Description
This hearty Vegetable Beef Soup is a comforting and nutritious meal featuring tender beef stew meat simmered with a colorful medley of fresh vegetables and seasoned with fragrant herbs. Perfect for chilly days, this American classic is easy to prepare on the stovetop and delivers a wholesome combination of protein, fiber, and vibrant flavors in every bowl.
Ingredients
Scale
Beef and Seasoning
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes with juice
Liquids
- 6 cups beef broth
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and cook, turning occasionally, until browned evenly on all sides, about 5 to 7 minutes. Once browned, remove the beef from the pot and set it aside.
- Sauté aromatics: In the same pot, add the diced onion and minced garlic. Sauté over medium heat until the onion is softened and translucent, approximately 3 minutes, stirring occasionally to prevent burning.
- Combine ingredients and simmer: Return the browned beef to the pot along with carrots, celery, potatoes, green beans, diced tomatoes with their juice, beef broth, dried thyme, dried basil, and the bay leaf. Stir to combine. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 45 minutes, allowing the flavors to meld and the beef to become tender.
- Add remaining vegetables and continue cooking: After the initial simmer, add the corn kernels and peas to the soup. Stir well, cover again, and continue to simmer for another 10 to 15 minutes, or until all vegetables are tender and cooked through.
- Season and finish: Taste the soup and adjust seasoning with salt and pepper as desired. Remove the bay leaf from the soup before serving. Ladle the hot soup into bowls and enjoy this comforting, nutrient-rich meal.
Notes
- This soup tastes even better the next day after the flavors have melded further, making it great for leftovers.
- You can substitute ground beef for stew meat to reduce cooking time.
- For added heartiness, try adding pasta or barley during the simmering phase.
- Leftover soup freezes well—store in airtight containers for up to 3 months.
