Description
This hearty Vegetable Beef Soup combines tender beef stew meat with a medley of fresh vegetables simmered in a flavorful beef broth. Perfect for a comforting meal on chilly days, this American classic is easy to prepare on the stovetop and packed with nutritious ingredients.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh, frozen, or canned)
Liquids and Seasonings
- 1 tablespoon olive oil
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then brown it in the pot, working in batches if needed to avoid overcrowding. Remove the browned beef and set aside.
- Sauté Aromatics: Add the chopped onion and minced garlic to the same pot and cook for 2–3 minutes until softened and fragrant, scraping up any browned bits from the beef for extra flavor.
- Add Vegetables and Broth: Return the beef to the pot, then add the sliced carrots, celery, diced potatoes, diced tomatoes with their juice, and beef broth. Stir in dried thyme, dried basil, and the bay leaf.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and cover. Let the soup simmer gently for 45 minutes, allowing the beef and vegetables to tenderize and flavors to meld.
- Add Green Beans and Corn: After the initial simmer, add the green beans and corn kernels to the pot. Continue to simmer uncovered for an additional 15–20 minutes until all the vegetables are tender and the beef is fully cooked through.
- Finish and Serve: Remove the bay leaf from the soup. Adjust seasoning with salt and pepper if needed, then ladle into bowls and serve hot.
Notes
- You can substitute the beef stew meat with ground beef for a quicker cooking time.
- This soup freezes well; store in an airtight container for up to 3 months.
- Adjust the seasoning to taste and add hot sauce or red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
