Step 4: Add Vegetables
Stir in potatoes and green beans. Simmer uncovered for 20–25 minutes,
or until potatoes are fork-tender.
Step 5: Finish
Add corn and peas. Simmer an additional 5 minutes.
Adjust seasoning with salt and pepper. Stir in fresh parsley before serving.
Tips for Best Flavor
Brown the beef well—this adds deep flavor
Cut vegetables evenly for consistent cooking
Simmer longer for more tender beef
Add a splash of Worcestershire sauce for richness
🔄 Variations
Use barley or pasta instead of potatoes
Add cabbage or zucchini for extra veggies
Swap beef for ground beef or turkey
Make it spicy with red pepper flakes
📦 Storage & Freezing
Store soup in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
❓ Frequently Asked Questions (FAQs)
Can I make this soup in a slow cooker?
Yes. Brown the beef first, then cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Can I skip browning the beef?
You can, but browning adds depth and richness to the soup.
What’s the best cut of beef?
Chuck roast or stew meat works best for tender results.
Can I use fresh tomatoes?
Yes—use about 4 cups chopped fresh tomatoes.
Does this soup thicken as it sits?
Yes. It becomes even heartier the next day.
🥄 Final Thoughts
This Hearty Vegetable Beef Soup is nourishing, satisfying, and full of classic flavor.
Whether made fresh or reheated the next day, it’s a dependable, cozy meal you’ll
want on repeat.
