Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1½ lbs beef stew meat; 2½ tablespoons olive oil, divided; 8 cups low-sodium beef or chicken broth; 2 cans (14 oz each) diced tomatoes; 1¾ cups chopped yellow onion; 1¼ cups peeled and chopped carrots; 1 cup chopped celery; 1 lb red or yellow potatoes, cubed; 1½ cups fresh green beans, trimmed and chopped; 1½ cups frozen corn; 1 cup frozen peas; 1½ tablespoons minced garlic; 1½ teaspoons dried basil; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ⅓ cup fresh parsley, chopped; Salt and black pepper, to taste

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This Vegetable Beef Soup is the kind of comforting, hearty meal I enjoy making when I want something nourishing and deeply satisfying. I like how browning the beef creates a rich base, while the mix of vegetables and potatoes turns the soup into a complete one-pot meal that tastes even better after it rests. Vegetable Beef Soup

Why You’ll Love This Recipe

I love this recipe because it’s filling, balanced, and full of homemade flavor. I get tender beef, a savory broth, and plenty of vegetables without complicated steps. I also enjoy how well it works for leftovers, since the flavors continue to develop and become richer over time.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Meat & Base
Beef stew meat – 1 1/2 lbs
Olive oil (divided) – 2 1/2 tablespoons
Low-sodium beef or chicken broth – 8 cups
Diced tomatoes – 2 cans (14 oz each)

Vegetables
Yellow onion, chopped – 1 3/4 cups
Carrots, peeled and chopped – 1 1/4 cups
Celery, chopped – 1 cup
Red or yellow potatoes, cubed – 1 lb
Fresh green beans, trimmed and chopped – 1 1/2 cups
Frozen corn – 1 1/2 cups
Frozen peas – 1 cup

Seasonings
Minced garlic – 1 1/2 tablespoons
Dried basil – 1 1/2 teaspoons
Dried oregano – 1 teaspoon
Dried thyme – 1/2 teaspoon
Fresh parsley, chopped – 1/3 cup
Salt and black pepper – to taste

Directions

I begin by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. I pat the beef dry, season it with salt and pepper, and brown half of it for about 4 minutes. I remove it to a plate, add 1/2 tablespoon more oil, and brown the remaining beef before setting it aside.

I add the final tablespoon of olive oil to the pot and sauté the onion, carrots, and celery for about 3 minutes. I stir in the garlic and cook for another minute until fragrant.

I pour in the broth and diced tomatoes, then return the browned beef and any juices to the pot. I add the basil, oregano, and thyme, bring the soup to a boil, then reduce the heat, cover, and let it simmer gently for 30 minutes.

After that, I stir in the potatoes, cover the pot, and simmer for another 20 minutes. I add the green beans and continue simmering for about 15 minutes, until the beef and vegetables are tender.

To finish, I stir in the frozen corn and peas and let them heat through for about 5 minutes. I add the fresh parsley, adjust the seasoning with salt and pepper, and serve the soup warm.

Servings And Timing

I usually get about 6 servings from this recipe.
Preparation time is around 15 minutes, and the total cooking time is approximately 1 hour and 15 minutes.

Variations

I sometimes add extra vegetables like zucchini or cabbage if I have them available. When I want a deeper flavor, I like adding a bay leaf during the simmer and removing it before serving. I can also adjust the vegetables based on the season or what’s in my kitchen.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over medium-low heat, adding a little broth or water if it has thickened. Individual portions also reheat well in the microwave.

FAQs

Can I make this soup ahead of time?

I often make it a day in advance because the flavors improve after sitting overnight.

Can I freeze this soup?

I freeze it in freezer-safe containers for up to 3 months and thaw it in the refrigerator before reheating.

What type of beef works best?

I prefer beef stew meat or chuck because it becomes tender with slow simmering.

Can I add more vegetables?

I like adding extra vegetables, as long as I adjust the broth to keep the right consistency.

How do I thicken the soup?

I let it simmer uncovered a bit longer or lightly mash some of the potatoes directly in the pot.

Conclusion

This Vegetable Beef Soup is a recipe I rely on when I want comfort, nutrition, and great flavor in one bowl. I enjoy how flexible it is and how satisfying it feels every time I make it, whether I’m serving it fresh or enjoying leftovers later.