DINNER

Braised Vegetable Beef Soup: A Delicious Comfort

by basmer

21 de October de 2025

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Braised Vegetable Beef Soup has been my go-to comfort food for years, especially on chilly evenings. I remember my mom making a version of this when I was a kid, and the smell of it simmering on the stove filled our whole house with warmth. It’s so much more than just a meal; it’s a hug in a bowl. If you’re looking for a hearty, satisfying dish that’s perfect for a cozy night in, this is it. You might even find it’s easier than you think to master this delicious recipe. It’s a fantastic alternative to a quick slow cooker beef and vegetable stew, offering a depth of flavor that’s truly special. Let’s get cooking!

Why You’ll Love This Braised Vegetable Beef Soup

This isn’t just any soup; it’s a culinary experience that brings warmth and flavor to your table. Here’s why it’s a keeper:

Incredible Flavor: The slow braising process creates incredibly tender beef and melds all the vegetable flavors into a rich, savory broth.
Effortless Prep: While it takes time to cook, the active preparation is minimal, making it a great option for busy cooks.
Healthy & Nourishing: Packed with lean protein and a variety of vegetables, it’s a wholesome meal that satisfies.
Budget-Friendly: Using tougher cuts of beef that become tender with braising makes this a cost-effective way to enjoy a hearty meal.
Family Favorite: This hearty beef and root vegetable soup is a crowd-pleaser that even picky eaters will enjoy.
Ultimate Comfort Food: It’s the perfect dish for a cold day, offering a comforting and deeply satisfying experience.
Versatile Meal: Enjoy it on its own or as a foundation for other dishes; it truly is a wonderful hearty beef and root vegetable soup.

Ingredients for Braised Vegetable Beef Soup

Gathering these ingredients is the first step to creating this incredibly satisfying soup. You’ll find that many of them are pantry staples, making this a convenient choice for a delicious meal, even when you’re short on time. This recipe is a fantastic base for a classic beef stew recipe with carrots and potatoes, ensuring tender meat and perfectly cooked vegetables.

2 tablespoons olive oil – for browning the beef and sautéing aromatics
1.5 pounds beef chuck, cut into 1-inch cubes – this cut becomes wonderfully tender with slow braising. For more on cuts of beef, check out this guide to chuck roast.
1 medium onion, chopped – adds a sweet base flavor
3 cloves garlic, minced – for that essential savory depth
2 medium carrots, diced – provides sweetness and vibrant color
2 celery stalks, diced – contributes a subtle aromatic note
2 medium potatoes, diced – makes the soup hearty and filling
1 cup green beans, trimmed and cut into 1-inch pieces – adds a pop of freshness and color
1 can (14 ounces) diced tomatoes (with juices) – adds acidity and body to the broth
6 cups beef broth – the foundation of our rich soup
1 teaspoon dried thyme – an earthy herb that complements beef
1 teaspoon dried rosemary – adds a piney, aromatic note
1 bay leaf – infuses a subtle, complex flavor
Salt and pepper to taste – essential for bringing out all the flavors
Fresh parsley for garnish (optional) – for a touch of freshness and color at the end

How to Make Braised Vegetable Beef Soup

This process transforms simple ingredients into a deeply satisfying meal. Follow these steps for an incredibly flavorful soup that’s perfect for a cozy evening.

Step 1: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Carefully add the 1.5 pounds beef chuck, cut into 1-inch cubes. Brown the beef well on all sides until a nice crust forms. This step is crucial for flavor! Remove the browned beef from the pot and set it aside.
Step 2: In the same pot, add the 1 medium onion, chopped and 3 cloves garlic, minced. Sauté until the onion is softened and translucent, about 3-4 minutes. The aroma starting to fill your kitchen is just the beginning!
Step 3: Add the 2 medium carrots, diced and 2 celery stalks, diced to the pot. Cook for another 5 minutes, stirring occasionally, until they begin to soften.
Step 4: Return the browned beef to the pot. Stir in the 2 medium potatoes, diced and 1 cup green beans, trimmed and cut into 1-inch pieces. Pour in the 1 can (14 ounces) diced tomatoes (with juices) and 6 cups beef broth. This is where your easy beef and vegetable soup recipe really starts to come together.
Step 5: Add the seasonings: 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, and season generously with salt and pepper to taste. Bring the soup to a gentle simmer over medium heat.
Step 6: Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 1.5 to 2 hours. This low and slow cooking is what makes the beef melt-in-your-mouth tender and allows all the flavors to meld beautifully. You’ll know it’s ready when the beef is fork-tender. This vegetable beef soup slow cooked to perfection is truly worth the wait.
Step 7: Before serving, remove and discard the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls. Garnish with fresh parsley if desired.

Pro Tips for the Best Braised Vegetable Beef Soup

Achieving that perfect bowl of soup is all about a few key details. I’ve learned these tricks over many batches, and they really make a difference. Follow these tips for a truly exceptional soup every time!

Always start with a good sear on your beef. Don’t crowd the pot; brown it in batches if necessary to get a nice crust.
Don’t rush the braising time. The longer and slower it cooks, the more tender and flavorful the beef will be.
Taste and adjust seasoning at the end. Broth flavors deepen as they cook, so a final check ensures perfection.
Consider adding a splash of red wine when sautéing the onions for an extra layer of depth.

