Name: Easy Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 1 ½ lbs beef stew meat (chuck roast or sirloin, cut into bite-sized pieces); 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 3 carrots, sliced; 3 celery stalks, chopped; 3 medium potatoes, peeled and cubed; 1 cup frozen peas; 1 cup green beans, chopped; 1 cup corn kernels (fresh or frozen); 6 cups beef broth (low sodium preferred); 1 can (14.5 oz) diced tomatoes (with juices); 2 tbsp tomato paste; 1 tsp salt (adjust to taste); ½ tsp black pepper; 1 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried oregano; 1 bay leaf; Optional: ½ tsp red pepper flakes, 1 tbsp Worcestershire sauce, 1 tbsp fresh parsley for garnish

A bowl of Easy Vegetable Beef Soup is pure comfort in every bite. Tender chunks of beef, vibrant vegetables, and a rich, flavorful broth come together to create a heartwarming dish perfect for any season. Whether you’re looking for a cozy winter meal or a nutritious dinner option, this soup delivers a satisfying combination of protein, fiber, and savory goodness.

The best part? It’s incredibly simple to make, using basic ingredients that you likely already have in your kitchen. The beef is slow-cooked until it’s melt-in-your-mouth tender, while the medley of vegetables adds layers of texture and taste. Serve it with crusty bread for a complete, wholesome meal that will have everyone coming back for seconds.

Why You’ll Love This Easy Vegetable Beef Soup

Hearty and Nutritious – Packed with protein, fiber, and vitamins from fresh vegetables and beef.
One-Pot Meal – Less cleanup, more flavor! Everything comes together in a single pot.
Customizable – Swap in your favorite veggies or adjust seasonings to suit your taste.
Great for Meal Prep – This soup stores well, making it perfect for leftovers or freezing.
Comfort Food at Its Best – A warm, flavorful dish that’s both filling and satisfying.

Preparation Phase & Tools to Use

To make this Easy Vegetable Beef Soup effortlessly, having the right tools on hand is essential. Each tool serves a purpose in making the cooking process smoother and more efficient.

Large Dutch Oven or Soup Pot – A heavy-bottomed pot ensures even cooking and allows the flavors to develop fully.
Sharp Chef’s Knife – Essential for chopping beef and vegetables with precision.
Cutting Board – Use a sturdy cutting board to safely prep all your ingredients.
Wooden Spoon or Ladle – Perfect for stirring and serving the soup.
Measuring Cups and Spoons – Helps ensure the right balance of seasonings and broth.
Tongs – Useful for browning beef evenly before simmering.

With these tools, the preparation becomes seamless, making the entire cooking process more enjoyable.

Preparation Tips

To get the best results, follow these handy tips before you start cooking:

Choose the Right Beef – Opt for chuck roast or stew meat, as they become tender and flavorful when slow-cooked.
Sear for Extra Flavor – Browning the beef before simmering enhances the depth of flavor in the broth.
Cut Veggies Evenly – Uniformly chopped vegetables ensure they cook evenly.
Use Fresh or Frozen Veggies – Both work great! Frozen vegetables can save time and still provide great taste.
Let It Simmer – A slow simmer allows the flavors to meld together beautifully.
Adjust the Thickness – If you prefer a thicker soup, add less broth or let it reduce longer.

Following these tips ensures that your soup turns out rich, hearty, and delicious every time!

Ingredients for This Easy Vegetable Beef Soup

To create this hearty and flavorful soup, you’ll need a combination of fresh vegetables, tender beef, and a rich broth. Here’s everything you’ll need:

Main Ingredients:

1 ½ lbs beef stew meat (chuck roast or sirloin, cut into bite-sized pieces)
2 tbsp olive oil (for searing the beef)
1 medium onion (diced)
3 cloves garlic (minced)
3 carrots (sliced)
3 celery stalks (chopped)
3 medium potatoes (peeled and cubed)
1 cup frozen peas
1 cup green beans (chopped)
1 cup corn kernels (fresh or frozen)
6 cups beef broth (low sodium for better control over seasoning)
1 can (14.5 oz) diced tomatoes (with juices)
2 tbsp tomato paste (for depth of flavor)

Seasonings & Herbs:

1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf

Optional Add-Ins:

½ tsp red pepper flakes (for a hint of spice)
1 tbsp Worcestershire sauce (for extra umami)
1 tbsp fresh parsley (chopped, for garnish)

With these ingredients, you’ll have a perfectly balanced Easy Vegetable Beef Soup that’s packed with flavor and nutrition.

Step 1: Sear the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 4-5 minutes. Work in batches if needed to avoid overcrowding. Remove the beef and set it aside.

Step 2: Sauté the Aromatics

In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add Vegetables and Tomato Base

Stir in the carrots, celery, and potatoes, followed by the tomato paste and diced tomatoes with juices. Let the ingredients cook for 2 minutes to enhance the flavors.

Step 4: Add Broth and Seasonings

Pour in the beef broth, then add the browned beef back into the pot. Stir in the salt, black pepper, smoked paprika, thyme, oregano, and bay leaf. If using, add red pepper flakes and Worcestershire sauce at this stage. Bring the soup to a boil.

Step 5: Simmer the Soup

Reduce the heat to low, cover, and let the soup simmer for 45-60 minutes, or until the beef is fork-tender and the flavors have melded together. Stir occasionally.

Step 6: Add Frozen Vegetables

Stir in the peas, corn, and green beans. Let the soup simmer uncovered for an additional 10-15 minutes until the vegetables are heated through and tender.

