Best Ever Easy Vegetable Beef Soup

Here’s a “Best Ever Easy Vegetable Beef Soup” recipe that’s hearty, healthy, and made with simple ingredients — perfect for a comforting weeknight dinner or meal prep for the week.

Why You’ll Love It:
One pot, no fuss!
Packed with vegetables and lean beef.
Freezer-friendly and great for leftovers.
Can be made on the stovetop, in a slow cooker, or Instant Pot.

Ingredients:

1 lb (450 g) ground beef (or stewing beef chunks)

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

4 cups beef broth (low sodium if preferred)

2 cups water

1 (15 oz) can diced tomatoes, undrained

1 cup carrots, sliced

1 cup celery, chopped

2 cups potatoes, diced

1 cup green beans, fresh or frozen

1 cup corn kernels, fresh, canned, or frozen

1 cup peas, fresh or frozen

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

Optional: 1 tablespoon tomato paste for richer flavor

Instructions:

Brown the beef:
In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Sauté veggies:
Add chopped onion and garlic. Sauté for 2-3 minutes until fragrant.

Add liquids and hard vegetables:
Stir in beef broth, water, diced tomatoes, carrots, celery, and potatoes. Bring to a boil.

Season:
Add basil, oregano, paprika, salt, and pepper (and tomato paste, if using).

Simmer:
Reduce heat, cover, and simmer for 25–30 minutes or until vegetables are tender.

Add soft veggies:
Stir in green beans, corn, and peas. Simmer for another 10 minutes.

Taste & serve:
Adjust seasoning to taste. Serve hot with crusty bread or crackers.

Variations:
Low-carb: Replace potatoes with chopped cauliflower or zucchini.
Spicy kick: Add red pepper flakes or a dash of hot sauce.
Slow cooker: Brown beef and onion first, then add everything to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Instant Pot: Use sauté function for steps 1–2, then pressure cook on high for 15 minutes. Quick release and stir in soft veggies, then simmer with sauté mode until tender.

Storage:
Fridge: Up to 4–5 days in an airtight container.
Freezer: Up to 3 months. Let cool completely before freezing.