Super Easy Old Fashioned Vegetable Beef Soup

This pot of Old Fashioned Vegetable Beef Soup is the kind of meal that feels right on chilly evenings, when you want something cozy, filling, and full of flavor. It’s hearty, simple to make, and packed with tender beef, soft vegetables, and a rich broth that makes every bite satisfying. Healthy, comforting, and perfect with just a side of bread, this soup keeps you warm and well-fed all season long.

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Today’s vegetable beef soup brings up a familiar kitchen question: “Should I brown the meat first or just toss everything in the pot?” The short answer is yes, always brown it. That step adds depth and gives the broth a rich, homemade taste that slow cooking alone can’t match. It also locks in flavor and makes the soup taste like it simmered all day.

If you’re short on time, you can still make it taste amazing by searing the beef quickly over high heat before adding the rest of the ingredients. That quick caramelization brings out the best flavor without adding extra effort, and your kitchen will smell incredible while it cooks.

Why You’ll Love This Recipe

There’s something so special about a soup that tastes like it took hours, even when it comes together easily. This vegetable beef soup delivers that slow-cooked flavor without the fuss.

Hearty and filling: Loaded with beef, potatoes, and vegetables that make it a full meal.

Simple ingredients: Everything is easy to find and pantry-friendly.

Quick prep: You’ll have it simmering in no time with minimal effort.

Perfect for all seasons: Cozy in winter, light enough for a breezy evening.

Family favorite: Kids and adults both love it.

Freezer-friendly: Great for meal prep or leftovers later in the week.

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Ingredients

For the Soup:

• 1 lb ground beef (or stew beef, cut into small cubes)
  
• 1 tablespoon olive oil
  
• 1 medium onion, chopped
  
• 2 cloves garlic, minced
  
• 4 cups beef broth
  
• 2 cups water
  
• 1 (15 oz) can diced tomatoes
  
• 1 (8 oz) can tomato sauce
  
• 2 medium potatoes, diced
  
• 2 carrots, sliced
  
• 1 cup frozen corn
  
• 1 cup green beans (fresh or frozen)
  
• 1 teaspoon salt (adjust to taste)
  
• ½ teaspoon black pepper
  
• 1 teaspoon dried thyme
  
• 1 bay leaf
  

Optional Add-ins:

• ½ cup peas
  
• 1 teaspoon Worcestershire sauce
  
• A handful of chopped celery
  
• Pinch of red pepper flakes for a little heat
  

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Step-by-Step Instructions

1. Brown the Beef

Heat olive oil in a large soup pot over medium heat. Add the ground beef or stew beef and cook until browned, breaking it apart as it cooks. Once browned, drain off any excess fat to keep the soup light but still flavorful.

2. Add Aromatics

Stir in chopped onion and minced garlic. Cook for about 2–3 minutes until the onion turns translucent and fragrant. This step builds the base flavor for your soup.

3. Add the Broth and Tomatoes

Pour in the beef broth, water, diced tomatoes, and tomato sauce. Give it a good stir to combine everything. You’ll notice the broth starting to take on a rich, reddish color that smells amazing.

4. Add Vegetables and Seasoning

Toss in diced potatoes, sliced carrots, corn, green beans, salt, pepper, thyme, and bay leaf. Stir well so the flavors mix evenly. Bring the soup to a gentle boil.

5. Simmer Until Tender

Once it starts bubbling, reduce the heat to low. Let it simmer uncovered for about 30–40 minutes until the vegetables are soft and the beef is tender. Stir occasionally to keep it from sticking.

6. Adjust and Serve

Before serving, taste and adjust salt or seasoning as needed. Remove the bay leaf, ladle the soup into bowls, and serve warm. It’s best enjoyed with a slice of crusty bread or a sprinkle of fresh parsley on top.

Tips & Variations

• For richer flavor: Add a splash of Worcestershire or a small spoon of tomato paste.
  
• Use leftover veggies: This soup works beautifully with whatever vegetables you have on hand.
  
• Make it in a slow cooker: Brown the beef first, then combine everything in the slow cooker and cook on low for 6–7 hours.
  
• Lighter version: Use lean ground beef or ground turkey to cut down the fat.
  
• More spice: Add a pinch of paprika or chili flakes for warmth.
  
• Thicker texture: Stir in a spoon of instant mashed potato flakes or let it simmer longer to reduce the broth slightly.
  

Serving Suggestions

Serve this soup with a side of crusty bread, cornbread, or even buttery biscuits to soak up the flavorful broth. A sprinkle of fresh parsley or grated Parmesan on top adds a nice touch.

For a cozy dinner, pair it with a light salad or a grilled cheese sandwich. When I make this soup, I love adding a few crackers on the side for that satisfying crunch with every bite.

Frequently Asked Questions

Can I use frozen vegetables?

Yes, frozen vegetables work perfectly. Add them straight from the freezer, no need to thaw.

How long does it last?

This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Can I freeze it?

Definitely. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months.

Can I use different meat?

Yes, you can use stew beef chunks, ground turkey, or even shredded chicken.

How do I make it thicker?

Mash a few of the potatoes in the pot or stir in a spoonful of cornstarch mixed with water.

What can I serve with it?

Bread, salad, or even rice on the side work great. It’s a flexible, complete meal on its own too.

Final Thoughts

Super Easy Old Fashioned Vegetable Beef Soup brings back the taste of simple, homemade comfort food. It’s the kind of meal that makes the kitchen smell amazing and fills everyone’s bowl with warmth.

I love how forgiving this recipe is, you can change it up with what you have, and it always turns out hearty and delicious. Each bite feels like something familiar, something you’d want on repeat through every chilly evening or quiet weekend.