Step 7: Adjust and Serve

Remove the bay leaf and taste the soup, adjusting seasoning if necessary. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Notes

For a Thicker Soup: If you prefer a heartier consistency, mash a few potatoes into the broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Slow Cooker Option: Sear the beef first, then transfer all ingredients (except frozen vegetables) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the frozen vegetables in the last 30 minutes of cooking.
Instant Pot Method: Use the sauté function to brown the beef and onions. Add all ingredients (except frozen vegetables) and pressure cook on high for 35 minutes, followed by a 10-minute natural release. Stir in frozen vegetables and let them warm up before serving.
Flavor Boost: Adding a splash of Worcestershire sauce or a parmesan rind while simmering enhances the depth of flavor.

Watch Out for These Mistakes While Cooking

1. Overcrowding the Pot When Browning Beef

If the beef is too crowded, it won’t sear properly, leading to less flavor in the soup. Brown the meat in batches for the best results.

2. Skipping the Sauté Step

Cooking onions, garlic, and tomato paste before adding liquids enhances the overall taste of the broth. Don’t rush this step!

3. Adding Frozen Vegetables Too Early

Frozen peas, corn, and green beans cook quickly. If added too soon, they may turn mushy. Stir them in toward the end.

4. Not Letting the Soup Simmer Long Enough

For tender beef and a flavorful broth, let the soup simmer for at least 45 minutes to an hour.

5. Over-Seasoning Too Soon

Salt reduces as the broth simmers. It’s best to adjust the seasoning at the end of cooking.

6. Using Low-Quality Beef

Tough cuts like stew meat or chuck roast work best for slow cooking. Lean cuts may turn dry and chewy.

7. Cutting Vegetables Unevenly

Smaller pieces cook faster than larger ones. To ensure even cooking, chop vegetables into uniform sizes.

What to Serve With Easy Vegetable Beef Soup?

A hearty bowl of Easy Vegetable Beef Soup is delicious on its own, but pairing it with the right side dishes can elevate your meal even further. Here are some great options:

1. Crusty Bread

A warm slice of sourdough, French bread, or a baguette is perfect for dipping into the rich broth.

2. Buttery Biscuits

Soft, flaky biscuits make a comforting addition and soak up the flavors beautifully.

3. Grilled Cheese Sandwich

Pairing this soup with a gooey, crispy grilled cheese creates a classic and satisfying combination.

4. Garlic Bread

The bold, buttery flavors of garlic bread complement the savory broth of the soup.

5. Side Salad

A fresh green salad with a light vinaigrette balances out the heartiness of the soup.

6. Cornbread

Slightly sweet and crumbly, cornbread adds a delightful contrast to the savory soup.

7. Roasted Vegetables

Oven-roasted Brussels sprouts, asparagus, or zucchini make a nutritious side dish.

8. Rice or Quinoa

For an extra filling meal, serve the soup with a side of fluffy rice or quinoa.

Storage Instructions

Easy Vegetable Beef Soup stores exceptionally well, making it a great option for meal prep. Follow these guidelines to keep it fresh:

Refrigerator Storage:

Allow the soup to cool to room temperature before storing.
Transfer to an airtight container and refrigerate for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring between each.

Freezer Storage:

This soup freezes well for up to 3 months.
Store in freezer-safe containers or zip-top bags, leaving some space for expansion.
To reheat, thaw overnight in the fridge and warm on the stove or in the microwave.

Estimated Nutrition (Per Serving)

This nutrition estimate is based on a 1.5-cup serving and may vary depending on ingredient substitutions.

Calories: ~280
Protein: 24g
Carbohydrates: 28g
Fiber: 5g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 750mg

This soup is a balanced meal packed with protein, fiber, and essential vitamins from the vegetables, making it a healthy and satisfying choice.

Frequently Asked Questions

1. Can I use ground beef instead of stew meat?

Yes! Brown 1 lb of ground beef in the pot first, then drain excess fat before continuing with the recipe. It will cook faster but still be delicious.

2. How do I make this soup vegetarian?

Simply omit the beef and use vegetable broth instead of beef broth. You can add extra beans, lentils, or mushrooms for added heartiness.

3. Can I make this soup in a slow cooker?

Absolutely! Brown the beef first, then transfer all ingredients (except frozen vegetables) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in frozen vegetables 30 minutes before serving.

4. How can I thicken the broth?

For a thicker soup, mash a few potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water). Let it simmer for a few extra minutes.

5. What’s the best cut of beef for this soup?

Chuck roast or stew meat works best because they become tender when slow-cooked. Avoid lean cuts like sirloin, as they can turn tough.

6. Can I add pasta or rice to the soup?

Yes! Add ½ cup of uncooked pasta or ¾ cup of cooked rice in the last 10 minutes of cooking. If freezing, store the pasta/rice separately to prevent it from becoming mushy.

7. How do I make the soup more flavorful?

For an extra depth of flavor, add a splash of Worcestershire sauce, a parmesan rind, or a dash of red wine while simmering.

8. Can I use canned vegetables instead of fresh or frozen?

Yes, but add them at the end since canned vegetables are already cooked. They only need to be warmed through.

Conclusion

This Easy Vegetable Beef Soup is the perfect comfort meal—hearty, nutritious, and simple to make. Whether you’re cooking for a busy weeknight, meal prepping for later, or just craving a warm and satisfying dish, this soup is a fantastic choice. With its rich flavors, tender beef, and vibrant vegetables, it’s a recipe the whole family will love. Enjoy it fresh, freeze some for later, and pair it with your favorite sides for a truly comforting experience.