A Soup That Feels Like a Hug (No, Really)

If you’ve ever wandered into my kitchen on a chilly November evening, chances are you’ve caught me at the stove, wooden spoon in hand, making yet another big pot of this Hearty Beef & Vegetable Soup. Honestly, it’s basically a running joke with my family—my kids groan (“Soup again, Mum?”), but the funny thing is, their bowls are always empty before mine. Guess that says something. One time when I was a kid, my uncle Don tried to convince me that eating beef soup made you taller. Jury’s still out on that, but hey, I did manage five foot seven (on a good day). And if you can’t laugh at yourself while chopping carrots, what’s the point?

Why You’ll Fall for This Soup (Or at Least Really Like It)

I make this when the weather’s dreary or when I’ve got random vegetables to clear out — or when I just can’t bear another night of chicken (it happens, trust me). It’s a big comfort thing for me; plus, it kind of hides veggies from picky eaters (just don’t tell my youngest—he still insists he can spot a parsnip a mile off). Also, sometimes I throw in an extra splash of stock or whatever grain is lurking at the back of the pantry. And you know that frustration when your soup turns out too watery? Me too. Please trust me: this one’s nice and chunky (unless, you know, you add too much water—been there, splashed that).

What You’ll Need (And What I Use When I Run Out)

500g (about a pound) stewing beef, cubed – Sometimes I just use whatever’s on special at the butcher’s (my gran always wanted rump steak, but I think chuck works just fine)
2 tbsp olive oil
1 large onion, diced – Red, white, yellow, whichever
2-3 carrots, chopped or sliced in what I call ‘rustic chunks’
2 sticks celery, also chopped – Forgot celery once, nobody noticed
2 potatoes, cubed – I swap for sweet potato sometimes
2 cloves garlic, minced (okay, sometimes I just use the jar stuff)
1 can (400g) chopped tomatoes – Or fresh if you’ve got ‘em, but I usually don’t
1.5 litres beef stock, good quality if you don’t mind (or just use bouillon)
1 cup green beans, chopped – Snap peas or frozen peas work in a pinch
1 tsp dried thyme (fresh if the garden’s cooperating; rarely is)
Salt and pepper, to taste (and then a bit more)
A handful of chopped parsley, for serving (totally optional; I forget it half the time)

Hearty Beef & Vegetable Soup – Comfort in a Bowl

How I Actually Make This Soup (Mess and All)

Heat up your biggest pot. Get the oil shimmering, then toss in the beef. Brown it well. (If it starts stewing instead of browning, don’t sweat it—just move on. Life’s too short!)
Add the onions, give them about five minutes to soften up, scraping the lovely brown bits from the bottom.

Side note: This is when I usually get distracted, so I just set a timer. Actually, I find it works better if you keep an eye on it.
Stir in carrots, celery, and garlic. Let them hang out for three–five minutes. People say this ‘releases flavour’, I just do it because my mum did.
Toss in the potatoes, tomatoes, and stock. Bring the whole thing to a gentle boil, then drop it down to a simmer. Add thyme and season with salt and pepper (just a bit for now—fix it later). It won’t look amazing yet. Don’t worry if it looks a bit pale or you think ‘did I mess this up?’ You didn’t.
Let it simmer, lid half-on, about 45–60 minutes; give it a stir once in a while. This is where I sneak a taste, because the smell is impossible to resist. If you’re feeling wild, dunk a bread heel in for ‘quality control’.
Add the green beans (or whatever green thing), cook 10 more minutes.
Taste again, adjust seasoning. Ladle into bowls, scatter parsley if you’ve remembered. That’s it. Soup’s on!

Notes From a Seasoned (Sometimes Forgetful) Soup Maker

I’ve made this soup with leftover roast beef. It works (but it’s not quite as beefy, if that makes sense).
Sometimes, tomato paste thickens it up if you want it richer. But other times it just tastes weird.
I used to peel all my veg, now I mostly don’t. Less waste (and, er, less work).
If you do freeze it, separate the potatoes—they can go a bit woolly when thawed.

Variations & Experimentation (Follow at Your Own Risk!)

Tried adding barley once—turned it into stew. Not a tragedy, just needed a fork.
Sometimes, for more colour, I toss in a handful of corn. Kids love it. The dog…not as much.
I experimented with lentils. Honestly, not my favourite, but you might like it.
Swap the beef for mushrooms? Actually, I find it works better if you add both — but all-mushroom was kind of sad.

What Gear Do You Need? (And the Scrappy Fixes If You Don’t Have It)

A big heavy-bottomed soup pot is great. I mean, I’ve used a cheap thin one and just kept stirring—which worked, except for that one time I, um, scorched the bottom (sorry, old housemates). If you’re desperate, a slow cooker will just about do the job; start on high for an hour, then wind it down.

How to Store: The Real Truth

Pop leftovers in the fridge in a lidded container; they’ll keep for three days (though honestly, in my house it never lasts more than a day!). You can freeze it for later, but as I mentioned, potatoes get a bit funny when you do. Defrost gently and add fresh greens for a boost. Super practical, right?

How Do I Serve This? (With Bread. Always Bread.)

Here’s my take: thick slices of crusty bread, a big hunk of sharp cheddar, and sometimes even a dash of hot sauce. On cold nights, we serve it in giant mugs and eat sitting on the couch with blankets around our shoulders. Pure bliss. Here’s an easy bread recipe I’ve used a few times (if you want to impress, or just run out of store-bought in a pinch).

Hard-Earned Pro Tips

I once tried rushing the simmering step—bad idea, meat stayed chewy. Whoops. Give it the time!
If it ends up too thin, mash a potato cube in the pot or add a spoonful of flour mixed with cold water. Don’t just chuck flour in; I did that once and now, well, lesson learned.
Actually, letting it rest for a bit (even overnight) makes the flavors come together; I tend to think it tastes even better the next day.

Soup Questions I’ve Actually Been Asked (I Swear!)

Can I make this without beef?: Sure—replace with mushrooms, or double up on beans. It’s different, but not bad at all. My veggie friends enjoy it (or at least say they do!).
What if I don’t have stock?: I mean, you could use water and extra seasoning. Or try a stock cube. Honestly, I’ve even used a splash of soy sauce and Worcestershire to give it more depth—here’s a little trick I found that helps.
How chunky should I chop the veggies?: Up to you! I like them big so they don’t get mushy, but once in a while I forget and they almost dissolve. Tastes just as good, promise.
My soup is too salty, now what?: Been there—try a peeled raw potato, simmered in for 15 mins, then toss it out. Or just add a splash of water and pretend that’s how you meant to make it.
Can I eat this cold?: I mean, technically, but I wouldn’t recommend it. Except maybe on a camping trip when you’re just too tired to care.

So there you have it: my not-at-all-perfect, thoroughly comforting Hearty Beef & Vegetable Soup. If you do make it, let me know how it goes—unless it’s terrible, in which case, let’s just blame my uncle Don.

Hearty Beef & Vegetable Soup – Comfort in a Bowl