Easy Vegetable Beef Soup: A Hearty and Nutritious Comfort Food
If you’re craving something wholesome, flavorful, and satisfying, this Easy Vegetable Beef Soup is the perfect choice. Packed with tender beef chunks, a colorful medley of fresh vegetables, and a rich, savory broth, this soup delivers all the warmth and nourishment you need in one comforting bowl. Whether you’re cooking for your family on a busy weeknight or looking for a cozy meal to enjoy on a cold winter day, this simple yet hearty beef and vegetable soup is guaranteed to hit the spot. With high-quality ingredients, minimal prep, and maximum flavor, it’s an easy homemade soup recipe that’s both healthy and budget-friendly. Plus, it’s a great way to use up leftover vegetables, making it a versatile staple for your meal rotation.
Ingredients
To make this hearty and delicious Easy Vegetable Beef Soup, you’ll need the following ingredients:
1 pound beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 can (14.5 ounces) diced tomatoes, undrained
3 large carrots, sliced
3 celery stalks, sliced
2 large potatoes, peeled and diced
1 cup frozen or fresh green beans
1 cup frozen or fresh corn kernels
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Sear the Beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and sear it until browned on all sides. This step helps lock in the flavor and create a rich base for your soup. Once browned, remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for an additional minute or two until fragrant. These aromatics will add depth and richness to your broth.
Step 3: Combine Ingredients
Return the browned beef to the pot. Pour in the beef broth and the undrained diced tomatoes, then stir well. Add the carrots, celery, and potatoes. Bring everything to a gentle boil, stirring occasionally to combine the flavors.
Step 4: Simmer the Soup
Once the soup reaches a boil, reduce the heat to low and let it simmer for about 30 minutes, or until the beef and vegetables become tender. Add the green beans and corn, followed by the dried thyme and oregano. Season with salt and pepper to taste, then continue simmering for another 10–15 minutes until all the vegetables are cooked through and the flavors have melded beautifully.
Step 5: Serve
Taste and adjust the seasoning as needed. Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot alongside crusty bread, biscuits, or crackers for a complete, satisfying meal.
Tips for the Perfect Vegetable Beef Soup
Choose the Right Cut of Beef: Stew meat or chuck roast is ideal because it becomes tender and flavorful after simmering.
Use Quality Broth: A rich, low-sodium beef broth enhances the flavor without making the soup too salty.
Customize Your Veggies: Feel free to add or substitute vegetables based on what you have—peas, zucchini, cabbage, or bell peppers all work well.
Make Ahead: This soup tastes even better the next day as the flavors deepen. Store in the fridge for up to 4 days or freeze for up to 3 months.
Serving Suggestions + Variations
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
Herb Lovers’ Version: Add fresh rosemary, basil, or bay leaves to elevate the flavor.
Low-Carb Option: Replace potatoes with cauliflower or turnips for a lighter, keto-friendly soup.
Add Grains: Stir in cooked barley, rice, or small pasta to make it even heartier.
Frequently Asked Questions (FAQs)
Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until tender.
Can I use ground beef instead of stew meat?
Absolutely. Brown the ground beef first, drain excess fat, and follow the same steps for the rest of the recipe.
Can I freeze vegetable beef soup?
Yes, this soup freezes beautifully. Let it cool completely, then store it in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I thicken the soup?
If you prefer a thicker consistency, mash some of the potatoes in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Is this soup gluten-free?
Yes, as long as you use gluten-free beef broth and no added grains or pasta, this recipe is naturally gluten-free.
Nutrition Facts (Estimated per Serving)
Calories: 280
Protein: 22g
Fat: 10g
Carbohydrates: 25g
Fiber: 5g
Sugar: 6g
Sodium: 720mg
Conclusion
This Easy Vegetable Beef Soup is the ultimate comfort food—rich, hearty, and nourishing. With tender beef, vibrant vegetables, and a deeply flavorful broth, it’s a satisfying one-pot meal perfect for busy weeknights or cozy weekends. Whether you’re serving it as a light lunch or a full dinner, this soup delivers warmth and nutrition in every bite. Packed with high-protein beef, fiber-rich veggies, and wholesome ingredients, it’s a healthy homemade soup that’s as good for you as it tastes. Try this easy recipe today and enjoy a classic bowl of homemade goodness that never goes out of style.