Vegetable Beef Soup Recipe

Introduction

This hearty vegetable beef soup is a comforting and flavorful meal perfect for chilly days. Packed with tender beef, fresh vegetables, and rich broth, it’s easy to make and deeply satisfying.

Ingredients

• 1 tbsp olive oil
• 2 lb beef stew meat
• 1 medium onion (1 1/2 cups finely diced)
• 8 cups beef broth (low sodium)
• 14 oz can diced tomatoes
• 3 bay leaves
• 1 tbsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 lb potatoes (peeled and diced)
• 2 large carrots (peeled and chopped)
• 1 cup celery (chopped)
• 1 cup green beans (cut into bite-size pieces)
• 1/2 cup green onions (chopped)
• 1/4 cup parsley (chopped)

Instructions

1. Step 1: Heat olive oil in a heavy soup pot or Dutch oven over medium-high heat. Add the beef stew meat in a single layer and brown on all sides. If needed, brown the beef in batches to ensure a good sear.
2. Step 2: Add the diced onions to the pot with the beef and cook for about 3 minutes until the onions are softened and lightly golden.
3. Step 3: Pour in the beef broth and canned diced tomatoes. Add the bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover the pot and cook until the beef is tender, about 55 to 75 minutes.
4. Step 4: Add the peeled and diced potatoes, chopped carrots, and celery to the pot. Continue cooking for about 20 minutes until the vegetables begin to soften.
5. Step 5: Stir in the green beans and chopped green onions. Simmer for an additional 10 minutes until all vegetables are tender.
6. Step 6: Remove the pot from heat and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper as desired before serving.

Tips & Variations

• For extra depth of flavor, brown the beef well and deglaze the pot with a splash of red wine before adding broth.
• You can swap out green beans for peas or corn depending on seasonal availability.
• If you prefer a thicker soup, mash some of the potatoes or add a small amount of tomato paste during simmering.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well—cool completely before transferring to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this soup?

Yes, tougher cuts like chuck or brisket work well because they become tender after slow simmering. Avoid lean cuts that can dry out during long cooking.

Is it necessary to peel the potatoes?

Peeling potatoes is optional. Leaving the skins on adds texture and nutrients, but peeled potatoes give a smoother broth and softer texture.

Vegetable Beef Soup Recipe

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★★★★★

4.8 from 126 reviews

Hearty and comforting Vegetable Beef Soup featuring tender beef stew meat simmered with an assortment of fresh vegetables in a flavorful beef broth base, perfect for a nourishing meal any time of year.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 tbsp olive oil
• 2 lb beef stew meat

Vegetables

• 1 medium onion (1 1/2 cups finely diced)
• 1 lb potatoes (peeled and diced)
• 2 large carrots (peeled and chopped)
• 1 cup celery (chopped)
• 1 cup green beans (cut into bite size pieces)
• 1/2 cup green onions (chopped)
• 1/4 cup parsley (chopped)

Liquids and Canned Goods

• 8 cups beef broth (low sodium)
• 14 oz can diced tomatoes

Seasonings

• 3 bay leaves
• 1 Tbsp fine sea salt
• 1 tsp freshly ground black pepper

Instructions

1. Brown the Beef: Preheat a heavy soup pot or Dutch oven with olive oil over medium-high heat. Add the beef stew meat in a single layer and cook until browned on all sides. If necessary, brown the beef in batches to ensure a good sear.
2. Sauté Onions: Add the finely diced onions to the browned beef and continue cooking for about 3 minutes, or until the onions are softened and lightly golden.
3. Add Broth and Tomatoes: Pour in the beef broth and canned diced tomatoes. Add the bay leaves, sea salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover the pot and cook until the beef becomes tender, about 55 to 75 minutes.
4. Add Root Vegetables: Stir in the diced potatoes, chopped carrots, and celery. Continue cooking for approximately 20 minutes until the vegetables begin to soften.
5. Add Green Beans and Green Onions: Incorporate the green beans and green onions, then simmer the soup for an additional 10 minutes.
6. Finish and Season: Stir in the chopped parsley, taste, and adjust seasoning with more salt and pepper as desired. Remove the soup from heat and serve warm.

Notes

• Browning the beef in batches helps develop deeper flavor and prevents steaming.
• Simmering the beef slowly ensures tenderness without drying it out.
• Partially covering the pot helps maintain moisture while allowing some evaporation for concentrated flavors.
• Feel free to add other vegetables like peas or corn based on availability and preference.
• This soup can be refrigerated for up to 4 days or frozen for longer storage.

Keywords: vegetable beef soup, beef stew meat soup, healthy beef soup, homemade soup, hearty vegetable soup