Mom's Best Recipes
Recipe

Homestyle Beef Vegetable Soup

Cozy, creamy, and packed with tender beef and everyday vegetables. This is the kind of soup that makes the whole kitchen smell like you have your life together.

Author By Matt Campbell
4.8
A bowl of creamy beef vegetable soup with chunks of beef, carrots, potatoes, peas, and celery, topped with chopped parsley on a wooden table with a spoon nearby
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This soup is what I make when I want something that eats like a full meal, not a sad cup of broth pretending to be dinner. It is homestyle beef vegetable soup, but with a creamy twist that feels a little indulgent while still being weeknight-friendly.

We are talking tender bites of beef, a classic veggie lineup, and a broth that turns silky from a simple roux plus a splash of milk or half-and-half. No weird ingredients, no fussy technique. Just steady simmering, good seasoning, and a couple of small moves that make it taste like it has been on the stove all day.

A pot of creamy beef vegetable soup simmering on a stovetop with steam rising and a wooden spoon resting on the rim

Why It Works

  • Big flavor without drama: Browning the beef and sautéing the aromatics builds a deep base fast.
  • Creamy but not heavy: A small flour-butter roux thickens the soup so it feels cozy, not gluey.
  • Vegetables that still taste like vegetables: We add quicker-cooking veg later so nothing turns to mush.
  • Easy to adapt: Swap vegetables based on what you have, keep the method.

Pairs Well With

  • Warm, crusty bread slices on a cutting board with a small dish of butter

    Crusty Bread and Butter

  • A simple green salad with cucumbers and tomatoes in a white bowl

    Simple Green Salad

  • Cheddar biscuits on a baking sheet fresh from the oven

    Cheddar Biscuits

  • Roasted broccoli with browned edges on a sheet pan

    Roasted Broccoli

Storage Tips

Refrigerate: Cool soup down, then store in airtight containers for up to 4 days.

Reheat: Warm gently on the stove over medium-low heat, stirring often. Creamy soups can separate if boiled hard. If it thickens a lot, loosen with a splash of broth or water.

Freeze: You can freeze it, but creamy soups are a little picky. For best texture, freeze the soup before adding dairy if you are planning ahead. If already creamy, freeze anyway in freezer-safe containers for up to 2 months and reheat slowly, whisking to bring it back together.

Make-ahead tip: Soup tastes even better the next day. The seasoning settles in and the beef gets cozier.

Common Questions

What cut of beef is best for this soup?

Chuck roast is the sweet spot. It gets tender with simmering and has enough fat to stay juicy. Stew meat works too, but quality can vary, so check for nicely marbled pieces.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onion, carrot, and celery first for better flavor. Add everything except the peas, corn, and dairy. Cook on low 7 to 8 hours or high 4 to 5 hours. Stir in peas and corn for the last 20 minutes. Thicken with a roux on the stove, or whisk together 2 tablespoons flour with 1/2 cup milk until smooth, then stir into the hot soup and cook until thickened. Add remaining dairy to finish.

How do I keep the potatoes from getting grainy?

Use Yukon Gold potatoes and keep the simmer gentle. A hard boil can rough up the potatoes and make the texture dull.

Can I make it gluten-free?

Yes. Skip the butter and flour roux entirely and thicken with a cornstarch slurry instead: mix 1 1/2 tablespoons cornstarch with 2 tablespoons cold water, then stir into gently simmering soup until thickened. After it thickens, add the milk or half-and-half to finish. If you still want that buttery flavor, you can stir 1 tablespoon butter into the pot at the end, but it is optional.

How do I make it a little brighter?

Right before serving, add 1 to 2 teaspoons apple cider vinegar or a squeeze of lemon. Not enough to taste sour, just enough to wake everything up.

I love big, practical cooking. The kind where you chop a few vegetables, brown something, and suddenly the kitchen feels like a place people want to hang out. This soup is exactly that for me. It is the recipe I reach for when I want comfort food with some backbone, but I still want it to feel doable on a regular night.

Also, I am a firm believer that creamy soup should still taste like real soup. Not just dairy with stuff floating in it. The trick is keeping the base beefy and savory first, then adding creaminess at the end like a finishing move.