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Close-up of homemade Vegetable Beef Soup in a white bowl, loaded with corn, peas, and tender beef, served with crusty bread.

Easy Vegetable Beef Soup (Grandma Viola’s Family Favorite)

This Easy Vegetable Beef Soup is a hearty, old-fashioned family dinner made with tender beef, potatoes, and colorful vegetables simmered in a rich, flavorful broth. Perfect for busy weeknights, freezer meals, and creating warm memories in the kitchen with kids.
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Course: Dinner, Soup
Cuisine: American
Keyword: easy vegetable beef soup, family soup recipe, homemade beef vegetable soup, old fashioned vegetable beef soup, vegetable beef soup
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 385kcal
Cost: $14

Equipment

  • 1 Large Dutch oven or soup pot Heavy bottom pots help develop deeper flavor when browning the beef.
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Wooden spoon Perfect for scraping up all the flavorful browned bits.
  • 1 Ladle

Ingredients

  • 2 tablespoons olive oil
  • 1.5 pounds beef stew meat or chuck roast cut into 1 inch cubes.
  • 1 large yellow onion diced
  • 3 large carrots peeled and sliced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 8 cups low sodium beef broth
  • 28 ounces diced tomatoes canned
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • salt and black pepper to taste
  • 4 medium red potatoes diced
  • 2 cups green beans fresh or frozen, cut into pieces
  • 1 cup frozen corn
  • 1 cup frozen peas

Instructions

  • Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown in batches until golden on all sides. Remove beef and set aside.
  • Add onion, carrots, and celery to the same pot and sauté until softened, scraping up browned bits. Add garlic and cook for 1 more minute.
  • Return the beef to the pot. Add beef broth, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, basil, oregano, thyme, and bay leaves. Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
  • Stir in diced red potatoes and green beans. Simmer uncovered for 15–20 minutes, until potatoes are tender.
  • Add corn and peas. Cook for 5 more minutes. Remove bay leaves, season with salt and pepper to taste, and serve hot.

Notes

  • Make it with ground beef: Substitute 1.5 pounds lean ground beef and reduce simmer time to 30 minutes.
  • Slow cooker option: Add everything except peas and corn to the crockpot and cook on low for 7 to 8 hours.
  • Freezer friendly: This soup freezes well for up to 3 months.
  • Kid tip: Let kids help measure vegetables or stir. Little hands make the best memories.
  • Serving idea: Serve with crusty bread or buttery rolls for dipping.

Nutrition

Calories: 385kcal | Carbohydrates: 28g | Protein: 29g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 520mg | Potassium: 980mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4200IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 4mg