Cozy Homemade Vegetable Beef Soup

When you think of true comfort food, few dishes compare to a steaming bowl of vegetable beef soup. It’s hearty, wholesome, and perfect for warming both your body and spirit. This timeless recipe has been loved for generations because it’s filling, nutritious, and incredibly versatile. Whether you’re cooking for your family, preparing meals in advance, or hosting guests, this soup is guaranteed to please every time.

This version combines tender beef, garden-fresh vegetables, and a rich tomato-based broth. One of the best things about it? You can easily adjust the ingredients based on what’s in season or what’s already in your kitchen. It’s the perfect one-pot meal for cold evenings, busy weeknights, or whenever you need a big dose of comfort.

Ingredients

1 ½ lbs ground beef (or cubed stew beef)
1 large onion, chopped
2 cloves garlic, minced
3 large potatoes, peeled and diced
3 carrots, sliced into rounds
2 cups green beans (fresh or frozen, cut into pieces)
2 cups corn kernels (fresh, frozen, or canned)
1 cup peas (optional)
2 cans (14.5 oz each) diced tomatoes, with juice
6 cups beef broth (add more if you prefer a thinner soup)
2 tbsp tomato paste (for a richer flavor)
1 tsp dried thyme
1 tsp dried basil
1 bay leaf
Salt and black pepper, to taste
2 tbsp olive oil or butter (for browning the meat)

Step-by-Step Instructions

1. Brown the Beef

Heat olive oil or butter in a large soup pot over medium heat. Add beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. Stir in onion and garlic, cooking until softened and fragrant.

2. Build the Base

Mix in tomato paste and let it cook for 1–2 minutes to deepen the flavor. Add diced tomatoes and beef broth, stirring well to combine.

3. Add Vegetables

Add potatoes, carrots, green beans, and corn. Season with thyme, basil, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.

4. Simmer Slowly

Lower the heat, cover, and let the soup simmer for 45–60 minutes. Stir occasionally until the vegetables are tender and the broth has thickened slightly.

5. Finishing Touches

Stir in peas during the last 10 minutes of cooking. Adjust seasonings to taste, then remove the bay leaf before serving.

Serving Suggestions

Serve this soup piping hot with crusty bread, dinner rolls, or cornbread for a cozy meal. A fresh green salad also makes a great side. Leftovers taste even better the next day once the flavors have blended.

Easy Variations

Slow Cooker: Brown the beef and onion first, then transfer everything into a slow cooker. Cook on low 6–8 hours or high 3–4 hours.
Lightened Up: Use ground turkey or chicken instead of beef.
Low-Carb: Replace potatoes with turnips or cauliflower.
Spicy: Add red pepper flakes or diced jalapeño.
Extra Hearty: Stir in cooked rice or pasta at the end.

Storage & Freezing

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Let soup cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating on the stove.

Why This Soup Stands Out

This vegetable beef soup is more than just food—it’s comfort in a bowl. It’s budget-friendly, easy to customize, and always satisfying. Families love it for its bold, hearty flavors, while home cooks appreciate how simple it is to make in large batches. Whether for a quick weeknight dinner or a cozy weekend meal, this recipe is one you’ll return to again and again.