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Easy Vegetable Beef Soup

This easy vegetable beef soup is a cozy, hearty recipe that's made with frozen vegetables to save time. It also uses a little bacon for added flavor and crunch! 
Prep Time5 mins
Cook Time1 hr 45 mins
Total Time1 hr 50 mins
Servings: 5 servings

Ingredients

  • 2 tablespoons olive oil divided
  • 4 slices of bacon chopped
  • 1 ½ pounds cubed beef stew meat
  • Salt and pepper to taste
  • 1 small yellow onion chopped
  • 3 cloves garlic minced
  • 6 - 7 cups low-sodium beef broth
  • 2 (14 oz) cans diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons Italian seasoning
  • 2 bay leaves
  • 3 cups cubed yellow potatoes about 3 medium potatoes
  • 3 cups frozen mixed vegetables*

Instructions

  • Heat 1 tablespoon olive oil in a large pot or dutch oven over medium high heat. Once hot, cook the bacon 5 - 7 minutes, until browned and crispy. Set aside and leave the grease in the pan. Once cool, crumble the bacon. 
  • Add the remaining olive oil and meat to the pan in batches (about half at a time) so that it fits in a single layer without overlapping. Cook 3 - 4 minutes and then flip and cook for 3 - 4 minutes more. Beef should be browned but not cooked through. Set aside the beef and leave any drippings in the pot. 
  • Add the onion to the pot and cook for 3 - 4 minutes, until softened. Add the garlic and cook for 1 minute more. 
  • Add the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves and beef to the pot. Bring the pot to a boil, turn the heat to medium low, cover and simmer for 60 minutes.
  • Stir in the potatoes and cook for 20 - 25 minutes more. The potatoes and beef should be tender and cooked through. 
  • Stir in the frozen vegetables and cook for 3 - 5 minutes, until heated through. 
  • Taste and season with salt & pepper. Add more beef broth if preferred. 
  • Stir in half the bacon. Discard bay leaf and serve warm, topped with the remaining bacon. 

Notes

*Frozen vegetables: I used a mix of carrots, corn, green beans and peas; but you can use 3 cups of any vegetables.