Best Ever Easy Vegetable Beef Soup

When the weather turns cold or you’re craving a bowl of comfort, there’s nothing quite like a hot, hearty bowl of Vegetable Beef Soup. This recipe lives up to its name as the Best Ever Easy Vegetable Beef Soup, thanks to a rich, savory broth, tender chunks of beef, and an abundance of colorful vegetables that make every spoonful satisfying. Whether you’re feeding a crowd, prepping meals for the week, or just making something simple and nourishing for your family, this soup hits all the right notes.

It’s a no-fuss, down-home dish that brings back memories of grandma’s kitchen, simmering pots on the stove, and second helpings with warm buttered rolls on the side. Packed with nutrition and flavor, it’s a meal you’ll find yourself craving again and again.

Why You’ll Love This Vegetable Beef Soup

Hearty & nourishing – Loaded with vegetables and slow-simmered beef for a complete one-pot meal.

Easy to make – Simple ingredients and minimal prep, yet maximum flavor.

Freezer-friendly – Great for batch cooking and storing for busy nights.

Customizable – Use fresh, frozen, or canned veggies based on what you have.

Total comfort food – Warm, savory, and soul-soothing with every bite.

Ingredients You’ll Need

This recipe keeps things easy with everyday pantry and freezer ingredients. Here’s what you’ll typically need:

Protein:

1 to 1½ lbs beef stew meat – Cut into bite-sized chunks; chuck roast also works well.

Vegetables:

3–4 cups frozen mixed vegetables – A blend of corn, green beans, peas, and carrots works perfectly.

3 medium potatoes, peeled and diced – Russet or Yukon Gold are ideal.

1 onion, diced

2–3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes – Do not drain.

Broth & Seasonings:

4 cups beef broth – Low sodium preferred so you can control the salt.

2 cups water

1 tablespoon tomato paste – Adds depth and a richer tomato flavor.

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon paprika

Salt & pepper to taste

Optional: Bay leaf, dash of Worcestershire sauce, or a sprinkle of red pepper flakes for a little heat.

How To Make Best Ever Easy Vegetable Beef Soup

1. Sear the Beef

In a large soup pot or Dutch oven, heat a little oil over medium-high heat. Add the beef cubes and sear them until browned on all sides. This step builds flavor and keeps the beef juicy.

2. Sauté Aromatics

Add diced onion and garlic to the pot. Cook for 2–3 minutes, stirring occasionally, until fragrant and softened.

3. Build the Broth

Pour in the beef broth, water, diced tomatoes (with juice), and tomato paste. Stir well, scraping up any browned bits on the bottom of the pot. Add your seasonings—thyme, basil, paprika, salt, pepper, and bay leaf if using.

4. Simmer to Perfection

Bring the mixture to a boil, then reduce the heat and let it simmer for 30–40 minutes, or until the beef is becoming tender.

5. Add Veggies and Potatoes

Stir in diced potatoes and the frozen vegetables. Simmer for another 20–30 minutes, or until the potatoes are fork-tender and the beef is melt-in-your-mouth delicious.

6. Taste and Adjust

Remove the bay leaf. Taste the soup and adjust salt, pepper, or any other seasoning as needed. A splash of Worcestershire or a bit more tomato paste can also boost richness if desired.

7. Serve and Enjoy!

Ladle into bowls and serve hot with a side of crusty bread, biscuits, or saltines. It’s hearty enough to be a full meal on its own!

Tips & Tricks for Perfect Vegetable Beef Soup

🧂 Brown the beef first – Don’t skip this step; it creates a flavorful base for your soup.
🥕 Use a mix of fresh and frozen vegetables – Frozen saves time, but fresh carrots, celery, or green beans add texture.
🍅 Tomato paste makes a difference – It deepens the flavor and balances the broth.
🔥 Low and slow wins – Letting the soup simmer allows flavors to meld and the beef to become ultra-tender.
🍲 Double the batch – It freezes beautifully and is even better the next day!

Substitutions and Variations

Ground beef – Brown and drain it first if you don’t have stew meat.

Canned vegetables – Drain before adding; they’re a good backup when you’re out of frozen.

No potatoes? Use cooked pasta, rice, or even barley for a twist.

Add beans – A can of kidney or cannellini beans adds protein and heartiness.

Slow cooker version – Brown the meat and onions first, then combine everything in the crockpot and cook on low for 6–8 hours.

Storage & Freezing

To store:
Cool the soup and store it in an airtight container in the fridge for up to 4 days. The flavors get even better after a night in the fridge!

To freeze:
Let the soup cool completely, then portion into freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.

What to Serve With Vegetable Beef Soup

This soup is hearty enough to stand alone, but pairing it with one of these sides makes for a complete, comforting meal:

Buttermilk biscuits

Cornbread muffins

Crusty sourdough

Grilled cheese sandwiches

Simple green salad

Want to go Southern-style? Try pairing it with fried cornbread or a slice of buttered skillet toast for an old-fashioned feel.

A Bowl of Comfort, Anytime

Best Ever Easy Vegetable Beef Soup isn’t just a recipe—it’s a warm hug in a bowl. The combination of beefy richness, colorful veggies, and deeply savory broth makes this soup a timeless classic in any kitchen. Whether you’re serving it to a busy family on a weeknight or savoring leftovers on a chilly afternoon, it’s the kind of dish that brings comfort and satisfaction every time.

Ready to make it tonight? With just a handful of ingredients and a little simmer time, you’ll have a delicious pot of soup that tastes like it cooked all day. And once you try it, you’ll understand why it’s earned its title as the best ever.

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