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1–2 tbsp flour (sprinkled onto browned beef) or
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1–2 tbsp cornstarch slurry (mix with cold water)
Note: You may not need thickener—potatoes naturally help.
How to Make Easy Vegetable Beef Soup (Stovetop)
Step 1: Brown the beef
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks (about 6–8 minutes). Drain excess grease if needed.
Flavor tip: Let the beef brown a little before stirring constantly—browning adds depth.
Step 2: Sauté onion and garlic
Add diced onion to the pot and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
Step 3: Add tomato paste and seasonings
Stir in tomato paste, Italian seasoning, paprika (if using), black pepper, and Worcestershire sauce. Cook 1 minute to “toast” the paste—this concentrates the flavor.
Step 4: Add broth and tomatoes
Pour in beef broth and add diced tomatoes (with juices). Drop in the bay leaf. Bring to a gentle boil.
Step 5: Add potatoes and longer-cooking veggies
Stir in carrots, celery (if using), and potatoes. Reduce heat to a simmer, cover, and cook 15–20 minutes, or until potatoes are nearly tender.
Step 6: Add quick-cooking vegetables
Add green beans, corn, and peas. Simmer 8–10 minutes more, until all vegetables are tender and the flavors come together.
Step 7: Taste and adjust
Remove bay leaf. Taste the broth and adjust salt, pepper, and seasoning. If you want it brighter, a tiny squeeze of lemon at the end is surprisingly good.
Pro Tips for the Best Vegetable Beef Soup
Use tomato paste (even a little)
Tomato paste is the easiest way to make the broth taste slow-simmered even when you’re cooking fast.
Don’t overcook the peas
Add peas near the end so they stay sweet and green, not dull and mushy.
Cut potatoes evenly
Uniform cubes cook at the same rate, so you don’t end up with half-mashed chunks.
Want deeper flavor?
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Add a parmesan rind while simmering (remove before serving)
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Swap 1 cup broth for 1 cup V8 or tomato juice
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Add a pinch of red pepper flakes for gentle heat
Easy Variations
1) Classic “stew meat” vegetable beef soup
Use 1½ lbs chuck roast cubes. Brown them well, then simmer 60–90 minutes (or until tender) before adding quick vegetables.
2) Extra hearty version
Add:
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½ cup small pasta (like ditalini) or
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½ cup barley
Add pasta near the end so it doesn’t get too soft.
3) Low-carb option
Replace potatoes with:
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cauliflower florets
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turnips
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zucchini (add zucchini near the end)
4) Spicy kick
Add:
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½ tsp crushed red pepper flakes
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a dash of hot sauce
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or a chopped jalapeño with the onion
5) Pantry shortcut version
Use a bag of frozen mixed vegetables (peas/carrots/corn/green beans). Add it at the end and simmer until tender.
Slow Cooker Method
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Brown the ground beef and onions in a skillet (important for flavor).
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Add beef, broth, tomatoes, tomato paste, potatoes, carrots, and seasonings to the slow cooker.
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Cook LOW 6–8 hours or HIGH 3–4 hours.
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Add peas/corn/green beans in the last 30–45 minutes (so they don’t overcook).
Instant Pot Method
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Use Sauté to brown beef and onions. Add garlic and tomato paste.
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Add broth, tomatoes, carrots, potatoes, celery, seasonings.
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Pressure cook 8 minutes, then quick release.
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Add peas/corn/green beans and simmer on Sauté 5–8 minutes until tender.
What to Serve With Vegetable Beef Soup
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Crusty bread or garlic toast
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Cornbread or biscuits
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Simple green salad with vinaigrette
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Grated parmesan on top
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A dollop of sour cream (sounds odd—tastes amazing)
Storage, Freezing, and Reheating
Refrigerate
Store in an airtight container for up to 4 days.
Freeze
Freeze up to 3 months. For best texture, slightly undercook potatoes or replace potatoes with a more freezer-stable veggie (like beans). Thaw overnight in the fridge.
Reheat
Reheat gently on the stovetop over medium-low heat. Add a splash of broth or water if it thickened in the fridge. Microwave works too—stir halfway through.
Food safety note: Cool soup quickly before refrigerating (shallow containers help).
Troubleshooting
“My soup tastes bland.”
Add:
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extra salt (often the real fix)
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Worcestershire sauce
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a pinch of paprika
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simmer 10 more minutes uncovered to concentrate flavor
“My soup is too thick.”
Add broth or water until it’s your preferred consistency.
“My soup is too thin.”
Simmer uncovered 10–15 minutes. Or mash a few potato cubes against the pot wall to naturally thicken.
Frequently Asked Questions
Can I use frozen vegetables?
Yes—frozen peas, corn, and green beans work perfectly. Add them near the end so they don’t turn soft.
What’s the best beef for vegetable beef soup?
Ground beef is fastest and still hearty. For the richest flavor, use chuck roast cubes and simmer longer until tender.
Can I make this ahead?
Absolutely. Vegetable beef soup tastes even better the next day after the flavors meld.
Can I add pasta or rice?
Yes—add cooked rice at serving time, or simmer pasta near the end. Keep in mind pasta and rice will absorb broth as it sits.
Nutrition Notes
This is a balanced, hearty soup with protein, fiber-rich vegetables, and satisfying carbs from potatoes. Exact nutrition depends on beef type, broth, and portion size. To lighten it up, use lean beef (90/10) and increase veggies.
