Here’s a simple and easy Vegetable Beef Soup recipe—hearty, nourishing, and perfect for a quick weeknight meal.
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef or beef stew meat, cubed
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2–3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth (or water with beef bouillon)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1–2 cups frozen peas or green beans (optional)
Instructions
- Cook the beef:
- Heat olive oil in a large pot over medium heat.
- Add beef and cook until browned. If using ground beef, break it up as it cooks. Remove excess fat if needed.
- Sauté the vegetables:
- Add onion, garlic, carrots, and celery. Cook 3–4 minutes until softened.
- Add broth and seasonings:
- Stir in diced potatoes, tomatoes, beef broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 25–30 minutes until vegetables are tender.
- Add quick-cooking vegetables:
- Stir in peas or green beans and simmer 5–10 minutes more until tender.
- Serve:
- Taste and adjust seasoning.
- Serve hot with crusty bread or crackers.
Tips
- Using ground beef makes it faster; stew meat gives richer flavor.
- You can add other vegetables like corn, zucchini, or bell peppers.
- For a thicker soup, mash a few potatoes against the side of the pot.
- Leftovers taste even better the next day as flavors meld.
If you want, I can also give a “dump-and-go” slow cooker version that requires minimal prep—just throw everything in and let it cook.
Do you want me to do that version?
