Hearty Beef and Vegetable Soup

My neighbor stopped by on a bitter February afternoon with a thermos of beef and vegetable soup, and I watched her pour it into bowls with this quiet confidence—like she knew exactly what would fix the day. That soup tasted like slow cooking and patience, the kind of dish that fills your kitchen with warmth before it ever reaches your mouth. I've made it countless times since, and it's become my go-to when someone needs comfort or when I just need to remind myself that good food doesn't have to be complicated.

I made this soup for a friend who'd just moved into a new apartment with nothing but boxes and a confused expression. Watching her eat it straight from the pot while sitting on her kitchen floor, still in her coat, something shifted—this wasn't just food, it was a small act of showing up for someone. Now whenever I make it, I think of that moment and how soup has this quiet power to make people feel seen.

Ingredients

• Beef chuck (1.5 lbs, cut into 1-inch cubes): This cut has enough marbling to become incredibly tender during long cooking, and it's forgiving if your timing isn't perfect.
• Olive oil (2 tbsp): Use enough to get a good sear on the beef—this creates flavor that carries through the entire pot.
• Onion, carrots, and celery (1 large onion, 3 carrots, 2 celery stalks): This is your flavor foundation, and dicing them roughly the same size helps everything cook evenly.
• Garlic (3 cloves, minced): Add it after the softer vegetables so it doesn't burn and turn bitter—timing here matters.
• Potatoes and parsnip (2 medium potatoes, 1 parsnip optional): The parsnip adds earthiness, but honestly the soup is perfect without it if you don't have one.
• Green beans and peas (1 cup green beans, 1 cup frozen peas): Fresh or frozen both work, but peas go in at the end so they stay bright and don't turn to mush.
• Diced tomatoes (1 can, 14.5 oz, undrained): Don't drain them—that juice is liquid gold for the broth.
• Beef broth (8 cups): Use a good quality one or make your own if you have time; it's the backbone of everything.
• Bay leaves, thyme, oregano, salt, and pepper: These humble seasonings do the real work, so don't skip them or assume you can eyeball it.
• Fresh parsley (2 tbsp, chopped): This goes on at the very end and feels like a small gift to yourself and whoever's eating it.

Instructions

Get that beef seared:

Heat your oil until it shimmers, then brown the beef on all sides—don't crowd the pot or steam will happen instead of searing. This takes about 5 to 7 minutes and creates a deep flavor foundation that matters more than you'd think.

Build the flavor base:

Once the beef comes out, add your onion, carrots, and celery to the same pot and let them soften for about 5 minutes. The fond on the bottom of the pot is your friend—that browned stuff has flavor, so stir it all together.

Bring everything together:

Add the garlic for just a minute, then return the beef and add potatoes, parsnip if using, green beans, tomatoes with their juice, broth, and all your seasonings. Stir it well so the herbs distribute evenly throughout.

Let it simmer low and slow:

Bring it to a boil first, then drop the heat to low, cover it, and let it bubble gently for about 1 hour and 15 minutes. The beef will go from tough to tender, and your kitchen will smell incredible.

Finish with the peas:

Uncover the pot, add the frozen peas, and let everything cook together for another 10 to 15 minutes until the vegetables are soft but not falling apart. Taste as you go and adjust the salt and pepper to your preference.

Plate and garnish:

Fish out those bay leaves, ladle the soup into bowls, and scatter fresh parsley on top—it brightens everything up.

Save

There's something about opening your fridge on a random Tuesday and finding leftover soup that makes the whole week feel manageable. My daughter now requests it specifically on days when she has too much homework, as if good soup could somehow make calculus make sense.

Why This Soup Gets Better With Time

The first day you make it, the flavors are fresh and distinct, but by day two or three, everything marries together into something deeper and more rounded. The beef gets even more tender, the broth becomes richer, and honestly it feels like the soup is rewarding your patience. Store it in an airtight container in the fridge and it keeps beautifully for up to 4 days, which is a gift when life gets busy.

How to Make It Your Own

This recipe is solid as written, but it's also incredibly flexible—it loves substitutions and additions in a way that feels forgiving. Some people add a splash of Worcestershire sauce for extra depth, or a pinch of smoked paprika if they want a whisper of smoke. You could swap the regular potatoes for sweet potatoes or throw in turnips if that's what you have on hand, and the soup will still be delicious.

The Perfect Pairing and Storage

Crusty bread is the non-negotiable sidekick here—something with a crust you can actually bite through and a soft interior to soak up the broth. Make this soup on a Sunday and you've essentially given yourself weeknight dinners and quick lunches wrapped up in one cooking session. Leftovers truly taste even better the next day, so don't hesitate to make a big batch.

• Pair it with thick slices of sourdough or a hearty whole grain bread for maximum comfort.
• Store in glass containers rather than plastic to keep the flavors fresher longer.
• Reheat gently on the stovetop rather than the microwave to let the broth warm evenly and taste just like fresh.

Save

This soup has a way of showing up exactly when you need it—whether you're making it for someone else or for yourself on a day that feels too heavy. That's the whole point, really.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, you can use beef stew meat or bottom round. Chuck is preferred for its tenderness and rich flavor after slow simmering.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even more delicious the next day.

→ Can I freeze this soup?

Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ What vegetables can I substitute?

Try sweet potatoes, turnips, or rutabaga instead of regular potatoes. You can also add corn, zucchini, or butternut squash for variety.

→ How can I make the broth richer?

Add a splash of Worcestershire sauce, red wine, or tomato paste. Browning the beef well at the start also enhances the depth of flavor.

→ Can I make this in a slow cooker?

Yes, brown the beef first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender.