Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetable Beef Soup

  • Author: Sally Thompson
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 105 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

Warm up with this delicious and filling Vegetable Beef Soup—a rich, comforting dish packed with tender beef, hearty vegetables, and a perfectly seasoned broth. This easy dinner is perfect for meal prep, quick weeknight meals, or cozy weekend food ideas. Whether you're searching for a healthy snack, quick lunch, or easy recipe for dinner, this soup is a flavorful and satisfying option to keep in rotation.


Ingredients

Scale

1 ½ pounds beef stew meat, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

3 carrots, peeled and chopped

3 celery stalks, chopped

2 medium potatoes, peeled and cubed

1 cup green beans, trimmed and chopped

1 cup corn kernels

1 cup peas

1 (14.5 oz) can diced tomatoes with juices

6 cups beef broth

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried basil

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)


Instructions

1. Heat olive oil in a Dutch oven over medium-high. Add beef, season, and brown on all sides. Remove and set aside.

2. In the same pot, sauté diced onions until soft. Add garlic and cook for 30 seconds.

3. Return beef to the pot. Stir in tomato paste, diced tomatoes, carrots, celery, potatoes, thyme, basil, and bay leaf. Add beef broth. Bring to a boil.

4. Lower heat, cover, and simmer for 60–75 minutes until beef is tender.

5. Add green beans, corn, and peas. Simmer uncovered for another 10–15 minutes.

6. Remove bay leaf. Adjust seasoning. Garnish with parsley and serve.


Notes

For thicker soup, mash some cooked potatoes directly in the pot before adding the final vegetables.

This soup freezes well for up to 3 months—perfect for batch cooking.

Use chuck roast for the best flavor and tenderness in your beef.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 325
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 65mg

Keywords: vegetable beef soup, easy dinner, comfort food, soup recipe, healthy meal, one-pot meal, beef stew, quick dinner ideas