Comfort Food · Serves 6–8 · Prep 20 mins · Cook 1 hr 15 mins
Best Ever Easy Vegetable Beef Soup
“I tried this soup, and my family was convinced I ordered from a gourmet restaurant!”
Ingredients
| Beef stew meat | 1 1/2 lbs |
|---|---|
| Olive oil, divided | 2 1/2 Tbsp |
| Salt & freshly ground black pepper | To taste |
| Yellow onion, chopped | 1 3/4 cups (1 large) |
| Carrots, peeled & chopped | 1 1/4 cups (3 medium) |
| Celery, chopped | 1 cup (3 medium) |
| Garlic, minced | 1 1/2 Tbsp (4 cloves) |
| Low-sodium beef or chicken broth | 8 cups |
| Diced tomatoes | 2 (14 oz.) cans |
| Dried basil | 1 1/2 tsp |
| Dried oregano | 1 tsp |
| Dried thyme | 1/2 tsp |
| Red or yellow potatoes, 3/4-inch cubes | 1 lb |
| Green beans, trimmed & chopped | 1 1/2 cups (5 oz.) |
| Frozen corn | 1 1/2 cups |
| Frozen peas | 1 cup |
| Fresh parsley, chopped | 1/3 cup |
Instructions
- Brown the beef (first batch): Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium–high heat. Pat the beef dry and season with salt and pepper. Add half of the beef and brown for about 4 minutes, turning halfway for even searing. Transfer to a plate.
- Brown the beef (second batch): Add 1/2 tablespoon olive oil to the pot, brown the remaining beef the same way, then combine with the first batch on the plate.
- Sauté the vegetables: Add the remaining 1 tablespoon olive oil to the pot. Sauté the chopped onion, carrots, and celery for ~3 minutes until they begin to soften. Add the minced garlic and cook an additional minute until fragrant.
- Simmer the soup base (first stage): Pour in the broth and diced tomatoes. Return the browned beef to the pot. Stir in dried basil, oregano, and thyme. Season with additional salt and pepper if desired. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add potatoes (and optional green beans): Add the potato cubes and continue to simmer, covered, for 20 minutes. (If you prefer very soft green beans, add them with the potatoes.)
- Add remaining green beans: If not added earlier, stir in the green beans now and simmer another 15 minutes, or until the vegetables and beef are tender.
- Finish and serve: Stir in frozen corn and peas and simmer about 5 minutes until heated through. Remove from heat and stir in chopped fresh parsley. Serve warm.
Pro tip: Patting the beef dry before searing significantly improves browning and depth of flavor. For a deeper beefy taste, substitute one cup of broth with low-sodium beef stock or add a splash of red wine during deglazing (simmer briefly to cook off alcohol).
Serving Suggestions & Storage
- Serve with crusty bread, a warm dinner roll, or a sprinkling of grated Parmesan.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat.
- This soup freezes well — cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
