Description

This hearty and flavorful Vegetable Beef Soup is packed with tender chunks of beef, a medley of fresh vegetables, and a rich broth that will warm you up on any chilly day. Perfect for family dinners or meal prepping, this recipe is a comforting classic everyone will love.

Ingredients

Units Scale

For the Beef:

1 lb (450 g) stew beef, cut into 1-inch pieces
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Soup:

1 medium onion, diced
3 garlic cloves, minced
3 medium carrots, sliced
3 celery stalks, sliced
3 medium potatoes, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
1 can (14.5 oz) diced tomatoes
6 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp paprika
1 bay leaf
Salt and pepper, to taste

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Instructions

Prepare the Beef:
- Heat olive oil in a large pot over medium-high heat.
- Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
Cook the Vegetables:
- In the same pot, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
Build the Soup Base:
- Stir in the tomato paste and cook for 1 minute.
- Add the diced tomatoes, beef broth, thyme, oregano, paprika, and bay leaf. Return the seared beef to the pot.
Simmer:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the beef is tender.
Add Vegetables:
- Stir in potatoes, green beans, corn, and peas. Simmer uncovered for 20-25 minutes, or until the potatoes are fork-tender.
Season and Serve:
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and serve hot.

Notes

For added depth, deglaze the pot with a splash of red wine after browning the beef.
This soup can be made ahead of time and tastes even better the next day!
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.