So, What’s the Story with This Vegetable Beef Soup?

Alright, listen. There’s just something about a big ol’ steaming pot of vegetable beef soup bubbling away on a chilly afternoon that takes me straight back to my childhood kitchen. My mom always said the secret ingredient was patience but, honestly, I think it had more to do with the fact that she let us kids sneak the odd carrot right out of the pot. The first time I tried making this on my own, let’s just say I learned that beef can get really tough if you forget it simmering and get distracted by the dog doing something suspicious in the other room. (Hey, it happens!)

Why I Keep Coming Back to This Soup

I make this when I want my house to smell a bit like Sunday afternoons, or when I’ve got veggies that are on their last leg—no shame in that. My family goes a little mad for it (especially if I serve it with thick bread, which, full disclosure, I sometimes just grab from the bakery instead of making myself). If you ever get frustrated with soups that taste bland, I feel you! This one’s forgiving and you can chuck in almost anything you’ve got rattling around in the fridge. And if you’re having one of those days where you just can’t get the beef cubes browned evenly, don’t stress—it’ll still taste grand.

Here’s What You’ll Need (But Don’t Overthink It)

About 500g (1 lb) beef stew meat, cut in cubes (sometimes I use leftover roast beef if I’m feeling lazy, and it works just fine!)
1 large onion, chopped (my gran swore by yellow onions, but red ones work in a pinch)
2-3 garlic cloves, minced (I’ve used that jarred stuff before; honestly, it’s okay)
3 carrots, sliced (or a handful of baby carrots if you’re short on time)
2 celery sticks, chopped
2 potatoes, diced (waxy or floury, up to you—I don’t fuss)
1 can chopped tomatoes (about 400g/14oz—any brand, really)
1 cup green beans, cut (frozen’s fine—nobody will know)
1 cup corn kernels (again, fresh or frozen, I won’t judge)
1.5 litres (about 6 cups) beef stock (sometimes I use chicken stock if I run out; it’s still tasty)
1 bay leaf
Salt and black pepper to taste
Whatever herbs you like—thyme, parsley, or Italian seasoning (I just do a sprinkle, nothing precise)

Let’s Get Cooking (No Need to be Fancy)

Start by heating a glug of oil in a big pot—Dutch oven if you’ve got one. If you don’t, any heavy-bottomed pot will do. Brown the beef cubes in batches (don’t crowd them; otherwise, they’ll just steam, and you’ll be sad). Get as much color as you can, but don’t stress if they’re a little pale in spots.
Once the beef’s browned, scoop it out and set aside. Toss your chopped onion into the pot and sauté until it’s soft—about 5 minutes. Throw in the garlic and stir for another minute. This is where I usually sneak a taste (onion bits are fair game, right?).
Back in goes the beef, along with all the veggies, chopped tomatoes, bay leaf, and your stock. Give it a good stir. It’ll look a bit chaotic; don’t worry if it seems crowded at first. Soup’s all about harmony eventually.
Bring the soup to a boil, then drop the heat down low so it just gently simmers. Cover it up and let it do its thing for about an hour or until the beef is tender and the veggies are cooked through. Actually, I find it works better if you can let it go longer—just check now and then so it doesn’t turn into mush.
Fish out the bay leaf, season with salt, pepper, and whatever herbs you fancy. Taste and adjust. Sometimes I add a splash of Worcestershire sauce if it’s tasting a bit flat, but that’s totally optional.

Notes form the Soup Trenches

If your potatoes disintegrate a bit, that just thickens the broth—no big deal. (Once, I tried sweet potatoes. Regretted it. Too sweet for me.)
Sometimes I forget to brown the beef properly; honestly, it’s still good, just a bit less rich.
If you’re out of beef, sausage works in a weirdly good way. Chicken… not so much. Not for me, anyway.

I once threw in a handful of orzo—nice, but made it more like a stew than soup. Still, worth a shot if you’re into thicker stuff.
Add a splash of red wine for depth, or a pinch of chili flakes if you want some heat. (My cousin swears by a splash of vinegar—jury’s out.)
Peas instead of green beans—just as good. But lentils? Nah, didn’t love the texture, but maybe that’s just me.

Do You Really Need Fancy Equipment?

Truth be told, a Dutch oven is great, but my old soup pot from the charity shop does the job too. If you don’t have a ladle, just use a big mug to serve. (Worked for me during my uni days. No shame!)

How to Store Your Hearty Creation

Supposedly, this will keep for three days in the fridge, and you can freeze it for ages. But honestly, in my house, it never lasts more than a day! If you’re more disciplined, just let it cool, ladle it into containers and stash it away. A quick note: potatoes can get a tad grainy after freezing, but nothing a good reheat can’t fix.

How We Like to Serve It (Feel Free to Make It Your Own)

We always serve this with hunks of crusty bread—sourdough is the family favorite. Occasionally, I’ll sprinkle some grated cheddar on top, which is probably sacrilege, but my kids love it. And if you’ve got a bottle of hot sauce nearby, I say go for it.

What I Learned the Hard Way (Pro Tips, Sort Of)

I once tried to rush by cranking up the heat to boil—bad idea. Beef turned tough. It’s worth taking it slow.
Don’t add too much salt at the beginning. I did once, and it was more like a salt lick than soup. Better to season at the end.
Oh, and don’t bother peeling the carrots unless you’re really bored. The skin’s fine (adds character, I say).

FAQ: Real Questions I’ve Actually Gotten

Can I use ground beef instead of stew beef?
Sure thing! I’ve done it when that’s all I had—just brown it well and carry on. It won’t be as chunky, but still delish.
What’s the best way to thicken the soup?
If you want it thicker, mash up a few potatoes right in the pot or toss in a spoonful of cornstarch mixed with water. Or, let it simmer uncovered for a bit. But don’t let it go too far—no one wants beef porridge.
Can I make this in a slow cooker?
Absolutely. Just brown the beef and onions first (if you can be bothered), then dump everything in your slow cooker and set it low for 6 to 8 hours. I actually think the flavor gets even better this way.
What else goes well with this soup?
Bread, obviously, but sometimes I make a quick salad or even those frozen dinner rolls (don’t tell anyone). And a chunk of cheddar on the side never hurt.

If you want to nerd out about soup techniques, I like reading Serious Eats’ guide to soup-making (great tips, even if I don’t follow all of them) and Sally’s Baking Addiction for bread ideas—her stuff is foolproof, even for me.

And if you get totally sidetracked and your soup simmers for hours, don’t fret. Actually, I think this vegetable beef soup tastes even better the next day—if you’re lucky enough to have any left. Anyway, let me know if you try it! Or if you discover an oddball variation that’s actually good, please save me from my lentil experiment disaster.