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–+ servings
A wooden ladle in a pot of vegetable beef soup.
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Vegetable Beef Soup

This hearty and comforting Vegetable Beef Soup is bursting with tender chunks of beef and vibrant vegetables in a deliciously seasoned broth.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6

Ingredients

  • 1 ½ pounds beef stew meat cut into bite-size pieces (½ to ¾ inch)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 to 2 ½ tablespoons olive oil divided
  • 1 ½ cups chopped yellow onion
  • 1 cup sliced celery
  • 1 ½ cups peeled and sliced carrots
  • 1 tablespoon minced fresh garlic
  • 6 cups beef broth
  • 1 (28 ounce) can diced tomatoes undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 3 cups peeled and cubed russet potatoes cut into ½ inch cubes
  • 1 cup frozen corn kernels
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley optional garnish

Instructions

  • Season beef cubes with salt and pepper.
  • Heat 1 tablespoon of olive oil in a 6 quart Dutch oven or large heavy-bottomed soup pot over medium high heat. Cook the beef in 3 batches until browned on all sides (about 3 to 4 minutes for each batch) and transfer to a plate or large bowl. Do not overcrowd the pot when cooking the beef and add more olive oil when necessary between batches. Set the plate (or bowl) of browned beef aside.
  • Decrease heat to medium and add onions, celery, and carrots (add more olive oil if needed). Cook for 3 minutes or until onions are translucent (stirring frequently). Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
  • Add beef broth, tomatoes with juices, tomato paste, browned beef, Italian seasoning, and bay leaves. Stir to combine, scraping up any browned bits on the bottom of the pot.
  • Increase heat to medium high and bring to just a boil, then reduce heat as necessary to maintain a simmer (medium low to low). Cover and simmer for 30 minutes.
  • Add potatoes and stir to combine. Simmer for 15 minutes (covered).
  • Stir in frozen green beans, corn, and peas. Bring back to a simmer and simmer for an additional 5 to 10 minutes (uncovered) or until vegetables and beef are tender.
  • Season with salt and pepper to taste. Remove and discard bay leaves before serving. Serve sprinkled with parsley, if desired.

Notes

  • Storage and Reheating:
    • Refrigerator: Once cooled, store in an airtight container in the fridge for 3 to 4 days.
    • Freezer: Once cooled, ladle into freezer-safe airtight containers. Freeze for up to 3 months. Defrost in the refrigerator overnight.
    • Reheating: Reheat gently on the stovetop or in the microwave.
  • This recipe yields approximately 13 cups of soup.