Description
Hearty and flavorful Beef Vegetable Soup featuring tender seared beef, a medley of fresh and frozen vegetables, and aromatic herbs simmered in rich beef broth. Perfect for a comforting meal with versatile cooking options including stovetop, crockpot, and instant pot.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into 1/2-inch cubes (or chuck roast, top or bottom round)
Fresh Vegetables
- 1 tablespoon garlic, minced
- ½ cup onion, minced (1 medium onion)
- ½ cup celery, minced (2 celery ribs)
- 1 cup carrots, cut in small coins
- 2 cups potatoes, cut in small cubes
Canned and Broth
- 4 cups beef broth
- 1 (14 oz) can petite diced tomatoes
Herbs and Spices
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
Frozen Vegetables
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 1 cup frozen green beans, thawed
Instructions
- Stove Top – Sear Beef: Preheat your pot on medium heat for at least 5 minutes. Add olive oil, then gently toss in the stew meat. Cook until nicely browned on all sides, about 10 minutes.
- Stove Top – Sauté Vegetables: Add minced onions, garlic, carrots, and celery to the pot. Cook for 3-5 minutes until vegetables are softened but not browned.
- Stove Top – Simmer Soup: Stir in potatoes, dried parsley, basil, oregano, bay leaves, beef broth, and canned diced tomatoes. Bring the mixture to a boil, then reduce to a simmer. Cover the pot partially and cook on medium-low heat for about 25 minutes.
- Stove Top – Finish and Serve: Remove bay leaves. Stir in thawed frozen corn, peas, and green beans. Heat through briefly and serve hot.
- Crockpot – Brown Beef and Sauté Vegetables: In a large skillet over medium-high heat, brown the stew meat in olive oil for about 10 minutes. Add onions, garlic, carrots, and celery, cooking 3-5 more minutes until softened.
- Crockpot – Combine Ingredients: Transfer the browned beef and sautéed vegetables to the crockpot. Add potatoes, dried herbs, bay leaves, beef broth, and diced tomatoes. Stir to combine.
- Crockpot – Cook Soup: Cook on high for 4-6 hours or on low for 6-8 hours until beef is tender and flavors meld.
- Crockpot – Finish and Serve: Remove bay leaves before serving. Stir in thawed frozen veggies and enjoy warm.
- Instant Pot – Sauté Beef and Vegetables: Set Instant Pot to sauté mode for 15 minutes. Add olive oil and brown the stew meat for 10 minutes. Add onions, garlic, carrots, and celery; sauté another 5 minutes until softened.
- Instant Pot – Pressure Cook Soup: Mix in potatoes, dried herbs, bay leaves, beef broth, and diced tomatoes. Seal lid and cook on manual pressure for 8 minutes. Quick release pressure when done.
- Instant Pot – Finish and Serve: Remove bay leaves. Stir in thawed frozen vegetables. Serve hot and enjoy.
Notes
- You can use either stew meat or chuck roast cut into cubes for the beef component.
- For best flavor, brown the beef thoroughly before adding vegetables and liquids.
- Partially covering the pot while simmering helps retain moisture without overboiling.
- Frozen vegetables are added at the end to maintain their texture and color.
- This soup can be prepared using stovetop, crockpot, or Instant Pot methods according to your convenience.
- Leftovers keep well refrigerated for 3-4 days and freeze nicely for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
