Best Ever Easy Vegetable Beef Soup

This hearty and wholesome Vegetable Beef Soup is the ultimate comfort food — simple to make, loaded with flavor, and perfect for any time of the year. Whether you’re using fresh garden vegetables in the summer or craving something warm and satisfying during cooler months, this ground beef and vegetable soup is guaranteed to be a repeat favorite.

Ingredients:

• 1½ lbs beef stew meat
• 2½ Tbsp olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1¾ cups chopped yellow onion (about 1 large)
• 1¼ cups peeled and chopped carrots (around 3 medium)
• 1 cup chopped celery (about 3 stalks)
• 1½ Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef broth (or chicken broth)
• 2 cans (14 oz each) diced tomatoes
• 1½ tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 lb red or yellow potatoes, chopped into ¾-inch cubes
• 1½ cups chopped green beans (about 5 oz; trimmed)
• 1½ cups frozen corn
• 1 cup frozen peas
• ⅓ cup chopped fresh parsley

Instructions:

1. Sear the Beef:
   In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper, and brown half of the meat for about 4 minutes, turning halfway through. Transfer to a plate and repeat with another ½ tablespoon of oil and the remaining beef.
2. Sauté Vegetables:
   Add the remaining tablespoon of olive oil to the empty pot. Add the onions, carrots, and celery. Sauté for 3 minutes, then add the garlic and cook for 1 more minute until fragrant.
3. Build the Soup Base:
   Return the browned beef to the pot. Add broth, diced tomatoes, basil, oregano, thyme, and additional salt and pepper. Stir well. Bring everything to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
4. Add Potatoes:
   Stir in the chopped potatoes. Cover and continue simmering for 20 minutes. If you prefer very soft green beans, you can add them at this stage too.
5. Add Remaining Veggies:
   Add the green beans (if not added earlier) and simmer for another 15 minutes, or until all vegetables and beef are fork-tender.
6. Finish the Soup:
   Stir in the corn and peas, cooking just until heated through — about 5 minutes. Finally, mix in the fresh parsley.
7. Serve Hot:
   Ladle the soup into bowls and serve warm. It’s hearty enough to stand alone or pair perfectly with crusty bread.