Best Ever Easy Vegetable Beef Soup

This Best Ever Easy Vegetable Beef Soup is the ultimate comfort food, perfect for chilly days when you need something hearty and satisfying.

Packed with tender chunks of beef, a medley of fresh vegetables, and flavorful herbs, it’s a wholesome, one-pot meal that’s both easy to make and incredibly nourishing.

With its rich, savory broth and a variety of textures from the veggies, this soup is a family favorite that can be enjoyed for dinner or as a cozy lunch.

Why You’ll Love This Recipe:

People will love this Best Ever Easy Vegetable Beef Soup because it’s the perfect combination of flavor, heartiness, and comfort.

The tender beef stews to perfection in a savory broth, while the variety of fresh vegetables adds natural sweetness and crunch.

With simple, pantry-friendly ingredients and easy preparation, it’s a no-fuss recipe that delivers big taste.

Plus, the soup is incredibly versatile—you can adjust the veggies and seasonings to suit your tastes, making it a crowd-pleasing dish for any occasion.

Whether you’re feeding a family or meal prepping for the week, this soup will quickly become a go-to favorite.

Key Ingredients:

Beef stew meat: Tender, juicy chunks of beef that add rich flavor and heartiness to the soup.

Olive oil: Used to brown the beef and sauté the vegetables, enhancing the overall flavor.

Vegetables: A delicious mix of onions, carrots, celery, potatoes, green beans, corn, and peas provides a variety of textures and nutrients.

Diced tomatoes: Adds a burst of tangy sweetness to the broth.

Herbs: Basil, oregano, and thyme bring aromatic depth to the soup, making it fragrant and flavorful.

Low-sodium beef broth: The base of the soup, offering a savory and rich foundation without being overly salty.

Fresh parsley: Stirred in at the end for a pop of color and fresh flavor to finish the dish.

Best Ever Easy Vegetable Beef Soup

Ingredients

1 1/2 lbs beef stew meat

2 1/2 Tbsp olive oil, divided

Salt and freshly ground black pepper

1 3/4 cups chopped yellow onion (1 large)

1 1/4 cups peeled and chopped carrots (3 medium)

1 cup chopped celery (3 medium)

1 1/2 Tbsp minced garlic (4 cloves)

8 cups low-sodium beef broth or chicken broth

2 (14 oz.) cans diced tomatoes

1 1/2 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1 lb red or yellow potatoes, chopped into 3/4-inch cubes

1 1/2 cups (5 oz.) chopped green beans (trim ends first)

1 1/2 cups frozen corn

1 cup frozen peas

1/3 cup chopped fresh parsley

Instructions:

Brown the beef:

Heat 1 Tbsp olive oil in a large pot over medium-high heat.

Pat the beef dry with paper towels, season with salt and pepper.

Add half of the beef to the pot and brown for about 4 minutes, turning halfway through.

Transfer the browned beef to a plate.

Add another 1/2 Tbsp olive oil to the pot and repeat the process with the remaining beef.

Sauté the vegetables:

In the now-empty pot, add 1 Tbsp olive oil.

Add chopped onions, carrots, and celery, and sauté for 3 minutes.

Add minced garlic and sauté for another minute.

Simmer the soup:

Pour in the broth and diced tomatoes.

Add the browned beef, basil, oregano, thyme, and season with salt and pepper.

Bring the soup to a boil, then reduce heat to low.

Cover and simmer for 30 minutes, stirring occasionally.

Add the potatoes:

Add the chopped potatoes to the pot.

Continue to simmer, covered, for 20 minutes. (If you like your green beans very soft, you can add them now with the potatoes.)

Add green beans:

Stir in the chopped green beans and continue to simmer for another 15 minutes, or until all vegetables and beef are tender.

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Add the corn and peas:

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

Finish and serve:

Stir in fresh parsley and serve the soup warm.

