There is nothing quite like a warm bowl of homemade beef vegetable soup when you want something comforting, filling, and wonderfully cozy. This hearty soup combines tender ground beef with potatoes, sweet carrots, green peas, tomatoes, onions, and fragrant herbs in a rich, savory broth.
Every spoonful is packed with hearty vegetables and delicious flavor, while the tender potatoes and beef make this soup satisfying enough to enjoy as a complete meal. Serve it with a piece of crusty bread for dipping, and you have the perfect easy dinner for a chilly evening.
Why You’ll Love This Beef Vegetable Soup
- Hearty and filling: Beef and potatoes make this soup satisfying enough for a full meal.
- Loaded with vegetables: Carrots, peas, tomatoes, onions, and potatoes add plenty of color and flavor.
- Rich and savory: Beef broth, tomatoes, garlic, and herbs create a deeply comforting broth.
- One-pot comfort food: Everything cooks together in one pot for easy preparation and cleanup.
- Perfect for leftovers: The flavors become even better after resting in the refrigerator.
Flavor & Texture Highlights
This soup has a deliciously savory tomato-based broth with plenty of tender vegetables throughout. The beef adds richness, while the potatoes make the broth feel hearty and satisfying. Sweet carrots and peas balance the savory flavors, and garlic, thyme, and parsley give the soup a warm, homemade taste.
A little tomato paste helps deepen the flavor and gives the broth its beautiful rich color. Fresh parsley and dill added near the end bring a fresh finish that keeps the soup from feeling too heavy.
How to Make Hearty Beef Vegetable Soup
Start by browning the ground beef in a large Dutch oven or soup pot. Break it apart as it cooks, then drain any excess grease if necessary.
Add the onion, carrots, and garlic and cook until the vegetables begin to soften. Stir in the tomato paste and seasonings, allowing them to cook briefly so their flavors become more developed.
Pour in the diced tomatoes and beef broth, then add the potatoes. Bring everything to a gentle boil before reducing the heat and letting the soup simmer until the potatoes and carrots are tender.
Stir in the peas toward the end of cooking so they stay bright and tender. Finish with fresh parsley and dill, then taste and adjust the seasoning before serving.
Helpful Tips
- Use lean ground beef to keep the soup hearty without making the broth overly greasy.
- Cut the potatoes and carrots into similar-sized pieces so they cook evenly.
- For a thicker soup, lightly mash a few cooked potato pieces against the side of the pot and stir them back into the broth.
- Add frozen peas near the end rather than at the beginning to preserve their color and texture.
- Fresh herbs make a big difference, so add parsley or dill just before serving.
- Serve with warm crusty bread, dinner rolls, or garlic bread for dipping.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Ground turkey works well if you prefer a lighter soup. You can also use ground chicken, although the flavor will be a little milder.
Can I make this soup with stew meat?
Absolutely. Cut beef stew meat into small bite-sized pieces and brown it before adding the vegetables. Allow extra simmering time so the beef becomes tender.
Can I use frozen vegetables?
Yes. Frozen peas and mixed vegetables are convenient options. Add delicate vegetables toward the end of cooking so they do not become mushy.
How long does beef vegetable soup last?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.
Can I freeze this soup?
Yes. Let the soup cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
What can I serve with beef vegetable soup?
Crusty French bread, garlic bread, biscuits, or a simple green salad are all wonderful alongside this cozy soup.
Hearty Beef Vegetable Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes, with juices
- 6 cups beef broth
- 3 medium Yukon Gold potatoes, peeled and cut into bite-sized pieces
- 1 1/2 cups frozen green peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill, optional
Instructions
- Brown the beef: Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned and cooked through. Drain excess grease if needed.
- Sauté the vegetables: Add the diced onion and sliced carrots to the pot. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften. Add the minced garlic and cook for another 30 seconds.
- Add the tomato paste and seasonings: Stir in the tomato paste, thyme, oregano, smoked paprika, salt, and black pepper. Cook for about 1 minute, stirring constantly, to bring out the flavor of the tomato paste and herbs.
- Build the soup: Add the diced tomatoes and beef broth. Stir well, scraping up any flavorful browned bits from the bottom of the pot.
- Add the potatoes: Stir in the potatoes and bring the soup to a gentle boil. Once bubbling, reduce the heat to medium-low and partially cover the pot.
- Simmer: Let the soup simmer for 25–30 minutes, or until the potatoes and carrots are fork-tender and the flavors have had time to come together.
- Add the peas: Stir in the frozen peas and cook for another 4–5 minutes, just until heated through and bright green.
- Finish with fresh herbs: Stir in the fresh parsley and dill, if using. Taste the soup and add more salt or black pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with a little extra fresh parsley or dill. Serve immediately with warm crusty bread.
Optional Notes
For an extra-rich flavor, replace 1 cup of the beef broth with additional tomato juice or add a small splash of Worcestershire sauce while the soup simmers. If you prefer a thicker consistency, simmer uncovered for the final 10 minutes or mash a few of the cooked potatoes directly into the broth.
