- Heat olive oil in a large pot over medium heat. Add the beef and brown on all sides
to develop flavor. Remove and set aside. - In the same pot, add chopped onion and cook until softened.
Stir in garlic and cook for about 30 seconds. - Return the beef to the pot and add beef broth, diced tomatoes, and tomato paste.
Stir well to combine. - Add carrots, celery, potatoes, green beans, bay leaf, and seasonings.
Bring the soup to a gentle boil. - Reduce heat to low, cover, and simmer for 45–60 minutes,
or until the beef is tender and vegetables are cooked through. - Taste and adjust seasoning as needed. Remove bay leaf before serving.
Serving and Storage
Easy Vegetable Beef Soup is best served hot with crusty bread,
dinner rolls, or crackers on the side. A light salad can also complement
the richness of the soup.
Leftovers store beautifully. Allow the soup to cool, then transfer it to
an airtight container. Refrigerate for up to 4 days.
Reheat gently on the stovetop or in the microwave.
This soup is freezer-friendly and can be frozen for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Tips
- Brown the beef well for deeper, richer flavor.
- Cut vegetables evenly so they cook at the same rate.
- Simmer low and slow for tender beef.
- Taste near the end and adjust seasoning carefully.
- Add quick-cooking vegetables during the last 10 minutes if needed.
Variations
Slow Cooker Version: Add all ingredients to a slow cooker and cook on low for 7–8 hours.
Low-Carb Option: Skip potatoes and add extra green beans or zucchini.
Spicy Vegetable Beef Soup: Add red pepper flakes or a dash of hot sauce.
Extra-Hearty Version: Stir in barley or pasta during the last 20 minutes.
Tomato-Rich Soup: Add extra diced tomatoes for a deeper tomato flavor.
Conclusion
Easy Vegetable Beef Soup is a dependable, comforting recipe that never goes out of style.
It’s nourishing, flexible, and perfect for feeding both body and soul.
With simple ingredients and straightforward preparation,
it’s a meal you can return to again and again.
Whether you enjoy it fresh off the stove or reheated the next day,
this soup continues to deliver warmth, flavor, and satisfaction in every bowl.
FAQ
What cut of beef works best?
Chuck roast or stew meat works best because it becomes tender during simmering.
Can I use frozen vegetables?
Yes, frozen vegetables can be added near the end of cooking.
Can I make this soup ahead of time?
Absolutely. The flavors often improve after a day in the refrigerator.
How do I thicken the soup?
Simmer uncovered or mash a few potatoes directly in the pot.
Is this soup healthy?
Yes, it’s packed with vegetables and protein, making it a balanced and nourishing meal.
