Introduction

If you’re craving a warm, hearty, and comforting bowl of goodness, this Best Ever Easy Vegetable Beef Soup is exactly what you need. Packed with tender beef, a medley of colorful vegetables, and a savory broth, it’s the perfect meal for chilly evenings or when you need a nourishing dinner without too much fuss. Simple ingredients and one pot make this recipe an easy go-to for families and busy cooks alike.

Ingredients

• 1 lb (450 g) ground beef or stew beef (cubed)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups beef broth (or water + bouillon)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons olive oil (if using stew beef)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook the beef:
   If using ground beef: In a large pot or Dutch oven, brown the beef over medium heat until no longer pink. Drain excess fat if needed.
   If using stew beef: Heat olive oil in the pot and sear the beef cubes on all sides until browned.
2. Add aromatics: Stir in the chopped onion and garlic, cooking until fragrant (about 2 minutes).
3. Build the soup base: Add carrots, celery, and potatoes. Stir well, then pour in the beef broth and diced tomatoes with their juice.
4. Season: Add thyme, basil, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes (longer if using stew beef to ensure tenderness).
5. Add remaining vegetables: Stir in green beans, corn, and peas. Simmer another 10–15 minutes until all vegetables are tender.
6. Taste and adjust: Remove bay leaf, taste the soup, and adjust seasoning with more salt and pepper if needed.
7. Serve: Garnish with fresh parsley and serve hot with crusty bread or biscuits.

Description

This soup is a classic, old-fashioned comfort dish that combines savory beef with a rainbow of vegetables in a rich broth. It’s hearty enough to be a meal on its own but light enough to enjoy with bread or a salad. The mix of flavors—sweet carrots, earthy potatoes, juicy tomatoes, and tender beef—creates a balanced, cozy bowl that feels like a hug in every bite.

Tips

• Make-ahead friendly: This soup tastes even better the next day as the flavors deepen. Store in the refrigerator for up to 4 days.
• Freezer-friendly: Cool completely, portion into containers, and freeze for up to 3 months. Reheat on the stovetop.
• Customize it: Use whatever vegetables you have on hand—zucchini, cabbage, bell peppers, or spinach work well.
• Boost flavor: Add a splash of Worcestershire sauce, soy sauce, or a dash of red pepper flakes for extra depth.
• Thicker texture: If you like a thicker soup, mash a few potatoes in the pot before serving.

Correction

• If the soup tastes too salty, add a peeled potato and simmer for 10 minutes, then remove it to absorb excess salt.
• If it’s too thin, simmer uncovered for 10–15 more minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• If the flavor seems flat, add an extra pinch of herbs, a splash of vinegar, or a squeeze of lemon juice to brighten it up.

Enjoy

Serve this Best Ever Easy Vegetable Beef Soup steaming hot with a side of crusty bread or buttery biscuits. It’s the perfect comfort food for family dinners, meal prep, or a cozy night in. Every spoonful is hearty, nourishing, and absolutely satisfying.