Introduction
Easy Vegetable Beef Soup is the kind of comforting, nourishing meal that never goes out of style. It’s hearty, warm, and packed with tender beef, wholesome vegetables, and a rich, savory broth that tastes like it’s been simmering all day—without requiring complicated steps. This soup is perfect for busy weeknights, chilly evenings, or anytime you want a filling, homemade meal that feeds the whole family.
What makes this soup so loved is its simplicity and flexibility. You can use fresh, frozen, or canned vegetables, adjust seasoning to taste, and let it gently simmer into a deeply flavorful dish. The beef becomes tender and juicy, while the vegetables soften and release natural sweetness into the broth.
Easy Vegetable Beef Soup is also a fantastic make-ahead and freezer-friendly recipe. It tastes even better the next day, making it ideal for meal prep or leftovers. Serve it with crusty bread or crackers, and you have a complete, satisfying meal in one bowl.
Ingredients
1 lb beef stew meat or chuck roast, cut into bite-size pieces
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 medium potatoes, diced
1 cup green beans (fresh or frozen)
1 cup corn (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 tablespoon tomato paste
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
Preparation
Step 1: Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces in a single layer and brown on all sides. This step builds deep flavor. Remove beef and set aside.
Step 2: Sauté Aromatics
In the same pot, add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Add Vegetables and Tomato Base
Add carrots, celery, potatoes, diced tomatoes, and tomato paste to the pot. Stir well to combine and coat vegetables with the tomato base.
Step 4: Build the Soup
Return the browned beef to the pot. Pour in the beef broth and add salt, pepper, basil, oregano, and bay leaf. Stir to combine.
Step 5: Simmer Until Tender
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until the beef is tender and vegetables are cooked through. Add green beans and corn during the last 15 minutes of cooking.
Variation
Slow Cooker Version: Add all ingredients to a slow cooker and cook on LOW for 7–8 hours.
Spicy Kick: Add red pepper flakes or a dash of hot sauce.
Low-Carb Option: Skip potatoes and add zucchini or cauliflower.
Barley Beef Soup: Add ½ cup pearl barley for extra heartiness.
Tomato-Rich Version: Add an extra can of diced tomatoes.
Cooking Note
Cut beef into evenly sized pieces so it cooks uniformly. If the soup thickens too much during simmering, add a splash of water or broth to reach your desired consistency.
Serving Suggestions
Serve Easy Vegetable Beef Soup hot with crusty bread, dinner rolls, or crackers. A simple side salad or grilled cheese sandwich pairs beautifully with this soup for a complete comfort-food meal.
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Tips
Brown the beef for maximum flavor.
Use low-sodium broth to control salt levels.
Add delicate vegetables near the end to prevent overcooking.
Let the soup rest before serving for deeper flavor.
Store leftovers tightly covered in the refrigerator.
Prep Time
15 minutes
Cooking Time
60 minutes
Total Time
1 hour 15 minutes
Nutritional Information (Approximate per serving)
Calories: 320
Protein: 26 g
Sodium: 680 mg
FAQs
Can I freeze vegetable beef soup?
Yes, this soup freezes very well for up to 3 months.
What cut of beef works best?
Chuck roast or stew meat is ideal because it becomes tender when simmered.
Can I use frozen vegetables?
Absolutely. Frozen vegetables are convenient and work perfectly.
How do I thicken the soup?
Mash a few potatoes in the pot or add a cornstarch slurry.
Does this soup get better the next day?
Yes, the flavors deepen overnight, making leftovers even better.
Conclusion
Easy Vegetable Beef Soup is a classic, comforting recipe that belongs in every home cook’s rotation. With tender beef, hearty vegetables, and a rich, savory broth, it delivers warmth and nourishment in every spoonful. Simple to make, easy to customize, and perfect for leftovers, this soup proves that wholesome, homemade meals don’t need to be complicated to be delicious. 
1 lb beef stew meat or chuck roast, cut into bite-size pieces
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 medium potatoes, diced
1 cup green beans (fresh or frozen)
1 cup corn (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 tablespoon tomato paste
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces in a single layer and brown on all sides. This step builds deep flavor. Remove beef and set aside.
Step 2: Sauté Aromatics
In the same pot, add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Add Vegetables and Tomato Base
Add carrots, celery, potatoes, diced tomatoes, and tomato paste to the pot. Stir well to combine and coat vegetables with the tomato base.
Step 4: Build the Soup
Return the browned beef to the pot. Pour in the beef broth and add salt, pepper, basil, oregano, and bay leaf. Stir to combine.
Step 5: Simmer Until Tender
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until the beef is tender and vegetables are cooked through. Add green beans and corn during the last 15 minutes of cooking.
Notes
Cut beef into evenly sized pieces so it cooks uniformly. If the soup thickens too much during simmering, add a splash of water or broth to reach your desired consistency.
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