This easy beef vegetable soup recipe is fast, hearty, and made with pantry staples. One pot, minimal prep, and full of flavor. Save this for your next cozy dinner night.
Why You’ll Love This Recipe
- Quick & easy – ready in about 35 minutes
- Hearty and satisfying comfort food
- Family-friendly and great for leftovers
- Budget-friendly using simple ingredients
- Customizable with your favorite vegetables
Ingredients
- 1 tbsp olive oil
- 1 lb beef stew meat, cut into bite-size pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp paprika
- Salt and black pepper, to taste
Step-by-Step Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef and brown on all sides, about 4–5 minutes.
- Stir in onion and garlic; cook for 2 minutes until fragrant.
- Add carrots, celery, and potatoes, stirring to combine.
- Pour in diced tomatoes and beef broth.
- Season with thyme, parsley, paprika, salt, and pepper.
- Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for 20 minutes, until beef and vegetables are tender.
- Add green beans and simmer for 5 more minutes.
- Taste and adjust seasoning before serving.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or ladle
Tips & Variations
- Faster option: Use thin-cut beef or leftover cooked beef.
- Extra flavor: Add a splash of Worcestershire sauce.
- Veggie swaps: Use corn, peas, zucchini, or cabbage.
- Storage: Refrigerate leftovers up to 4 days.
- Freezing: Freeze cooled soup for up to 3 months.
Serving Suggestions
- Serve with crusty bread or dinner rolls
- Pair with a simple green salad
- Top with fresh parsley or cracked black pepper
Nutrition Facts (Approximate per serving)
- Calories: 340
- Protein: 28g
- Carbohydrates: 26g
- Fat: 14g
Conclusion
This Beef Vegetable Soup (Quick Weeknight) is a dependable, comforting dinner that comes together fast and feeds the whole family. It’s hearty enough for cold nights and easy enough for busy days, a true staple recipe you’ll want to save, print, and share.
FAQ
Can I freeze beef vegetable soup?
Yes, this soup freezes very well for up to 3 months.
How can I make it even faster?
Use pre-cut vegetables and smaller beef pieces.
Can I make this in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours.
What cut of beef works best?
Stew meat, chuck roast, or sirloin all work well.
Can I make it thicker?
Mash some potatoes or add a cornstarch slurry.