Description
This hearty and comforting Vegetable Beef Soup combines tender beef stew meat with a medley of fresh vegetables simmered in flavorful beef broth and diced tomatoes. Perfect for a cozy meal, this soup is packed with nutrients and rich flavors that warm you from the inside out.
Ingredients
Scale
Meat
- 1 lb beef stew meat, cut into bite-sized pieces
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (fresh, frozen, or canned)
Liquids & Canned Goods
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides for about 5-7 minutes to develop flavor. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: Using the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until they become fragrant and slightly translucent, infusing the base of the soup with flavor.
- Add Liquids & Meat: Pour in the beef broth and the undrained diced tomatoes. Return the browned beef back to the pot, stirring to combine all ingredients.
- Add Vegetables: Stir in the sliced carrots, diced potatoes, chopped green beans, corn, and peas, distributing the vegetables evenly within the soup.
- Season & Simmer: Add dried thyme, dried oregano, a bay leaf, and salt and pepper to taste. Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer uncovered for 45 to 60 minutes, or until the beef is tender and vegetables are cooked through.
- Final Touches: Remove the bay leaf before serving. Ladle the soup into bowls and serve warm, ideally with crusty bread on the side for dipping.
Notes
- You can substitute other vegetables such as celery or zucchini based on preference.
- For a thicker soup, mash some of the potatoes during the last 10 minutes of cooking.
- This soup freezes well for up to 3 months; reheat gently on the stove.
- Using fresh herbs instead of dried will enhance flavor but add them during the last 10-15 minutes of cooking to preserve their taste.
- Adjust salt according to the sodium content of your beef broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
