Introduction:
The Best Ever Easy Vegetable Beef Soup is a hearty, comforting classic that’s both nutritious and delicious. It combines tender chunks of beef, colorful vegetables, and a rich, savory broth in one satisfying bowl. Whether you’re feeding a hungry family or meal-prepping for the week, this soup is a go-to favorite that tastes even better the next day.
Origin and Cultural Significance:
Vegetable beef soup is a beloved staple across many cultures, with variations found throughout American, European, and Asian cuisines. In the U.S., it became especially popular in the mid-20th century as a way to stretch leftovers and make a hearty meal using affordable ingredients. Its lasting appeal lies in its versatility, simplicity, and ability to warm you from the inside out—often associated with comfort, care, and tradition.
Ingredients Quantity:
- 1 pound stew beef or ground beef
- 1 tablespoon olive oil (if using stew beef)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste (optional, for richer flavor)
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 2 medium potatoes, peeled and diced
- 2 carrots, sliced
- 1 cup green beans, trimmed and chopped (optional if not using frozen mix)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Optional Additions:
- A dash of hot sauce or Worcestershire sauce for depth
- Add barley, rice, or pasta for more substance
- Stir in a handful of spinach or kale at the end for a nutritional boost
- Swap beef for ground turkey or plant-based meat for a lighter option
Tips for Success:
- Brown the beef well to develop flavor—don’t rush it
- Use low-sodium broth so you can control the salt
- Simmer gently to avoid overcooking the vegetables
- Make a double batch and freeze the extra for a quick future meal
- For tender stew beef, cook low and slow for 1–1.5 hours before adding veggies
Instructions:
- If using stew beef, heat oil in a large pot over medium-high heat. Brown beef cubes on all sides. If using ground beef, cook until browned, then drain excess fat.
- Add onion and garlic, and sauté until softened—about 3 minutes.
- Stir in beef broth, water, diced tomatoes, and tomato paste (if using). Bring to a boil.
- Add potatoes, carrots, green beans (if fresh), and seasoning. Reduce heat to low and simmer for 30 minutes (or 60 minutes if using stew beef to tenderize).
- Stir in frozen mixed vegetables, and simmer an additional 10–15 minutes, or until all vegetables are tender.
- Adjust salt and pepper to taste.
- Ladle into bowls and garnish with chopped fresh parsley if desired.
Description:
This vegetable beef soup is hearty, savory, and packed with flavor in every spoonful. Tender chunks of beef and perfectly cooked vegetables swim in a tomato-rich broth that’s both comforting and filling. It’s a wholesome one-pot meal that brings warmth to the table with minimal effort.
Nutritional Information (per serving, approx. based on 6 servings):
Calories: 320
Fat: 12g
Saturated Fat: 4g
Cholesterol: 55mg
Sodium: 680mg
Carbohydrates: 25g
Fiber: 5g
Sugar: 6g
Protein: 25g
Conclusion:
The Best Ever Easy Vegetable Beef Soup is everything you want in a home-cooked meal—simple, satisfying, and brimming with nourishing ingredients. It’s an excellent way to sneak in veggies and use up pantry staples, all while serving a meal that feels like a hug in a bowl.
Recommendation:
Serve with crusty bread, cornbread, or a simple green salad. This soup is also great for make-ahead meals—just store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
Embracing Healthful Indulgence:
To make it even more wholesome, use lean ground beef or grass-fed stew meat, reduce added salt, and load up on fresh vegetables. Whether you enjoy it as-is or with a few light swaps, this soup is a smart and soulful way to indulge in hearty comfort food.