Vegetable Beef Soup Recipe with Fall Apart Beef Delight

You ever crave something warm that feels like a hug in a bowl? Vegetable beef soup does just that. It’s made by cooking tender chunks of beef with a bunch of veggies—carrots, potatoes, celery, peas—into a rich broth. Every spoonful is filling and kinda brings back memories of family dinners.

The secret to a really good vegetable beef soup starts with picking the best ingredients you can get. Fresh veggies and a good cut of beef makes all the difference. If you can find organic or seasonal produce, even better—you’ll get more flavor and nutrients. Trust me, the more you care about what goes in, the better it tastes when it’s done.

What really takes this soup over the top is fall-apart beef. Slow cooking or braising breaks down the meat so it’s super tender and almost melts in your mouth. Those little bits of fat in well-marbled beef add juiciness and flavor to the broth. Mix that with hearty veggies, and you’ve got a soup that warms your belly and your heart.

1. What is Vegetable Beef Soup?

Vegetable beef soup is a classic comfort food. It’s just tender beef and veggies simmered together into a hearty, nourishing dish. Lots of families world wide have their own spin on it, usually based on what was around in their region. Traditionally, you pick beef cuts that get tender after cooking a long time, then add fresh, seasonal veggies.

Typical veggies are carrots, potatoes, celery, and peas, plus a good beef broth. Some people add grains like barley for extra texture. From a nutrition view, it’s pretty solid: you get protein from the beef, vitamins and minerals from the veggies, and hydration from the broth.

You’ll need a big heavy pot or a Dutch oven to cook this right, so heat stays even. A sharp knife and cutting board are musts for chopping veggies, and a ladle helps serve it up. If you want things exact, grab measuring cups and spoons for the spices and broth.

2. The Star of the Dish: Fall Apart Beef

The beef is the real star here, especially when it’s fall-apart tender. The best cuts are chuck roast or brisket since they have lots of connective tissue that turns into that buttery texture when you cook slowly. Look for good marbling—those little white streaks of fat add flavor and juiciness.

Braising and stewing are your best methods. Braising means you cook the meat in some liquid at low heat for hours, so flavors deepen and the beef gets fork-tender. Stewing usually means smaller pieces that cook a bit quicker but still taste great. You can use a slow cooker or just do it on the stove—both work as long as you don’t rush it.

Aiming for an internal temperature of around 190°F to 205°F makes sure the collagen breaks down. That’s when the beef really melts. Patience is key—let it simmer so the meat soaks up all the broth and veggies flavors.

3. Key Ingredients for Vegetable Beef Soup

This soup shines because of its ingredients. Get fresh veggies and pick seasonings that play well with beef.

3.1 Vegetables to Include

• Carrots: They add natural sweetness and bright color.
• Potatoes: Make the soup hearty and help thicken it.
• Celery: Adds crunch and an aromatic base.
• Peas: Give a pop of green and freshness.

You can swap in other veggies by season—like squash in fall or green beans in spring. Cut everything into even pieces so it cooks all the same time. A good knife helps a ton here.

3.2 Flavor Enhancers

• Stock vs. Broth: Stock, with bones, is usually richer than broth.
• Herbs and Spices: Thyme and bay leaves are classics that go great with beef.
• Acidity: A bit of tomato paste or a splash of vinegar brightens things up.

Pick these extras carefully and your soup will taste unforgettable.

4. Step-by-Step Recipe for Vegetable Beef Soup

4.1 Ingredients List

• 2 lbs chuck roast, cut into 1-inch pieces
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, peeled and diced
• 1 cup celery, chopped
• 1 cup peas (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 2 tablespoon tomato paste
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoon olive oil or vegetable oil
• Fresh parsley for garnish

4.2 Directions

1. Prep the Beef: Season the beef pieces with salt and pepper.
2. Browne the Beef: In a large pot, heat oil over medium-high. Add the beef and brown it on all sides. Take it out and set aside.
3. Sauté Veggies: In the same pot, toss in onion and garlic, stir till they smell good. Then add carrots and celery.
4. Combine Everything: Put the beef back in. Pour in broth, tomatoes, tomato paste, potatoes, thyme, and bay leaf.
5. Simmer: Bring to a boil, lower heat, and simmer about 2 hours or till beef is fork-tender.
6. Add Peas: Stir peas in the last 10 minutes.
7. Adjust Seasoning: Taste and add more salt or pepper if needed.
8. Serve: Ladle into bowls and top with parsley.

