Best Ever Easy Vegetable Beef Soup

This Best Ever Easy Vegetable Beef Soup is a hearty, nourishing pot of comfort packed with tender beef, colorful vegetables, and rich broth. It’s the perfect all-season soup—light enough for summer when fresh vegetables are abundant, yet cozy enough for chilly winter evenings. The slow simmer builds incredible flavor while keeping prep simple, making this a recipe you’ll return to again and again. Serve it with crusty bread for a complete, satisfying meal.

Ingredients

• 1 1/2 lbs beef stew meat
• 2 1/2 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups chopped carrots (3 medium)
• 1 cup chopped celery (3 stalks)
• 1 1/2 tablespoons minced garlic (4 cloves)
• 8 cups low-sodium beef or chicken broth
• Two 14-oz cans diced tomatoes
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 lb red or yellow potatoes, cut into 3/4-inch cubes
• 1 1/2 cups chopped green beans (about 5 oz)
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

Directions

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Pat beef dry, season with salt and pepper, and brown half the meat for about 4 minutes, turning once. Remove to a plate.
3. Add 1/2 tablespoon oil and brown remaining beef; transfer to the plate.
4. Add the final tablespoon of oil to the empty pot, then sauté onions, carrots, and celery for 3 minutes.
5. Add garlic and cook 1 more minute.
6. Add broth, tomatoes, browned beef, basil, oregano, thyme, salt, and pepper. Bring to a boil.
7. Reduce heat, cover, and simmer 30 minutes, stirring occasionally.
8. Add potatoes (and green beans if you like them very soft) and simmer 20 minutes.
9. Add green beans (if not added earlier) and simmer 15 more minutes, until veggies and beef are tender.
10. Stir in corn and peas and simmer 5 minutes, until heated through.
11. Add parsley and serve warm.

Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 95 minutes
Kcal: ~320 kcal per serving | Servings: 8

Tips

• Browning the beef well adds deep, savory flavor—don’t skip this step.
• Soup thickens as it sits; add extra broth when reheating if needed.

FAQ

Can I make this soup in a slow cooker?
Yes—brown the beef and sauté veggies first, then cook on low 6–7 hours or high 3–4 hours.

Can I freeze vegetable beef soup?
Absolutely. Let it cool completely and freeze up to 3 months.

Can I use ground beef instead of stew meat?
Yes—brown it first, drain excess fat, and proceed with the recipe.

Can I swap vegetables?
Use what you have: zucchini, cabbage, or kale work well.