Why You’ll Love This Recipe
You’ll love this Easy Beef Vegetable Soup because it’s packed with flavor, filling ingredients, and requires minimal effort. It’s a great way to use up leftover vegetables or pantry staples, and it’s incredibly versatile. The beef becomes melt-in-your-mouth tender, and the combination of veggies and broth creates a comforting bowl that’s perfect for any occasion. Plus, it stores and freezes beautifully for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Stew beef or chuck roast, cut into bite-sized pieces
- Olive oil
- Onion, diced
- Garlic, minced
- Carrots, sliced
- Celery, sliced
- Potatoes, diced
- Green beans (fresh or frozen)
- Corn (fresh, frozen, or canned)
- Diced tomatoes (canned or fresh)
- Tomato paste (optional, for richer flavor)
- Beef broth
- Bay leaf
- Dried thyme
- Salt
- Black pepper
- Fresh parsley (optional, for garnish)
Directions
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add beef and brown on all sides until seared. Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in tomato paste (if using) and cook for 1 minute.
- Return the beef to the pot. Add potatoes, green beans, corn, diced tomatoes, beef broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender and vegetables are cooked through.
- Taste and adjust seasoning as needed. Remove bay leaf before serving.
- Garnish with fresh parsley if desired.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 1.5 to 2 hours
Total time: 1 hour 45 minutes to 2 hours 15 minutes
Variations
- Quick Version: Use ground beef instead of stew beef and simmer for just 30–40 minutes.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce for heat.
- Low-Carb Option: Omit potatoes and corn, and add zucchini or cauliflower.
- Grain Add-In: Stir in cooked barley or rice for a heartier soup.
- Slow Cooker: Add all ingredients to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:
- Stovetop: Warm over medium heat until hot.
- Microwave: Heat individual portions in 1–2 minute intervals, stirring in between.
To freeze:
- Cool the soup completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen vegetables in this soup?
Yes, frozen vegetables work great and save time. Add them during the last 30 minutes of cooking.
What’s the best beef cut for this soup?
Stew beef, chuck roast, or any well-marbled cut that becomes tender when slow-cooked.
Can I make this in a slow cooker?
Absolutely. Brown the beef first for extra flavor, then add everything to the slow cooker and cook on low for 7–8 hours.
Do I have to use tomato paste?
No, but it adds depth and richness to the broth. It’s optional.
How can I thicken the soup?
For a thicker texture, mash some of the potatoes or stir in a cornstarch slurry near the end.
Is this soup gluten-free?
Yes, as long as your broth and canned ingredients are certified gluten-free.
Can I make this soup vegetarian?
Yes, omit the beef and use vegetable broth. Add beans or lentils for protein.
What kind of potatoes work best?
Yukon gold or red potatoes hold their shape well, but russets can be used for a softer texture.
How do I make it more flavorful?
Use a quality broth, sauté your vegetables first, and don’t skip seasoning adjustments at the end.
Can I use canned vegetables?
Yes, but add them in the last 10–15 minutes of simmering so they don’t become mushy.
Conclusion
Easy Beef Vegetable Soup is a cozy, nutritious, and satisfying meal that brings together tender beef and colorful vegetables in a delicious broth. Whether you enjoy it fresh off the stove or as a make-ahead meal, this soup is comforting, wholesome, and incredibly versatile. It’s the kind of recipe you’ll turn to again and again when you need something warm, filling, and easy to make.
PrintEasy Beef Vegetable Soup
Easy Beef Vegetable Soup is a hearty and comforting dish made with tender chunks of beef, assorted vegetables, and a rich broth. It’s perfect for cold nights or meal prep and can be easily customized with pantry staples.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs stew beef or chuck roast, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste (optional)
- 6 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add beef and brown on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
- Stir in tomato paste (if using) and cook for 1 minute.
- Return beef to the pot. Add potatoes, green beans, corn, diced tomatoes, beef broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is tender and vegetables are cooked through.
- Taste and adjust seasoning. Remove bay leaf before serving.
- Garnish with fresh parsley if desired and serve hot.
Notes
- For a quicker version, substitute ground beef and simmer for 30–40 minutes.
- Add cooked barley or rice to make the soup even heartier.
- This soup freezes well for up to 3 months—perfect for batch cooking.
- Use low-sodium broth and adjust salt to control sodium levels.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
