Hearty Homestyle Vegetable Beef Soup
This hearty soup is filled with savory beef, chunky vegetables, and rich broth—perfect for cold nights, big families, or easy meal prep.
Ingredients
- 1 ½ pounds ground beef or cubed stew beef
- 1 tablespoon olive oil if needed
- 1 small onion diced
- 3 cloves garlic minced
- 3 large carrots sliced
- 3 stalks celery chopped
- 3 medium potatoes cubed
- 1 14.5 oz can diced tomatoes
- 6 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 cup frozen peas
- 1 cup frozen green beans or corn
- Fresh parsley for garnish
Instructions
- Brown the beef: In a large pot over medium heat, cook ground beef until browned and fully cooked. If using stew beef, sear on all sides until browned. Remove and set aside.
- Sauté aromatics: In the same pot, add olive oil if needed and cook onion, garlic, carrots, and celery for 5–7 minutes until slightly softened.
- Add potatoes and tomatoes: Stir in cubed potatoes and diced tomatoes. Let everything cook together for a couple of minutes to blend flavors.
- Pour in broth and seasonings: Add beef broth, salt, pepper, Italian seasoning, bay leaf, and return beef to the pot. Stir to combine.
- Simmer: Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until the vegetables are tender and the flavors have developed.
- Add peas and green beans: Stir in frozen peas and green beans (or corn) and simmer for 5–10 more minutes until everything is hot and just tender.
- Taste and finish: Remove the bay leaf. Taste the soup and adjust seasoning if needed. Garnish with chopped parsley before serving.