Description
This hearty Beef Vegetable Soup is a flavorful and comforting meal, featuring tender beef stew meat simmered with a variety of fresh vegetables in a savory beef broth. Perfect for a cozy dinner, this homemade soup is easy to prepare and packed with nutrients.
Ingredients
Scale
Meat and Oil
- 1 1/2 pounds beef stew meat (cut into 1-inch cubes)
- 2 tablespoons olive oil
Vegetables
- 1 medium onion (chopped)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 2 potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (frozen)
- 2 tablespoons fresh parsley (chopped)
Liquids and Canned Goods
- 8 cups beef broth
- 1 can (14.5 ounces) diced tomatoes with juice
Seasonings
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Brown the Beef: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and sear on all sides until browned, about 5–6 minutes. Once browned, remove the beef and set it aside.
- Sauté the Vegetables: Add the chopped onion, sliced carrots, and celery to the pot. Sauté the mixture for about 5 minutes, or until the vegetables have softened. Stir in the minced garlic and cook for an additional 1 minute to release the aroma.
- Add Liquids and Spices: Return the browned beef to the pot. Pour in the 8 cups of beef broth and the canned diced tomatoes with their juice. Add the diced potatoes, Italian seasoning, bay leaves, salt, and black pepper. Stir to combine everything evenly.
- Simmer the Soup: Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, or until the beef is tender and the flavors have melded together.
- Add Remaining Vegetables: Stir in the green beans, corn kernels, and peas. Continue cooking the soup for an additional 10–15 minutes, uncovered, until the vegetables are tender but still vibrant.
- Finish and Serve: Remove the bay leaves from the soup. Taste and adjust seasoning with more salt or pepper if needed. Garnish the soup with chopped fresh parsley before serving for a fresh, bright flavor.
Notes
- This soup can be prepared ahead of time and tastes even better the next day as the flavors deepen.
- For a thicker broth, stir in 2 tablespoons of tomato paste during the simmering stage.
- Potatoes can be substituted with barley, rice, or pasta if preferred.
