Vegetable Beef Soup Recipe

If you love a hearty, comforting bowl of soup, then this Vegetable Beef Soup Recipe is definitely going to become one of your favorites. There’s something magical about the way tender beef, fresh vegetables, and fragrant herbs come together in a rich, savory broth. I’ve found that this soup not only warms you up on chilly evenings but also makes for a fantastic anytime meal that’s both satisfying and nutritious.

This recipe is special because it balances the robust flavor of beef with the sweetness of fresh veggies and herbs—making each spoonful a delightful experience. Whether you’re cooking for family dinner or preparing meals ahead for the week, this Vegetable Beef Soup Recipe is versatile and rewarding. Trust me, once you try it, you’ll find yourself reaching for it again and again!

Ingredients You’ll Need

Every ingredient in this Vegetable Beef Soup Recipe plays a crucial role. Together, they create layers of flavor and textures that give this soup its rich character. For best results, pick fresh vegetables and good-quality beef stock — you’ll taste the difference!

• Olive oil: Your base for sautéing, adds a delicious depth of flavor.
• Strip roast (precooked or raw): Provides tender, flavorful beef; if using raw, it browns beautifully to enhance richness.
• Yellow onions: Sweet and aromatic, they form the foundation of your soup’s flavor.
• Garlic cloves: Minced finely to infuse that fragrant punch.
• Tomato paste: Concentrates tomato flavor for a subtle tang and color boost.
• Dry red wine (optional): Adds complexity and a touch of acidity; don’t worry if you skip it.
• Beef stock: The heart of your soup’s broth—use a good-quality or homemade version.
• Bay leaf: Delivers a subtle earthy aroma that lifts the whole dish.
• Beurre manié: A butter and flour paste used to thicken the soup slightly for a velvety texture.
• Carrots, celery, parsnips: Classic soup vegetables that add sweetness and texture.
• Russet potatoes: Bring hearty starchiness and help make the soup even more filling.
• Corn kernels: For bursts of sweetness nestled in every spoonful.
• San Marzano tomatoes (crushed): These give the soup a rich, vibrant tomato base.
• Green beans: Adds a nice snap and freshness to the soup.
• Ditalini pasta: Tiny pasta shapes that hold onto broth and add fun texture.
• Baby bella mushrooms: Earthy mushrooms that soak up all those flavors beautifully.
• Green peas: Sweet and tender, these finish the soup off perfectly.
• Fresh rosemary and thyme: Herbs bring a fragrant woodsy element that complements beef beautifully.
• Fresh parsley: Brightens the final dish with a fresh, herbal pop.
• Worcestershire and Tabasco sauce: Small dashes seriously amp up flavor and add a smoky, spicy kick.
• Coarse salt and freshly cracked pepper: Essential for bringing everything together and adjusting seasoning to your liking.

Variations

I love that this Vegetable Beef Soup Recipe is super flexible—you can tweak it to fit what’s in your fridge or your dietary needs. I often swap out ingredients depending on the season or what my family is craving.

• Vegetarian version: Try using vegetable stock and adding beans or lentils instead of beef—still hearty and comforting.
• Spicy kick: Add extra Tabasco or a pinch of crushed red pepper flakes if you like heat; I did this once for a game day and loved it.
• Seasonal swaps: Use whatever fresh veggies you have—zucchini, spinach, or bell peppers work well too.
• Slow cooker friendly: I’ve tossed all ingredients into the slow cooker before, allowing the flavors to mingle overnight for an even richer taste.

How to Make Vegetable Beef Soup Recipe

Step 1: Sauté Aromatics and Brown the Beef

Start by heating olive oil in a large pot over medium-high heat. Once hot, add your diced onions and cook until they’re translucent and just starting to brown—this caramelization adds incredible flavor. Next, toss in the minced garlic and cook for another minute to release those amazing aromas. If you’re using raw strip roast, now’s the time to add the beef cubes, browning them on all sides to build deep flavor. Don’t rush this part; patience here really pays off!

Step 2: Build the Broth Base

Once your beef is browned, stir in the tomato paste and cook it down for a couple of minutes. Then pour in the dry red wine (if using) and let it reduce slightly—it smells incredible while it simmers. After that, add the beef stock and bay leaf, giving everything a good stir. Bring the soup to a gentle boil before lowering the heat to a simmer to encourage those flavors to meld together.

Step 3: Add the Root Vegetables

Now it’s time for the carrots, celery, parsnips, and potatoes. These vegetables take a bit longer to cook, so add them early to ensure they soften beautifully without turning to mush. Simmer everything gently for about 30 minutes or until the veggies are tender but still hold their shape.

Step 4: Incorporate the Remaining Veggies and Pasta

Once the root veggies are just about done, toss in the corn, green beans, mushrooms, peas, and ditalini pasta. These cook faster, so this timing prevents overcooking. Stir the soup occasionally as the pasta cooks to avoid sticking. After about 10 minutes, when the pasta and veggies are tender, your soup is almost ready.

Step 5: Finish with Herbs, Seasoning, and Beurre Manié

To finish, sprinkle in your fresh rosemary, thyme, and parsley, stirring to sprinkle that herbal brightness throughout. Add Worcestershire and Tabasco sauce to taste for a final flavor punch. Then whisk in the beurre manié—it’ll thicken your soup slightly, giving it a lovely velvety mouthfeel. Taste and adjust seasoning with salt and freshly cracked pepper.

