Easy Vegetable Beef Soup
Let Me Tell You About This One Soup I Can’t Stop Making
Right, so here’s the thing: Easy Vegetable Beef Soup is one of those recipes that, in my house, somehow manages to disappear the minute it hits the table. I first made it on a chilly Monday when my brain was mush and I had more vegetables than motivation (picture me staring at the fridge, pleading with a limp carrot for inspiration). My mom used to whip up something like this, but she’d always chuckle and say, “Soup doesn’t judge your leftovers.” She was so right.
Anyway, last week my neighbor dropped by just as I was about to add the potatoes—she left with a bowl and came back for seconds. Pretty sure that’s the gold standard for soup, right? Oh, and if you ever spill a little broth on the stove: it’s just added flavor (kidding, sort of).
Why You’ll Actually Want to Make This
I’m not just saying this—my family goes bananas for this soup because it’s hearty, but not fussy. I make this when everyone’s hungry and I haven’t exactly planned ahead (who has time for marinating and all that jazz on a Tuesday?). If you’ve ever been annoyed by soups that take hours and still taste weak, you’ll love this—there’s real beefy flavor and loads of veg. Sometimes my kids will even eat the green beans (with minimal negotiation).
Honestly, it’s forgiving. Once I accidentally added double the carrots and, you know what, it was still delicious.
What You’ll Need (And What You Can Swap)
- 500g (about 1 lb) beef stew meat, cut into bite-sized bits (I’ll sometimes use leftover roast beef or even ground beef if I’m in a rush—honestly, it all works)
- 2 tablespoons olive oil (my grandma swore by corn oil, but I can’t tell much difference)
- 1 onion, chopped (yellow, white, red—doesn’t matter much, just not that weird sweet onion from the fancy shop… unless you like that!)
- 3 garlic cloves, minced (I’ve used garlic powder in a pinch; don’t come for me)
- 2 carrots, sliced (or just a big handful of baby carrots if that’s what you’ve got)
- 2 celery stalks, sliced (I’ve also gone without celery and nobody noticed)
- 2 potatoes, diced small (sweet potatoes work too, and give it a nice twist)
- 1 can diced tomatoes (400g or 14oz—whole tomatoes, squished by hand, are fun if you’re in the mood)
- 4 cups beef broth (I use the boxed stuff, but bouillon cubes dissolved in water are fine too)
- 1 cup green beans, chopped (fresh or frozen; canned is okay, just rinse ’em)
- 1 cup corn kernels (again, frozen or canned)
- 1 teaspoon dried thyme (I sometimes go with Italian seasoning if I can’t find thyme)
- Salt and black pepper, to taste (just taste as you go—trust me)
- Optional: a handful of peas, a splash of Worcestershire, or even a pinch of smoked paprika if you’re feeling wild
How I Usually Throw This Together
- Heat olive oil in a biggish soup pot over medium heat. Add the beef (careful, it spits a bit!) and brown it on all sides—don’t fuss if it sticks a little, that’s flavor.
- Add the onion and garlic and stir for a couple of minutes until it all smells pretty amazing. (This is where I always sneak a little taste of beef—it’s a bad habit).
- Toss in the carrots, celery, and potatoes. Give everything a good stir, then pour in the diced tomatoes—juice and all.
- Now, add the beef broth and bring it up to a boil. Once it’s bubbling, reduce the heat so it just simmers; cover it loosely (or with a lid cocked sideways, that’s what I do) and let it go for about 25 minutes.
- Stir in the green beans and corn. Let it simmer for another 15-20 minutes. Don’t worry if the potatoes start breaking up a little; they’re just doing what potatoes do.
- Season with thyme, salt, and plenty of pepper. Taste and adjust—sometimes I add a smidge more salt, sometimes I regret it.
- Serve hot, ideally with something crusty to mop up all the bits in the bowl. (And really, don’t stress if your soup looks a bit patchwork—it always looks better in a bowl than in the pot.)
Notes from My Many, Many Attempts
- This soup tastes even better the next day—if you manage to save any. (I almost never do.)
- If it gets too thick, just add a glug of water or more broth. I used to panic about this, but it’s easily fixed.
- Trying to be fancy with fancy cuts of beef? I found they just fall apart too much. Stew meat is totally fine.
So, What If You Want to Mix It Up?
- I tried making this with barley once—turned out a bit gluey, but maybe I just messed up the measurements.
- If you want more kick, add a little hot sauce or chili flakes. My husband swears it’s better that way… I’m not so sure.
- Sometimes I toss in spinach at the end—it wilts down nicely and makes me feel a bit virtuous.
- For a veggie-only version, just skip the beef (add a can of lentils instead, if you like).
Don’t Have a Soup Pot? No Stress
If you don’t own a proper soup pot, use any large saucepan you’ve got. I once made this in a Dutch oven on the campfire—bit of a faff, but it worked! (If you don’t have a lid, use foil, or even a baking sheet on top. I’ve done both.)
How to Store It (But Will You Even Have Leftovers?)
Stick any leftovers in an airtight container in the fridge; it’ll keep for 2-3 days. You can also freeze it, though potatoes sometimes go a bit mealy after freezing—but I still do it anyway. Honestly though, in my house, it never lasts more than a day!
How We Serve It at My Place
Best with thick slices of buttered bread (I’m partial to sourdough). My kids like to sprinkle in those crunchy soup crackers. Sometimes, if I’m feeling posh, I’ll grate a bit of cheddar on top—try it!
Things I’ve Learned the Hard Way (Pro Tips?)
- I once tried rushing the beef and just tossed everything in at once—the meat ended up tough as old boots. Don’t skip the browning step, just trust me.
- Letting the soup sit for 10 minutes off the heat makes it taste better (no idea why, but it does).
- Using frozen veggies straight from the freezer is fine. Just add a few extra minutes on the simmer.
Real Questions I’ve Gotten (FAQ)
- Can I use chicken instead of beef? Sure, but then it’s not beef soup, is it? Joking—you absolutely can! Just swap the broth, too. Tastes lighter, but still good.
- Is it ok to use canned vegetables? Yep, I’ve done that when the fridge is bare. Just rinse ’em and cut back on the salt a bit.
- What’s the best way to reheat leftovers? I usually just zap it in the microwave, but stovetop works too. Add a splash of water if it got thick overnight.
- Can I make it in a slow cooker? Actually, I find it works better if you brown the beef first and then chuck everything in; cook on low for 6-8 hours.
- Where do you get your beef broth? I mostly use store-bought—usually this one is pretty good, or sometimes I make it myself with this beef stock recipe from Serious Eats (but only when I’m feeling ambitious).
One Last Thing
If you end up making this, let me know how it goes—or if you have a weird veggie to sneak in, I’m all ears. Oh, and if you ever have a leftover parmesan rind, toss it in while it simmers. Just something I picked up along the way. Anyway, happy cooking!
