Description
This Old-Fashioned Vegetable Beef Soup is a hearty, comforting classic that combines tender, seared beef stew meat with a medley of fresh vegetables simmered in rich beef broth and diced tomatoes. Perfect for a warming meal, this nourishing soup delivers a flavorful balance of herbs and wholesome ingredients for a satisfying homemade dinner.
Ingredients
Scale
Beef and Seasoning
- 1 lb beef stew meat, cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Liquids and Herbs
- 4 cups beef broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the cubed beef stew meat generously with salt and pepper. Add the beef to the hot oil and sear it for 5-7 minutes, turning occasionally, until all sides are browned. Remove the beef from the pot and set it aside.
- Sauté Aromatics: Using the same pot, add the diced onion and minced garlic. Sauté them for 2-3 minutes over medium heat until the onion becomes translucent and fragrant, stirring occasionally to prevent burning.
- Add Ingredients and Broth: Return the browned beef to the pot. Pour in the 4 cups of beef broth and the can of diced tomatoes (including juice). Add sliced carrots, celery, diced potato, trimmed green beans, corn kernels, and peas to the pot.
- Season and Simmer: Stir in the dried thyme, dried basil, dried oregano, and the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and let the soup simmer gently for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
- Finish and Serve: Remove and discard the bay leaf from the soup. Ladle the hot soup into bowls and serve immediately, enjoying the rich flavors and hearty textures.
Notes
- For a thicker soup, mash some of the cooked potatoes slightly before serving.
- Frozen vegetables can be used in place of fresh, but adjust cooking time slightly if needed.
- This soup freezes well; store in airtight containers for up to 3 months.
- Leftovers taste even better the next day as the flavors meld together.
- For a spicier kick, add a pinch of red pepper flakes during seasoning.
