Best Ever Easy Vegetable Beef Soup

Introduction

Nothing beats a warm bowl of homemade Easy Vegetable Beef Soup when you’re craving a comforting, wholesome meal. Packed with tender chunks of beef, colorful vegetables, and a flavorful herb-infused broth, this classic soup is both hearty and nourishing. It’s the perfect recipe for using fresh garden vegetables during the summer or frozen vegetables throughout the colder months. Whether you’re feeding a hungry family or preparing meals for the week, this one-pot soup is simple to make, incredibly satisfying, and even better the next day.

Ingredients

• 1½ pounds beef stew meat
• 2½ tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1¾ cups chopped yellow onion (about 1 large onion)
• 1¼ cups peeled and chopped carrots (about 3 medium)
• 1 cup chopped celery (about 3 medium stalks)
• 1½ tablespoons minced garlic (about 4 cloves)
• 8 cups low-sodium beef broth or chicken broth
• 2 cans (14 ounces each) diced tomatoes
• 1½ teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 pound red or yellow potatoes, cut into ¾-inch cubes
• 1½ cups chopped fresh green beans, trimmed
• 1½ cups frozen corn
• 1 cup frozen peas
• ⅓ cup chopped fresh parsley

Instructions

Step 1: Brown the Beef

Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Pat the beef stew meat dry with paper towels and season generously with salt and black pepper.

Working in two batches, add half of the beef to the pot and cook for about 4 minutes, turning occasionally until browned on all sides. Transfer the browned beef to a plate. Add another ½ tablespoon of olive oil and repeat with the remaining beef.

Step 2: Sauté the Vegetables

Add the remaining 1 tablespoon of olive oil to the empty pot. Stir in the chopped onion, carrots, and celery. Cook for about 3 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Soup

Pour in the beef broth and diced tomatoes with their juices. Return the browned beef to the pot, then stir in the dried basil, oregano, and thyme. Season with additional salt and pepper to taste.

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

Step 4: Add the Potatoes

Stir in the cubed potatoes and continue simmering, covered, for 20 minutes. If you prefer extra-soft green beans, you can add them at this stage as well.

Step 5: Finish with the Remaining Vegetables

Add the chopped green beans and cook for another 15 minutes, or until both the vegetables and beef are tender.

Stir in the frozen corn and peas, then simmer for about 5 minutes until heated through.

Step 6: Garnish and Serve

Remove the pot from the heat and stir in the fresh chopped parsley. Taste and adjust the seasoning if needed. Serve hot with crusty bread, crackers, or warm dinner rolls for a complete and comforting meal.

Conclusion

This Best Ever Easy Vegetable Beef Soup is a timeless comfort food that’s loaded with tender beef, vibrant vegetables, and rich homemade flavor in every spoonful. It’s an excellent make-ahead meal, freezes beautifully, and tastes even better after the flavors have had time to meld together. Whether you’re looking for a cozy winter dinner or a healthy family meal any time of year, this hearty soup is guaranteed to become a favorite recipe you’ll make again and again.