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Vegetable Beef Soup Recipe

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4.6 from 147 reviews

A hearty and comforting Vegetable Beef Soup combining tender beef stew meat with a medley of fresh and frozen vegetables simmered in a flavorful broth infused with herbs. Perfect for a warming meal any day of the year.

Ingredients

Scale

Meat and Oil

  • 1 1/2 lbs beef stew meat
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste

Fresh Vegetables

  • 1 3/4 cups chopped yellow onion (1 large)
  • 1 1/4 cups peeled and chopped carrots (3 medium)
  • 1 cup chopped celery (3 medium stalks)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1/2 cups (5 oz.) chopped green beans, trimmed
  • 1/3 cup chopped fresh parsley

Frozen Vegetables

  • 1 1/2 cups frozen corn
  • 1 cup frozen peas

Liquids

  • 8 cups low-sodium beef broth or chicken broth
  • 2 (14 oz.) cans diced tomatoes

Herbs and Spices

  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme

Instructions

  1. Brown the beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef stew meat with salt and freshly ground black pepper. Add the beef to the pot and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. Sauté the aromatics: In the same pot, add the remaining 1/2 tablespoon olive oil. Add the chopped yellow onion, carrots, and celery. Sauté for 5 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
  3. Add liquids and herbs: Return the browned beef to the pot. Pour in the beef or chicken broth and the canned diced tomatoes with their juice. Stir in the dried basil, oregano, and thyme. Bring the soup to a boil over high heat.
  4. Simmer with potatoes and green beans: Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Add the chopped potatoes and green beans. Cover partially and let the soup simmer for about 45 minutes to 1 hour, or until the beef is tender and vegetables are cooked through.
  5. Incorporate frozen vegetables and parsley: Add the frozen corn, frozen peas, and chopped fresh parsley to the soup. Continue to cook uncovered for an additional 5-10 minutes to heat through and blend flavors.
  6. Adjust seasoning and serve: Taste the soup and adjust the salt and pepper as needed. Serve hot, garnished with extra fresh parsley if desired.

Notes

  • Use low-sodium broth to control salt content.
  • For a thicker soup, mash some potatoes in the pot.
  • Feel free to substitute other vegetables according to season or preference.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Brown the beef well for more developed flavor.
  • To make it gluten free, ensure broth and canned tomatoes have no added gluten ingredients.

Find it online: https://amandafood.com/vegetable-beef-soup-recipe/