Easy Beef Vegetable Soup Recipe: A Hearty, Healthy One-Pot Meal

Beef vegetable soup is the kind of meal that warms you up from the inside out. It’s hearty, healthy, and deeply comforting. It smells like home. It tastes like love. And the best part? It’s incredibly easy to make.

This Easy Beef Vegetable Soup is perfect for busy weeknights, meal prepping, or freezing for later. It uses everyday ingredients, cooks in one pot, and delivers big flavor with minimal effort.

It’s not fancy. It’s just good.

Ingredients (With Measurements)

This recipe makes about 6 hearty servings.

For the Soup:

• 1 tablespoon olive oil
• 1 pound ground beef (or stew meat)
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon tomato paste
• 6 cups beef broth
• 1 teaspoon salt (more to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf

Optional Add-Ins:

• 1 cup corn kernels
• 1 cup frozen peas
• ½ teaspoon smoked paprika
• Fresh parsley for garnish

Tools You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Ladle for serving

Step-by-Step Instructions

1. Sauté the Aromatics

Heat the olive oil in a large soup pot over medium heat.

Add the chopped onion and sauté for 3 to 4 minutes until soft.

Add garlic and stir for another 30 seconds until fragrant.

2. Brown the Beef

Add the ground beef (or stew meat) to the pot.

Cook until browned and no longer pink, breaking it apart as it cooks. This should take 5 to 7 minutes.

Drain any excess fat if needed.

3. Add Vegetables

Stir in carrots, celery, and potatoes. Cook for 3 to 5 minutes, just to start softening them.

If using fresh green beans, add them now too.

4. Add Liquids and Seasoning

Stir in the tomato paste and diced tomatoes.

Pour in the beef broth.

Add salt, pepper, thyme, basil, and the bay leaf.

Bring everything to a boil, then reduce heat and let simmer.

5. Simmer the Soup

Cover the pot and let the soup simmer gently for 25 to 30 minutes.

Stir occasionally. The potatoes and carrots should be fork-tender.

If you’re using frozen peas or corn, stir them in during the last 5 minutes of cooking.

6. Taste and Adjust

Remove the bay leaf.

Taste the soup and adjust the salt and pepper as needed.

Add fresh parsley or a dash of paprika if you want a little more flavor.

7. Serve Hot

Ladle the soup into bowls and serve with bread, crackers, or just as is.

It’s filling, warming, and so satisfying.

Make It in the Slow Cooker

Yes, you can.

Brown the beef first, then add everything to a slow cooker.

Cook on low for 6 to 8 hours, or high for 3 to 4 hours.

Stir in peas or corn at the end.

Make It in the Instant Pot

Use the sauté function for onions, garlic, and beef.

Add remaining ingredients and cook on high pressure for 10 minutes.

Quick release, stir, and serve.

This method is fast and still gives great flavor.

Vegetable Variations

Use what you have. This soup is flexible.

Here are some swap ideas:

• Sweet potatoes instead of white potatoes
• Zucchini or squash in summer
• Kale or spinach stirred in at the end
• Chickpeas or kidney beans for added protein

This soup lets you clean out the fridge.

Storage and Reheating

To Store:

Let the soup cool completely.

Store in airtight containers in the fridge for up to 4 days.

To Freeze:

Portion into freezer-safe bags or containers. Freeze for up to 3 months.

Label with the date.

To Reheat:

Thaw overnight in the fridge or reheat from frozen on the stovetop.

Warm over medium heat until hot, stirring often.

Add a splash of water or broth if it’s too thick.

Why This Soup Works

• One pot
• Easy ingredients
• Ready in under an hour
• Nutritious and balanced
• Makes a big batch
• Freezer-friendly

It’s the kind of recipe you’ll come back to again and again.

What to Serve With It

This soup is a meal on its own. But if you want extras, try these:

• Crusty bread
• Buttery crackers
• Side salad
• Grilled cheese
• Cornbread muffins

You don’t need much—just something to soak up that delicious broth.

Make It Your Own

You can tweak this soup every time:

• Add barley, pasta, or rice
• Use Italian seasoning or cumin
• Toss in hot sauce for a kick
• Try shredded beef instead of ground
• Skip the potatoes and add lentils

It’s endlessly customizable.

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FAQs

1. Can I use frozen vegetables?

Yes. Frozen vegetables work great. Just add them during the last 10 minutes of cooking. They’ll heat through quickly without turning mushy.

2. Can I use stew meat instead of ground beef?

Definitely. Just sear the stew meat first for more flavor. You may need a slightly longer simmer to make it tender.

3. Is this soup gluten-free?

Yes, as long as your broth and any added spices are gluten-free. Always check labels to be sure.

4. Can I make it vegetarian?

Sure. Omit the beef, double the vegetables, and use vegetable broth. Add a can of beans or lentils for protein.

5. How do I thicken the soup?

Let it simmer uncovered for a bit longer to reduce the liquid. Or mash a few potatoes right in the pot to create a thicker texture.

6. Can I add pasta to this soup?

Yes. Add small pasta (like elbow or orzo) in the last 10 minutes of cooking. You may need a bit more broth as the pasta absorbs liquid.

7. Is it okay to freeze with potatoes?

Yes. The texture may change slightly, but it’s still delicious. Waxy potatoes like Yukon Gold hold up better than russets.

8. How long does it last in the fridge?

Up to 4 days in a sealed container. The flavor gets even better after a day.

9. Can I make it spicy?

Yes. Add crushed red pepper flakes, diced jalapeños, or a dash of hot sauce. Spice it to your taste.

10. What’s the best beef for this soup?

Ground beef is fastest, but stew beef adds deep flavor. You can also use leftover roast or shredded beef for a rich, meaty broth.