This classic, comforting vegetable beef soup is the ultimate one-pot meal for a chilly evening. While your text mentions beef stew meat, the graphic and ingredients shown in image_14.png actually feature ground beef and diced potatoes, which creates a wonderfully thick, chili-like texture that cooks in a fraction of the time!
By browning the meat directly in the pot and simmering it with a vibrant mix of vegetables and warm spices, you get a deeply savory, nourishing dinner that the entire family will love.
Ingredients
The Protein: 1 pound ground beef (Note: You can absolutely swap this for 1 lb of beef stew meat if you prefer chunks of steak, just extend the simmer time to about 45–60 minutes until the meat is tender!)
The Root Veggies: 2 large potatoes (diced), 1 cup carrots (sliced)
The Garden Veggies: 1 cup green beans (cut up), 1 cup corn, 1 cup peas
The Liquid Base: 6 cups beef broth, 1 can (15 oz) diced tomatoes
The Seasoning Blend: 1 teaspoon salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
Instructions
Step 1: Brown the Beef
Place a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is completely browned and no pink remains. Drain any excess grease from the pot.
Step 2: Season the Meat
Sprinkle the salt, black pepper, garlic powder, and onion powder directly over the browned beef. Stir well for 1 minute to let the spices toast and coat the meat evenly.
Step 3: Pour the Base
Pour in the 6 cups of beef broth and the entire 15 oz can of diced tomatoes (including the juices). Stir to scrape up any flavorful browned bits stuck to the bottom of the pot.
Step 4: Add the Hard Vegetables
Stir in the diced potatoes and sliced carrots. Bring the soup to a rolling boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15 to 20 minutes, or until the potatoes and carrots are fork-tender.
Step 5: Toss in the Remaining Greens
Uncover the pot and stir in the green beans, corn, and peas. Let the soup simmer uncovered for an additional 5 to 10 minutes so all the flavors meld together and the green vegetables become tender yet remain vibrant, matching the rich pot of soup pictured in image_14.png.
Step 6: Serve Warm
Ladle the steaming soup into deep bowls. This pairs beautifully with warm cornbread, saltine crackers, or a slice of crusty French bread for dipping. Store any leftovers in an airtight container in the fridge for up to 4 days—it tastes even better the next day!