When you’re craving the hearty taste of beef but want something lighter than a stew-this is the perfect recipe! Made with bone in beef this soup is loaded with nutrients and vegetables and still deliciously filling.
This clean and hearty beef soup is one of those recipes I always come back to when I want something comforting without feeling heavy. It’s simple, nourishing, and built on basic ingredients that let the natural flavors shine. I first started making this soup on busy weeknights when I needed a meal that could simmer quietly while I helped with homework or tidied up the kitchen, and over time it became a family favorite that everyone looks forward to.
What I love most about this soup is how flexible it is. You can keep it light and brothy, or make it richer depending on how you season and what cut of beef you use. The vegetables soften into the broth and give it a subtle sweetness, while the beef becomes tender and flavorful the longer it cooks. It’s the kind of recipe that feels just as right for a cozy winter dinner as it does for a simple, healthy lunch the next day.
This is also a great “clean-out-the-fridge” soup. If you have extra vegetables that need to be used up, they can usually be added without changing the overall flavor too much. Over the years, I’ve made this with everything from potatoes to zucchini, and it always turns out satisfying and comforting.
Ingredients
Each ingredient in this soup plays a simple but important role in building flavor and texture. Understanding why they work together can help you adjust the recipe to your own taste and pantry.
Beef: The cut of beef you choose makes a big difference in how tender your soup turns out. Cuts like chuck, stew meat, or short ribs work best because they have enough fat and connective tissue to break down during cooking. This creates a richer broth and softer, more flavorful meat.
Onions: Onions form the flavor base of the soup. When they cook down, they add a gentle sweetness that balances the savory beef and seasoning.
Carrots and Celery: These classic soup vegetables add both texture and natural sweetness. They also help give the broth a more rounded, full flavor without needing a lot of extra seasoning.
Garlic: Garlic brings warmth and depth to the soup. Even a small amount makes the broth taste more developed and comforting.
Seasoning and Stock: Whether you use water, broth, or stock cubes, this is where most of the soup’s flavor comes from. A good-quality beef broth will make the soup taste richer, while water keeps it lighter and cleaner.
The best part is this soup only uses 5 ingredients along with a few spices (salt, pepper, and a chicken stock cube) and comes together in under an hour thanks to my instant pot pressure cooker!
To start this recipe, heat olive oil in a pot or pan on high heat and add a pound of bone in beef pieces. This can be done in the instant pot too, on the sauté function. Sear the beef, turning over until it’s nicely browned on all sides. This will help develop lots of flavor.
Season the beef with salt, lots of freshly cracked black pepper, and a chicken stock cube. Mix together and let the spices toast for a couple of minutes.
Next add allll the chopped veggies. I used onion, garlic, celery, and carrot. Chop everything on the larger side because everything will become super tender and if it’s too small it will fall apart.
Top off the meat and veggies with fresh water until everything is just covered. If you add too much water or stock, the soup can loose flavor and not be as hearty.
Close the lid and pressure cook on high for 45 minutes. Make sure the seal is closed!
When the timer goes off, carefully release the seal to let the pressured steam escape. Then open your lid and check your meat to make sure it’s tender enough. Mine was falling apart with my spoon! Then taste your broth for seasoning. Add a little extra salt or pepper if needed.
One of my favorite things about this beef soup is how easy it is to customize. If you don’t have the exact ingredients on hand, there are plenty of substitutions that work just as well.
For a heartier version, try adding diced potatoes, sweet potatoes, or barley. These make the soup more filling and turn it into a complete one-bowl meal.
If you prefer a lighter, vegetable-forward soup, you can add zucchini, green beans, or spinach during the last few minutes of cooking. These vegetables cook quickly and add freshness without overpowering the broth.
To make this soup spicier, add a pinch of red pepper flakes or a sliced chili while the soup simmers. For extra richness, a splash of soy sauce or Worcestershire sauce can deepen the savory flavor without making it taste heavy.
Serve your delicious soup and top with thinly sliced jalapeño (I used Serrano pepper but it was very spicy) and a sprinkling of chopped parsley. Enjoy!
Ingredients
Serves 4-6
- 1/4 cup olive oil
- 1 lb bone in beef
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- Salt
- Freshly cracked black pepper
- 1 chicken stock cube
- Enough water to cover
- Optional: thinly sliced jalapeños and parsley to serve
Directions
1. In an instant pot of pressure cooker, heat the olive oil
2. Add beef and sear on all sides
3. Add seasonings and mix
4. Pour in all the chopped veggies and stir
5. Top with enough water to cover and close the lid
6. Pressure cook on high for 45 minutes. Then serve with jalapeño slices and parsley and enjoy!