Ultimate Easy Vegetable Beef Soup Recipe (Hearty One-Pot Comfort)

Looking for a cozy, flavorful meal that’s simple to prepare and nourishing for the whole family? This Ultimate Easy Vegetable Beef Soup is your new go-to comfort food. Brimming with tender chunks of beef, vibrant garden vegetables, and a rich, savory broth — it’s a one-pot wonder that satisfies every time.

Whether you’re warding off the chill of a winter day or making use of your summer veggie harvest, this classic soup adapts beautifully to the seasons. Even better? It tastes even more incredible the next day, making it a fantastic option for meal prep, leftovers, and freezing.

🥕 Why This Vegetable Beef Soup Belongs in Your Rotation

Wholesome & Filling – High in protein, fiber, and essential nutrients.
No-Fuss Prep – Straightforward steps with everyday ingredients.
Family & Budget Friendly – Affordable stew meat + leftover veggies = win.
Meal-Prep Superstar – Make once, eat for days — it reheats like a dream.

🛒 Ingredients You’ll Need

Beef & Broth

1½ lbs beef stew meat – Cut into bite-sized pieces. Chuck roast is also a great choice if you’re cutting it yourself.
2½ tablespoons olive oil, divided – Used for searing beef and sautéing vegetables.
Salt & black pepper, to taste – For seasoning in layers.
8 cups low-sodium beef broth – Offers deep flavor; chicken broth works for a lighter base.

Aromatics & Vegetables

1¾ cups chopped yellow onion (about 1 large onion)
1¼ cups peeled and chopped carrots (roughly 3 carrots)
1 cup chopped celery (about 3 ribs)
1½ tablespoons minced garlic (about 4 cloves)
2 cans (14 oz each) diced tomatoes, undrained – Brings a tangy brightness.

Herbs & Seasoning

1½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme

Hearty Add-ins

1 lb red or yellow potatoes, diced into ¾-inch cubes
1½ cups chopped green beans (fresh or frozen)
1½ cups frozen corn kernels
1 cup frozen green peas
⅓ cup chopped fresh parsley – Added at the end for a burst of freshness

🍳 How to Make Easy Vegetable Beef Soup — Step by Step

1. Brown the Beef

In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat.
Pat beef dry (important for browning!) and season generously with salt and pepper.
Sear half the beef in a single layer for about 4 minutes, turning to brown both sides.
Transfer to a plate and repeat with the remaining beef using ½ tablespoon more oil.

🔥 Pro Tip: Brown in batches — overcrowding leads to steaming, not searing.

2. Sauté the Vegetables

Add the remaining 1 tablespoon oil to the pot.
Stir in onions, carrots, and celery; cook for 3–4 minutes until they soften.
Add minced garlic and sauté for another 60 seconds until fragrant.

3. Build the Soup Base

Pour in broth, diced tomatoes (with juice), and return beef + juices to the pot.
Stir in basil, oregano, thyme, and salt & pepper to taste.
Bring to a boil, then lower the heat. Cover and simmer for 30 minutes.

⏳ Let it simmer to unlock rich, layered flavor and tender beef.

4. Add Potatoes & Green Beans

After 30 minutes, stir in potatoes and green beans.
Cover and simmer an additional 20 minutes, until potatoes are fork-tender.

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