This Best Ever Easy Vegetable Beef Soup
There’s nothing like a warm bowl of hearty Vegetable Beef Soup to comfort you on a chilly day. Packed with tender beef, fresh vegetables, and savory herbs, this soup is not only delicious but also nutritious and easy to make.
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A Classic Soup with a Homemade Touch
This soup combines the rich flavor of browned beef with a colorful mix of vegetables, making it both filling and healthy. Unlike canned soups, this homemade version lets you control the ingredients and seasonings, so every spoonful is perfectly balanced.
Why This Recipe Is the Best Ever
What makes this the “best ever” is the layering of flavors. Browning the beef first builds a deep, savory base, while sautéing the vegetables brings out their natural sweetness. The broth, tomatoes, and herbs tie everything together for a wholesome and satisfying meal.
Perfect for Every Occasion
Whether you’re meal-prepping, feeding a family, or simply craving comfort food, this soup is the answer. It freezes beautifully, reheats well, and tastes even better the next day—making it ideal for busy weeknights or cozy weekend dinners.
Ingredients You’ll Need
- 1 ½ lbs beef stew meat
- 2 ½ Tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 ¾ cups (1 large) yellow onion, chopped
- 1 ¼ cups (3 medium) carrots, peeled and chopped
- 1 cup (3 medium) celery, chopped
- 1 ½ Tbsp (4 cloves) minced garlic
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz) cans diced tomatoes
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 lb red or yellow potatoes, chopped
- 1 ½ cups (5 oz) green beans, chopped
- 1 ½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup fresh parsley, chopped
Step-by-Step Instructions
Step 1: Brown the Beef
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper, and brown half the beef for about 4 minutes. Transfer to a plate, then repeat with the remaining beef using another ½ Tbsp oil.
Step 2: Sauté the Vegetables
Add 1 Tbsp oil to the pot. Stir in onions, carrots, and celery, cooking for 3 minutes. Add garlic and sauté for 1 more minute until fragrant.
Step 3: Simmer the Soup Base
Pour in the broth and diced tomatoes. Return browned beef to the pot. Stir in basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes. Stir occasionally.
Step 4: Add Potatoes & Green Beans
Stir in the potatoes and simmer, covered, for 20 minutes. Add green beans and cook for another 15 minutes, until tender.
Step 5: Finish & Serve
Add frozen corn and peas, cooking for 5 minutes until heated through. Stir in fresh parsley. Serve hot with crusty bread.
Recipe Timing & Nutrition
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 8 bowls
Estimated Nutrition (per serving):
- Calories: ~320
- Carbohydrates: 28g
- Protein: 25g
- Fat: 12g
- Fiber: 6g
- Sugar: 6g
Vegetable Beef Soup
1. Can I make Vegetable Beef Soup in a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
2. Can I freeze this soup?
Absolutely. Let the soup cool, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
3. Can I use ground beef instead of stew meat?
Yes, ground beef works too. Just brown it fully before adding the broth and veggies.
4. How do I thicken Vegetable Beef Soup?
You can mash some of the potatoes directly in the pot or add a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water).
5. What other vegetables can I add?
You can mix in zucchini, bell peppers, cabbage, or even mushrooms for more variety.