Vegetable Beef Soup
This Vegetable Beef Soup is the ultimate “hug in a bowl.” By browning the beef in small batches, you create a rich, caramelized base that deepens the flavor of the broth. It’s packed with a rainbow of vegetables and hearty potatoes, making it a complete, nutritious meal that actually tastes better the next day.
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Vegetable Beef Soup
Ingredients
| MEAT & BASE | AMOUNT |
| Beef stew meat | 1 1/2 lbs |
| Olive oil (divided) | 2 1/2 tablespoons |
| Low-sodium beef or chicken broth | 8 cups |
| Diced tomatoes | 2 cans (14 oz each) |
| VEGETABLES | AMOUNT |
| Yellow onion, chopped | 1 3/4 cups |
| Carrots, peeled & chopped | 1 1/4 cups |
| Celery, chopped | 1 cup |
| Red or yellow potatoes, cubed | 1 lb |
| Fresh green beans, trimmed & chopped | 1 1/2 cups |
| Frozen corn | 1 1/2 cups |
| Frozen peas | 1 cup |
| SEASONINGS | AMOUNT |
| Minced garlic | 1 1/2 tablespoons |
| Dried basil | 1 1/2 teaspoons |
| Dried oregano | 1 teaspoon |
| Dried thyme | 1/2 teaspoon |
| Fresh parsley, chopped | 1/3 cup |
| Salt and black pepper | To taste |
How To Make Vegetable Beef Soup:
Step 1: Brown the Beef: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Pat the beef dry with paper towels (this helps it sear rather than steam) and season with salt and pepper. Brown half of the beef for 4 minutes, then transfer to a plate. Add 1/2 tablespoon of oil and brown the remaining beef. Remove to the plate.
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Step 2: Sauté the Aromatics: Add the final 1 tablespoon of oil to the pot. Sauté the onions, carrots, and celery for 3 minutes. Stir in the garlic and cook for 1 minute more until fragrant.
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Step 3: First Simmer: Pour in the 8 cups of broth and the diced tomatoes. Add the browned beef (and any juices from the plate), basil, oregano, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
Step 4: Add Potatoes and Beans: Stir in the cubed potatoes. Cover and simmer for 20 minutes. Next, add the green beans and simmer for another 15 minutes until the beef and vegetables are tender.
Note: If you prefer very soft green beans, you can add them at the same time as the potatoes.
Step 5: Final Touch: Stir in the frozen corn and peas. Simmer for about 5 minutes until heated through. Stir in the fresh parsley, adjust salt and pepper if needed, and serve warm.