How to Serve Vegetable Beef Soup Recipe

Garnishes

I like to finish off my bowls with a sprinkle of fresh chopped parsley for a burst of color and a squeeze of fresh lemon juice if I want a bit of brightness. A dollop of sour cream or a grating of sharp cheddar can also make it feel extra special on cold days.

Side Dishes

Crusty bread or a warm, buttery biscuit pairs beautifully with this soup, helping you soak up every last drop. Sometimes I serve it alongside a simple green salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I’ve ladled this Vegetable Beef Soup Recipe into rustic bread bowls—hands down, a crowd-pleaser. You can also present it in individual mason jars for meal prep or picnics, which makes it portable and visually inviting.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores well in airtight containers in the fridge for up to 4 days. I always let it cool to room temperature before sealing and refrigerating to keep it fresh and prevent soggy vegetables.

Freezing

If you want to freeze portions, I recommend omitting the pasta or adding it fresh when reheating, as pasta can get mushy after freezing. Freeze the soup in freezer-safe containers or heavy-duty bags for up to 3 months—it reheats beautifully and is perfect for busy nights.

Reheating

I usually reheat soup gently on the stove over low heat, stirring occasionally. If it’s too thick, just add a splash of beef broth or water. If you froze it without pasta, add cooked pasta at this stage so it remains perfectly tender.

FAQs

Final Thoughts

This Vegetable Beef Soup Recipe holds a cozy spot in my kitchen rotation, especially when I want something that feels both homely and impressive. Cooking this soup always makes me feel like I’m giving my loved ones a big, warm hug through food. You’ll enjoy how the flavors deepen the longer it cooks, and the hearty vegetables make it a full meal in a bowl. Give it a try—I promise it’ll become your go-to comfort dish, just like it did for me.

Vegetable Beef Soup Recipe

★★★★★ 4.4 from 80 reviews

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8 to 10 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

Hearty and flavorful Vegetable Beef Soup made with tender strip roast, a medley of fresh vegetables, aromatic herbs, and enriched with a rich beef stock. This comforting soup combines tender meat with vibrant vegetables and ditalini pasta, simmered to perfection for a nourishing and satisfying meal.

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Ingredients

Scale 1x2x3x

Meat and Oil

• 6 tablespoons olive oil
• 2 ½ to 3 pounds of precooked or raw strip roast

Aromatics and Base

• 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

Vegetables

• 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

Pasta and Herbs

• 1 pound dry ditalini pasta
• 1 ½ tablespoons finely minced fresh rosemary
• 1 ½ tablespoons finely minced fresh thyme
• 3 tablespoons minced fresh parsley

Seasonings

• Worcestershire sauce to taste
• Tabasco sauce to taste
• Coarse salt and freshly cracked pepper to taste

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Instructions

1. Prepare the Meat: Heat 6 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. If using raw strip roast, sear the meat on all sides until well browned. Remove and set aside. If using precooked meat, skip searing.
2. Sauté Aromatics: In the same pot, add the diced yellow onions and sauté until translucent. Add the minced garlic and tomato paste and cook for another 2 minutes, stirring frequently to develop flavor.
3. Deglaze the Pot: Pour in 1 cup of dry red wine, if using, and scrape the bottom of the pot to release any browned bits. Let the wine reduce by half to concentrate flavor.
4. Add Liquids and Bay Leaf: Return the meat to the pot, then add 16 cups of beef stock and 1 bay leaf. Bring to a boil, then reduce the heat to a simmer to allow the flavors to meld.
5. Incorporate Vegetables: Add carrots, celery, parsnips, potatoes, corn kernels, and hand-crushed San Marzano tomatoes. Simmer gently, partially covered, until the vegetables start to become tender, approximately 30-40 minutes.
6. Prepare Beurre Manié: Whisk in the prepared beurre manié (a paste of equal parts flour and butter) to thicken the soup slightly, stirring constantly to avoid lumps.
7. Add Green Beans, Mushrooms, Peas, and Herbs: Add green beans cut into 1-inch pieces, sliced baby bella mushrooms, and green peas. Stir in fresh rosemary, thyme, and parsley. Continue simmering until the vegetables are tender and flavors meld, about 15 minutes.
8. Cook the Pasta: In a separate pot, boil salted water and cook ditalini pasta until al dente, according to package instructions. Drain and set aside.
9. Combine Pasta and Adjust Seasoning: Add the cooked ditalini pasta to the soup. Season with Worcestershire sauce, Tabasco sauce, coarse salt, and freshly cracked pepper to taste. Stir well and cook for 5 more minutes to integrate flavors.
10. Serve: Remove the bay leaf. Ladle the soup into bowls and serve hot, garnished with additional fresh parsley if desired.

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Notes

• Using precooked strip roast accelerates the cooking process but searing raw meat adds depth of flavor.
• Beurre manié is key for thickening the soup; prepare by kneading equal parts softened butter and flour into a smooth paste.
• Red wine is optional but adds richness and complexity.
• Adjust the amount of Worcestershire and Tabasco sauces based on your preferred spice and tanginess level.
• This soup can be made in advance and tastes even better the next day as flavors develop.
• Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months.

Keywords: vegetable beef soup, hearty soup, beef and vegetable stew, ditalini pasta soup, comforting winter soup