Notes:

Beef Selection: You can use any cut of beef stew meat for this recipe, but if you prefer a leaner option, look for cuts like sirloin or round. Just be sure to brown the beef properly to enhance the flavor.

Vegetable Variations: This soup is very adaptable. Feel free to swap or add other vegetables like zucchini, parsnips, or green peas if you prefer. Just keep in mind that firmer veggies like potatoes should be added earlier, while delicate ones (like spinach or kale) can be added towards the end.

Broth Options: For a richer flavor, you can use homemade beef broth or substitute with chicken broth if that’s what you have on hand. Using low-sodium broth allows you to control the seasoning more precisely.

Simmering Time: The longer you simmer the soup, the more the flavors meld together. If you have extra time, you can simmer it for up to an hour to deepen the flavor.

Freezing: This soup freezes well, so feel free to make a large batch. Let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.

Thickening the Soup: If you prefer a thicker soup, you can mash some of the potatoes after they’ve softened, or blend a small portion of the soup and stir it back in to create a creamier texture.

Seasoning: Taste the soup before serving and adjust the salt, pepper, and herbs as needed. If you like a bit of heat, a pinch of red pepper flakes can be added for a subtle spice.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of beef stew meat?

Yes, you can use other types of meat, like chicken (boneless thighs or breast), ground beef, or even lamb.

If you use ground beef, you won’t need to brown it as long—just cook it until it’s fully browned.

Keep in mind, different meats may affect the cooking time and flavor.

Can I make this soup in a slow cooker?

Absolutely! To make this in a slow cooker, brown the beef and sauté the vegetables as instructed, then transfer everything to the slow cooker.

Add the broth, tomatoes, and seasonings, and cook on low for 6-8 hours or on high for 3-4 hours.

Add the potatoes and other vegetables halfway through cooking for optimal texture.

Is there a way to make this recipe gluten-free?

Yes, this recipe is naturally gluten-free!

Just make sure your broth is labeled as gluten-free, as some store-bought broths may contain gluten.

The rest of the ingredients are all naturally free from gluten.

Can I freeze leftovers of this soup?

Yes, this soup freezes very well!

Let it cool completely, then store in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.

When you’re ready to eat, simply thaw it overnight in the fridge and reheat on the stove.

Can I make this soup spicier?

Yes! If you prefer a spicier version, you can add red pepper flakes, cayenne pepper, or even some chopped jalapeños while sautéing the vegetables.

Adjust the heat level to your liking, adding a little at a time to avoid overpowering the soup.

Can I skip browning the beef before adding it to the soup?

While it’s technically possible to skip browning the beef, browning adds a lot of depth and richness to the flavor of the soup.

The caramelization that happens during browning enhances the overall taste, so it’s highly recommended for the best result.

If you’re short on time, you could skip this step, but the flavor may not be as robust.

Do I need to peel the potatoes before adding them to the soup?

No, peeling the potatoes is optional.

If you prefer a bit more texture and extra nutrients, you can leave the skins on.

Just make sure to wash them thoroughly before chopping.

The skin adds fiber and a slight earthy flavor, but if you prefer a smoother soup, feel free to peel them.

Can I use frozen vegetables instead of fresh?

Yes, you can absolutely use frozen vegetables instead of fresh ones!

Frozen peas, corn, and green beans work perfectly in this soup.

Just add them in during the last 5 minutes of cooking to avoid overcooking them.

For other vegetables like carrots or potatoes, fresh is usually preferred for texture, but frozen could work in a pinch.

How do I prevent the soup from becoming too salty?

To avoid an overly salty soup, use low-sodium beef or chicken broth, as regular broths can be quite salty.

Also, wait to add extra salt until after the soup has simmered and the flavors have developed.

Taste it before serving, and adjust the seasoning accordingly.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors continue to meld.

You can make it a day or two ahead of time and store it in the refrigerator.

Just reheat gently on the stove before serving.

If you plan to freeze it, let it cool completely before storing.