If you’re craving a hearty, comforting meal that feels like a warm hug on a chilly day, this Easy Vegetable Beef Soup Recipe has got you covered. It’s one of those recipes I turn to when I want something filling but not too complicated — perfect for a cozy weekend or a casual weeknight dinner when you want to feel like you put in some effort but without stress.

What I love most about this soup is the incredible mix of veggies simmered with tender beef, creating layers of flavor that just keep getting better the next day. Whether you make it for your family, meal prep, or just to enjoy cozying up with a bowl and some crusty bread, this Easy Vegetable Beef Soup Recipe is worth adding to your lineup.

Ingredients You’ll Need

This recipe brings together fresh veggies, aromatics, and quality beef stock to create a balanced and satisfying soup. Each ingredient plays a role, so grabbing good-quality produce and stock is key for the best results.

Olive oil: I use this to sauté the onions and garlic, which builds a flavorful base.
Strip roast (precooked or raw): You can use leftover roast or cook from scratch; either way, you get tender, meaty goodness.
Yellow onions (small-diced): They add sweetness and depth, so don’t skip on these.
Garlic cloves (minced): Garlic infuses the broth with wonderful aroma and flavor.
Tomato paste: It gives the broth a rich, slightly tangy backbone.
Dry red wine (optional): A splash adds complexity, but feel free to skip if you prefer.
Beef stock: The heart of your soup — opt for a good quality or homemade stock for deep flavor.
Bay leaf: Just a classic herb to lightly perfume the broth as it simmers.
Beurre manié: A cooked mix of flour and butter used to thicken the soup — I’ll walk you through making this.
Carrots (peeled and sliced): Sweetness and texture that brighten the soup.
Celery (sliced ribs): Adds a subtle savory note and crunch.
Parsnips (peeled and sliced): A lovely earthy sweetness that sometimes surprises guests.
Russet potatoes (large diced): These make the soup more filling and give it some comforting heft.
Corn kernels: Add a pop of sweetness and color.
San Marzano tomatoes (crushed by hand): Their acidity balances the richness beautifully.
Green beans (cut into 1” pieces): For fresh, crisp bites throughout.
Dry ditalini pasta: Small, quick-cooking pasta that’s perfect in soup.
Baby bella mushrooms (thinly sliced): I love the earthiness they bring without overpowering.
Green peas: Sweet and tender, they make the soup feel fresh.
Fresh rosemary, thyme, and parsley (finely minced): Herbs that brighten and elevate every spoonful.
Worcestershire and Tabasco sauces: Just a dash of each amps up the savory, umami notes.
Coarse salt and freshly cracked pepper: Essential for seasoning to taste.

Variations

I love how flexible this Easy Vegetable Beef Soup Recipe is. You can easily tweak the ingredients to fit what you have on hand or dietary preferences, which makes it a go-to for me in different seasons.

Variation: Some days, I swap the ditalini pasta for barley for a nuttier texture and gluten-free alternative. It’s a lovely twist!
Variation: If you want to lighten it up, try using ground beef and skip the beurre manié to keep it brothy and lean.
Variation: For a spicy kick, add more Tabasco or throw in some diced jalapeños. That extra heat warms the soul.
Variation: Ramp up the veggies with kale or spinach in place of green beans when you want more greens. I do this late in the season when I’m craving something a bit heartier.

How to Make Easy Vegetable Beef Soup Recipe

Step 1: Get that base going

Start by heating the olive oil in a large pot over medium heat. Toss in your diced onions and sauté until they’re soft and translucent—don’t rush this step because that sweetness is absolutely key. Next, add the minced garlic and cook just until fragrant, about 30 seconds, to avoid burning it. If you’re using raw strip roast, add it now and brown it slightly to seal in those flavors.

