Go Back
A steaming bowl of hearty vegetable beef soup filled with tender chunks of seared beef, diced carrots, potatoes, green beans, and corn in a rich savory broth, garnished with fresh chopped parsley.

Best Ever Easy Vegetable Beef Soup

A deeply flavorful, comforting, and hearty vegetable beef soup loaded with tender chunks of beef and vibrant vegetables. Easy to make and perfect for busy weeknights or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
10 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Soup, Main Course
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, wooden spoon, slotted spoon, chef’s knife, cutting board, measuring cups and spoons, ladle

Method
 

  1. Season beef cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, 5–7 minutes. Remove and set aside.
  2. Lower heat to medium. Add onion, carrots, and celery; sauté 5 minutes. Add garlic and cook 1 minute until fragrant.
  3. Pour in ½ cup broth and scrape up browned bits.
  4. Return beef and juices to pot. Add remaining broth, tomatoes, potatoes, thyme, and bay leaf. Stir.
  5. Bring to a gentle boil, then reduce heat to low, cover, and simmer 45–60 minutes until beef is tender.
  6. Stir in green beans and corn. Simmer uncovered 10–15 minutes until vegetables are tender.
  7. Remove bay leaf. Adjust seasoning. Garnish with parsley and serve

Notes

For best flavor, do not skip searing the beef. Add delicate vegetables at the end to keep them bright. Soup tastes even better the next day.