Vegetable Beef Soup
User Reviews
5
Vegetable Beef Soup
Description
This soup starts by browning stew meat seasoned with salt and pepper to develop depth of flavor, then sautéing aromatic vegetables such as onions, carrots, celery, and garlic. Beef broth and diced tomatoes join to form a rich base, enhanced with dried basil, oregano, and thyme for herbal notes. Potatoes and green beans are added mid-simmer to soften in the broth, providing body and texture alongside the meat.
Frozen corn and peas finish the soup, maintaining their color and sweetness after a brief simmer. Fresh parsley stirred in at the end adds brightness and a fresh herbal finish. The method creates a balanced broth with tender meat and a variety of softened vegetables for a substantial, filling dish.
Choosing fatty, well-marbled beef stew meat ensures tenderness. Italian seasoning can substitute the combination of basil, oregano, and thyme for convenience. Fresh vegetables are recommended where possible to optimize flavor and texture.
Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil divided
- salt freshly ground
- black pepper freshly ground
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups carrot 3 medium, peeled and chopped
- 1 cup celery 3 medium, chopped
- 1 1/2 Tbsp garlic 4 cloves, minced
- 8 cups beef broth low-sodium, or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp basil dried
- 1 tsp oregano dried
- 1/2 tsp thyme dried
- 1 lb red potato chopped into 3/4-inch cubes, or yellow potato
- 1 1/2 cups (5 oz.) Green bean trim ends first, chopped
- 1 1/2 cups corn frozen
- 1 cup peas frozen
- 1/3 cup parsley chopped, fresh
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
- Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
- Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
- Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
- Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
- Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
- Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
- Recipe source: Cooking Classy
Notes
- Opt for marbled beef stew meat and cut larger pieces into bite-sized chunks for tenderness and even cooking.
- Italian seasoning can replace basil, oregano, and thyme if preferred.
- Fresh corn and peas may also be used instead of frozen; add them with the green beans to cook thoroughly.
User Reviews
Overall Rating
5
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