Hearty Homemade Vegetable Beef Soup Recipe

Ingredients

1 ½ pounds ground beef (or stew beef, cubed)
1 large onion, chopped
2 cloves garlic, minced
3 large potatoes, peeled and diced
3 carrots, sliced into rounds
2 cups fresh or frozen green beans, 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 (or more, depending on desired thickness)
2 tablespoons tomato paste (for richer flavor)
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and black pepper, to taste
2 tablespoons olive oil or butter (for browning meat)
Instructions

Brown the Beef
In a large soup pot, heat olive oil over medium heat. Add the beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed. Add chopped onion and garlic, cooking until fragrant and slightly softened.
Build the Base
Stir in the tomato paste and cook for 1–2 minutes to develop deeper flavor. Add diced tomatoes and beef broth. Mix well to combine.
Add Vegetables
Toss in potatoes, carrots, green beans, and corn. Stir, then season with thyme, basil, bay leaf, salt, and pepper. Bring the soup to a boil.
Simmer Slowly
Once boiling, reduce heat to low, cover, and simmer for 45–60 minutes. Stir occasionally, ensuring the potatoes and carrots become tender and the broth thickens slightly.
Finishing Touches
Add peas in the last 10 minutes of cooking. Taste and adjust seasoning with extra salt, pepper, or herbs if needed. Remove the bay leaf before serving.