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For deeper flavor, brown your beef thoroughly before adding other ingredients.
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Add zucchini and green beans at the end to keep their color and texture.
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Use low-sodium broth and lean beef for a lighter, healthier option.
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Easily adaptable: switch proteins, add grains, or go low-carb.
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Freezes well for up to 3 months—perfect for batch cooking.
Easy Vegetable Beef Soup The Essential Beef Vegetable Soup Recipe
A comforting, hearty vegetable beef soup made with lean ground beef, a medley of fresh or frozen vegetables, and savory broth. This classic soup is quick to prepare, easy to customize, and perfect for weeknight dinners, meal prep, or freezing for later.
Ingredients
Scale
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned on all sides. Remove and set aside.
In the same pot, sauté onion and garlic until softened.
Add carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Return the beef to the pot. Add diced tomatoes, beef broth, thyme, basil, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat and let simmer for about 45 minutes, or until the beef and vegetables are tender.
Add zucchini and green beans. Simmer for another 10-15 minutes, or until all vegetables are cooked through.
Taste and adjust seasoning if needed. Serve hot.