Vegetable Beef Soup Recipe
This hearty vegetable beef soup features deeply seared beef simmered with tender potatoes, sweet carrots, green beans, and corn in a savory tomato-herb broth.
Equipment
- Large Pot
Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion 1 large
- 1 1/4 cups peeled and chopped carrots 3 medium
- 1 cup chopped celery 3 medium
- 1 1/2 Tbsp minced garlic 4 cloves
- 8 cups low-sodium beef broth or chicken broth
- 2 cans diced tomatoes 14 oz. each
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes chopped into 3/4-inch cubes
- 1 1/2 cups chopped green beans 5 oz., trim ends first
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. The oil should look fluid and shimmer across the bottom of the pot.
- Dry half of the beef thoroughly, season it with salt and pepper, and sear it for about 4 minutes, turning once halfway through. Remove the beef when several sides have a deep mahogany-brown crust.
- Move the first batch to a plate, add 1/2 Tbsp olive oil, and brown the remaining beef in the same way. Leave the browned bits in the pot because they will enrich the broth.
- Add the remaining 1 Tbsp olive oil, then cook the onion, carrots, and celery for 3 minutes before stirring in the garlic for 1 minute. The vegetables should soften slightly and smell fragrant, with the onion turning translucent around the edges.
- Pour in the broth and tomatoes, then return the beef and add basil, oregano, thyme, salt, and pepper; bring the pot to a boil, cover, reduce to low, and simmer for 30 minutes, stirring once or twice. As the liquid goes in, scrape the pot bottom so the browned coating dissolves into the broth.
- Add the potatoes, cover the pot, and continue simmering for 20 minutes. The potato edges should be softening but still hold clean cube shapes.
- Stir in the green beans and simmer for 15 minutes more, until the beef and vegetables are tender. A fork should slide into a carrot or potato with light resistance, and the beef should no longer feel chewy.
- Add the corn and peas, simmer for about 5 minutes, then stir in the parsley. The peas and corn should be hot and bright, and the parsley should smell fresh as it wilts into the soup.
Notes
Searing tip: Pat the beef cubes completely dry before searing and cook in batches so they develop a deep brown crust without steaming.
Broth flavor: Scrape the caramelized browned fond from the bottom of the pot when adding the broth to build a rich, savory foundation.
Texture tip: If you prefer a thicker broth, mash a few cooked potato cubes against the pot wall and stir them back into the soup.
Storage: Store cooled soup in shallow airtight containers in the refrigerator for 3 to 4 days or freeze for longer storage. Reheat gently on the stovetop with a splash of extra broth if needed.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.