There’s nothing more comforting than a steaming bowl of Beef Vegetable Soup simmered low and slow until the beef is tender, the broth is rich, and the vegetables are perfectly cozy. This is the kind of meal that warms you from the inside out — ideal for chilly evenings, busy weekends, or anytime you crave something hearty and nourishing.
Made completely from scratch, this easy beef vegetable soup tastes like it’s been cooking all day (because it has 😄). Serve it with mashed potatoes or fluffy biscuits and you’ve got a soul-satisfying dinner the whole family will love.
Why You’ll Love This Recipe
- Rich, deep flavor from slow-simmered beef
- Tender chunks of meat and hearty vegetables
- Works on the stovetop or in the Crock Pot
- Freezer-friendly and great for meal prep
- Comfort food that’s filling without being heavy
Ingredients
Beef Seasoning
- Brown sugar – Balances savory flavors with subtle sweetness
- Black pepper – Adds gentle heat
- Salt – Enhances all flavors
- Garlic powder & onion powder – Savory base seasoning
- Chili powder – Adds warmth without spiciness
- Paprika – Mild smokiness and color
- Flour – Helps the beef brown and thickens the soup
Soup Ingredients
- Chuck roast (halal) – Best cut for tender, slow-cooked beef
- Olive oil – For browning the meat
- Red wine (optional) – Adds depth (see halal-friendly substitutes below)
- Butter (cold) – Creates a smooth, velvety finish
- Yellow onion – Sweet, aromatic base
- Tomato paste – Concentrated richness
- Garlic – Deepens flavor
- Worcestershire-style sauce (halal) – Adds umami (use halal-certified or substitute soy sauce)
- Bay leaves & rosemary – Earthy, comforting aroma
- Ground sage – Adds warmth and depth
- Beef broth – Hearty soup base
- Beef bouillon – Boosts beefy flavor
- Frozen mixed vegetables – Color, texture, and nutrition
- Cornstarch + cold water – Thickens the soup
- Gravy Master (optional) – Darker color and richer look
- Fresh parsley – Bright finishing touch
Halal Substitutes
- Replace red wine with beef broth + 2 tablespoons red wine vinegar
- Use halal Worcestershire sauce or substitute with soy sauce or tamari
How to Make Beef Vegetable Soup
Step 1: Season and Prep the Beef
Combine all beef seasoning ingredients in a bowl. Cut beef into 1-inch cubes, discarding large fat pieces. Toss beef with seasoning, then coat lightly with flour.
Step 2: Brown the Beef
Heat olive oil in a large pot over medium-high heat. Brown beef in batches for 30–40 seconds per side. The centers should remain red — this keeps the beef tender. Set aside.
Step 3: Deglaze the Pot
Turn off heat and wipe away any burnt spots, leaving the browned bits (fond). Add wine or halal substitute and bring to a simmer, scraping the bottom of the pot. Reduce by half.
Step 4: Build the Flavor Base
Add butter and onions. Cook 4 minutes until softened. Stir in garlic and cook 1 minute more. The liquid should be nearly gone, leaving flavorful onions.
Step 5: Simmer the Soup
Add browned beef, tomato paste, Worcestershire-style sauce, bay leaves, rosemary, sage, beef broth, and bouillon. Cover with the lid slightly cracked and simmer gently for 2 hours, allowing flavors to deepen.
Step 6: Thicken the Soup
Mix cornstarch with cold water. Bring soup to a boil and slowly stir in the mixture until thickened to your liking.
Step 7: Add Vegetables & Finish
Reduce heat to low and add frozen vegetables. Simmer 10 minutes. Remove bay leaves and rosemary. Swirl in cold butter for a silky finish, then garnish with parsley.
