This Easy Vegetable Beef Soup is a warm and hearty classic packed with tender beef, wholesome vegetables, and savory broth. It’s a one-pot comfort meal that’s simple to make, full of flavor, and perfect for chilly evenings or busy weeknights.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1 pound ground beef (or stew meat)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 medium carrots, sliced
- 2 potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
Ingredient Notes
- Beef: Ground beef makes it quick and easy, but stew meat adds more texture and richness.
- Broth: Use low-sodium beef broth to control salt levels.
- Vegetables: You can use fresh, canned, or frozen veggies — whatever you have on hand.
- Tomato Sauce: Adds thickness and a rich tomato flavor to the soup base.
Instructions
- Brown the Beef:
Heat olive oil in a large pot over medium heat. Add beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed. - Add Aromatics:
Stir in chopped onion and garlic. Cook for 2–3 minutes until fragrant. - Add Broth and Tomatoes:
Pour in beef broth, diced tomatoes, and tomato sauce. Stir to combine. - Add Vegetables and Seasoning:
Stir in carrots, potatoes, green beans, corn, peas (if using), Italian seasoning, paprika, salt, and pepper. - Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for about 30–40 minutes, or until the vegetables are tender and the flavors have melded together. - Serve:
Taste and adjust seasoning as needed. Ladle hot soup into bowls and serve with crusty bread or crackers.
Nutrition Facts (per serving)
- Calories: 260
- Protein: 20g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
Tips and Variations
- Keto Option: Skip the potatoes and carrots; add zucchini, cauliflower, or cabbage instead.
- Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce.
- Make Ahead: Soup tastes even better the next day — store refrigerated for up to 4 days or freeze up to 3 months.
- Slow Cooker Version: Brown beef and onions first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
