Beef Tips and Vegetable Soup Recipe: Savory Bites in Hearty Broth

This beef tips vegetable soup recipe delivers restaurant-quality comfort in a single pot, where tender beef chunks and seasonal vegetables meld in a rich, savory broth. The secret lies in properly searing the beef tips first—creating deep, caramelized flavor that infuses the entire soup.

I’ve perfected this method over years of testing, ensuring the beef stays fork-tender while the vegetables retain their natural sweetness and texture.

What sets this recipe apart is the balance of technique and simplicity. You’ll start with a classic sauté of onions, carrots, and celery—the aromatic base of countless soups—but then elevate it by browning the beef in batches.

This step transforms ordinary ingredients into something extraordinary, building layers of flavor that simmer beautifully in the broth. The result? A hearty, satisfying soup that’s rich enough for a cold evening but light enough for a weeknight dinner.

The beef tips cook until perfectly tender, absorbing the flavors of the broth while maintaining their shape, while the vegetables—carrots, potatoes, and peas—soften just enough to release their natural sweetness. The broth, made from a combination of beef stock and tomatoes, develops a deep, savory richness that coats every spoonful.

Garnish with fresh parsley for brightness, and serve with crusty bread to soak up every last drop.

This recipe works equally well in a stovetop pot, slow cooker, or even an Instant Pot, making it versatile for any kitchen.

Whether you’re prepping for a family meal or a cozy solo dinner, the combination of tender beef, vibrant vegetables, and flavorful broth makes it a foolproof, comforting classic that always delivers.

Ingredients for beef tips vegetable soup

Restaurant-quality beef tips and vibrant vegetables transform into a rich, savory soup with these carefully chosen ingredients.

The beef tips are the heart of this soup—look for chuck roast at your butcher or pre-cut tips in the meat section. Costco or Whole Foods carry excellent quality, but any well-marbled cut works. For vegetables, fresh is ideal, but frozen peas and carrots are perfectly fine. The San Marzano crushed tomatoes add natural sweetness that elevates the broth, though any high-quality canned tomatoes will work. Garlic should be fresh, with a vibrant color and no green shoots—Penzeys sells excellent bulk garlic if you cook often. Bay leaves are non-negotiable for that classic soup depth, so grab a few extra for future recipes.

No red wine? Substitute with an extra 1/4 cup beef stock and 1 tbsp balsamic vinegar for similar depth. Fresh parsley can be swapped for dried at a 1:3 ratio, though fresh adds bright color. If you're using frozen vegetables, thaw them first for even cooking, but don't drain them—those nutrients belong in your soup. For the flour slurry, make sure it's smooth to avoid lumps in your broth. The tomato paste can be found in squeeze tubes at Trader Joe's, which is perfect for small batches. And if you're short on time, pre-chopped onions and carrots from the grocery store's salad bar section save minutes without sacrificing flavor.

This soup reheats beautifully—simmer for 10 minutes on medium heat to restore its richness. Store leftovers in airtight containers for up to 5 days in the fridge, or freeze for 3 months by portioning into individual servings. The beef tips actually taste better the next day as flavors meld. For meal prep, double the recipe and freeze half—just thaw overnight in the fridge before reheating. Garnish with fresh parsley right before serving to preserve its vibrant color and bright flavor.

Step-by-step instructions for beef tips and vegetable soup

Transform simple ingredients into a rich, hearty soup with tender beef tips and vibrant vegetables.

Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if needed, add the 1.5 lb beef tips cut into 1-inch pieces, ensuring they don't overcrowd the pan. Sear for 2-3 minutes per side until they develop a rich, golden-brown crust. This step is crucial—it builds the foundation of flavor through the Maillard reaction.

Once browned, remove the beef tips and set them aside on a plate. You'll notice the aroma intensify as they cook, signaling the development of those complex, savory notes. Don't drain the oil; those browned bits will form the base of your soup's depth of flavor.

In the same Dutch oven, add the 1 whole yellow onion diced into ¼-inch pieces, 4 medium carrots sliced into ¼-inch rounds, and 4 whole celery stalks diced into ¼-inch pieces. Cook for 5-6 minutes over medium heat, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add the 4 cloves garlic cloves minced for aromatic depth, and cook for another 30 seconds until fragrant. Here's where the magic happens—the combination of sweet onions, earthy carrots, and celery creates a flavor symphony that will infuse your entire soup. If the vegetables begin to stick, add a splash of ½ cup dry red wine to deglaze and lift those flavorful bits from the bottom.

