Description
This hearty Vegetable Beef Soup features tender chunks of beef stew meat simmered with a medley of fresh vegetables including carrots, potatoes, green beans, corn, and peas in a flavorful beef broth enriched with diced tomatoes and aromatic herbs. Perfect for a comforting meal, this soup delivers balanced nutrition and rich flavors with every spoonful.
Ingredients
Scale
Main Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 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)
- 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 beef stew meat and brown on all sides for about 5-7 minutes until nicely seared. Remove the beef from the pot and set aside to keep warm.
- Sauté Aromatics: Using the same pot, reduce heat to medium and add the chopped onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant.
- Add Liquids & Meat: Pour in the beef broth and the undrained diced tomatoes into the pot. Return the browned beef to the pot, stirring to combine all ingredients evenly.
- Add Vegetables: Stir in the sliced carrots, diced potatoes, chopped green beans, corn, and peas. Mix well to integrate all ingredients.
- Season & Simmer: Add the dried thyme, dried oregano, bay leaf, and season with salt and pepper to your preference. Bring the soup to a rapid boil over high heat, then reduce the heat to low. Cover and let it simmer gently for 45-60 minutes, or until the beef is tender and the vegetables are cooked through.
- Final Touches: Remove the bay leaf from the soup before serving. Serve the soup warm, ideally with crusty bread on the side for dipping and added texture.
Notes
- For best flavor, use fresh herbs if available instead of dried.
- You can substitute beef broth with low-sodium broth to reduce salt content.
- Feel free to add other vegetables like celery or zucchini based on personal preference.
- This soup can be made ahead and refrigerated; flavors improve after sitting overnight.
- To make it gluten-free, ensure that beef broth and canned tomatoes have no gluten-containing additives.
