Easy Vegetable Beef Soup is a classic, comforting recipe that belongs in every home cook’s rotation. With tender beef, hearty vegetables, and a rich, savory broth, it delivers warmth and nourishment in every spoonful. Simple to make, easy to customize, and perfect for leftovers, this soup proves that wholesome, homemade meals don’t need to be complicated to be delicious. 
-
1 lb beef stew meat or chuck roast, cut into bite-size pieces
-
1 tablespoon olive oil
-
1 small onion, diced
-
3 cloves garlic, minced
-
3 carrots, sliced
-
2 celery stalks, sliced
-
2 medium potatoes, diced
-
1 cup green beans (fresh or frozen)
-
1 cup corn (fresh, frozen, or canned)
-
1 can (14.5 oz) diced tomatoes
-
6 cups beef broth
-
1 tablespoon tomato paste
-
1 teaspoon salt (adjust to taste)
-
½ teaspoon black pepper
-
1 teaspoon dried basil
-
1 teaspoon dried oregano
-
1 bay leaf
Instructions
Step 1: Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces in a single layer and brown on all sides. This step builds deep flavor. Remove beef and set aside.
Step 2: Sauté Aromatics
In the same pot, add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Add Vegetables and Tomato Base
SEE NEXT PAGE
ADVERTISEMENT
ADVERTISEMENT
