Hearty Vegetable Beef Soup
A comforting, nourishing soup that simmers to perfection with tender beef and vibrant vegetables. Perfect for chilly days or whenever you need a wholesome meal.
Ingredients
For the Soup:
· 1.5 lbs stew beef (chuck roast), cut into 1-inch cubes
· 2 tbsp olive oil or vegetable oil
· 1 large onion, diced
· 3 cloves garlic, minced
· 4 cups beef broth (low sodium recommended)
· 4 cups water
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 tbsp tomato paste
· 2 bay leaves
· 1 tsp dried thyme
· 1 tsp dried oregano
· Salt and black pepper to taste
Vegetables:
· 3 carrots, peeled and sliced
· 3 celery stalks, sliced
· 2 medium potatoes, peeled and cubed
· 1 cup frozen green beans
· 1 cup frozen corn
· 1 cup frozen peas
· Optional: 1 cup chopped cabbage or 1 zucchini, cubed
Instructions
- Brown the Beef:
· Pat beef cubes dry with paper towels and season generously with salt and pepper.
· Heat 1 tbsp oil in a large Dutch oven or soup pot over medium-high heat.
· Brown beef in batches (don’t overcrowd) until seared on all sides. Remove and set aside.
- Sauté Aromatics:
· Add remaining oil to the same pot.
· Sauté onion until translucent (5 minutes).
· Add garlic and cook 1 minute until fragrant.
- Simmer the Soup:
· Return beef to pot with any accumulated juices.
· Add beef broth, water, diced tomatoes, tomato paste, bay leaves, thyme, and oregano.
· Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
- Add Vegetables:
· Add carrots, celery, and potatoes. Simmer uncovered 20 minutes.
· Add green beans, corn, peas, and any optional vegetables. Simmer 15-20 minutes until all vegetables are tender.
- Final Adjustments:
· Remove bay leaves.
· Taste and adjust seasoning with salt and pepper.
· For thicker soup: Mix 2 tbsp cornstarch with ¼ cup cold water, stir into soup, and simmer 5 minutes.
Serving Suggestions:
· With bread: Crusty bread, dinner rolls, or cornbread
· Garnish: Fresh parsley, grated Parmesan, or a dollop of sour cream
· Make it hearty: Add ½ cup barley or small pasta 30 minutes before serving
Tips for Best Results:
· Brown well: Proper searing creates deeper flavor.
· Low and slow: Tenderizes tougher cuts of beef.
· Vegetable timing: Add hardy vegetables first, delicate ones last.
· Make ahead: Tastes even better the next day.
· Freeze beautifully: Cool completely and freeze for up to 3 months.
Variations:
· Italian-style: Add cannellini beans and fresh basil
· Spicy kick: Add red pepper flakes or a diced jalapeño
· Beef & barley: Substitute ½ cup barley for potatoes
· Instant Pot version: Use sauté function for browning, then pressure cook beef with broth for 25 minutes, quick release, add vegetables, and pressure cook 5 more minutes
This soup is a complete meal in a bowl—hearty, flavorful, and endlessly adaptable to what you have on hand. The long simmering time develops rich flavors that make your kitchen smell amazing!