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Classic Old-Fashioned Vegetable Beef Soup

Close-up of a steaming bowl of rich vegetable beef soup featuring large chunks of beef, carrots, potatoes, and green beans.
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Make this hearty Vegetable Beef Soup for a comforting, homemade meal. This recipe uses tender stew meat and a rich broth, perfect for family dinners or chilly evenings.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1/4 cup tomato paste

Instructions

  1. Pat the beef cubes dry with paper towels and season lightly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches on all sides. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Return the beef to the pot. Stir in the beef broth, water, diced tomatoes (with juice), tomato paste, thyme, oregano, bay leaf, salt, and pepper.
  5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally. This step tenderizes the beef.
  6. Add the carrots, celery, and potatoes to the soup. Increase the heat to bring the soup back to a gentle simmer. Cover and cook for another 20 to 25 minutes, or until the potatoes and carrots are tender.
  7. Stir in the frozen green beans and peas. Cook uncovered for 5 more minutes until the vegetables are heated through.
  8. Remove and discard the bay leaf before serving. Taste and adjust salt and pepper as needed.

Notes

  • For a quicker weeknight version, substitute 1.5 pounds of ground beef for the stew meat. Brown the ground beef first, drain off excess fat, and then proceed with the onions and garlic before adding liquids. Simmer time for the meat will be reduced to 30 minutes before adding root vegetables.
  • To achieve a deeper, richer broth flavor, use high-quality beef broth or homemade stock.
  • If you prefer a slightly thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the last 5 minutes of cooking.

Nutrition

Find it online: https://gourmetgaze.com/classic-vegetable-beef-soup/