Go Back

Vegetable Beef Soup

Vegetable beef soup with rich, mahogany broth and tender beef chunks simmered with potatoes, carrots, celery, green beans, and corn. Built by searing the stew meat, then slow-simmering until the vegetables are fork-tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Meat and vegetables
  • 1.5 lb beef stew meat Cubed.
  • 3 potatoes Peeled and cubed.
  • 3 carrots Sliced into rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 cup green beans Cut.
  • 1 cup frozen corn Frozen.
  • 1 can (14 oz) diced tomatoes Drained or with juices per can.
Broth and seasoning
  • 6 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Heat the olive oil in a large Dutch oven over medium-high heat, then add the beef stew meat in batches and sear until browned on all sides. Remove the browned beef to a plate and repeat until all beef is browned.
Build the vegetable base
  1. In the same Dutch oven, sauté the onion, carrots, and celery for 5 minutes until slightly softened. Add the garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer the soup
  1. Return the beef to the pot, then add the beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
Cook the vegetables and finish
  1. Add the potatoes and simmer for 15 minutes, until the potatoes are starting to get tender. Then add the green beans and frozen corn and cook for the last 8 minutes, until heated through and crisp-tender.
  2. Remove the bay leaf, then season the soup with salt and black pepper to taste and serve hot.

Notes

Pro tip: Sear the beef in batches so the pot stays hot and you get real browning, which deepens the broth’s flavor. Refrigerate leftovers up to 4 days; reheat gently on the stove. Freezing is yes—freeze up to 3 months, and thaw overnight in the fridge before reheating. For a lighter option, use low-sodium beef broth and swap half the olive oil for an extra splash of broth for sautéing.