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Hearty vegetable beef soup in a warm bowl with tender beef chunks, diced potatoes, carrots, celery, green beans, corn, tomatoes, and fresh parsley in a rich savory broth.

Best Ever Easy Vegetable Beef Soup

A deeply flavorful and comforting vegetable beef soup made with tender chunks of beef chuck roast, potatoes, carrots, celery, tomatoes, green beans, corn, and savory beef broth. Perfect for busy weeknights, family dinners, and meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef chuck roast trimmed and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 large carrots peeled and diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 4 cups low-sodium beef broth
  • 1 14.5 oz can diced tomatoes undrained
  • 3 medium Yukon gold potatoes peeled and diced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup green beans trimmed and cut into 1-inch pieces, fresh or frozen
  • 1 cup corn kernels fresh, canned, or frozen
  • Salt and freshly cracked black pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Slotted spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
  2. Season the beef cubes generously with salt and pepper.
  3. Add the beef to the pot in a single layer, working in batches if needed. Sear until browned on all sides, about 5 to 7 minutes. Remove the beef with a slotted spoon and set aside.
  4. Lower the heat to medium. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.

Notes

For the best flavor, do not skip searing the beef.
Use low-sodium broth so you can control the salt level.
Add green beans and corn near the end to keep them tender and colorful.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.