Easy Vegetable Beef Soup – 45g Protein, 97% Score, and 130+ Happy Cooks
Some soups are good. Others become legendary. This Easy Vegetable Beef Soup falls into the second category – the kind that gets passed around family group chats, requested at every potluck, and eventually demanded in writing. With over 130 home cooks already on board and a spoonacular score of 97%, it's officially a certified hit. It's also hearty enough to be a complete meal, budget‑friendly at $3.45 per serving, and naturally dairy‑free. Two and a half hours on the stove (mostly hands‑off) yields a pot of deeply savory, vegetable‑packed comfort that serves eight generously.
“I've made this soup at least a dozen times. My kids ask for it by name, and my husband, who claims he doesn't like vegetables, cleans his bowl every time. The beef gets so tender, and the broth is pure magic.”
Why This Soup Is a 97% Performer
A great vegetable beef soup is about building layers. You start by browning the beef – not just until it's no longer pink, but until it develops a deep, caramelized crust. Those browned bits (the fond) are the foundation of the entire soup. Then you sweat the aromatics, deglaze with a splash of red wine (or broth), and let everything simmer low and slow until the meat is fork‑tender and the vegetables have surrendered their sweetness to the broth.
This version leans on classic mirepoix – onions, carrots, celery – plus potatoes for heartiness and a can of diced tomatoes for brightness. The seasoning is simple: salt, pepper, a bay leaf, and a whisper of thyme. No heavy cream, no complicated roux, just pure, clean flavors that let the beef and vegetables shine. Each bowl delivers 45 grams of protein, 19 grams of satisfying fat, and a generous 566 calories that will keep you full through the coldest evening.
Ingredients for Easy Vegetable Beef Soup
📋 Shopping List – Serves 8 (makes about 4 quarts)
- 2 lbs beef chuck – Cut into 1‑inch cubes, excess fat trimmed
- 2 tablespoons olive oil
- 1 large yellow onion – Diced
- 3 carrots – Peeled and sliced into rounds
- 3 celery stalks – Diced
- 4 cloves garlic – Minced
- 1 teaspoon salt – Plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ cup dry red wine – Optional; substitute with extra broth
- 8 cups low‑sodium beef broth
- 1 (14.5 oz) can diced tomatoes – With juices
- 3 medium Yukon Gold potatoes – Peeled and cut into ¾‑inch cubes
- 2 cups frozen peas – No need to thaw
- ¼ cup chopped fresh parsley – For garnish
All ingredients are naturally dairy‑free. For gluten‑free, ensure your broth is certified GF.
Ingredient Notes
Beef chuck. This is the cut for soups and stews. It has enough marbling to stay moist during long cooking, and the connective tissue breaks down into rich, silky gelatin. Don't substitute lean cuts like sirloin – they'll turn dry and stringy.
Red wine. A splash adds depth and complexity. If you're not a wine drinker, substitute an extra ½ cup of broth plus 1 tablespoon of red wine vinegar (added at the end). The acidity brightens everything.
Potatoes. Yukon Golds hold their shape without turning mushy. Russets will break down more, which is fine if you want a thicker soup – just stir gently.
How to Make Easy Vegetable Beef Soup
1. Brown the Beef
Pat the beef cubes dry with paper towels – moisture is the enemy of browning. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium‑high heat. Working in batches (don't crowd the pan!), brown the beef on all sides, about 5 to 7 minutes per batch. Transfer the browned meat to a plate and set aside.
2. Sauté the Vegetables
Reduce the heat to medium. Add the remaining tablespoon of oil, then the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, thyme, and bay leaves, and cook for 1 minute more, until fragrant.
3. Deglaze
Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to release all the browned bits. Let the wine bubble until reduced by half, about 2 minutes.
4. Simmer
Return the beef and any accumulated juices to the pot. Add the beef broth and diced tomatoes (with their juices). Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, until the beef is tender.
5. Add Potatoes
Stir in the cubed potatoes. Continue to simmer, uncovered, for another 30 minutes, until the potatoes are tender and the broth has slightly thickened.
6. Finish and Serve
Stir in the frozen peas and cook for 5 minutes more. Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve hot.
🍲 Pro Tips for the Best Vegetable Beef Soup
- Brown in batches. If you crowd the pan, the beef steams instead of searing. Take the extra time – it's worth it.
- Use homemade or high‑quality broth. The broth is half the soup's flavor. Boxed broth is fine; "better than bouillon" paste is even better.
- Add the peas at the end. Frozen peas only need a few minutes to warm through. Adding them too early turns them mushy and gray.
- Make it ahead. This soup is even better the next day. The flavors meld and deepen overnight.
Serving Suggestions
This soup is a meal in a bowl, but a few thoughtful sides elevate it:
- Crusty bread or garlic toast. For soaking up every last drop.
- A simple green salad. Lightly dressed with lemon vinaigrette to cut the richness.
- A sprinkle of grated Parmesan. Skip if you're dairy‑free, but if not, it adds a salty, savory finish.
- Hot sauce or red pepper flakes. For those who want extra heat.
Recipe Variations
Once you've mastered the classic, try these simple twists:
- Slow Cooker Version: Brown the beef and sauté the vegetables as directed, then transfer everything (except the peas) to a slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours. Add peas in the last 30 minutes.
- Instant Pot Version: Use the sauté function to brown the beef and vegetables. Add all ingredients except the peas, pressure cook on HIGH for 35 minutes, then quick release. Stir in the peas and let sit for 5 minutes.
- Extra Veggies: Add a cup of chopped green beans or corn along with the potatoes.
- Herb Swap: Replace the thyme with rosemary or oregano for a different flavor profile.
Storage and Leftovers
This soup keeps beautifully. Refrigerate in an airtight container for up to 5 days. The flavors deepen, and the broth may thicken – thin with a splash of broth or water when reheating. It also freezes like a dream for up to 3 months. Portion into freezer bags or containers, thaw overnight in the fridge, and reheat gently on the stovetop.
The 97% Spoonacular Score – What It Really Means
A 97% score on Spoonacular is elite. It places this recipe in the top tier of the platform's ratings, reserved for dishes that are exceptionally well‑liked, nutritionally balanced, and cost‑effective. The algorithm rewards its sky‑high protein (45g), generous fiber (8g), and glowing user feedback – over 130 cooks, all of whom would make it again. When 97% meets 130+ enthusiastic reviews, you know you've found a recipe that will earn a permanent spot in your rotation.
🥣 The Final Verdict
Easy Vegetable Beef Soup is exactly what its name promises – simple, straightforward, and deeply satisfying. It's the kind of meal that fills your house with an irresistible aroma and your belly with honest comfort. Over 130 home cooks have already discovered its charms, and a 97% score confirms what they already know: this soup is a keeper. Whether you're feeding a crowd or stocking your freezer, it's hard to imagine a better way to spend two and a half hours.
Filed under: Soup · Beef · Gluten‑Free · Dairy‑Free · Meal Prep · Freezer‑Friendly · Comfort Food