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Vegetable Beef Soup
5 from 615 votes

Vegetable Beef Soup

Vegetable Beef Soup combines tender browned beef stew meat with a medley of vegetables including onion, carrot, celery, potato, green beans, corn, and peas simmered in beef broth and diced tomatoes. Seasoned with herbs like basil, oregano, thyme, and fresh parsley, this hearty soup offers a balanced, comforting meal.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 8
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. 
  2. 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.
  3. Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
  4. 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.
  5. 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.
  6. Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
  7. Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
  8. Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
  9. 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.