Simple Steps to Deliciousness
Brown the Beef:
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.Sauté Aromatics:
In the same pot, add chopped onions and garlic. Cook for 2–3 minutes until fragrant and translucent.Build the Soup Base:
Return the beef to the pot. Add carrots, celery, potatoes, diced tomatoes (with their juice), and beef broth. Stir in Italian seasoning, salt, and pepper.Simmer:
Bring the soup to a boil, then reduce heat to low and cover. Let simmer for about 45 minutes, or until the beef and vegetables are tender.Add Frozen Veggies:
Stir in green beans, corn, and peas. Continue cooking for another 10–15 minutes until everything is heated through and flavors meld together.Taste and Serve:
Adjust seasoning if needed. Ladle into bowls, garnish with chopped parsley if desired, and serve with warm bread or crackers.
Tips for the Best Soup
Meat Matters: Chuck roast or stew beef works well because it becomes tender with slow cooking.
Veggie Flexibility: Use what you have—zucchini, cabbage, or lima beans are great additions.
Make it Ahead: This soup tastes even better the next day as the flavors continue to develop.
Freezer-Friendly: Let it cool completely, then freeze in airtight containers for up to 3 months.
Final Thoughts
This Best Ever Easy Vegetable Beef Soup is more than just a recipe—it’s a bowl of love, tradition, and simplicity. Whether you’re feeding a crowd or stocking your freezer, this recipe is a reliable go-to that never fails to satisfy. Give it a try and see why it earns the title of “best ever.” Warm, hearty, and soul-soothing—just like grandma used to make, only easier!
