Easy Beef Vegetable Soup Recipe in 90 Minutes

This easy beef vegetable soup recipe combines tender beef chunks, fresh vegetables, and aromatic herbs in a rich broth. Ready in 90 minutes with simple ingredients like carrots, celery, potatoes, and tomatoes. Perfect for meal prep, freezes well, and delivers comforting flavor in every spoonful.

Beef vegetable soup remains a kitchen staple for good reason. This classic comfort food delivers balanced nutrition while satisfying cravings for something warm and hearty. The magic happens when quality beef simmers slowly with fresh produce, creating a broth that's deeply flavorful without needing artificial enhancers. What sets apart the best homemade beef vegetable soup recipes is understanding how ingredient quality and cooking technique work together.

Why This Beef Vegetable Soup Recipe Works

The foundation of exceptional beef vegetable soup starts with proper searing technique. When you properly brown the beef cubes before adding liquid, you create fond—the caramelized bits stuck to the pot bottom. These contain concentrated flavor compounds that transform ordinary broth into something extraordinary. Many home cooks skip this step, resulting in bland soup. Our easy beef vegetable soup recipe maximizes flavor development through strategic layering of ingredients.

Another critical factor is vegetable timing. Adding root vegetables like carrots and potatoes early allows them to soften properly, while delicate greens like spinach get added in the final minutes. This attention to cooking sequence ensures each component reaches its ideal texture. The best beef and vegetable soup for cold weather maintains this careful timing to deliver perfect consistency throughout.

Complete Ingredient List

Yields 6 generous servings | Total time: 1 hour 30 minutes

Category	Ingredients	Preparation Notes
Protein	1.5 lbs stew beef (chuck roast)	Cut into 1-inch cubes, patted dry
Aromatics	1 large yellow onion, diced	Yellow provides best flavor foundation
Aromatics	3 garlic cloves, minced	Fresh preferred over pre-minced
Root Vegetables	3 carrots, sliced ¼ inch thick	Peel for smoother texture
Root Vegetables	2 celery stalks, diced	Include leafy tops for extra flavor
Starchy Vegetables	1.5 lbs Yukon Gold potatoes	Cut into ½ inch cubes
Liquid Base	6 cups low-sodium beef broth	Homemade preferred, but quality store-bought works
Flavor Enhancers	2 tbsp tomato paste	Concentrated umami boost
Herbs	2 bay leaves, 1 tsp dried thyme	Tie fresh herbs in cheesecloth for easy removal

Step-by-Step Cooking Instructions

1. Prep ingredients: Cut all vegetables uniformly for even cooking. Pat beef cubes completely dry with paper towels—moisture prevents proper browning.
2. Sear the beef: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches, sear beef on all sides until deeply browned (about 3-4 minutes per side). Transfer to plate.
3. Build flavor base: In same pot, add onions and celery. Cook 5-7 minutes until softened. Add garlic and tomato paste, stirring constantly for 1 minute until fragrant.
4. Deglaze: Pour in ½ cup broth, scraping bottom to release fond. Return beef with accumulated juices to pot.
5. Simmer: Add remaining broth, carrots, potatoes, herbs, 1 tsp salt, and ½ tsp black pepper. Bring to gentle boil, then reduce heat to low.
6. Cook slowly: Cover and simmer 60-75 minutes until beef is fork-tender. Stir occasionally to prevent sticking.
7. Final touches: Remove bay leaves. Stir in frozen peas and chopped parsley. Adjust seasoning if needed. For thicker broth, mash some potatoes against pot side.

Common Mistakes to Avoid

Many home cooks make these critical errors when preparing beef vegetable soup:

• Skipping the sear: Raw beef added directly to broth creates gray, flavorless results. Proper browning develops complex flavors through the Maillard reaction.
• Overcooking vegetables: Adding all vegetables at once turns delicate produce to mush. Root vegetables need 45+ minutes while greens require just 5-10 minutes.
• Using high-sodium broth: This leads to oversalted soup as flavors concentrate during cooking. Always choose low-sodium broth you can season to taste.
• Rushing the simmer: Beef needs proper time to become tender. Cutting cooking time short yields tough meat. True tenderness requires 60+ minutes at gentle simmer.

Variations and Substitutions

This healthy beef vegetable soup with carrots and potatoes adapts well to different dietary needs:

• Gluten-free: Naturally compliant—just verify broth ingredients. For thicker texture, increase mashed potatoes rather than using flour.
• Low-carb version: Replace potatoes with turnips or radishes. Reduce carrots to 1 and add extra celery and zucchini.
• Slow cooker adaptation: After searing beef and sautéing aromatics, transfer everything to slow cooker. Cook on low 7-8 hours. Add delicate vegetables in last hour.
• Instant Pot method: Use sauté function for browning, then pressure cook 35 minutes with natural release. Add quick-cooking vegetables after cooking cycle completes.

Serving and Storage Tips

For optimal enjoyment of your homemade beef vegetable soup from scratch:

• Serving temperature: Soup tastes best served piping hot (165°F/74°C minimum for food safety). Warm bowls beforehand to maintain temperature.
• Garnish wisely: A drizzle of good olive oil, fresh parsley, or grated Parmesan adds finishing touch without overpowering flavors.
• Make ahead: Flavors deepen when refrigerated overnight. Prepare through step 6, then cool completely before storing.
• Freezing instructions: Portion cooled soup into airtight containers with 1-inch headspace. Freeze up to 3 months. Thaw overnight in refrigerator before reheating.
• Reheating: Warm gently over medium-low heat, stirring occasionally. Add splashes of broth if needed to restore consistency. Never boil vigorously after freezing.

Frequently Asked Questions

How can I make beef vegetable soup tender without a long cooking time?

For faster tenderization, cut beef into smaller ½-inch cubes and use a pressure cooker. The Instant Pot method reduces cooking time to 35 minutes while maintaining tenderness. Alternatively, choose naturally tender cuts like sirloin instead of chuck roast, though flavor will be less robust.

Can I use frozen vegetables in beef vegetable soup?

Yes, frozen vegetables work well in beef vegetable soup, particularly for peas, corn, and green beans. Add them during the last 5-10 minutes of cooking. However, frozen carrots and potatoes often become mushy, so fresh root vegetables yield better texture. For the best beef vegetable soup for meal prep, combine fresh root vegetables with frozen quick-cooking varieties.

What's the best way to store leftover beef vegetable soup?

Cool soup completely within 2 hours of cooking. Store in airtight containers with 1-inch headspace for expansion. Refrigerate up to 4 days or freeze up to 3 months. The freezer-friendly beef vegetable soup maintains quality when properly packaged. Always reheat to 165°F (74°C) minimum for food safety.

How do I prevent my soup from becoming too watery?

If your beef vegetable soup with tomato paste becomes too thin, create a slurry with 2 tbsp cornstarch and ¼ cup cold broth, then whisk into simmering soup. Alternatively, remove 1-2 cups of vegetables and broth, puree until smooth, then return to pot. Simmer uncovered for 10-15 minutes to reduce liquid naturally.

Can I make this recipe in a slow cooker?

Absolutely—this slow cooker beef vegetable soup alternative works beautifully. After searing the beef and sautéing aromatics on stove, transfer everything to your slow cooker. Cook on low for 7-8 hours. Add delicate vegetables like peas and spinach during the last 30 minutes. The extended cooking time develops deep flavors while requiring minimal attention.