Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes
Servings: 8 | Difficulty: Easy | Category: Main Course, Soup
Introduction
There are few things more comforting than a steaming bowl of hearty vegetable beef soup on a cold day. This isn’t a thin, brothy afterthought — it’s a thick, rich, stick-to-your-ribs meal in a bowl, loaded with tender chunks of beef, a rainbow of vegetables, and a deeply savory tomato-beef broth. The secret lies in browning the beef properly before it ever touches liquid, and in layering flavors through slow simmering rather than rushing the process.
This recipe is forgiving and flexible: use whatever root vegetables you have on hand, swap in frozen peas or corn, and adjust the herbs to your taste. It freezes beautifully, making it ideal for meal prep. Serve it with crusty bread, cornbread, or a simple side salad, and you have a complete dinner that will please a crowd.
