Vegetable Beef Soup Medley

Name: Vegetable Beef Soup Medley
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound beef stew meat, cubed; 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 4 cups beef broth; 1 cup diced tomatoes; 2 potatoes, cubed; 1 cup green beans, trimmed; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: Seasonal Harvest Cooking

I love to make Vegetable Beef Soup Medley on chilly days when a warm, hearty meal is just what I need. The mix of fresh vegetables and tender beef creates a comforting bowl that's packed with flavor. I find that simmering the ingredients allows them to meld beautifully, resulting in a soup that warms both the body and the soul. Plus, this recipe is incredibly versatile, letting me use whatever vegetables I have on hand, which is perfect for reducing food waste and keeping things interesting.

Created by

Anna

Last updated on 2026-01-20T14:46:28.027Z

When I first experimented with Vegetable Beef Soup Medley, I discovered how magical it can be to infuse the broth with spices. Using fresh herbs like thyme or rosemary elevates the flavor profile, making each spoonful delightful. One specific trick I've learned is to brown the beef before adding it to the soup, which locks in juices and enhances the overall taste.

This soup not only tastes fantastic, but it’s also incredibly nutritious. I love sneaking in a variety of vegetables—like carrots, peas, and green beans—to increase the soup's health benefits. Each component adds texture and color, turning a simple dish into a vibrant meal that my family enjoys.

Why You Will Love This Recipe
A wholesome combination of tender beef and fresh vegetables
Warm and comforting with a robust flavor profile
Perfect for meal prep and tastes even better as leftovers

Choosing the Right Cut of Beef

For this Vegetable Beef Soup Medley, the quality of the beef is crucial. I recommend using chuck roast or stew meat, as these cuts become tender and flavorful after simmering. The marbling in chuck contributes to a rich, hearty broth while providing the necessary fat to keep the meat juicy. Avoid lean cuts like sirloin; they tend to dry out and won't meld well with the other ingredients.

Cut the beef into 1-inch cubes for even cooking. If your pieces are too large, they may remain tough even after prolonged cooking. For optimal browning, ensure the beef is patted dry before adding it to the pot; moisture will prevent a good sear and lead to stewing rather than roasting, which affects the flavor.

Vegetable Variations and Substitutions

One of the best aspects of this soup is its versatility when it comes to vegetables. You can easily swap out green beans for peas, add zucchini instead of potatoes, or toss in some corn for added sweetness. If you're looking to make this soup lower in carbs, cutting out potatoes and increasing the green beans or incorporating cauliflower florets works beautifully.

Fresh produce is always a great option, but frozen vegetables can also be quite effective, particularly for quicker prep. Just make sure to add them during the last 10-15 minutes of simmering to avoid them becoming mushy. If you're using canned vegetables, rinse them well to remove excess sodium before adding to the pot.

Storage and Reheating Tips

This soup is an excellent candidate for meal prep, as it stores well and flavors deepen when refrigerated overnight. After cooking, let it cool to room temperature before transferring it to an airtight container. The soup can last up to 4 days in the refrigerator or can be frozen for up to 3 months. When freezing, ensure you leave some space in the container, as liquids expand when frozen.

To reheat, you can do so on the stovetop over medium heat until warmed through. I recommend adding a splash of water or broth if it has thickened too much. If you’re using a microwave, heat in intervals of 1-2 minutes, stirring in between to ensure even heating.

Ingredients

Gather these ingredients to create a comforting Vegetable Beef Soup Medley.

Ingredients

1 pound beef stew meat, cubed
1 tablespoon olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
4 cups beef broth
1 cup diced tomatoes
2 potatoes, cubed
1 cup green beans, trimmed
1 teaspoon dried thyme
Salt and pepper to taste

These ingredients come together to create a delicious and hearty soup.

Instructions

Follow these steps to prepare your Vegetable Beef Soup Medley.

Brown the Beef

In a large pot, heat olive oil over medium-high heat. Add the cubed beef and brown on all sides. This step is crucial for developing flavor.

Sauté Vegetables

Add chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until softened. Then stir in the minced garlic for the last minute.

Simmer the Soup

Pour in the beef broth and diced tomatoes. Mix in the potatoes, green beans, thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 30-35 minutes or until the beef is tender.

Enjoy your hearty and fulfilling Vegetable Beef Soup Medley!

Pro Tips

For an extra depth of flavor, consider adding a splash of Worcestershire sauce or a bay leaf during the simmering process. Always taste and adjust seasoning as needed.

Enhancing Flavor with Herbs and Spices

While the dried thyme in this recipe offers a classic flavor, consider adding a bay leaf or a sprinkle of rosemary for additional depth. Fresh herbs can also enhance the soup—add them during the last few minutes of cooking to maintain their vibrant flavor. If you enjoy a bit of heat, some red pepper flakes can be added for a gentle kick.

It's important to season your broth correctly. If using store-bought beef broth, check the salt level first; you may need to adjust the salt accordingly. A squeeze of fresh lemon juice at the end can brighten the flavors and cut through the richness, making the soup more balanced.

Serving Suggestions

This Vegetable Beef Soup Medley is filling enough to be a meal on its own, but it pairs wonderfully with warm, crusty bread or a side salad for a complete dinner experience. I love to serve it in deep bowls, garnished with a sprinkle of fresh parsley or a dollop of sour cream for added creaminess.

For a comforting lunch option, consider transforming leftovers into a hearty sandwich filling by shredding the beef and mixing it with the broth, placing it between slices of toasted bread. You could also serve it over rice or noodles for a delightful twist.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to substitute with your favorite vegetables or whatever you have on hand.

→ How long will leftovers last?

Stored properly in the refrigerator, leftovers can last up to 4 days.

→ Can I freeze the soup?

Yes, this soup freezes very well! Just ensure it’s completely cooled before transferring to airtight containers.

→ What variations can I try?

You can easily make it a noodle soup by adding some cooked pasta or rice for a different texture.