When you want dinner to feel warm, filling, and genuinely good for you, easy vegetable beef soup is the answer. It’s one of those classic, dependable recipes that turns simple ingredients—ground beef (or stew meat), potatoes, carrots, corn, peas, green beans, and tomatoes—into a big pot of comfort you can ladle up for days. The flavor is rich and savory, the veggies make it hearty and colorful, and the broth tastes even better after it sits.
This soup is also a meal-prep hero. It’s budget-friendly, flexible (use what you have), and freezer-friendly. Make it on a Sunday and you’ve got lunch or dinner ready all week—especially on nights when you can’t be bothered to cook but still want something wholesome.
Below you’ll find a straightforward stovetop method (about 45 minutes), plus slow cooker and Instant Pot options, tips to boost flavor, and the best ways to store and reheat without turning the veggies mushy.
Focus Keyword
Easy vegetable beef soup
Why You’ll Love This Vegetable Beef Soup
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Hearty and balanced: protein + veggies + potatoes in every bowl
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One pot, simple steps: brown, simmer, stir in veggies
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Family-friendly flavor: savory, not spicy (unless you want it)
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Great for leftovers: tastes even better the next day
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Freezer-friendly: perfect for batch cooking
Ingredients for Easy Vegetable Beef Soup
This recipe matches the “classic pot of soup” style you see in diners and home kitchens—chunky vegetables in a tomato-beef broth with tender bites of beef.
Base
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1 tbsp olive oil (optional, for sautéing)
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1 medium onion, diced
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2–3 cloves garlic, minced
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2 tbsp tomato paste (deepens flavor)
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6 cups beef broth (or stock)
Beef
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1 lb (450 g) ground beef (80/20 or 85/15)
Substitute: stew meat, chuck roast cubes, or ground turkey
Vegetables
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2 medium carrots, peeled and diced
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2 celery stalks, diced (optional but classic)
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2 medium potatoes, peeled and cubed
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1 cup green beans (fresh or frozen), cut
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1 cup corn (frozen or canned, drained)
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1 cup peas (frozen)
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1 can (14.5 oz / 411 g) diced tomatoes (with juices)
Seasoning
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1–2 tsp salt (start small; broth varies)
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½–1 tsp black pepper
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1½ tsp Italian seasoning (or a mix of oregano + basil)
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1 bay leaf
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1 tsp paprika (optional but adds warmth)
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1 tbsp Worcestershire sauce (optional but highly recommended)
