A bowl of Braised Vegetable Beef Soup is like a hug from the inside out. This hearty, comforting classic is built on tender beef, caramelized aromatics, and a medley of vegetables that simmer into a rich, flavorful broth. Whether you’re warding off a chill or feeding a hungry crowd, this soup delivers deep satisfaction with every spoonful.

What sets this recipe apart is its slow braise method, which infuses the broth with deep beefy flavor while rendering the meat fork-tender. Root vegetables and leafy greens join the pot for a balanced, nourishing meal that’s both rustic and refined. It’s ideal for meal prepping or for a cozy dinner paired with crusty bread.

What Cut of Beef Is Best for Braised Soup?

For optimal tenderness and flavor, choose cuts like chuck roast, stew meat, or beef shank. These marbled cuts break down beautifully during slow cooking, adding richness to the broth without becoming dry.

Ingredients for the Braised Vegetable Beef Soup

2 tablespoons olive oil
2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 large yellow onion, diced
3 garlic cloves, minced
3 carrots, sliced into rounds
2 celery stalks, chopped
1 parsnip, peeled and chopped
1 tablespoon tomato paste
6 cups beef broth
1 cup canned diced tomatoes
1 bay leaf
1 teaspoon dried thyme
2 cups chopped kale or spinach
1 cup green beans, trimmed and halved
Optional: 1/2 cup barley or small pasta for added texture

How To Make the Braised Vegetable Beef Soup

Step 1: Sear the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper, and sear in batches until browned on all sides. Set the meat aside.

Step 2: Build the Flavor Base

In the same pot, add the onion, garlic, carrots, celery, and parsnip. Cook for 5-7 minutes until vegetables begin to soften. Stir in tomato paste and cook for another 2 minutes.

Step 3: Simmer the Soup

Return the seared beef to the pot. Pour in beef broth and diced tomatoes. Add the bay leaf and thyme. Bring to a simmer, then reduce heat to low. Cover and braise for 1.5 to 2 hours until the beef is tender.

Step 4: Add Greens and Beans

Stir in kale and green beans during the last 15 minutes of cooking. If adding barley or pasta, cook separately and stir in just before serving.

Step 5: Taste and Serve

Remove bay leaf, taste the soup, and adjust seasoning as needed. Ladle into bowls and serve hot.

How to Serve and Store Braised Vegetable Beef Soup

This soup is best served piping hot with a thick slice of crusty sourdough or a hunk of buttered cornbread. Garnish with fresh herbs like parsley or thyme for a bright touch.

For storage, let the soup cool completely before transferring to airtight containers. It keeps well in the fridge for up to 4 days, and freezes beautifully for up to 3 months. Reheat gently on the stove for best flavor and texture.

Frequently Asked Questions

How do I make this in a slow cooker?

After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5.

Can I make this soup vegetarian?

Absolutely! Skip the beef and use vegetable broth. Add extra hearty vegetables like mushrooms, sweet potatoes, or chickpeas for substance.

What’s the best way to thicken the broth?

If you prefer a thicker consistency, mash a few of the cooked vegetables directly in the pot or stir in a cornstarch slurry at the end.

Can I add potatoes?

Yes, diced potatoes are a great addition. Add them in the last hour of cooking so they don’t break down too much.

Is this recipe gluten-free?

Yes, as long as you skip the pasta and use gluten-free broth. Barley is not gluten-free, so omit or substitute accordingly.

What wine pairs well with this soup?

A bold red wine like Cabernet Sauvignon or Syrah pairs beautifully with the rich beef and hearty vegetables.

Want More Soup Ideas with Comforting Flavors?

If you love this Braised Vegetable Beef Soup, you might want to check out:

Cozy Chicken Vegetable Soup for a light yet filling option.
Thick and Creamy Seafood Chowder for coastal flavor in every bite.
Creamy Crab and Shrimp Seafood Bisque for a luxurious dinner night.
Cajun White Chicken Chili if you like heat with your comfort.
Creamy Crockpot Chicken Spaghetti for a creamy twist on pasta soups.

📌 Save this recipe to your Pinterest comfort food board so you can warm up with it whenever you need.

And let me know in the comments if you added extra greens or swapped in barley. Did you serve it with cornbread or something crusty? I love seeing how you make these dishes your own.

Find even more cozy dinner inspiration on my Pinterest at Nina Dishes.

Braised Vegetable Beef Soup

Author: Nina Klatten
Total Time: 2 hours 20 minutes
Yield: 6 servings

Print Recipe

Description

This Braised Vegetable Beef Soup is comfort in a bowl—tender beef, a rainbow of vegetables, and a rich savory broth make it perfect for chilly days or hearty dinners. Easy to prep, nourishing, and freezer-friendly.

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef dry, season with salt and pepper, and sear in batches until browned. Set aside.

2. In the same pot, sauté onion, garlic, carrots, celery, and parsnip for 5-7 minutes. Stir in tomato paste and cook 2 more minutes.

3. Return beef to the pot. Add beef broth, diced tomatoes, bay leaf, and thyme. Bring to a simmer, reduce heat to low, cover, and braise for 1.5 to 2 hours.

4. Stir in kale and green beans during the last 15 minutes. If using barley or pasta, cook separately and add before serving.

5. Remove bay leaf, adjust seasoning, and serve hot with crusty bread.