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Easy Vegetable Beef Soups

Vegetable Beef Soup Recipe

Author: Olivia Ross
This hearty vegetable beef soup is a one-pot wonder packed with tender beef, chunky vegetables, and rich, savory broth. It’s the perfect cozy meal for cold nights, ideal for meal prep, and flexible enough to adapt to what you already have in your fridge.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 344 kcal

Ingredients
  

  • 1 ½ lbs beef stew meat
  • 2 ½ tablespoon olive oil divided
  • salt and freshly ground black pepper to taste
  • 1 ¾ cups yellow onion chopped (1 large)
  • 1 ¼ cups carrots peeled and chopped (3 medium)
  • 1 cup celery chopped (3 medium)
  • 1 ½ tablespoon garlic minced (4 cloves)
  • 8 cups low-sodium beef broth or chicken broth
  • 2 cans diced tomatoes (14 oz. each)
  • 1 ½ teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 lb red or yellow potatoes chopped into ¾-inch cubes
  • 1 ½ cups green beans chopped, ends trimmed
  • 1 ½ cups frozen corn
  • 1 cup frozen peas
  • ⅓ cup fresh parsley chopped

Instructions
 

  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat beef dry, season with salt and pepper, and brown half of it for 4 minutes. Transfer to a plate and repeat with remaining beef and ½ tablespoon oil.
  • Add remaining 1 tablespoon oil to the pot. Sauté onions, carrots, and celery for 3 minutes. Add garlic and cook 1 more minute.
  • Pour in broth and diced tomatoes. Return beef to the pot. Stir in basil, oregano, thyme, and a pinch of salt and pepper. Bring to boil, then reduce heat, cover, and simmer for 30 minutes.
  • Add potatoes (and green beans if you like them soft). Cover and simmer for 20 minutes.
  • If not already added, stir in green beans. Simmer uncovered for 15 minutes or until everything is tender.
  • Add frozen corn, peas, and chopped parsley. Simmer for 5 minutes. Taste and adjust seasoning as needed.
  • Serve hot with crusty bread or freeze for later.

Notes

  • Browning the beef adds deep flavor, so don’t skip it.
  • This soup is flexible—use whatever veggies you have on hand.
  • Simmer slowly to tenderize meat and blend flavors.
  • Taste before serving and adjust seasoning.
  • Doubles well for meal prep.

Nutrition

Calories: 344kcalCarbohydrates: 30gProtein: 24gFat: 11gSaturated Fat: 3gCholesterol: 66mgSodium: 581mgPotassium: 1403mgFiber: 5gSugar: 6gVitamin A: 3445IUVitamin C: 32.1mgCalcium: 77mgIron: 4.5mg
Keyword Vegetable Beef Soup
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