Classic Beef & Vegetable Soup: The Cozy Bowl Everyone Fights Over

You know those meals that silence the table? This is one of them.

A pot of Classic Beef & Vegetable Soup hits like a hug and fuels like a strategy—protein-rich, veggie-loaded, and wildly satisfying without drama. It’s the weeknight hero that tastes like Sunday.

Minimal flex, maximum payoff. And yes, it’s better than your favorite canned version by a mile.

What Makes This Recipe Awesome

• Rich, layered flavor from a proper sear and a slow simmer—no bouillon shortcuts needed.
• Balanced macros: lean beef, fiber-packed vegetables, and a clean broth that doesn’t feel heavy.
• Meal-prep gold: reheats like a dream and tastes better on day two (and three).
• Flexible: swap veggies, change the starch, or go low-carb without losing the soul of the soup.
• One-pot clean-up: your dishwasher will write you a thank-you note.

Classic Beef & Vegetable Soup: The Cozy Bowl Everyone Fights Over

Recipe by Wendy CarterCourse: Beef, Soup

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

320

kcal

Ingredients

• 1.5 lb (680 g) beef chuck, cut into 1/2–3/4 inch cubes (or stew meat)

• 2 tbsp olive oil (or avocado oil)

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, peeled and sliced

• 2 celery stalks, sliced

• 2 medium potatoes, peeled and cubed (Yukon Gold or russet)

• 1 cup green beans, trimmed and chopped

• 1 can (14.5 oz) diced tomatoes with juices

• 6 cups beef broth (low sodium preferred)

• 2 tbsp tomato paste

• 1 tsp smoked paprika (or sweet paprika)

• 1 tsp dried thyme

• 1 bay leaf

• Salt & black pepper to taste

• Optional boosters: 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp red wine vinegar, fresh parsley for garnish

Step-by-Step Instructions

• Pat and season the beef: Dry the cubes with paper towels. Season generously with salt and pepper. This is where flavor begins—moisture is the enemy of browning.
• Sear like you mean it: Heat oil in a heavy pot (Dutch oven works best) over medium-high. Add beef in batches, browning on at least two sides, 6–8 minutes total. Don’t crowd the pot. Remove to a bowl.
• Build the base: Lower heat to medium. Add onion, carrots, and celery with a pinch of salt. Sauté 5 minutes until slightly softened, scraping up fond. Add garlic and cook 30 seconds until fragrant.
• Tomato lift: Stir in tomato paste; cook 1–2 minutes to caramelize. Add smoked paprika and thyme; toast briefly.
• Deglaze & combine: Pour in a splash of broth to loosen browned bits. Add diced tomatoes with juices, remaining broth, bay leaf, and the browned beef (plus any juices). Optional: Worcestershire and soy for umami depth.
• Simmer smart: Bring to a gentle boil, then reduce to a low simmer. Cover partially and cook 30 minutes, skimming foam if needed.
• Starch + veg timing: Add potatoes and green beans. Simmer another 20–25 minutes, until beef is tender and vegetables are cooked but not mushy.
• Final tune-up: Taste and adjust salt and pepper. Add a splash of red wine vinegar for brightness if desired. Remove bay leaf.
• Serve: Ladle into bowls, garnish with chopped parsley, and pretend you didn’t just outcook a diner classic in under 90 minutes.

Preservation Guide

• Fridge: Store in airtight containers up to 4 days. It thickens slightly—add a splash of water when reheating.
• Freezer: Up to 3 months.
  

  Cool completely, portion into freezer-safe bags/containers. Lay flat for quick thawing.

• Reheating: Stovetop over medium-low until hot, or microwave in 60–90 second bursts.
  

  Stir to prevent hot spots.

• FYI: Potatoes can soften after freezing. If texture matters, add freshly cooked potatoes when reheating.

Why It’s Worth Making

• Cost-effective comfort: Chuck roast is inexpensive but transforms into fork-tender bites with time and heat.
• Weeknight adaptable: Prep the night before; the next day it’s basically heat-and-eat.
• Family-proof: Familiar flavors, no weird ingredients, and plenty of veggies hidden in plain sight.
• Control the salt and additives: You decide the broth and seasoning.
  

  Your heart will thank you.

Nutrition Stats

Per serving (approximate, for 1/6 of recipe): 320 calories, 22 g protein, 12 g fat, 30 g carbs, 5–6 g fiber, ~850 mg sodium (varies by broth). It’s a balanced bowl that keeps you full without the post-meal nap.

Unless you want the nap—no judgment.

Little Mistakes, Big Impact

• Skipping the sear: Gray meat equals gray flavor. Browning = flavor dividends.
• Boiling hard: Rapid boil toughens beef and blows out veggies.
  

  Keep it at a steady, polite simmer.

• Adding potatoes too early: They’ll disintegrate and cloud the broth. Timing matters.
• Under-salting the base: Season at each step.
  

  Trying to fix bland soup at the end is like bailing water with a thimble.

• Ignoring acidity: A tiny splash of vinegar or lemon at the end wakes the whole pot up. Magic trick, minimal effort.

Creative Alternatives

• Low-carb swap: Replace potatoes with cauliflower florets; add them in the last 10–12 minutes.
• Grain boost: Stir in 1/2 cup barley or farro; simmer 25–30 minutes until tender (add extra broth as needed).
• Spice route: Add 1 tsp cumin and a pinch of chili flakes for a smoky kick.
  

  Or go Italian with rosemary and oregano.

• Veg flex: Peas, corn, or chopped kale in the last 5 minutes. Use what’s in the crisper—waste nothing.
• Different beef: Ground beef works; brown thoroughly, drain, then proceed.
  

  Faster, still delish.

• Umami bomb: A spoon of miso whisked in at the end (off heat) deepens flavor without more salt, IMO.

FAQ

Can I make this in a slow cooker?

Yes. Sear the beef and sauté the aromatics first for best flavor, then transfer to a slow cooker with remaining ingredients (except potatoes and green beans).

Cook on Low 7–8 hours or High 4–5 hours. Add potatoes and green beans for the last 1.5–2 hours.

How do I make it gluten-free?

Use a certified gluten-free broth and skip soy sauce or use tamari.

Everything else is naturally GF.

What cut of beef works best?

Beef chuck is ideal—well-marbled and tenderizes beautifully. Stew meat is fine but can be a mixed bag.

Brisket or short rib also work if you’re feeling fancy.

Can I use frozen vegetables?

Absolutely. Add frozen green beans, peas, or corn in the last 5–10 minutes to prevent mushiness.

No thawing needed.

How can I thicken the soup?

Mash a few potato cubes against the pot and stir, or simmer uncovered for a few extra minutes. A cornstarch slurry is plan C, but usually unnecessary.

Is there a way to make it faster?

Use small beef cubes (1/2 inch), ground beef, or a pressure cooker: 25 minutes at high pressure with quick release, then add quick-cooking veggies and simmer 5–10 minutes.

What if my soup tastes flat?

Add salt in small increments, a splash of acidity (vinegar or lemon), and a touch of umami (Worcestershire or soy).

Don’t underestimate fresh parsley at the end.

In Conclusion

Classic Beef & Vegetable Soup is proof that simple technique beats complicated recipes. Sear, simmer, season smart—then watch it vanish.

It’s budget-friendly, freezer-ready, and endlessly customizable. One pot, big flavor, zero regrets.

Ladle up and claim your cozy victory.