Best Ever Easy Vegetable Beef Soup

Here’s a Best Ever Easy Vegetable Beef Soup recipe — hearty, comforting, and perfect for any night of the week. It’s rich with flavor and packed with veggies and tender beef.

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🥣 Best Ever Easy Vegetable Beef Soup

Ingredients:

• 1 lb (450 g) ground beef or stew beef

• 1 tablespoon olive oil (if using stew beef)

• 1 onion, diced

• 2 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, chopped

• 1 large potato, peeled and diced

• 1 zucchini (optional), chopped

• 1 can (15 oz / 400 g) diced tomatoes

• 1 can (6 oz / 170 g) tomato paste (or 2 tbsp if you want it lighter)

• 4 cups (1 L) beef broth

• 1 ½ cups frozen mixed vegetables (peas, corn, green beans)

• 1 tsp dried basil

• 1 tsp dried oregano

• Salt and pepper, to taste

• Optional: a dash of hot sauce or Worcestershire sauce for depth

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Instructions:

1. Brown the beef in a large pot over medium heat. If using ground beef, drain excess fat once browned. If using stew beef, sear in olive oil until browned on all sides.

2. Add the onions and garlic, and sauté until softened (about 3 minutes).

3. Stir in carrots, celery, potatoes, and optional zucchini. Cook for another 5 minutes, stirring occasionally.

4. Add the diced tomatoes, tomato paste, and beef broth. Stir well to combine.

5. Season with basil, oregano, salt, pepper, and optional hot sauce or Worcestershire.

6. Bring to a boil, then reduce heat to low and simmer for 30–40 minutes, or until the vegetables are tender and beef is cooked through.

7. Add the frozen vegetables and cook for an additional 5–10 minutes.

8. Taste and adjust seasoning if needed. Serve hot with crusty bread or crackers.

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✅ Tips:

• For extra flavor, add a Parmesan rind while simmering.

• Can be made ahead — it tastes even better the next day!

• Freezes well for up to 3 months.

Would you like an Instant Pot or slow cooker version of this?