In the realm of culinary indulgence, this summer vegetable and beef soup emerge as a masterpiece, defying the conventional notion that soups are confined to the colder seasons. With a symphony of colors and flavors, this robust creation transforms a simple bowl of soup into a culinary celebration of summer’s bounty. The foundation of this gastronomic delight lies in the marriage of succulent beef stew meat, meticulously browned to perfection, and an array of vibrant, seasonal vegetables. The trio of onions, carrots, and celery, sautéed to aromatic perfection, forms the aromatic base, while minced garlic weaves its fragrant spell, enhancing the overall depth of the broth.

The alchemy of this culinary masterpiece continues as the pot simmers with low-sodium beef or chicken broth, diced tomatoes, and a trio of dried herbs – basil, oregano, and thyme. Each component contributes to the symphony of tastes, creating a harmonious blend that tantalizes the taste buds. The addition of red or yellow potatoes introduces a comforting heartiness, their tender cubes absorbing the flavorful essence of the broth. As the pot continues its slow dance on the stove, green beans are delicately stirred in, imparting a vibrant hue and adding a pleasing crunch to each spoonful.

Yet, the climax is reached with the incorporation of frozen corn and peas, infusing the soup with a burst of sweetness and a satisfying medley of textures. The finishing touch, a sprinkle of freshly chopped parsley, elevates the visual appeal and introduces a final note of freshness to this symphony of flavors. The result is not merely a soup but a culinary opus that captures the essence of summer in every mouthful.

This recipe, a gem from Cooking Classy, not only promises an immediate sensory journey but extends its allure with the promise of leftovers. It beckons to be savored on warm summer evenings, providing comfort without the heaviness of winter fare. Whether served as a standalone meal or as a prelude to a more elaborate dining experience, this summer vegetable and beef soup stand as a testament to the artistry that can be achieved with simple, wholesome ingredients when guided by a culinary master. It is an invitation to indulge, to savor, and to revel in the boundless possibilities that a single pot of soup can bring to the table.

Vegetable Beef Soup

Soup isn’t just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that’s sure to satisfy, and you’ll love the left overs!

Servings: 8

Prep20minutes minutes

Cook1hour hour 10minutes minutes

Ready in: 1hour hour 30minutes minutes


  • 1 1/2 lbs beef stew meat*
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 3/4 cups chopped yellow onion (1 large)
  • 1 1/4 cups peeled and chopped carrots (3 medium)
  • 1 cup chopped celery (3 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 8 cups low-sodium beef broth or chicken broth
  • 2 (14 oz.) cans diced tomatoes
  • 1 1/2 tsp dried basil**
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
  • 1 1/2 cups frozen corn***
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley


  • Heat 1 Tbsp olive oil in a large pot over medium-high heat. 
  • Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
  • Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
  • Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
  • Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
  • Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
  • Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
  • Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
  • Recipe source: Cooking Classy


*Look for a fatty marbled batch of stew meat, it will be more tender. Dice any larger chunks bite size as needed.

**1 Tbsp dried Italian seasoning can be used in place of basil, oregano and thyme.

***Fresh corn/peas can be used here as well, just add when adding green beans.