When the weather turns cold, there's nothing more comforting than a bowl of homemade soup. But with so many recipes out there, it's hard to know which ones are worth your time. That's why I've developed this collection of popular soups to make – starting with a hearty vegetable beef soup that's packed with flavor and nutrition.
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This recipe is built on a classic mirepoix base, slow-simmered with tender beef, and finished with a medley of vegetables. The result is a deeply satisfying soup that tastes like it simmered all day, but actually comes together in about 50 minutes. It's perfect for meal prep, freezes beautifully, and is a guaranteed crowd-pleaser.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30 ml) olive oil
Use extra-virgin for better flavor; can substitute with avocado oil.
1.5 lbs (680 g) beef chuck, cut into 1-inch cubes
Chuck is ideal for stewing; you can also use sirloin or round.
1 medium yellow onion, diced (about 1 cup)
Yellow onion is sweet and mild; use white or sweet onion if preferred.
3 cloves garlic, minced
Fresh garlic is best; use 1 teaspoon garlic powder in a pinch.
2 large carrots, peeled and sliced (about 1 cup)
Carrots add natural sweetness; substitute with parsnips for variety.
2 celery ribs, sliced (about 1/2 cup)
Celery adds aromatic flavor; no substitute, but you can omit if needed.
1 can (14.5 oz / 411 g) diced tomatoes, undrained
Use fire-roasted for extra depth; or fresh tomatoes, peeled and chopped.
6 cups (1.4 L) beef broth, low-sodium
Homemade or store-bought; use chicken broth if you prefer.
1 teaspoon dried thyme
Dried thyme is convenient; use 1 tablespoon fresh if you have it.
1 bay leaf
Adds subtle herbal note; remove before serving.
2 medium potatoes, peeled and cubed (about 2 cups)
Russet or Yukon Gold; you can use sweet potatoes for a twist.
1 cup (150 g) frozen peas
Frozen peas are convenient; fresh peas can be added in the last 5 minutes.
Salt and freshly ground black pepper, to taste
Season at the end to control saltiness.
Tips & Tricks
- For deeper flavor, brown the beef in batches – don't overcrowd the pot, or it will steam instead of sear.
- Cut all vegetables into similar sizes to ensure even cooking.
- Skim any foam that rises to the surface during simmering for a clearer broth.
Pro Tips
Step-by-Step Instructions
1. Sear the Beef
Heat olive oil in a large pot over medium-high heat (375°F/190°C). Pat beef dry and season with salt and pepper. Sear in batches until browned on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté Aromatics
In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Add Tomatoes and Seasonings
Stir in diced tomatoes, thyme, and bay leaf. Cook for 2-3 minutes to meld flavors.
4. Combine and Simmer
Return beef to the pot. Pour in beef broth. Bring to a boil, then reduce heat to low (200°F/95°C). Cover and simmer for 30 minutes, or until beef is tender.
5. Add Potatoes
Add cubed potatoes to the pot. Continue simmering uncovered for 15 minutes, or until potatoes are fork-tender.
6. Finish with Peas
Stir in frozen peas and cook for an additional 2-3 minutes until heated through. Discard bay leaf.
7. Season and Serve
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs if desired.
Delicious Variations
Make it vegetarian
replace beef with extra beans and use vegetable broth.
Add a spicy kick
stir in 1/2 teaspoon red pepper flakes with the garlic.
Go creamy
stir in 1/2 cup heavy cream at the end for a velvety texture.
How to Store Popular Soups To Make
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in portions for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat on the stovetop over medium heat until steaming, or microwave in 1-minute intervals.
Frequently Asked Questions
Q: Can I use a slow cooker for this soup?
Yes, you can. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: What can I use instead of beef broth?
You can use chicken or vegetable broth, or even water with a bouillon cube. Just adjust the salt accordingly.
Q: Can I add other vegetables?
Absolutely! Green beans, corn, or zucchini are great additions. Add them in the last 10 minutes of cooking.
Q: How do I make this soup gluten-free?
This recipe is naturally gluten-free as long as your broth and tomatoes are certified gluten-free. Check labels to be sure.
Q: Can I use ground beef instead of cubed beef?
Yes, brown the ground beef and proceed with the recipe. You may need to drain excess fat.
I hope you enjoy this hearty and comforting soup. If you try it, let me know in the comments below! And don't forget to share this recipe with friends who love good food.
Popular Soups To Make
Discover popular soups to make at home: a rich, hearty vegetable beef soup that's perfect for busy weeknights and meal prep.
🧂 Ingredients
- 2 tablespoons (30 ml) olive oil
- 1.5 lbs (680 g) beef chuck, cut into 1-inch cubes
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced (about 1 cup)
- 2 celery ribs, sliced (about 1/2 cup)
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 6 cups (1.4 L) beef broth, low-sodium
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 medium potatoes, peeled and cubed (about 2 cups)
- 1 cup (150 g) frozen peas
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Sear the Beef — Heat olive oil in a large pot over medium-high heat (375°F/190°C). Pat beef dry and season with salt and pepper. Sear in batches until browned on all sides, about 5-7 minutes. Remove and set aside.
- 2Sauté Aromatics — In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- 3Add Tomatoes and Seasonings — Stir in diced tomatoes, thyme, and bay leaf. Cook for 2-3 minutes to meld flavors.
- 4Combine and Simmer — Return beef to the pot. Pour in beef broth. Bring to a boil, then reduce heat to low (200°F/95°C). Cover and simmer for 30 minutes, or until beef is tender.
- 5Add Potatoes — Add cubed potatoes to the pot. Continue simmering uncovered for 15 minutes, or until potatoes are fork-tender.
- 6Finish with Peas — Stir in frozen peas and cook for an additional 2-3 minutes until heated through. Discard bay leaf.
- 7Season and Serve — Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs if desired.
Diego explores the intersection of technology and personal finance, sharing his journey of automating savings and investing spare change. He writes for beginners who want to make their money work harder without jargon.
