Easy Vegetable Beef Soup

Ingredients for Easy Vegetable Beef Soup

1½ pounds (680 g) boneless beef chuck, trimmed and cut into ¾-inch cubes
2 tablespoons olive oil, divided
1 teaspoon salt, divided, plus more to taste
½ teaspoon freshly ground black pepper
1 large yellow onion, diced
2 celery stalks, diced
3 garlic cloves, minced
2 tablespoons tomato paste
6 cups (1.4 liters) low-sodium beef broth, plus more if needed
1 can (14.5 ounces/411 g) diced tomatoes, with their juices
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
3 medium carrots, peeled and sliced
2 medium Yukon Gold potatoes, approximately 12 ounces (340 g), cut into ¾-inch cubes
1½ cups green beans, trimmed and cut into short pieces, fresh or frozen
1 cup frozen corn
1 cup frozen peas
2 tablespoons chopped fresh parsley

Instructions for Easy Vegetable Beef Soup

Step 1: Prepare and season the beef

Pat the beef dry with paper towels. Trim away thick pieces of exterior fat while leaving some marbling, which helps the meat stay flavorful during simmering.

Season with ½ teaspoon salt and the black pepper. Keep the cubes similar in size so they cook at roughly the same rate.

Drying the surface helps the beef brown more effectively. Wet beef tends to release moisture and steam in the pot.

Step 2: Brown the beef in batches

Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat.

Add half the beef in a single layer. Brown for approximately 4–5 minutes, turning occasionally. Transfer to a plate and repeat with the remaining beef, adding some of the remaining oil if needed.

The meat does not need to be cooked through at this point. You are developing color on the outside and flavorful browned bits on the bottom of the pot.

Step 3: Soften the onion and celery

Reduce the heat to medium. Add the remaining oil, followed by the onion and celery.

Cook for 5–6 minutes, stirring occasionally, until softened. If the bottom of the pot looks too dark or dry, add a small splash of broth and scrape gently.

Stir in the garlic and tomato paste. Cook for another minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly.

Step 4: Build the broth

Pour in approximately 1 cup of the beef broth. Scrape the bottom of the pot with a wooden spoon to release the browned bits.

Return the beef and its collected juices to the pot. Add the remaining broth, diced tomatoes, Worcestershire sauce, thyme, oregano, and bay leaves.

Stir well and bring just to a boil. Reduce the heat immediately to maintain a gentle simmer.

Step 5: Simmer until the beef is nearly tender

Partially cover the pot and simmer for approximately 60–75 minutes, stirring occasionally.

The beef should begin to yield when pressed with a fork but may still need a little more cooking. If it remains quite firm, continue simmering before adding the vegetables.

Keep the heat gentle. A vigorous boil reduces the liquid quickly and can make the beef less pleasant in texture. Add a little water or broth if needed to keep everything comfortably covered.

Step 6: Add the potatoes and carrots

Stir in the potatoes, carrots, and remaining ½ teaspoon salt.

Simmer for 20–25 minutes, or until the potatoes and carrots are nearly tender. Stir gently so the potato pieces stay intact.

Check the beef again. By this stage, it should be approaching fork-tender. Cooking times vary with the cut and size of the cubes, so use tenderness as your guide.

Step 7: Add the remaining vegetables

Add the green beans and corn. Simmer for approximately 8–10 minutes, until the beans are tender.

Stir in the frozen peas during the final 3–5 minutes. They need only enough time to heat through.

Check that the beef is tender and the potatoes are cooked. Add more broth if you prefer a thinner soup, then bring everything back to a gentle simmer.

Step 8: Finish and serve

Remove the bay leaves and stir in the fresh parsley.

Taste before adding more salt, since broth and Worcestershire sauce vary in saltiness. Adjust the pepper as needed.

Ladle into bowls, distributing the beef and vegetables evenly. Serve warm with crusty bread, dinner rolls, or crackers.

Tips for Easy Vegetable Beef Soup

Choose chuck for a long simmer. Its connective tissue softens with time, making it suitable for this soup.
Brown in small batches. Crowding the pot makes it harder to develop color.
Wait before adding vegetables. If the beef is still tough, let it cook longer first.
Keep the simmer gentle. Small, steady bubbles are enough.
Cut potatoes evenly. Similar-sized cubes cook consistently.
Add peas near the end. This preserves their color and prevents overcooking.
Adjust the broth before serving. The soup thickens slightly as potatoes release starch and liquid evaporates.

Recipe Notes and Variations For Easy Vegetable Beef Soup

Using ground beef: Replace the chuck with 1½ pounds of ground beef. Brown thoroughly, drain excess fat, and continue with the onion and celery. Skip the long beef-tenderizing stage and simmer the potatoes and carrots in the prepared broth until tender before adding the remaining vegetables.

Using different vegetables: Diced zucchini, shredded cabbage, or chopped spinach can be added. Zucchini needs about 8–10 minutes, while spinach can be stirred in just before serving.

Using frozen mixed vegetables: Replace the green beans, corn, and peas with approximately 3½ cups frozen mixed vegetables. Add according to their cooking needs, allowing extra time for larger carrot pieces.

Making a thicker soup: Mash a few cooked potato cubes against the side of the pot and stir them back into the broth.

Adding pasta: Cook small pasta separately and add it to individual bowls. Pasta stored in the soup absorbs broth and becomes soft.

Storage and Reheating for Easy Vegetable Beef Soup

Divide leftovers into shallow containers and refrigerate promptly, within two hours of cooking. Store in airtight containers for up to 3–4 days.

Reheat in a saucepan over medium heat, stirring occasionally, until thoroughly hot. Add a splash of broth or water if the soup has thickened. Reheated leftovers should reach 165°F (74°C).

For longer storage, freeze cooled portions for up to 3 months for best quality. Leave some space in each container for expansion. Thaw overnight in the refrigerator before reheating.

The potatoes may become slightly softer after freezing, but the soup will still be suitable for a comforting meal.