Easy Vegetable and Beef Soup Recipe in 80 Minutes

A simple vegetable and beef soup recipe requires just 10 basic ingredients, one pot, and 80 minutes of hands-off cooking time. This classic comfort food combines tender beef chunks, carrots, celery, potatoes, and tomatoes in a rich broth that's both nutritious and deeply satisfying. Perfect for beginners, this easy vegetable and beef soup recipe delivers restaurant-quality results without complicated techniques or hard-to-find ingredients.

The Ultimate Guide to Simple Vegetable and Beef Soup

There's something profoundly comforting about a steaming bowl of vegetable and beef soup. This timeless recipe transforms humble ingredients into a nourishing meal that warms both body and soul. Unlike complicated versions requiring hours of attention, our streamlined approach delivers maximum flavor with minimal effort—making it ideal for weeknight dinners or meal prep.

Why This Easy Vegetable and Beef Soup Recipe Works

This recipe succeeds where others fail by focusing on three critical elements:

• Smart ingredient selection - Using chuck roast instead of stew meat saves time without sacrificing tenderness
• Flavor layering technique - A quick sear creates fond (those delicious browned bits) that builds depth
• Strategic vegetable timing - Adding vegetables in stages preserves their texture and nutrients

Most "easy" recipes cut corners that compromise quality, but our method maintains integrity while keeping preparation straightforward. This balance makes it one of the most reliable quick beef vegetable soup recipes for home cooks.

Essential Ingredients for Success

What separates a good vegetable beef soup from a great one comes down to ingredient quality and proportions. Here's what you'll need:

Ingredient	Quantity	Why It Matters
Beef chuck roast	1.5 lbs (cubed)	Marbling ensures tenderness during simmering
Low-sodium beef broth	6 cups	Provides clean base flavor without excess salt
Tomato paste	2 tbsp	Deepens flavor through caramelization
Carrots	3 medium	Add natural sweetness and texture
Celery	3 stalks	Provides aromatic foundation
Yellow potatoes	2 medium	Holds shape better than russets during cooking

Step-by-Step Preparation

Prep time: 15 minutes | Cook time: 65 minutes | Total: 80 minutes

1. Prep ingredients: Cut beef into 1-inch cubes, dice vegetables uniformly (¼-inch pieces for carrots/celery, ½-inch for potatoes)
2. Sear the beef: Heat 1 tbsp oil in large pot over medium-high heat. Pat beef dry and sear in batches until browned (2-3 minutes per side). Remove and set aside.
3. Build flavor base: Add 1 tbsp oil to pot. Sauté onions and celery for 5 minutes until softened. Stir in tomato paste and cook 2 minutes until brick red.
4. Simmer beef: Return beef to pot with broth, bay leaf, and thyme. Bring to gentle boil, then reduce heat to low. Cover and simmer 45 minutes.
5. Add vegetables: Stir in carrots and potatoes. Simmer uncovered 20 minutes until vegetables are tender.
6. Final seasoning: Remove bay leaf. Stir in frozen peas and parsley. Season with salt and pepper to taste.

Avoid These Common Mistakes

Even simple recipes can go wrong without proper technique. Steer clear of these pitfalls:

• Skipping the sear - This crucial step develops complex flavors through the Maillard reaction
• Overcrowding the pot - Causes steaming instead of browning; sear beef in batches
• Adding all vegetables at once - Root vegetables need more time than delicate ones like peas
• Boiling vigorously - A gentle simmer prevents meat from becoming tough

Nutritional Benefits and Storage Tips

This healthy homemade beef and vegetable soup delivers 285 calories per serving with 22g protein and 8g fiber. The combination of lean beef and colorful vegetables provides iron, vitamin A, and potassium—making it both satisfying and nutritious. For best results when storing:

• Cool completely before refrigerating (within 2 hours of cooking)
• Store in airtight containers for up to 4 days
• Freeze portions for up to 3 months (thaw overnight in refrigerator)
• Reheat gently on stove with splash of broth to refresh consistency

Variations for Dietary Needs

This adaptable recipe works for various preferences:

• Gluten-free: Naturally compliant—just verify broth ingredients
• Low-carb: Replace potatoes with turnips or radishes
• Instant Pot version: Sear beef, then cook 15 minutes at high pressure with all ingredients except peas
• Vegetable boost: Add zucchini or green beans in the last 10 minutes

Why This Recipe Stands Out

While many easy weeknight vegetable beef soup recipes sacrifice depth for speed, this method preserves restaurant-quality results through strategic techniques. The quick sear creates fond that dissolves into the broth, building layers of flavor without additional ingredients. By timing vegetable additions precisely, you maintain ideal textures throughout the soup. This balance of simplicity and quality makes it the best one-pot vegetable and beef soup for reliable weeknight meals.

Can I use frozen vegetables in easy vegetable and beef soup?

Yes, but add them later in the cooking process. Frozen peas and corn work well added during the last 5 minutes of cooking. Avoid frozen carrots or potatoes as they become mushy. Fresh vegetables generally provide better texture in this recipe.

How do I prevent the beef from becoming tough?

Use chuck roast (not lean cuts), cut uniformly to 1-inch cubes, and simmer gently—not boil. The 45-minute simmer time is crucial for breaking down connective tissue. Never rush this step by increasing heat, as boiling makes beef tough.

What's the best way to thicken vegetable beef soup?

Create a slurry with 2 tbsp cornstarch and ¼ cup cold broth, then whisk into simmering soup. Alternatively, mash some potatoes against the pot side to naturally thicken the broth. Avoid flour which can create lumps in acidic tomato-based soups.

Can I make this soup in a slow cooker?

Yes—sear the beef first, then transfer to slow cooker with all ingredients except peas. Cook on low for 6-7 hours or high for 3-4 hours. Add peas during the last 30 minutes. The slow cooker method yields exceptionally tender beef.