Description

This Easy Vegetable Beef Soup is a hearty and comforting dish perfect for any day. Combining tender ground beef with a variety of fresh vegetables simmered in flavorful beef broth and herbs, this soup is simple to prepare and ideal for a wholesome family meal.

Ingredients

Meat and Oil

1 lb ground beef (or stew beef, cut into small cubes)
1 tbsp olive oil

Vegetables

1 onion, chopped
2 garlic cloves, minced
3 medium potatoes, diced
2 carrots, peeled and sliced
1 cup frozen peas
1 cup frozen corn
1 can (14.5 oz) diced tomatoes, undrained

Liquids and Broth

4 cups beef broth
2 cups water

Herbs and Seasonings

1 1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1 bay leaf (optional)

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Instructions

Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or stew beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat to keep the soup light.
Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and the onion becomes translucent, enhancing the soup’s flavor base.
Add Vegetables and Liquids: Stir in the beef broth, water, diced potatoes, carrots, peas, corn, diced tomatoes with their juice, thyme, rosemary, salt, and black pepper. Add the bay leaf if using for an extra layer of flavor.
Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 30 to 40 minutes or until the vegetables are tender and the flavors meld together beautifully.
Season and Finalize: Taste the soup and adjust the seasoning with additional salt and pepper if necessary. Remove the bay leaf before serving to avoid any bitterness.
Serve Warm: Ladle the hot soup into bowls and enjoy a comforting, nutritious meal perfect for any occasion.

Notes

You can substitute ground beef with stew beef for chunkier texture.
Feel free to add other vegetables like celery or green beans.
Use low-sodium beef broth to control salt content.
Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.