Tips for Success
- Don’t overcrowd the pan when browning beef
- Keep the simmer gentle — fast boiling makes meat tough
- Add vegetables at the end to prevent overcooking
- The soup thickens more as it cools
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Silicone spatula or wooden spoon
- Measuring cups and spoons
Recipe Variations
- Crock Pot Beef Vegetable Soup: Cook on low 7–8 hours or high 3½–4 hours
- Potato Version: Add diced potatoes during the last 45 minutes
- Mushroom Beef Soup: Sauté mushrooms separately and stir in at the end
- Low-Carb Option: Skip cornstarch and reduce vegetables
Serving Suggestions
Serve this homemade beef vegetable soup over creamy mashed potatoes or with warm biscuits, crusty bread, or dinner rolls. A side salad adds freshness and balance.
FAQs
What’s the best cut of beef for vegetable soup?
Chuck roast is ideal because it becomes tender with slow cooking.
Can I freeze this soup?
Yes! Freeze in airtight containers for up to 3 months.
Can I make this without wine?
Absolutely. Use beef broth with red wine vinegar for the same depth.
How do I make it thicker?
Add more cornstarch slurry or simmer longer uncovered.
Can I add fresh vegetables instead of frozen?
Yes, just add them earlier depending on firmness.
Beef Vegetable Soup (Hearty & Homemade)
- Total Time: 2 hours 10 minutes
- Yield: 10 cups
- Diet: Halal
Description
This hearty beef vegetable soup is easy to make from scratch with tender chunks of beef and vegetables in a rich, savory broth. It can be simmered on the stovetop or made in the Crock Pot and is perfect served with mashed potatoes or biscuits.
Ingredients
- Beef Seasoning:
- 2 teaspoons brown sugar
- 1/3 teaspoon black pepper
- ½ teaspoon salt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ cup flour
- Soup:
- 2 lbs chuck roast, cut into 1-inch cubes
- 3–6 tablespoons olive oil
- ½ cup beef broth + 2 tablespoons red wine vinegar (halal substitute)
- 4 tablespoons cold butter, divided
- 1 cup yellow onion, diced
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 sprig rosemary (or ½ teaspoon dried)
- ¼ teaspoon ground sage
- 7 cups beef broth (6 cups for Crock Pot)
- 1 teaspoon Better Than Bouillon or 1 beef bouillon cube
- 2½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
- ¼ cup cornstarch + ¼ cup cold water
- Chopped parsley, for garnish
Instructions
- Combine beef seasoning ingredients. Cut beef into 1-inch cubes and discard large pieces of fat.
- Toss beef with seasoning, then coat evenly with flour.
- Heat olive oil in a large pot over medium-high heat. Brown beef in batches for 30–40 seconds per side. Set aside.
- Wipe away very dark spots but leave browned bits. Add beef broth and vinegar, deglaze pan, and reduce by half.
- Add 2 tablespoons butter and onions. Cook 4 minutes. Add garlic and cook 1 more minute.
- Add beef, tomato paste, Worcestershire sauce, bay leaves, rosemary, sage, beef broth, and bouillon.
- Cover partially and simmer gently for 2 hours, stirring occasionally.
- Mix cornstarch with cold water. Bring soup to a boil and slowly stir in slurry until thickened.
- Reduce heat. Add frozen vegetables and simmer 10 minutes.
- Remove bay leaves and rosemary. Swirl in remaining 2 tablespoons cold butter.
- Garnish with parsley and serve.
Notes
- Chuck roast is ideal for slow simmering, but rump or bottom round also work well.
- Wine is traditionally used but replaced here with broth and vinegar for a halal-friendly version.
- For Crock Pot: Cook on low 7½–8 hours or high 3½–4 hours. Thicken and add vegetables at the end.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop, Slow Cooker
- Cuisine: American
Final Thoughts
This Beef Vegetable Soup is hearty, comforting, and packed with rich, slow-simmered flavor. It’s the kind of recipe that becomes a family favorite — perfect for cozy dinners, meal prep, or feeding a crowd. Try it once, and you’ll find yourself coming back to it all season long.
