Classic Vegetable Beef Soup
Classic Vegetable Beef Soup
Ingredients
For the Soup
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 2 potatoes, medium, peeled and diced
- 1 cup frozen green beans
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef stew meat dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add chopped onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
⏱️ 7 min
- 4
Add minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Return the browned beef to the pot. Pour in the beef broth, diced tomatoes (undrained), Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is tender.
⏱️ 60 min
- 7
Add the diced potatoes to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min
- 8
Stir in the frozen green beans, corn, and peas. Cook for 5-7 minutes, uncovered, until the vegetables are heated through and tender-crisp.
⏱️ 7 min
- 9
Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.
⏱️ 3 min
- 10
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Vegetable Beef Soup
Ingredients
For the Soup
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 2 potatoes, medium, peeled and diced
- 1 cup frozen green beans
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef stew meat dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add chopped onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
⏱️ 7 min - 4
Add minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Return the browned beef to the pot. Pour in the beef broth, diced tomatoes (undrained), Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is tender.
⏱️ 60 min - 7
Add the diced potatoes to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min - 8
Stir in the frozen green beans, corn, and peas. Cook for 5-7 minutes, uncovered, until the vegetables are heated through and tender-crisp.
⏱️ 7 min - 9
Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.
⏱️ 3 min - 10
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 5 min