Description
This hearty and comforting Vegetable Beef Soup combines tender beef stew meat with a medley of fresh and frozen vegetables simmered in a flavorful tomato and herb-infused broth. Perfect for a cozy family meal, it’s filled with wholesome ingredients and savory spices that create a deliciously warm and satisfying dish.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 lbs beef stew meat
- Salt and freshly ground black pepper, to taste
- 2 1/2 Tbsp olive oil, divided
Vegetables
- 1 3/4 cups chopped yellow onion (about 1 large)
- 1 1/4 cups peeled and chopped carrots (about 3 medium)
- 1 cup chopped celery (about 3 medium stalks)
- 1 1/2 Tbsp minced garlic (about 4 cloves)
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans, trimmed
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Liquids and Herbs
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
- Brown the beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer browned beef to a plate. Add another 1/2 Tbsp oil and repeat with the remaining beef.
- Sauté the aromatics: Add 1 Tbsp olive oil to the now-empty pot. Add onions, carrots, and celery and sauté for 3 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Add broth, tomatoes, and seasonings: Pour in the broth and diced tomatoes. Return the browned beef to the pot. Stir in dried basil, oregano, thyme, and season with salt and pepper. Bring the mixture to a boil.
- Simmer the soup: Reduce heat to low, cover, and let the soup simmer for 30 minutes, stirring once or twice during this time to combine flavors.
- Add potatoes: Stir in the chopped potatoes (and green beans if you prefer them very soft) and continue simmering, covered, for 20 minutes.
- Add green beans: If not added earlier, stir in the green beans now and simmer for another 15 minutes, or until all vegetables and beef are tender.
- Add frozen corn and peas: Stir in the frozen corn and peas and simmer for about 5 minutes until heated through.
- Finish and serve: Stir in the chopped fresh parsley. Serve the soup warm for a comforting meal.
Notes
- You can substitute chicken broth for beef broth if preferred.
- For softer green beans, add them with the potatoes; otherwise, add them later to retain some crunch.
- Make sure to pat the beef dry before browning to get a better sear and flavor.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- Feel free to customize with other vegetables like zucchini or bell peppers as desired.
