There are days when cooking feels like a chore and days when it brings something back to life – quiet, unhurried meals that don’t require precision, just a bit of patience. This vegetable beef soup falls right in the middle. It’s unfussy. It doesn’t need your full attention. It shows up, does its job, and tastes like a good decision.

You’re not juggling spices you’ll never use again. You’re not babysitting ten steps. What you get is a broth that’s rich but not heavy, vegetables that hold up without turning soft and sad, and beef that cooks just long enough to lose the toughness but keep its shape.

There’s no need to explain this one to anyone. You make it, eat it, and feel like you made something that actually mattered – even if you made it while answering emails or chasing kids around the kitchen.

Active Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

You’re not looking for perfection here. Use what you have, skip what you don’t.

• 1 tablespoon olive oil
• 1 pound stew beef, cut into chunks
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 potatoes, cubed
• 1 cup green beans, chopped
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 cup water
• 1 teaspoon dried thyme
• Salt and black pepper
• Parsley (if you’re feeling extra)

Instructions

Preparation

Heat the olive oil in a large soup pot. Don’t rush this – let it get warm before adding anything.

Sear the beef in batches. Spread it out so it browns, not steams. Once all the pieces are browned, set them aside.

Add the chopped onion to the pot and stir. Let it soften for a few minutes. Toss in the garlic. Stir again. Don’t wander off – it cooks fast.

Now add the carrots, celery, potatoes, and green beans. Let them sit in the pot for a couple minutes and soak up whatever flavor the beef left behind.

Pour in the tomatoes. Add the broth, then the water. Put the beef back in. Season with thyme, salt, and pepper. Stir. Bring it to a boil.

Cooking

When it starts bubbling, drop the heat and cover it.

Let the soup simmer for about 45 minutes. Check the beef. It should break apart with a fork, not fight back. The vegetables should hold together without turning soft like baby food.

Taste the broth. Add salt if it needs it. Pepper too, if it feels flat. This is your call.

Serving

Ladle it into bowls while it’s still piping hot. Add a bit of parsley if you want it to look fancy.

It goes well with:

• Thick slices of buttered bread
• Crackers
• A sharp salad to cut through the richness

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 680mg
• Total Carbs: 26g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 26g

Enough to fill you up without knocking you out.

Tips and Variations

This soup doesn’t need guarding. It’s not delicate. It forgives most swaps.

Here’s what works:

• No beef? Try mushrooms, lentils, or chopped plant-based sausage for a vegan vegetable beef soup that still holds its own.
• Thicker texture? Stir in a spoon of tomato paste or a handful of barley early on.
• Need leftovers? Let it cool fully, then freeze in smaller portions. Reheat whenever the mood strikes.

Conclusion

This isn’t a soup that requires measuring cups lined up like soldiers. It’s something you can make without second-guessing.

It doesn’t beg for attention or explanation. You make it once, and you’ve got it down. It’s the kind of simple homemade vegetable beef soup that ends up in your rotation not because it’s impressive, but because it’s reliable – and good every time.

That’s enough. More than enough, really.

For more delightful recipes, check out our collection of soups.