Description
Vegetable Beef Soup is a hearty, comforting classic made with tender beef, potatoes, vegetables, and savory herbs simmered in a rich broth. Perfect for family dinners, meal prep, or freezing for later.
Ingredients
- 1 ½ lbs beef stew meat
- 2 ½ tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 ¾ cups chopped yellow onion (1 large)
- 1 ¼ cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 stalks)
- 1 ½ tablespoons minced garlic (4 cloves)
- 8 cups low-sodium beef broth (or chicken broth)
- 2 (14 oz) cans diced tomatoes
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 lb red or yellow potatoes, chopped into ¾-inch cubes
- 1 ½ cups chopped green beans (about 5 oz)
- 1 ½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup chopped fresh parsley
Instructions
- Heat 1 ½ tablespoons olive oil in a large pot over medium-high heat. Season beef with salt and pepper and brown on all sides. Remove and set aside.
- Add remaining olive oil to the pot. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook 30 seconds.
- Pour in broth and diced tomatoes, scraping up any browned bits. Stir in basil, oregano, and thyme.
- Return beef to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 35–40 minutes.
- Add potatoes and green beans. Simmer another 20 minutes until potatoes are tender.
- Stir in corn and peas. Cook 5–10 minutes more. Adjust seasoning and finish with fresh parsley before serving.
Notes
- Brown beef in batches to avoid overcrowding the pot.
- Cut vegetables into similar sizes for even cooking.
- Soup thickens naturally as it rests; add broth when reheating if needed.
- Freezes well in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes