Description
This Old-Fashioned Vegetable Beef Soup is a hearty, comforting classic made with tender chunks of beef, garden vegetables, and rich tomato broth. It’s a timeless family favorite that’s perfect for chilly nights or make-ahead freezer meals.
Ingredients
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1 1/2 lbs beef stew meat (chuck roast or stew beef), cut into 1-inch cubes
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1 tablespoon olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 medium onion, chopped
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2 cloves garlic, minced
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1 (15 oz) can diced tomatoes (with juice)
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4 cups beef broth
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1 1/2 cups water
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1 tablespoon tomato paste
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2 cups peeled and chopped potatoes
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1 1/2 cups sliced carrots
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1 1/2 cups chopped celery
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1 cup green beans (fresh or frozen)
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1 cup corn kernels (fresh, frozen, or canned)
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1/2 teaspoon dried thyme
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1 bay leaf
Instructions
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In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Season beef with salt and pepper.
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Brown beef in batches until nicely seared. Transfer to a plate.
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Add onion to the pot and sauté until translucent, about 3–4 minutes. Add garlic and cook for 1 more minute.
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Return beef to the pot. Stir in diced tomatoes, beef broth, water, and tomato paste. Bring to a boil.
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Add potatoes, carrots, celery, thyme, and bay leaf. Reduce heat to low and cover. Simmer for 1½ to 2 hours, until beef and vegetables are tender.
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Add green beans and corn. Simmer uncovered for an additional 10–15 minutes.
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Remove bay leaf, taste, and adjust seasoning if needed. Serve hot with crusty bread or crackers.
Notes
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This soup tastes even better the next day!
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Freeze in individual containers for easy lunches.
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Feel free to swap in peas, lima beans, or okra.