There’s nothing quite like a warm bowl of vegetable beef soup to make you feel at home. This Best Ever Easy Vegetable Beef Soup recipe is the perfect blend of hearty beef, tender vegetables, and rich, savory broth. Whether you’re looking for a comforting meal on a chilly evening or a nutritious one-pot dinner the whole family will love, this recipe checks all the boxes. And the best part? It’s incredibly easy to make!

Why You’ll Love This Soup
This isn’t your average vegetable soup. It’s loaded with chunks of beef that become melt-in-your-mouth tender, a medley of vegetables that bring both color and flavor, and a broth that simmers into deep, comforting perfection. It’s also incredibly customizable—perfect for using up leftovers or cleaning out the fridge. Plus, it freezes beautifully, making it a great option for meal prepping.

Ingredients You’ll Need
1 lb stew beef or chuck roast, cut into bite-sized pieces

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

3 carrots, sliced

2 stalks celery, chopped

2 potatoes, peeled and diced

1 cup green beans, fresh or frozen

1 cup corn kernels, fresh or frozen

1 cup peas, fresh or frozen

1 can (14.5 oz) diced tomatoes

6 cups beef broth

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Simple Steps to Deliciousness

Simple Steps to Deliciousness
Brown the Beef:
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.

Sauté Aromatics:
In the same pot, add chopped onions and garlic. Cook for 2–3 minutes until fragrant and translucent.

Build the Soup Base:
Return the beef to the pot. Add carrots, celery, potatoes, diced tomatoes (with their juice), and beef broth. Stir in Italian seasoning, salt, and pepper.

Simmer:
Bring the soup to a boil, then reduce heat to low and cover. Let simmer for about 45 minutes, or until the beef and vegetables are tender.

Add Frozen Veggies:
Stir in green beans, corn, and peas. Continue cooking for another 10–15 minutes until everything is heated through and flavors meld together.

Taste and Serve:
Adjust seasoning if needed. Ladle into bowls, garnish with chopped parsley if desired, and serve with warm bread or crackers.

Tips for the Best Soup
Meat Matters: Chuck roast or stew beef works well because it becomes tender with slow cooking.

Veggie Flexibility: Use what you have—zucchini, cabbage, or lima beans are great additions.

Make it Ahead: This soup tastes even better the next day as the flavors continue to develop.

Freezer-Friendly: Let it cool completely, then freeze in airtight containers for up to 3 months.

Final Thoughts
This Best Ever Easy Vegetable Beef Soup is more than just a recipe—it’s a bowl of love, tradition, and simplicity. Whether you’re feeding a crowd or stocking your freezer, this recipe is a reliable go-to that never fails to satisfy. Give it a try and see why it earns the title of “best ever.” Warm, hearty, and soul-soothing—just like grandma used to make, only easier!