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Dorothy Thomas

Beef Vegetable Soup Recipe

A hearty, comforting soup packed with tender beef, fresh vegetables, and rich broth. Perfect for chilly days or a wholesome family meal!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Stewing beef (cubed)
  • 2 tbsp Olive oil
  • 1 Onion (diced)
  • 3 cloves Garlic (minced)
  • 2 cups Carrots (chopped)
  • 2 cups Celery (chopped)
  • 1.5 cups Potatoes (cubed)
  • 1 cups Green beans (trimmed, cut)
  • 1 cups Corn (fresh or frozen)
  • 1 can (14oz) Diced tomatoes
  • 6 cups Beef broth (low-sodium)
  • 2 cups Water
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1 tsp Salt (adjust to taste)
  • 0.5 tsp Black pepper
  • 2 tbsp Tomato paste
  • 1 Bay leaf

Equipment

  • Large Dutch oven or soup pot
  • wooden spoon
  • Chef’s knife
  •  Cutting Board
  • Measuring cups/spoons

Method
 

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add beef cubes and sear until browned on all sides (5-7 min). Remove and set aside.
  3. In the same pot, add onions and garlic. Sauté for 2-3 minutes until fragrant.
  4. Stir in tomato paste, thyme, rosemary, salt, and pepper.
  5. Pour in ½ cup beef broth to deglaze the pot, scraping up browned bits.
  6. Return beef to the pot. Add remaining broth, water, diced tomatoes, bay leaf, carrots, celery, and potatoes.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
  8. Stir in green beans and corn. Simmer uncovered for another 20-30 minutes until veggies are tender.
  9. Discard the bay leaf. Taste and adjust seasoning if needed.
  10. Serve hot with crusty bread or crackers.

Notes

  • Slow Cooker Option: Brown beef first, then add all ingredients to a slow cooker. Cook on LOW for 6-8 hours.
  • Freezing: This soup freezes well for up to 3 months.
  • Substitutions: Swap beef for ground turkey or add barley for extra texture.