Stir in the 2 tablespoons tomato paste and cook for 1 minute to deepen the color and flavor. Add the 2 tablespoons all-purpose flour, whisking vigorously to create a smooth roux that will help thicken your soup. Pour in the 4 cups beef stock and the 1 can (14.5 oz) crushed tomatoes, scraping up any browned bits from the bottom of the pot.

Bring the mixture to a gentle simmer over medium heat. Add the 2 whole bay leaves, 1.5 teaspoons salt, and ½ teaspoon black pepper. This is where the soup begins to transform into something truly special—the combination of tomatoes, wine, and stock creates a complex, savory broth that will carry all your ingredients.

Return the seared beef tips to the pot. Add the 3 medium russet potatoes cut into 1-inch cubes and 1 cup green peas. Bring the soup back to a simmer, then reduce the heat to low and cover partially. Let it cook for 45-50 minutes, stirring occasionally, until the beef is fork-tender and the potatoes are easily pierced with a knife.

The key here is patience—the beef needs time to become tender while absorbing all those rich flavors from the broth. You'll know it's ready when the beef easily pulls apart with a fork and the potatoes have a creamy texture. If the soup becomes too thick during cooking, add a splash of water or broth to reach your desired consistency.

Remove the 2 whole bay leaves and adjust the seasoning if needed. The soup should be well-seasoned but balanced—taste and add more salt or pepper as necessary. Stir in the ¼ cup fresh parsley chopped for a bright, fresh finish that cuts through the richness of the beef and tomatoes.

Serve the soup immediately in warm bowls, garnished with additional parsley if desired. Each spoonful should deliver tender beef tips, perfectly cooked vegetables, and a rich, flavorful broth that coats your palate. This soup tastes even better the next day as the flavors continue to meld and deepen.

Health benefits of this dish

Protein Powerhouse

This soup delivers a substantial 25-30 grams of protein per serving thanks to the lean beef tips, making it an excellent choice for muscle repair and satiety. The beef provides all nine essential amino acids your body needs for tissue maintenance—perfect for post-workout meals or high-protein diets.

I’ve found that the chuck roast used for beef tips contains more connective tissue, which breaks down during cooking to add natural gelatin that thickens the broth beautifully. 💪

Rich in Iron

Beef is one of the best dietary sources of heme iron, the most bioavailable form your body can absorb efficiently. A single serving of this soup provides about 3-4mg of iron, which supports healthy red blood cell production and prevents fatigue.

Pair it with vitamin C-rich vegetables like carrots or bell peppers (if added) to boost iron absorption even further. I always keep a small bowl of sliced bell peppers on the side when serving this to my family.

Vegetable Nutrient Boost

The colorful vegetable medley adds fiber, vitamins A and C, and antioxidants without overpowering the beef’s richness. Carrots provide beta-carotene for eye health, while celery contributes hydrating water and potassium.

The peas add plant-based protein and folate, making this soup a well-rounded meal. I love how the vegetables soften just enough to release their natural sweetness while maintaining texture.

Tomato Antioxidants

The San Marzano crushed tomatoes in this recipe bring lycopene and vitamin C, both powerful antioxidants that combat oxidative stress. Cooking tomatoes actually increases lycopene availability, making this soup especially beneficial for heart health.

The tomatoes also add natural sweetness that balances the savory beef and herbs. I’ve noticed my skin looks brighter after eating this soup regularly—those tomatoes work wonders!

Comfort Food Energy

This soup provides complex carbohydrates from potatoes and peas that fuel your body with sustained energy, while the protein keeps you full for hours. The combination of nutrients makes it ideal for busy days or recovery meals.

I often make a big batch on Sundays and freeze portions for quick weeknight dinners. The warmth and heartiness also trigger serotonin production, which is why it’s such a comforting classic. ✨

Low-Calorie Comfort

Despite its rich flavor, this soup clocks in at just 350-400 calories per serving when prepared with lean beef and controlled portions. The broth-based format keeps calories in check while delivering maximum satisfaction.

I’ve found that using 93% lean ground beef or even turkey tips can reduce calories further without sacrificing flavor. The vegetable-heavy nature means you’re getting plenty of volume and nutrients for fewer calories than creamy soups.

Frequently asked questions