- 1 lb lean stew beef or chuck roast, cut into ½-inch cubes
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups beef broth (low-sodium)
- 1 tsp dried thyme
- 1 tsp smoked paprika (optional, for depth)
- 1 bay leaf
- Salt & black pepper to taste
- 1 cup frozen peas (added at the end)
- Fresh parsley, chopped (for garnish)
🍲 Instructions
Brown the beef
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Pat beef dry and season with salt and pepper.
- Brown in batches (don’t overcrowd) — about 3–4 minutes per batch. Remove and set aside.
Sauté the veggies
- In the same pot, add onion, garlic, carrots, and celery.
- Cook 5–7 minutes until softened and fragrant.
Simmer the soup
- Return beef to the pot. Add potatoes, diced tomatoes, broth, thyme, paprika, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low .
- Cover and simmer for 60–75 minutes , until beef is tender and potatoes are soft.
Finish & serve
- Stir in frozen peas and cook 5 minutes more.
- Remove bay leaf.
- Taste and adjust seasoning.
- Garnish with fresh parsley and serve hot.
Tips for the Best Soup
🔥 Brown the beef well — it builds deep, rich flavor
🔥 Don’t skip the smoked paprika — adds warmth and complexity
🔥 Use low-sodium broth — so you can control the salt
🔥 Make it ahead — flavors deepen overnight
🔥 Freeze for later — portion and freeze for up to 3 months
Ways to Customize Your Soup
Love the base? Try these fun twists:
- 🌿 Add herbs – Fresh rosemary or oregano for extra savoriness
- 🍝 Turn it into a stew – Thicken with a cornstarch slurry or mashed potatoes
- 🥔 Go low-carb – Swap potatoes for turnips or cauliflower
- 🌶️ Spicy kick – Add red pepper flakes or a dash of hot sauce
- 🍗 Lighter version – Use ground turkey or chicken instead of beef
- 🍅 Tomato boost – Add tomato paste (2 tbsp) when sautéing veggies
What to Serve With Vegetable Beef Soup
This soup is a complete meal in a bowl , but here are some great pairings:
- A slice of crusty bread or garlic toast
- A crisp green salad with vinaigrette
- A dollop of sour cream or grated Parmesan
- A cold glass of milk or iced tea
Perfect for:
- Weeknight dinners
- Meal prep lunches
- Cold & flu recovery
- Freezing for busy weeks
Frequently Asked Questions
❓ Can I use a slow cooker?
Yes! Brown beef and sauté veggies first, then transfer to a slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours .
❓ Can I use frozen veggies?
Yes — add frozen carrots, peas, or mixed vegetables. Just extend cooking time slightly.
❓ Can I freeze this soup?
Absolutely! Cool completely and freeze in airtight containers for up to 3 months . Thaw in the fridge and reheat on the stove.
❓ Is this soup gluten-free?
Yes — if you use gluten-free broth and check labels on all ingredients.
Final Thoughts
This Best Ever Easy Vegetable Beef Soup is the perfect balance of hearty, healthy, and comforting — a dish that’s been perfected over generations.
With its tender beef, colorful veggies, and rich broth , it’s no wonder this recipe is a family favorite and dinner savior .
So grab a pot, fire up the stove, and treat yourself to a warm, nourishing bowl of home-cooked goodness — because sometimes, the simplest meals are the most healing.
