Homestyle Easy Vegetable Beef Soup: A Weekend Comfort (Print Version)

Hearty Easy Vegetable Beef Soup recipe. Warm your soul with tender beef, vibrant veggies, and a rich broth. Perfect for chilly evenings or meal prep.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 2 Hours minutes
Total Time: 22 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein, Gluten-Free (verify broth)

# Ingredients:

→ Soup Base & Beef

01 - 2 lbs stew beef, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 1 (14.5 oz) can diced tomatoes, undrained
06 - 6 cups beef broth (low sodium)
07 - 2 tbsp tomato paste
08 - 2 dried bay leaves

→ Vegetable Medley

09 - 3 medium carrots, peeled and chopped
10 - 2 stalks celery, chopped
11 - 3 medium potatoes (Russet or Yukon Gold), peeled and cubed

→ Flavor Enhancers

12 - 1 tsp dried thyme
13 - Salt to taste
14 - Freshly ground black pepper to taste

→ Finishing Touches

15 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - Alright, first things first! Grab your big, heavy pot or Dutch oven and heat a splash of olive oil over medium-high heat. Pat your beef cubes super dry—this is key for that gorgeous sear, trust me. Work in batches if you need to, don't overcrowd the pot! You want a deep brown crust on all sides. This step builds so much flavor for our Easy Vegetable Beef Soup, honestly, don't rush it like I did that one time. Remove the browned beef and set it aside, leaving all those delicious bits in the pot.
02 - Reduce the heat to medium. Toss in your chopped onion, carrots, and celery. Stir them around, scraping up any browned bits from the bottom of the pot—that’s called "deglazing" and it’s pure magic! Let them soften for about 5-7 minutes until they start smelling sweet and fragrant. Then, add the minced garlic and tomato paste, stirring constantly for another minute until you can really smell that garlic. This step always makes my kitchen smell incredible, like pure potential for a hearty meal.
03 - Pour in the beef broth, scraping the bottom of the pot one last time to get all those flavorful bits incorporated. Add the diced tomatoes (undrained!), dried thyme, and bay leaves. Bring this mixture to a gentle simmer. It should start smelling rich and savory already! This is where the magic really starts to happen, creating that deep foundation for our soup. I usually give it a good stir and then just stand there for a moment, breathing in the goodness.
04 - Return the browned beef to the pot, along with any juices it released. Add the potatoes. Bring the soup back to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, or until the beef is fall-apart tender. I've sometimes let it go longer if I'm busy, and it only gets better! Check it occasionally, give it a stir, and make sure it’s not sticking. This long simmer is what transforms tough beef into something wonderfully melt-in-your-mouth for this Easy Vegetable Beef Soup.
05 - Once the beef is tender, remove the bay leaves (don't forget them, oops!). Taste the soup and adjust the seasonings. This is your moment to make it perfect for *your* palate. Add more salt, pepper, or maybe a pinch more thyme if you like. I always add a little more salt than I think it needs, then taste again. Sometimes I even add a tiny splash of Worcestershire sauce for extra umami, but that’s my little secret tweak for this recipe.
06 - Ladle your glorious Easy Vegetable Beef Soup into bowls. Garnish generously with fresh chopped parsley. Serve it hot with some crusty bread for dipping. The aroma, the colors—it just looks so inviting! This is the moment you realize all that simmering was worth it. It’s warm, it’s comforting, and it feels like a big, delicious hug. Enjoy every spoonful, you earned it!

# Notes:

01 - Always pat your beef dry before browning; it makes for a better sear and deeper flavor, I promise.
02 - This soup tastes even better the next day, so it’s a total winner for meal prepping. Store it in individual containers for easy lunches.
03 - No potatoes? Try parsnips or even sweet potatoes for a slightly different, but still delicious, twist.
04 - A warm slice of cornbread or crusty baguette for dipping is non-negotiable for me with this soup!

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - ladle

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 25-30g
Protein: 30-35g

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