Description
This hearty Vegetable Beef Soup combines tender beef stew meat with a medley of fresh vegetables simmered in a flavorful broth. Perfect for a comforting dinner, this recipe balances savory herbs and wholesome ingredients to deliver a warm, nourishing meal that serves six.
Ingredients
Scale
Beef and Broth
- 1 lb beef stew meat, cut into bite-sized pieces
- 4 cups beef broth
- 2 tablespoons olive oil
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 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)
Seasonings
- 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 it on all sides for about 5 to 7 minutes to develop flavor. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: Using the same pot, add the chopped onion and minced garlic. Sauté them for 2 to 3 minutes until fragrant and translucent, which helps build the base flavor of the soup.
- Add Liquids & Meat: Pour in the beef broth and undrained diced tomatoes into the pot. Return the browned beef pieces back into the pot, stirring to combine all ingredients.
- Add Vegetables: Stir in the sliced carrots, diced potatoes, chopped green beans, corn, and peas. Make sure all the vegetables are well incorporated in the broth.
- Season & Simmer: Add dried thyme, dried oregano, the bay leaf, and salt and pepper to taste. Bring the soup to a boil over high heat, then reduce heat to low and let it simmer gently for 45 to 60 minutes. This allows the beef and vegetables to cook until tender and flavors meld together.
- Final Touches: Before serving, remove the bay leaf from the soup. Serve the soup warm, optionally paired with crusty bread for a satisfying meal.
Notes
- You can use fresh, frozen, or canned vegetables for convenience.
- Adjust salt and pepper according to your preference.
- To make the beef extra tender, simmer the soup longer if needed.
- This soup stores well and tastes even better the next day when flavors have fully blended.
- For a thicker soup, you can mash some of the potatoes into the broth before serving.
