Vegetable Beef Soup Recipe With Frozen Vegetables Made Easy

There’s something incredibly comforting about a warm bowl of vegetable beef soup, especially when the days start to cool down. This hearty soup combines tender chunks of beef with a medley of colorful frozen vegetables, creating a delicious and nutritious meal that’s perfect for any occasion.

Using frozen vegetables not only saves time but also locks in freshness and flavor, making this recipe both convenient and satisfying. Whether you’re cooking for your family or meal prepping for the week ahead, this vegetable beef soup is sure to become a go-to favorite in your kitchen.

In this recipe, we’ll walk you through easy steps to create a rich, flavorful broth packed with vegetables and beef that melts in your mouth. Plus, it’s an excellent way to incorporate veggies into your diet without the hassle of chopping fresh produce.

So, grab your ingredients and get ready to enjoy a soul-warming bowl of comfort food!

Why You’ll Love This Recipe

This vegetable beef soup recipe is a perfect blend of convenience and wholesome goodness. By using frozen vegetables, you skip the prep work without compromising on taste or nutrition.

The beef adds rich, satisfying protein, while the vegetables bring vibrant color and essential vitamins. It’s a budget-friendly recipe that comes together quickly, yet feels like a slow-cooked masterpiece.

The recipe is versatile, allowing you to swap in your favorite veggies or adjust seasonings to suit your taste. It’s also freezer-friendly, making it ideal for batch cooking or busy weeknights.

Plus, the comforting warmth of this soup makes it a perfect meal to share with loved ones on chilly evenings.

Ingredients

• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth (low sodium preferred)
• 1 (12 oz) bag frozen mixed vegetables (carrots, peas, corn, green beans)
• 2 medium potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Salt to taste
• 2 bay leaves
• Optional: 1/2 teaspoon crushed red pepper flakes for a little heat

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or heatproof spatula
• Measuring spoons
• Measuring cups
• Ladle for serving
• Optional: Slow cooker if you prefer a hands-off method

Instructions

1. Prepare the beef: Pat the beef stew meat dry with paper towels to encourage browning. This step adds flavor and depth to the soup.
2. Brown the meat: Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the beef pieces in batches to avoid overcrowding. Brown all sides until nicely caramelized, about 5-7 minutes per batch. Remove the beef and set aside.
3. Sauté aromatics: In the same pot, reduce heat to medium. Add the diced onion and cook until softened and translucent, about 4 minutes. Add the minced garlic and cook another 1 minute until fragrant.
4. Deglaze the pot: Pour in a splash of beef broth and scrape the bottom of the pot with a wooden spoon to lift any flavorful browned bits stuck to the surface.
5. Add liquids and seasonings: Return the browned beef to the pot. Add the remaining beef broth, diced tomatoes with juice, dried thyme, oregano, black pepper, bay leaves, and crushed red pepper flakes if using. Stir to combine.
6. Simmer: Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for about 1 hour, or until the beef is tender.
7. Add potatoes and frozen vegetables: Stir in the cubed potatoes and frozen mixed vegetables. Continue to simmer, uncovered, for another 20-25 minutes until the potatoes are tender and vegetables are heated through.
8. Adjust seasoning: Taste your soup and add salt as needed. Remove and discard bay leaves before serving.
9. Serve hot: Ladle the soup into bowls and enjoy with your favorite crusty bread or crackers.

Tips & Variations

Tip: For extra flavor, consider browning a diced carrot and celery stalk along with the onion before adding garlic. This classic mirepoix base adds sweetness and complexity.

Variation: Swap beef stew meat for ground beef or even cubed chicken for a leaner option. You can also use vegetable broth instead of beef broth to make a vegetarian-friendly version (omit the beef).

Tip: Frozen vegetables can sometimes release excess water. If your soup seems watery, let it simmer uncovered a bit longer to reduce and thicken.

Want to spice it up? Add a teaspoon of the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a smoky kick.

Nutrition Facts

Serving Suggestions

This vegetable beef soup is a fantastic main dish, but you can enhance your meal with a few simple sides. Serve it alongside a warm, crusty bread like a baguette or sourdough for dipping.

A fresh green salad with a light vinaigrette complements the richness of the soup beautifully.

For a heartier meal, pair the soup with a baked potato topped with sour cream and chives or even a grilled cheese sandwich. This combo is especially comforting on cold days.

If you’re interested in more wholesome dinner ideas, be sure to check out our Amazing Vegan Pasta Recipes for Easy Delicious Meals for plant-based inspiration.

Conclusion

This vegetable beef soup with frozen vegetables is a simple yet delicious recipe that brings together the best of both worlds: hearty beef and wholesome veggies with minimal prep. Using frozen vegetables saves time while maintaining the nutrients and flavors that make this soup so satisfying.

Whether you’re a busy home cook or just craving a comforting meal, this soup fits the bill perfectly. Plus, it’s easy to customize with your favorite ingredients or spices.

Don’t forget to bookmark this recipe and come back to it whenever you need a warm, nourishing bowl of goodness.

For more delicious and easy recipes, explore our collection like A to Z Vegetarian Recipes for Every Meal and Occasion or try out our Cheap Vegetarian Recipes For Families Everyone Will Love.

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