Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces in a single layer and brown on all sides. This step builds deep flavor. Remove beef and set aside.
Step 2: Sauté Aromatics
In the same pot, add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Add Vegetables and Tomato Base
Add carrots, celery, potatoes, diced tomatoes, and tomato paste to the pot. Stir well to combine and coat vegetables with the tomato base.
Step 4: Build the Soup
Return the browned beef to the pot. Pour in the beef broth and add salt, pepper, basil, oregano, and bay leaf. Stir to combine.
Step 5: Simmer Until Tender
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until the beef is tender and vegetables are cooked through. Add green beans and corn during the last 15 minutes of cooking.
Variation
Slow Cooker Version: Add all ingredients to a slow cooker and cook on LOW for 7–8 hours.
Spicy Kick: Add red pepper flakes or a dash of hot sauce.
Low-Carb Option: Skip potatoes and add zucchini or cauliflower.
Barley Beef Soup: Add ½ cup pearl barley for extra heartiness.
Tomato-Rich Version: Add an extra can of diced tomatoes.
Cooking Note
Cut beef into evenly sized pieces so it cooks uniformly. If the soup thickens too much during simmering, add a splash of water or broth to reach your desired consistency.
Serving Suggestions
Serve Easy Vegetable Beef Soup hot with crusty bread, dinner rolls, or crackers. A simple side salad or grilled cheese sandwich pairs beautifully with this soup for a complete comfort-food meal.
Tips
Brown the beef for maximum flavor.
Use low-sodium broth to control salt levels.
Add delicate vegetables near the end to prevent overcooking.
Let the soup rest before serving for deeper flavor.
Store leftovers tightly covered in the refrigerator.
