Easy Vegetable Beef Soup

Nothing beats a warm, hearty bowl of vegetable beef soup on a chilly day. This comforting dish is packed with tender beef, vibrant vegetables, and a rich, flavorful broth. It’s the perfect balance of protein, fiber, and deliciousness in every spoonful. Whether you’re looking for a nourishing weeknight meal or something to cozy up with on a weekend, this soup is a great choice.

What makes this vegetable beef soup special is its simplicity and versatility. You can use fresh or frozen vegetables, and the broth can be adjusted to your taste. The slow simmering allows all the flavors to meld beautifully, creating a dish that’s both hearty and satisfying. Serve it with crusty bread, or enjoy it on its own for a wholesome meal.

Ingredients for Easy Vegetable Beef Soup

1 lb ground beef (or stew meat)
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup green beans, chopped
1 cup peas
1 cup corn
1 can (14.5 oz) diced tomatoes
4 cups beef broth
1 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 bay leaf

Step 1: Brown the Beef

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef (or stew meat) and cook until browned, breaking it apart as it cooks. Drain any excess grease if necessary. Remove the beef from the pot and set it aside.

Step 2: Sauté the Aromatics

In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add the Vegetables and Broth

Return the cooked beef to the pot. Add the carrots, potatoes, green beans, peas, corn, diced tomatoes, beef broth, and water. Stir in Worcestershire sauce, thyme, oregano, salt, black pepper, and the bay leaf. Bring the mixture to a boil.

Step 4: Simmer to Perfection

Reduce the heat to low, cover, and let the soup simmer for about 30-40 minutes. Stir occasionally and cook until the vegetables are tender and the flavors meld together.

Step 5: Adjust and Serve

Taste the soup and adjust the seasoning if needed. Remove the bay leaf before serving. Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.

Storage Instructions

Leftovers of this vegetable beef soup store well, making it a great meal prep option. Allow the soup to cool completely before transferring it to an airtight container.

Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.
Freezer: For longer storage, freeze the soup in portioned airtight containers or freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.

Estimated Nutrition

Per serving (based on 6 servings):

Calories: 280
Protein: 22g
Carbohydrates: 30g
Fat: 9g
Fiber: 6g
Sodium: 750mg

Nutritional values may vary based on ingredients used.

Frequently Asked Questions

1. Can I use a different type of meat?

Yes! You can substitute ground beef with stew meat, shredded beef, ground turkey, or even chicken for a lighter option.

2. Can I make this in a slow cooker?

Absolutely. Brown the beef first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

3. How can I thicken the soup?

For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during the last 10 minutes of cooking.