Description
Beef Vegetable Soup is a hearty, wholesome dish loaded with tender beef chunks, a medley of vegetables, and savory broth. It’s the perfect cold-weather comfort food that’s easy to make and full of rich, slow-simmered flavor. Ideal for meal prep or feeding a crowd.
Ingredients
Beef and Broth
- 1 1/2 lbs beef stew meat (cut into 1-inch cubes)
- 1 tbsp olive oil
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes (with juices)
Vegetables
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 2 medium potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (frozen or canned)
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- Chopped fresh parsley for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches until seared on all sides, then remove and set aside to retain juices and develop flavor.
- Sauté Aromatics: In the same pot, add chopped onions and sauté until translucent, about 4 minutes. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Add Liquids and Seasonings: Return the beef to the pot. Pour in beef broth, water, and diced tomatoes with juices. Stir in salt, black pepper, dried thyme, dried oregano, and the bay leaf, ensuring all ingredients are well combined.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes to tenderize the beef and develop deep flavors.
- Add Root Vegetables: Add sliced carrots, celery, and diced potatoes to the pot. Continue simmering for another 20 minutes to cook the vegetables through.
- Add Remaining Vegetables: Stir in green beans, corn kernels, and peas. Cook for an additional 10–15 minutes or until all vegetables are tender but not mushy.
- Finish and Serve: Remove and discard the bay leaf. Adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving hot.
Notes
- This soup stores well and tastes even better the next day as flavors meld.
- You can swap or add vegetables based on the season or your preference, such as zucchini, bell peppers, or spinach.
- Use low-sodium broth to control salt intake.
- For a thicker soup, mash a few potato pieces against the side of the pot and stir.
