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Best Ever Easy Vegetable Beef Soup

Updated on 4 min read

Hearty, comforting, nourishing — the classic soup that feels like home.

There are some recipes that become instant family favorites the moment they hit the table — warm, cozy, deeply flavorful dishes that remind you of childhood kitchens and slow Sunday afternoons.
This Best Ever Easy Vegetable Beef Soup is exactly that kind of recipe.

It’s rich without being heavy, full of tender beef and colorful vegetables, and layered with savory, slow-simmered flavor. Whether you’re feeding your family, prepping for the week, or just craving something warm and nourishing, this soup delivers every single time.

This is the kind of recipe that makes your kitchen smell incredible… and makes everyone ask,
“Is dinner ready yet?”

⭐ Why You’ll Love This Vegetable Beef Soup

  • A perfect one-pot meal — hearty, filling, and nutrient-packed
  • Tender beef that melts in your mouth
  • Full of vegetables for fiber, color, and flavor
  • Great for meal prep — tastes even better the next day
  • Freezer-friendly and budget-friendly
  • Cozy, comforting, and kid-approved

Servings & Timing

Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: About 1 hour 30 minutes

🥩 Ingredients

Beef

  • 1 ½ lbs beef stew meat, cut into bite-sized pieces
  • Salt & pepper
  • 2 ½ tablespoons olive oil (divided)

Vegetables

  • 1 medium yellow onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3–4 potatoes, peeled & chopped
  • 1 ½ cups green beans (fresh or frozen)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 garlic cloves, minced

Broth & Seasonings

  • 6 cups beef broth (or chicken broth)
  • 1 (14.5 oz) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Fresh parsley (for garnish)

⭐ How to Make the Best Vegetable Beef Soup

1. Brown the Beef — First Batch

Heat 1 tablespoon olive oil in a large pot over medium-high heat.
Pat beef dry → season generously with salt and pepper → add half the beef to the hot pot.

Brown 4 minutes, turning halfway.
Transfer the browned beef to a plate.

2. Brown the Beef — Second Batch

Add ½ tablespoon oil, brown the remaining beef exactly the same way, and transfer it to the same plate.

Browning builds flavor — don’t skip this step.

3. Sauté the Vegetables

Add 1 tablespoon olive oil to the empty pot.

Sauté:

  • onions
  • carrots
  • celery

Cook 3 minutes until softened.
Add garlic → cook 1 more minute until fragrant.

4. Build the Soup Base

Add to the pot:

  • beef broth
  • diced tomatoes
  • browned beef + juices
  • basil
  • oregano
  • thyme
  • salt & pepper

Bring to a boil → reduce heat → cover → simmer 30 minutes.

This softens the beef and infuses the broth with deep flavor.

5. Add Potatoes (and optional soft green beans)

Stir in chopped potatoes.

Simmer covered 20 minutes.

If you prefer very soft green beans, add them now.

6. Add Green Beans

If not added with potatoes, add green beans now.

Simmer 15 minutes longer, until beef and all vegetables are tender.

7. Add Final Vegetables

Stir in:

  • frozen corn
  • frozen peas

Simmer 5 minutes until heated through.

Finish with fresh parsley.

Serve warm and enjoy the cozy, comforting flavors.

🌟 Ingredient Additions & Substitutions

Vegetable Swaps

  • Sweet potatoes instead of white potatoes
  • Zucchini added in the last 10 minutes
  • Spinach stirred in at the end

Beef Options

  • Ground beef (brown first, drain grease)
  • Leftover roast beef
  • Chuck roast cut into cubes

Seasoning Boosters

  • 1 bay leaf
  • A splash of Worcestershire sauce
  • Smoked paprika for warmth

🥣 Serving Suggestions

  • Serve with crusty bread or cornbread
  • Add a sprinkle of Parmesan
  • Pair with a simple green salad
  • Serve with fluffy dinner rolls

💡 Tips for the Best Soup

  • Pat beef dry before browning for perfect sear
  • Don’t rush the simmer — that’s where flavor develops
  • Add peas and corn at the end to keep them sweet and bright
  • Soup tastes even better on Day 2

🔪 Storage Instructions

Refrigerator:
Keeps 3–4 days in an airtight container.

Freezer:
Freezes beautifully for up to 3 months.
(Freeze without potatoes for best texture.)

To reheat:
Simmer gently on stovetop or microwave until hot.

❓ Frequently Asked Questions

Q: Can I make this in a slow cooker?
Yes! Brown beef first, then cook everything 6–8 hours on LOW (add peas & corn at the end).

Q: Can I use ground beef instead of stew meat?
Absolutely — just brown it well and drain excess fat.

Q: Can I make it gluten-free?
Yes — all ingredients are naturally gluten-free.

⭐ Conclusion

This Best Ever Easy Vegetable Beef Soup is the definition of cozy comfort cooking — tender beef, hearty vegetables, and a deeply seasoned broth that warms you from the inside out. It’s not just delicious… it’s dependable. The kind of soup you turn to again and again because it always delivers.

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