Description
A hearty and comforting vegetable beef soup packed with tender beef, fresh vegetables, and herbs simmered to perfection for a warm, satisfying meal perfect for any day.
Ingredients
Scale
Beef and Aromatics
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Vegetables
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (fresh, frozen, or canned)
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add beef stew meat and brown on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
- Add Liquids & Meat: Pour beef broth and the undrained can of diced tomatoes into the pot. Return the browned beef to the pot and stir gently to combine.
- Add Vegetables: Stir in sliced carrots, diced potatoes, chopped green beans, corn, and peas evenly into the soup.
- Season & Simmer: Add dried thyme, dried oregano, bay leaf, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until beef and vegetables are tender.
- Final Touches: Remove the bay leaf before serving. Serve the soup warm, ideally with crusty bread for dipping and enjoying.
Notes
- For a thicker soup, mash a few of the potatoes while cooking or add a slurry of flour and water towards the end.
- You can substitute beef stew meat for ground beef, adjusting cooking time accordingly.
- Fresh or frozen vegetables work well; if canned are used, drain them to reduce excess liquid.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- To make it gluten-free, ensure your beef broth is certified gluten-free.
