Vegetable Beef Soup Recipe

by

Here’s a hearty and comforting Vegetable Beef Soup recipe that’s packed with tender beef, vibrant vegetables, and rich flavors.

Vegetable Beef Soup

Ingredients

  • 1 ½ pounds beef stew meat (chuck roast or round, cubed)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 potatoes, peeled and diced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 cup frozen green beans
  • 1 cup frozen peas or corn
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Sear the Beef:
    • Heat olive oil in a large pot or Dutch oven over medium-high heat.
    • Season the beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
  2. Sauté Aromatics:
    • In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
    • Add the garlic and cook for 1 minute until fragrant.
  3. Build the Broth:
    • Stir in the diced tomatoes (with their juice), tomato paste, thyme, oregano, bay leaf, and beef broth. Scrape the bottom of the pot to deglaze and lift any browned bits.
  4. Simmer the Beef:
    • Return the seared beef to the pot. Bring to a boil, then reduce the heat to low.
    • Cover and simmer for 1 ½ to 2 hours, or until the beef is tender.
  5. Add Potatoes and Vegetables:
    • Add the potatoes and cook for 15-20 minutes until they start to soften.
    • Stir in the green beans, peas, or corn, and cook for another 5 minutes.
  6. Taste and Adjust:
    • Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.
  7. Serve:
    • Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread or crackers.

Tips

  • Slow Cooker Version: Brown the beef and sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
  • Add Grains: Stir in cooked barley, quinoa, or rice for added texture and heartiness.
  • Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Leave a Comment