Easy Vegetable Beef Soup: A Hearty Delight for Any Season

When the weather is unpredictable, or you simply want a comforting meal that warms you from the inside out, nothing hits the spot quite like a bowl of vegetable beef soup. This classic dish combines tender beef, a medley of fresh vegetables, and a flavorful broth into a hearty, satisfying meal perfect for lunch, dinner, or even meal prep for the week. What makes this recipe truly special is how easy it is to prepare, yet it delivers rich, deep flavors that taste as though they’ve simmered all day.

Ingredients

For a pot that serves 6–8 people, you will need:

1 pound (450g) beef stew meat (chuck or sirloin, cut into 1-inch cubes)
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
4 carrots, peeled and sliced
3 celery stalks, sliced
2 medium potatoes, diced into 1-inch cubes
1 cup green beans, cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, with juices
6 cups beef broth (low sodium preferred)
2 teaspoons dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Optional: Add corn, peas, or zucchini for extra vegetables.

Step-by-Step Method

Step 1: Brown the Beef

Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium-high heat.
Season the beef cubes with a pinch of salt and pepper.
Add the beef to the pot in a single layer (do this in batches if necessary) and brown all sides, about 5–7 minutes. This step locks in flavor and gives the broth a rich base.
Remove the beef and set it aside.

Step 2: Sauté the Aromatics

In the same pot, add the chopped onion, carrots, and celery.
Sauté for 5 minutes until the vegetables start to soften and the onion turns translucent.
Stir in the garlic and cook for an additional minute, until fragrant.