Description
A hearty Vegetable Beef Soup featuring tender chunks of beef stew meat and a medley of fresh vegetables simmered in a flavorful beef broth. This classic American soup is perfect for a comforting meal any day of the week.
Ingredients
Scale
Meat and Oil
- 1 pound beef stew meat, cut into small chunks
- 1 tablespoon olive oil
Vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Liquids and Canned Goods
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups beef broth
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Brown the beef: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5–7 minutes. Once browned, remove the beef from the pot and set aside.
- Sauté the vegetables: Using the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté the vegetables for 4–5 minutes until they become softened and fragrant.
- Add remaining ingredients and bring to boil: Return the browned beef to the pot. Stir in the diced potatoes, green beans, diced tomatoes with their juice, beef broth, dried thyme, dried parsley, bay leaf, salt, and black pepper. Increase the heat and bring the mixture to a rolling boil.
- Simmer the soup: Once boiling, reduce the heat to low. Cover the pot with a lid and let it simmer gently for 45–60 minutes, or until the beef is tender and the vegetables are cooked through.
- Add corn and peas: During the last 10 minutes of cooking, stir in the corn kernels and peas. This will ensure they remain tender-crisp and retain their color.
- Finish and serve: Remove the bay leaf from the soup before serving. Taste the soup and adjust seasoning if necessary. Serve hot, ideally with crusty bread on the side for dipping.
Notes
- For a thicker soup, mash a few of the potatoes directly into the broth or stir in a cornstarch slurry made with 1 tablespoon cornstarch and 2 tablespoons cold water at the end of cooking.
- Leftovers taste even better the next day as the flavors meld beautifully.
- This soup stores well refrigerated for up to 3 days and can also be frozen for longer preservation.
