Vegetable Beef Soup

This Vegetable Beef Soup is the ultimate hearty, one-pot meal. By browning the beef first and simmering the vegetables in stages, you ensure the meat is tender and the veggies keep their perfect texture.

Vegetable Beef Soup

Ingredients:

How To Make Vegetable Beef Soup:

Step 1: Sear the Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Pat the 1 1/2 lbs of beef dry with paper towels and season with salt and pepper. Brown half of the beef for about 4 minutes, turning halfway through. Transfer to a plate. Add another 1/2 tablespoon of oil and repeat with the remaining beef.

Step 2: Sauté Aromatics: Add the final 1 tablespoon of oil to the empty pot. Add the 1 3/4 cups of onion, 1 1/4 cups of carrots, and 1 cup of celery. Sauté for 3 minutes, then add the 1 1/2 tablespoons of minced garlic and cook for 1 minute longer until fragrant.

Step 3: Begin the Simmer: Pour in the 8 cups of broth and the 2 cans of diced tomatoes. Return the browned beef to the pot and stir in the 1 1/2 tsp of basil, 1 tsp of oregano, and 1/2 tsp of thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.

Step 4: Add Potatoes: Add the 1 lb of chopped potatoes to the pot. Cover and continue to simmer for 20 minutes.

Note: If you prefer your green beans very soft, you can add them at this stage as well.

Step 5: Add Green Beans: Stir in the 1 1/2 cups of green beans and simmer for an additional 15 minutes, or until the beef and all vegetables are fork-tender.

Step 6: Finish and Serve: Stir in the 1 1/2 cups of frozen corn and 1 cup of frozen peas. Simmer for about 5 minutes until heated through. Stir in the 1/3 cup of fresh parsley and serve warm.