What’s the secret to perfect braised beef for soup?

The secret to truly perfect braised beef for soup is all about the sear and the braise. Browning the beef well first builds a rich flavor base. Then, the low and slow cooking in liquid allows the connective tissues to break down, resulting in that melt-in-your-mouth tenderness. That’s precisely why braise beef for soup – for unparalleled texture and depth!

Can I make Braised Vegetable Beef Soup ahead of time?

Absolutely! This soup is actually even better made a day ahead. The flavors meld and deepen overnight in the refrigerator. Just let it cool completely before storing it in an airtight container. Reheat gently on the stovetop or in the microwave when you’re ready to serve. For more make-ahead meal ideas, explore these cold lunch ideas.

How do I avoid common mistakes with Braised Vegetable Beef Soup?

A common pitfall is not browning the beef sufficiently; this step is crucial for flavor! Another mistake is overcooking the vegetables, making them mushy. To avoid this, you can add heartier vegetables like potatoes earlier and more delicate ones like green beans closer to the end of the cooking time.

Best Ways to Serve Braised Vegetable Beef Soup

This rich and comforting soup is a meal in itself, but it pairs beautifully with a few simple accompaniments to make it even more special. Imagine a steaming bowl of this deliciousness on a cold evening – pure bliss!

For a truly classic experience, serve it with a side of warm, crusty bread. A good sourdough or a hearty whole wheat loaf is perfect for soaking up every last drop of that flavorful broth. It’s the ultimate pairing for this type of comfort food beef and vegetable broth. You could also serve it alongside a simple green salad for a lighter option, or with some fluffy biscuits for an extra comforting touch. No matter how you serve it, this soup is sure to be a hit. For a simple salad idea, try this lemon parmesan lettuce salad.

Nutrition Facts for Braised Vegetable Beef Soup

This hearty soup is a nutritious choice, packed with protein and fiber from the beef and vegetables. Each serving offers a satisfying balance of nutrients to fuel your day.

Calories: 350
Fat: 15g
Protein: 30g
Carbohydrates: 25g
Fiber: 5g

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Braised Vegetable Beef Soup

This delicious soup is perfect for meal prep, and leftovers are a treat! Once your low and slow beef vegetable soup has finished cooking, it’s important to let it cool completely before storing it. This helps prevent bacterial growth and maintains the best texture. I usually let mine sit on the counter for about an hour, stirring occasionally, before transferring it to storage containers.

For refrigeration, store the soup in airtight containers in the fridge for up to 3-4 days. It’s fantastic for lunches throughout the week! If you want to store it for longer, freezing is your best bet. Divide the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It will keep well in the freezer for up to 3 months.

When you’re ready to reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If reheating from frozen, thaw it overnight in the refrigerator first for best results.

Frequently Asked Questions About Braised Vegetable Beef Soup

Can I use a different cut of beef for this soup?

While beef chuck is my favorite for its tenderness after braising, you can certainly use other cuts. Beef brisket or even tougher cuts like shank will work, but they might require a longer braising time. The key is a cut with enough connective tissue to break down and become tender. Using a different cut can still result in a delicious, tender beef and mixed vegetable stew.

What vegetables are best in this soup?

The recipe includes a classic mirepoix (onion, carrots, celery) plus potatoes and green beans, which create a wonderful base. However, feel free to get creative! Bell peppers, corn, peas, parsnips, or even a handful of spinach added at the end are all great additions. The goal is to create a hearty, flavorful bowl that truly defines what is braised beef soup.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you absolutely can adapt this recipe for a slow cooker or Instant Pot! For a slow cooker, brown the beef and sauté the aromatics as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, use the sauté function for browning and sautéing, then add the liquids and cook on high pressure for about 35-40 minutes, followed by a natural release. For more Instant Pot recipes, check out this birria tacos recipe.

Variations of Braised Vegetable Beef Soup You Can Try

While this classic recipe is fantastic on its own, don’t be afraid to get creative and put your own spin on it! These variations can help you tailor the soup to your preferences or dietary needs, offering endless inspiration for your next batch of this comforting dish. It’s easy to adapt this homemade beef vegetable soup recipe to suit different tastes and cooking methods.

Gluten-Free Version: Simply ensure your beef broth is certified gluten-free. You can also use gluten-free thickeners like cornstarch or arrowroot powder if you prefer a thicker consistency, though the vegetables typically provide enough body.
Instant Pot Adaptation: For a quicker meal, adapt this to your Instant Pot! Brown the beef and sauté the vegetables using the “Sauté” function, then add remaining ingredients and cook on high pressure for about 35-40 minutes, followed by a natural pressure release.
Smoky Paprika Kick: Add a teaspoon of smoked paprika along with the dried herbs in Step 5. This imparts a wonderful smoky depth that complements the beef beautifully and adds a new dimension to the flavor profile.
Heartier Root Vegetable Medley: Swap out some of the potatoes for other root vegetables like parsnips, turnips, or sweet potatoes for a different flavor and texture profile.