Easy Vegetable Beef Soup is a classic, comforting recipe that belongs in every home cook’s rotation. With tender beef, hearty vegetables, and a rich, savory broth, it delivers warmth and nourishment in every spoonful. Simple to make, easy to customize, and perfect for leftovers, this soup proves that wholesome, homemade meals don’t need to be complicated to be delicious. 🍲🥕🥩
1 lb beef stew meat or chuck roast, cut into bite-size pieces
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 medium potatoes, diced
1 cup green beans (fresh or frozen)
1 cup corn (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 tablespoon tomato pasteFruits & Vegetables
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
Instructions
Step 1: Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces in a single layer and brown on all sides. This step builds deep flavor. Remove beef and set aside.
Step 2: Sauté Aromatics
In the same pot, add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Add Vegetables and Tomato Base
Add carrots, celery, potatoes, diced tomatoes, and tomato paste to the pot. Stir well to combine and coat vegetables with the tomato base.
Step 4: Build the Soup
Return the browned beef to the pot. Pour in the beef broth and add salt, pepper, basil, oregano, and bay leaf. Stir to combine.
Step 5: Simmer Until Tender
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until the beef is tender and vegetables are cooked through. Add green beans and corn during the last 15 minutes of cooking.
Notes
Cut beef into evenly sized pieces so it cooks uniformly. If the soup thickens too much during simmering, add a splash of water or broth to reach your desired consistency.
