Classic Vegetable Beef Soup

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Prep Time: 20 mins | Cook Time: 45 mins | Servings: 8–10

Ingredients

  • 1.5 lbs ground beef (or stew beef, cubed)

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 4 cups beef broth

  • 1 can (28 oz) crushed or diced tomatoes with juice

  • 1 can (15 oz) tomato sauce

  • 3 medium Russet or Yukon Gold potatoes, peeled and diced

  • 2 medium carrots, sliced into rounds

  • 2 ribs celery, chopped

  • 1 cup green beans, cut into 1-inch pieces (fresh or frozen)

  • 1 cup sweet corn (fresh or frozen)

  • 1 cup green peas (fresh or frozen)

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 1 bay leaf

  • Salt and black pepper, to taste

  • 2 tbsp olive oil (if using lean beef)

Step-by-Step Instructions

  1. Brown the Beef: In a large stockpot or Dutch oven over medium-high heat, cook the ground beef with the diced onion until the meat is fully browned and onions are tender (about 6–8 minutes). Drain any excess grease.

  2. Add Aromatics: Add the minced garlic and cook for 1 minute until fragrant.

  3. Combine Liquids & Veggies: Stir in the beef broth, crushed tomatoes, tomato sauce, diced potatoes, carrots, celery, green beans, corn, and peas.

  4. Season: Add the oregano, thyme, bay leaf, salt, and black pepper. Stir everything well to combine.

  5. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover with a lid and simmer for 30–35 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.

  6. Adjust & Serve: Remove the bay leaf. Taste and adjust seasoning with extra salt and pepper if needed. Ladle hot into deep bowls and serve alongside crusty bread or crackers.