak up the broth and add body.
Baby bella mushrooms: Their earthiness balances the soup wonderfully.
Green peas: A sweet finish that brightens each spoonful.
Fresh rosemary, thyme, parsley: Minced for an herbaceous lift that keeps the soup feeling fresh.
Worcestershire and Tabasco sauces: Add these carefully to taste for extra savoriness and a subtle kick.
Coarse salt and freshly cracked pepper: Essential seasonings to bring everything together.

Variations

One of the best things about this Easy Vegetable Beef Soup Recipe is how easy it is to make your own. I like to tweak the veggies based on what’s in season or what I have on hand—it’s totally okay to swap or add your favorites. You’ll enjoy playing around with herbs and spices too!

Vegetarian variation: Leave out the beef and beef stock, and substitute with vegetable broth and hearty mushrooms or lentils for protein. I tried this during Lent, and it was surprisingly satisfying.
Spicy kick: I love adding a little extra Tabasco or even some smoked paprika for deeper smoky flavors when I’m in the mood for a more robust soup.
Hearty grain boost: Try swapping pasta for barley or quinoa for a gluten-free option with an earthy bite. My family especially enjoys that twist in the colder months.
Slow cooker version: Brown the beef and sauté the aromatics, then dump everything into the slow cooker. It makes dinner effortless and fills your home with the best aromas.

How to Make Easy Vegetable Beef Soup Recipe

Step 1: Sauté Your Aromatics and Brown the Beef

Start by warming the olive oil in a large heavy-bottomed pot over medium heat. Toss in the diced onions and cook until they turn soft and translucent—about 5 minutes. Then stir in the minced garlic and tomato paste, cooking for a couple more minutes until it’s all fragrant and slightly caramelized. If your strip roast is raw, add it now and brown it on all sides to seal in the juices. This step sets a powerful flavor base, so don’t rush it!

Step 2: Deglaze and Build the Broth

Pour in the dry red wine if you’re using it—let it bubble and reduce for about 3 minutes while scraping up all those tasty browned bits stuck to the pot. Then add your beef stock, bay leaf, and crushed San Marzano tomatoes. Bring that to a simmer, cover, and let it gently cook to develop those deep, comforting flavors—at least 45 minutes if using raw beef, less if precooked. Pro tip: Keep your heat low enough so it simmers but doesn’t boil vigorously, which can toughen the meat.

Step 3: Add the Vegetables and Herbs

Once your broth is rich and your beef tender, toss in the carrots, celery, parsnips, and potatoes. Let these cook for about 15-20 minutes until they’re just tender. At this point, add green beans, corn kernels, mushrooms, peas, rosemary, and thyme. Keep simmering until everything melds perfectly—about another 10 minutes. The fresh herbs really brighten the whole soup, so don’t be shy with them.

Step 4: Thicken, Season, and Finish with Pasta

Stir in the beurre manie slowly to thicken the soup to your desired consistency—think slightly thick but still broth-forward. Season generously with salt, pepper, Worcestershire, and Tabasco sauces. Then add the dry ditalini pasta and cook for about 8-10 minutes until tender. This pasta is perfect because it soaks up the soup’s flavors without getting mushy. Finally, stir in the minced parsley for a fresh finish and remove the bay leaf before serving.

How to Serve Easy Vegetable Beef Soup Recipe

Easy Vegetable Beef Soup Recipe - Recipe Image

Garnishes

I like to sprinkle freshly chopped parsley or a bit of grated Parmesan on top—it adds a lovely pop of color and a cheesy, salty contrast. If I’m feeling fancy, a drizzle of extra virgin olive oil or even a dollop of sour cream can make it feel really special and creamy.

Side Dishes

This soup pairs beautifully with crusty bread or warm garlic rolls. Sometimes I make a quick side salad with a tangy vinaigrette to balance the richness. A simple grilled cheese sandwich also makes for a nostalgic and cozy combo.

Creative Ways to Present

For holiday dinners or a fun dinner party, I’ve served this Easy Vegetable Beef Soup Recipe in mini bread bowls—everyone loved it! Alternatively, ladling it into brightly colored bowls and topping with fresh herbs can turn a weeknight dinner into something a bit more special without extra effort.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge, and the flavors actually deepen overnight, making it taste even better the next day. Just remember to cool it completely before sealing it tightly to keep everything fresh.

Freezing

This soup freezes beautifully! I usually portion it out into freezer-safe containers or bags, leaving some room for expansion. When I thaw it, the vegetables and beef keep their texture surprisingly well, making it a lifesaver for busy days.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup seems too thick, just add a splash of beef stock or water to loosen it up. Avoid reheating at super high heat to keep the meat tender and the veggies intact.

FAQs

Can I make this Easy Vegetable Beef Soup Recipe in a slow cooker?

Absolutely! Brown your beef and sauté the onions and garlic on the stovetop first, then add everything to the slow cooker. Cook on low for 6-8 hours or until the beef and vegetables are tender for a hands-off version that’s equally flavorful.
What if I don’t have San Marzano tomatoes? Can I use canned diced tomatoes instead?

You can! San Marzano tomatoes are preferred for their sweetness and low acidity, but any high-quality canned diced tomatoes work fine. Just crush them by hand or pulse them in a blender to replicate that texture.
Can I prepare the soup without adding pasta?

Yes, you can omit the ditalini pasta if you prefer. The soup will still be rich and filling, and if you want some carbs, you can always serve it alongside bread or rice.
How do I thicken the soup if I want it heartier?

The beurre manie is perfect for thickening, but if you want a different option, stirring in some instant mashed potato flakes or pureeing a portion of the soup and then mixing it back in can add body without changing the flavor much.
What’s the best cut of beef to use for this soup?

The strip roast is ideal because it becomes tender and flavorful after simmering. Chuck roast or brisket are also excellent alternatives if you want slightly different textures and flavors.

Final Thoughts

This Easy Vegetable Beef Soup Recipe has become one of my go-to meals for chilly evenings or anytime I want hearty comfort food that’s packed with wholesome ingredients. It’s satisfying without being complicated, and the best part is how customizable it is to your taste and pantry. I hope you enjoy making and sharing it as much as I do—it’s like a warm hug in a bowl that never gets old.