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Easy Beef Vegetable Soup

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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.

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

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add beef and brown on all sides. Remove and set aside.
  3. In the same pot, sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
  4. Stir in tomato paste (if using) and cook for 1 minute.
  5. Return beef to the pot. Add potatoes, green beans, corn, diced tomatoes, beef broth, bay leaf, thyme, salt, and pepper.
  6. 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.
  7. Taste and adjust seasoning. Remove bay leaf before serving.
  8. 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

Find it online: https://thefamilycooking.com/easy-beef-vegetable-soup/