Description
This hearty Vegetable Beef Soup combines tender chunks of beef stew meat with a medley of fresh vegetables simmered in a flavorful beef broth infused with herbs. Perfect for a comforting meal, this soup is rich, nutritious, and easy to prepare in just over an hour.
Ingredients
Scale
Beef and Broth
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cups beef broth
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (fresh, frozen, or canned)
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides for about 5 to 7 minutes. Once browned, remove the beef from the pot and set it aside.
- Sauté Aromatics: Using the same pot, add chopped onion and minced garlic. Sauté for 2 to 3 minutes until fragrant and the onion starts to become translucent.
- Add Liquids & Meat: Pour in the beef broth and undrained diced tomatoes into the pot. Return the browned beef to the pot, stirring to combine all ingredients.
- Add Vegetables: Stir in the sliced carrots, diced potatoes, chopped green beans, corn, and peas. Ensure the vegetables are evenly distributed in the soup base.
- Season & Simmer: Add dried thyme, dried oregano, bay leaf, salt, and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 45 to 60 minutes. This allows the beef to become tender and flavors to meld.
- Final Touches: Before serving, remove the bay leaf from the soup. Serve the vegetable beef soup warm, ideally accompanied by crusty bread for a complete meal.
Notes
- You can use fresh, frozen, or canned corn and peas according to your preference or convenience.
- For a thicker soup, mash some of the potatoes in the pot during simmering.
- Adjust seasoning with additional salt and pepper after simmering if needed.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Freezing is possible, but potatoes may change texture; consider adding fresh potatoes when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
