The Best Veggie Beef Soup to Make at Home

The ideal comforting soup is veggie beef soup, which is also a great way to consume all the fresh produce you have in the freezer!

The soft, high-protein cooked meat pieces and a bounty of wholesome fresh vegetables make it delightfully substantial and hearty if you are trying to eat healthier. Additionally, as the soup preparation simple ingredients is flexible, allow yourself to swap out any vegetables for whatever else you happen to have at the moment.

This organic veggie soup has such a rich, flavorful broth after cooking for an hour on the stove, and the meat is really succulent. This soup is ideal for cool fall and winter months, but it’s also a great summertime meal to use up summertime veggies!

1. The Simple Ingredients Needed to Make Soup at Home

• 1 1/2 lbs. beef stew meat
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion
• 1 1/4 cups peeled and chopped carrots
• 1 cup chopped celery
• 1 1/2 Tbsp minced garlic
• 8 cups low-sodium beef broth or chicken broth
• 2 cans diced tomatoes
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb. red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups chopped green beans
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

2. Soup Preparation Recipe Instructions

• Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper then add half of the beef and brown about 4 minutes, turning halfway through.
• Transfer to a plate and repeat with remaining half of beef. Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
• Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
• After adding the potatoes, cook for a further 20 minutes with a lid on. If you want extremely tender potatoes, you may add a handful of green beans at the same time.
• When the meat and all the vegetables are cooked, add the green beans and cook for a further fifteen minutes.
• Add the corn and peas, add a lid, and simmer for 5 minutes or until well cooked.
• Stir in parsley and, if wanted, present warm with freshly baked bread for soaking.

BONUS 1: Soup Preparation Method in the Slow Cooker

Although you may make this in a slow cooker, you should still brown the meat before continuing to fry the celery, carrots, onions, and garlic. Add everything to a big slow cooker but the frozen veggies.

Simmer on low for 6 to 7 hours, or until you have your cooked meat and potatoes ready. After that, add the frozen vegetables and reheat.

BONUS 2: Use Ground Beef Instead of Stew Beef

This veggie beef recipe is very adaptable. You may even use ground beef instead of beef stew meat in this recipe.

If you choose that course of action, however, you won’t have to simmer for as long, so bypass the first half-hour and proceed straight to the addition of the potatoes.