This simple vegetable beef soup recipe is a simple and flavorful soup that is hearty and full of nutrition. It’s a budget-friendly way to feed the whole family in a delicious way!
It’s getting to be soup season and how I love thee. Let me count the ways. One: soups only dirty up on big pot. Two: leftovers store so well in the freezer. Three: the varieties you can make are endless and delicious. Four: it makes the house smell incredibly cozy. Five: it’s a low cost way to feed the whole family.
I grabbed a pack and channeled my Nannie (my grandmother on my mom’s side). She’s incredible at making soups out of whatever she has on hand and after eating her creations for years, I figured I could do the same for this vegetable beef soup.
The great thing about soup is that it is so versatile. These five tips will help any soup you make be next level- especially tip #5! Add in potatoes for a heartier meal. Throw in some beans or switch up the veggies. Again, my Nannie makes the best soup by just using whatever is in her fridge, and often her soups will end up with a little ground beef, a little chicken, and a bunch of delicious random veggies. You can’t mess it up!
In the mood for soup? For a creamy, comforting soup (that uses no cream!), you must try this immunity boosting golden soup. My favorite broth-based soup is this coconut curry zoodle soup– switch out the zoodles or add shredded chicken, but definitely give it a try; it’s so flavorful! And last, I recommend my old stand-by: crockpot black bean and veggie soup. Made from dried beans (low cost!) and pairs perfectly with a quesadilla for dipping (kid-friendly!).Print
Hearty, wholesome, and made with simple ingredients, this vegetable beef soup recipe will make your house smell amazing and bring everyone running to the table.
1 Tbsp olive oil
1 lb stew meat, cut into bite sized pieces
1 medium yellow onion, diced
2–3 garlic cloves, minced
1 1/2 c celery, diced
64 ounces beef broth
1 (14.5 oz) can diced tomatoes
1 (15 oz) can of tomato sauce
1 tsp apple cider vinegar
2 c mixed frozen vegetables (my blend included carrots, peas, corn, and green beans)
1 1/2 tsp Italian seasoning
1 bay leaf
salt and pepper
Heat a large soup pot of medium high heat. Add the olive oil. Add the beef and brown all sides.
Reduce heat to medium. Add a splash of broth to the pot. Then add the onion, garlic, and celery and sauté until fragrant, about 3-4 minutes.
Add the remainder of the broth, the tomatoes, vegetables, apple cider vinegar, Italian seasonings, and bay leaf.
Bring to a boil, then reduce to a simmer. Let simmer, covered, for 60 minutes.
Turn off heat. Remove bay leaf and stir well. Taste the soup. Add salt and pepper as needed. Serve with cornbread.