Step 2: Build up rich layers

Stir in your tomato paste, letting it cook for a minute or two to deepen that flavor — it should smudge the pan but not burn. If you like using wine, pour in the red wine now and let it reduce by half; it really adds complexity and takes the soup up a notch. Then, add your beef stock and toss in the bay leaf. Bring everything to a gentle simmer while you prep the beurre manié.

Step 3: Prepare the beurre manié and add the veggies

Beurre manié is just equal parts softened butter and flour kneaded together — kind of like a dough. Stir it into the soup little by little to thicken without clumps. Now’s the time to add your sliced carrots, celery, parsnips, potatoes, corn, and crushed tomatoes. These take longer to soften, so a slow simmer helps release their sweetness and meld flavors beautifully.

Step 4: Add fresh veggies and pasta towards the end

Once your root veggies are tender (about 30-40 minutes), it’s time to add green beans, mushrooms, green peas, and herbs. Also toss in the ditalini pasta at this point since it cooks quickly, usually in 8-10 minutes. Season with salt, pepper, Worcestershire, and Tabasco sauce to taste — I do this gradually and taste as I go to get it just right.

How to Serve Easy Vegetable Beef Soup Recipe

Easy Vegetable Beef Soup Recipe - Recipe Image

Garnishes

I always sprinkle a handful of fresh chopped parsley over my bowl right before serving — it adds a bright, fresh touch. Sometimes I add a grating of Parmesan if I’m feeling indulgent. A few chili flakes on top give a nice little heat boost too.

Side Dishes

This soup is fantastic with a simple side of crusty bread for dipping. Garlic bread or a warm baguette works beautifully. I’ve also enjoyed it paired with a crisp green salad for some contrast in textures.

Creative Ways to Present

Once, I served this soup in mason jars at a casual outdoor gathering, which made it feel fun and approachable. You can also ladle it into individual mini Dutch ovens for a cozy presentation — perfect for impressing guests without fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it’s almost always better the next day once the flavors have melded completely. Just make sure to cool it down before refrigerating to keep it fresh longer.

Freezing

This soup freezes wonderfully. I usually portion it out into freezer-safe containers or heavy-duty bags, leaving room for expansion. When you defrost it, you’ll still enjoy that comforting, rich taste just like fresh.

Reheating

To bring leftovers back to life, I reheat gently on the stovetop over medium-low heat, stirring occasionally so nothing sticks or burns. If the soup thickened too much in the fridge, add a splash of beef stock or water to loosen it up before serving.

FAQs

Can I use other cuts of beef in this Easy Vegetable Beef Soup Recipe?

Absolutely! While strip roast works beautifully for tenderness and flavor, chuck roast or even stew meat can be swapped in. Just adjust cooking time to ensure the beef is tender—low and slow is the way to go.
Is it necessary to add wine, or can I skip it?

You can definitely skip the red wine if you prefer or don’t have any on hand. It adds flavor depth, but the soup is delicious without it thanks to the beef stock, tomato paste, and herbs.
How do I make the beurre manié to thicken the soup?

Mix equal parts softened butter and flour together with your fingers until it forms a smooth paste. Spoon small amounts into the simmering soup, whisking constantly to avoid lumps. It gently thickens the broth and adds a lovely richness.
Can I make this soup vegetarian?

While this recipe centers on beef, you can adapt it by omitting the meat and using vegetable stock. Add hearty veggies like mushrooms and beans to keep it filling.
What’s the best way to reheat leftovers without losing flavor?

Reheat slowly on the stovetop with a splash of stock or water. Stir to prevent sticking and adjust seasoning afterward since flavors can mellow in storage.

Final Thoughts

This Easy Vegetable Beef Soup Recipe has become one of my absolute favorites for those evenings when you want something comforting, nourishing, and genuinely delicious without fuss. It’s one of those recipes that welcomes you home — full of warmth, hearty flavors, and that satisfying feeling of homemade goodness. I truly think you’ll enjoy making and savoring it just as much as I do, so grab your pot and get comfy in the kitchen!