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There’s nothing like a simmering pot of vegetable beef soup on the stove to make your kitchen smell like home. This recipe is a family favorite—perfect for cozy evenings, feeding a crowd, or meal prepping for the week. Each spoonful is loaded with tender beef, vibrant vegetables, and rich, savory broth. Serve with crusty bread and watch everyone come back for seconds!
Why You’ll Love This Recipe
- Hearty and Filling: Packed with beef, potatoes, and veggies—every bowl is a meal!
- Budget-Friendly: Uses simple ingredients and stretches to feed a crowd.
- Versatile: Swap out veggies for your favorites or whatever you have on hand.
- Meal Prep Approved: Tastes even better the next day and freezes beautifully.
Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled; and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped. into 3/4-inch cubes
- 1 1/2 cups (5 oz.); chopped green beans (trimmed)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Brown the Beef:
Heat 1 Tbsp olive oil in a large pot over medium-high. Pat beef dry, season with salt and pepper, and brown half the beef, turning once (about 4 minutes). Transfer to a plate; and repeat with another 1/2 Tbsp oil and remaining beef. - Sauté Vegetables:
Add 1 Tbsp oil to the empty pot; Sauté onions, carrots, and celery for 3 minutes. Stir in garlic, cook 1 minute. - Simmer:
Add broth, tomatoes, browned beef, basil, oregano, thyme, and salt and pepper. Bring to a boil. Then lower the heat. cover. and simmer for 30 minutes, stirring occasionally. - Add Potatoes:
Stir in potatoes (and green beans now if you like them very soft). Cover and simmer 20 minutes. - Finish Veggies:
Add green beans and cook another 15 minutes, until beef and veggies are tender. - Add Corn & Peas:
Stir in corn and peas; simmer 5 minutes until heated through. Mix in parsley and serve hot!
Tips & Tricks
- For extra flavor: Brown your beef well—it adds amazing depth.
- Short on time? Substitute with leftover roast or cooked beef and cut down simmering.
- Veggie swap: Try zucchini; sweet potatoes; or bell peppers for a twist.
- Make ahead: Soup tastes even better the next day!
FAQ
1. Can I freeze this soup?
Absolutely! Let it cool completely, then freeze in airtight containers. for up to 3 months. Thaw in the fridge overnight, and reheat gently.
2. Can I use ground beef instead. of stew meat?
Yes! Brown 1 1/2 lbs ground beef, drain, and proceed with the recipe.
3. How do I thicken the soup?
If you prefer a thicker soup, mash a few potatoes in the pot or add a slurry of 1 Tbsp cornstarch and 2 Tbsp water during the last 10 minutes of cooking.
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