Pin My neighbor stopped by one February evening with snow piling up outside, and I had nothing in the house but beef, carrots, and time. Three hours later, the whole kitchen smelled like comfort, and she stayed for two bowls without asking what was in it. That's when I learned that the best soups aren't the ones from fancy cookbooks—they're the ones you build from whatever's honest in your pantry, letting the meat and vegetables talk to each other while the house gets warm.
I made this for my daughter's soccer team after a tournament, ladling it into thermoses for the ride home. The kids who usually picked through food asked for seconds, and their parents texted asking for the recipe. That's when I realized this soup does something simple but powerful—it reminds people that home-cooked food is worth slowing down for.
Ingredients
- Beef chuck, cut into 1-inch cubes (1.5 lbs): This cut has just enough marbling to stay tender through long cooking without falling apart, and it's forgiving if you can't find perfect meat.
- Olive oil (2 tbsp): Use enough to hear it sizzle when the beef hits the pan—that sound means you're browning, not steaming.
- Onion, diced (1 large): The foundation of flavor that softens into the broth, so don't skip it or rush it.
- Garlic, minced (3 cloves): Add it after the other vegetables soften or it'll burn and taste bitter—I learned this the hard way.
- Carrots, sliced (3 medium): These sweeten as they cook, balancing the savory beef and herbs.
- Celery stalks, sliced (2): People forget celery, but it's the quiet partner that brings depth to every spoonful.
- Potatoes, peeled and diced (2 medium): Waxy potatoes hold their shape better than starchy ones if you're planning leftovers.
- Parsnip, peeled and diced (1, optional): This adds an earthy sweetness that makes people wonder what you did differently.
- Green beans, trimmed and cut (1 cup): These stay bright and slightly snappy if you don't add them until the end.
- Frozen peas (1 cup): Frozen is actually better here because fresh peas can get mushy, and frozen ones add color at the last second.
- Diced tomatoes with juice (1 can, 14.5 oz): The acidity wakes up the broth and keeps it from tasting one-note.
- Beef broth (8 cups): Quality matters—taste it first because some broths are saltier than others.
- Bay leaves (2): Remove them before serving or you'll find one in someone's spoon and regret everything.
- Dried thyme (1 tsp): This herb knows how to play with beef without shouting.
- Dried oregano (1 tsp): Trust the oregano to bring a warmth that tastes like someone's grandmother made it.
- Black pepper (½ tsp) and salt (1 tsp): Don't season everything at once—taste as you go because the broth concentrates as it simmers.
- Fresh parsley, chopped (2 tbsp for garnish): This is the garnish that turns a good bowl into one someone remembers.
Instructions
- Brown the beef with intention:
- Heat olive oil until it shimmers in a large Dutch oven over medium-high heat, then add beef in batches—don't crowd the pan or it steams instead of browning. You want a dark crust on each piece, about 5 to 7 minutes total, which builds flavor for the whole pot.
- Build the flavor base:
- Remove the beef to a plate, then add onion, carrots, and celery to the same pot and let them soften for 5 minutes while you scrape up all those browned bits stuck to the bottom. Add garlic last—just 1 minute—so it wakes up the whole pot without burning.
- Gather everything together:
- Return the beef to the pot and add potatoes, parsnip if you're using it, green beans, tomatoes with their juice, beef broth, bay leaves, thyme, oregano, pepper, and salt. Stir everything so the herbs spread through the liquid and nothing's sticking to the bottom.
- Let it simmer low and slow:
- Bring the soup to a boil, then lower the heat to low, cover the pot, and let it bubble gently for 1 hour 15 minutes, stirring once or twice so nothing settles and sticks. The beef will go from firm to so tender it breaks apart with your spoon.
- Finish with the bright vegetables:
- Uncover the pot and stir in the frozen peas, cooking uncovered for another 10 to 15 minutes until they're heated through and the green beans are soft enough to sink into the broth without falling apart.
- Taste and adjust:
- Fish out the bay leaves with a spoon, then taste the soup—you might want more salt, a crack more pepper, or maybe a dash of something unexpected like Worcestershire sauce or smoked paprika if it feels like it's missing something.
- Serve like you mean it:
- Ladle the soup into bowls, let it rest for a minute so it's not too hot to enjoy, then scatter fresh parsley across the top so each bowl looks like someone cared enough to finish it.
Pin My partner came home from a terrible day at work, smelled this soup, and just sat at the kitchen counter without saying anything until a bowl was in front of him. Sometimes the best thing food can do isn't fill your stomach—it's tell you that someone made time for you.
The Magic of Long, Slow Cooking
This soup gets better as it simmers because the beef slowly releases gelatin into the broth, making it silkier and more satisfying with each spoonful. The vegetables don't stay hard and separate—they soften into the broth while keeping their shape, almost like they're melting into the flavors around them. The longer it sits, even after you've finished cooking, the more the flavors find each other and get cozy together.
Why This Works as Leftovers
Soup is one of those rare dishes that tastes better the next day because all those flavors have had time to settle and get to know each other in the fridge overnight. The broth thickens slightly as the gelatin from the beef sets, making it feel richer and more substantial when you reheat it. You can keep this soup refrigerated for up to 4 days, and it freezes beautifully if you want to make two batches and save one for the kind of day when you need comfort fast.
Making It Your Own
The beauty of this soup is that it's a canvas for whatever vegetables are calling to you—some people swap sweet potatoes for regular ones, others add turnips or rutabaga for an earthier flavor. I've added a splash of Worcestershire sauce when the broth felt like it needed a little push toward savory, and I've stirred in smoked paprika when I wanted it to taste like it had been cooked over a fire. The skeleton of this recipe is strong enough that it can handle your changes, and that's what makes it feel like yours.
- A splash of Worcestershire sauce adds depth that tastes like you've been cooking it all day.
- Smoked paprika brings a subtle warmth that makes people ask if you made this in the oven.
- Fresh thyme instead of dried will make it taste like summer even in the middle of winter.
Pin This soup is the kind of thing that makes a house feel lived-in and warm, the kind of meal that deserves to be shared. Serve it with crusty bread for wiping the bowl, and don't apologize for making something this honest and good.
Recipe Q&A
- → How long does beef and vegetable soup keep in the refrigerator?
This soup stores beautifully in the refrigerator for up to 4 days. The flavors continue to develop overnight, often making leftovers even more delicious than when freshly made.
- → Can I freeze this beef soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What cut of beef works best?
Beef chuck is ideal because it becomes tender during long simmering while maintaining structure. Avoid lean cuts like sirloin, which can become tough and dry when cooked for extended periods.
- → Can I make this in a slow cooker?
Absolutely. Brown the beef first, then add all ingredients to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender. Add frozen peas during the last 30 minutes.
- → What vegetables can I substitute?
Feel free to swap potatoes for sweet potatoes or turnips. You can also add other root vegetables like rutabaga or increase the quantity of carrots and celery based on your preference.