4.3 Advice for Success

• Flavor Development: Let it simmer longer for a deeper taste.
• Make Ahead: Cooking a day early makes it even better next day.
• Storage: Cool before sealing in containers. Keeps 3–4 days in the fridge or up to 3 months in the freezer.

5. Health Benefits of Vegetable Beef Soup

Vegetable beef soup isn’t just tasty—it’s healthy too. You get protein from the beef, vitamins from the veggies, and the broth keeps you hydrated. Homemade is way better than canned, which often has too much salt and preservatives.

Plus, eating a bowl of this soup can make you feel all warm and fuzzy inside, perfect for family time or a quiet night in.

6. Variations and Add-ins for Vegetable Beef Soup

Gluten-Free Options

If you’re gluten-free, just make sure the broth has no gluten and skip any barley.

Adding Grains

Try quinoa or barley for extra texture—just watch the cooking times.

Spice Variations

Add paprika for a smoky note or red pepper flakes if you like it spicy.

Vegetarian Options

Use mushrooms or lentils instead of beef for a meatless version that’s still filling.

7. FAQ Section

7.1 Common Questions

• Can I use frozen vegetables? Yeah, but they might get softer than fresh ones.
• How long does it last in the fridge? About 3–4 days in an airtight container.
• What sides go well? Crusty bread, green salad, or cornbread are all great.

7.2 Seasonal Recommendations

This soup works any time, but it’s best in fall or winter when you want something cozy. Switch veggies by season—squash in fall or spring greens in, well, spring.

Conclusion

Enjoy the comfort and flavor of homemade vegetable beef soup. Try it for yourself, add your own twists, and share it with people you love. It’s a simple dish that brings a lot of joy.

Vegetable Beef Soup (Fall apart beef!)

This hearty Vegetable Beef Soup features tender, fall-apart beef and an array of vegetables, making it a comforting dish perfect for chilly days. Packed with flavor and nutrition, it's a one-pot meal that satisfies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 4 People

Calories 350 kcal

Equipment

• 1 Large pot or Dutch oven
• 1 Wooden spoon
• 1 Chef's knife
• 1 Cutting board
• 1 Measuring cups and spoons

Ingredients

  

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 4 cups beef broth
• 1 cup water
• 2 medium potatoes, diced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 14.5 oz can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf bay leaf
• to taste salt and pepper salt and pepper
• 2 tablespoons olive oil
• 1 cup frozen peas (optional) Add in the last 5 minutes of cooking.
• to garnish fresh parsley For garnish before serving.

Instructions

 

• Heat olive oil in a large pot over medium heat. Add the cubed beef and season with salt and pepper. Brown the meat on all sides, about 5-7 minutes.
• Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3-4 minutes, stirring occasionally.
• Stir in the tomato paste and cook for an additional 1-2 minutes to deepen the flavor.
• Add the beef broth, water, diced tomatoes (with juice), bay leaf, thyme, and rosemary to the pot. Bring to a boil, then reduce the heat to low.
• Cover and simmer for 1 hour, stirring occasionally, until the beef becomes tender.
• After an hour, add the diced potatoes, sliced carrots, and celery to the pot. Stir well and continue to simmer for another 40-60 minutes, or until the vegetables are fork-tender and the beef is very tender.
• If using, add frozen peas in the last 5 minutes of cooking. Adjust seasoning with salt and pepper as needed.
• Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

Notes

For a thicker soup, you can use a potato masher to lightly mash some of the potatoes before serving.

This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Feel free to add other vegetables based on your preference, such as green beans or corn.