Description
This hearty Vegetable Beef Soup features tender beef stew meat simmered with a medley of fresh vegetables and aromatic herbs in a rich beef broth. Perfect for a comforting meal, this soup combines nutritious ingredients like potatoes, green beans, corn, and peas, making it both satisfying and wholesome.
Ingredients
Scale
Beef and Seasoning
- 1 ½ lbs beef stew meat
- Salt and freshly ground black pepper to taste
- 2 ½ Tbsp olive oil (divided)
Vegetables
- 1 ¾ cups yellow onion, chopped (1 large)
- 1 ¼ cups carrots, peeled and chopped (3 medium)
- 1 cup celery, chopped (3 medium stalks)
- 1 ½ Tbsp garlic, minced (4 cloves)
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 ½ cups green beans, chopped, ends trimmed
- 1 ½ cups frozen corn
- 1 cup frozen peas
- â…“ cup fresh parsley, chopped
Broth and Herbs
- 8 cups low-sodium beef broth or chicken broth
- 2 cans diced tomatoes (14 oz. each)
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat beef dry, season with salt and pepper, and brown half of it for 4 minutes. Transfer to a plate and repeat with remaining beef and ½ tablespoon oil.
- Sauté Vegetables: Add remaining 1 tablespoon oil to the pot. Sauté onions, carrots, and celery for 3 minutes until slightly softened. Add garlic and cook for 1 more minute to release its aroma.
- Add Liquids and Seasoning: Pour in the broth and diced tomatoes. Return the browned beef to the pot. Stir in dried basil, oregano, thyme, and a pinch of salt and pepper. Bring the mixture to a boil.
- Simmer First Phase: Reduce heat to low, cover the pot, and simmer the soup for 30 minutes to allow flavors to meld.
- Add Potatoes and (Optional) Green Beans: Stir in the chopped potatoes and, if you prefer softer green beans, add them now. Cover and simmer for an additional 20 minutes.
- Add Remaining Green Beans: If you didn’t add green beans earlier, add them now. Simmer uncovered for 15 minutes until all vegetables are tender.
- Final Touches: Stir in frozen corn, peas, and chopped parsley. Simmer for 5 more minutes. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle soup into bowls and serve hot, ideally with crusty bread. The soup also freezes well for later enjoyment.
Notes
- Use low-sodium broth to better control the salt content.
- For a spicier kick, add a pinch of red pepper flakes when adding herbs.
- This soup freezes beautifully; cool completely before storing in airtight containers.
- Substitute beef with turkey for a leaner option, adjusting cooking times accordingly.
- To thicken the soup, mash some of the potatoes in the pot before adding the final vegetables.
