Description
This hearty Beef Vegetable Soup combines tender stew meat with a colorful variety of fresh vegetables simmered in a flavorful beef broth. Perfect for chilly days, this comforting soup is packed with nutrients and can be easily customized with your favorite veggies. It is gluten-free and dairy-free, making it suitable for various dietary needs.
Ingredients
Scale
Beef and Base
- 1 lb beef stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes with juice
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut
- 1 cup frozen peas
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
Instructions
- Brown the Beef: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef pieces and brown on all sides, about 5–7 minutes. This step locks in flavor and creates a rich base. Remove and set beef aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant, which builds the soup’s flavor foundation.
- Add Ingredients and Simmer: Return the browned beef to the pot. Add sliced carrots, celery, cubed potatoes, green beans, diced tomatoes with juice, beef broth, dried thyme, parsley, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1½ hours, allowing the beef to become tender and the vegetables to cook through.
- Finish Soup: Stir in the frozen peas and continue simmering uncovered for another 5–10 minutes to heat the peas through without overcooking them. Remove the bay leaf before serving.
Notes
- Feel free to swap or add vegetables like corn, zucchini, or cabbage to your liking.
- For a thicker broth, mash a few potatoes into the soup before serving.
- This soup freezes well for up to 3 months, making it great for meal prep.
