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Vegetable Beef Soup

Vegetable beef soup with tender beef, potato cubes, and a rich mahogany broth made by browning the stew meat and simmering vegetables until just tender. Hearty American comfort with clear steps for searing, building flavor, and finishing with green beans and corn.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables base
  • 1.5 lb beef stew meat
  • 3 potatoes peeled and cubed
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 1 cup green beans cut
  • 1 cup frozen corn
  • 1 can (14 oz) diced tomatoes
  • 6 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sear and build the soup
  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, then sear the beef stew meat in batches until browned on all sides. Remove the browned beef to a plate.
  2. Add the diced onion, sliced carrots, and sliced celery to the Dutch oven and sauté for 5 minutes. Stir in the minced garlic and tomato paste, then cook 2 minutes.
  3. Return the browned beef to the pot. Add the beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf.
  4. Bring the mixture to a boil, then reduce heat to a simmer and cook for 30 minutes.
Cook vegetables and finish
  1. Add the cubed potatoes and cook for 15 minutes, until tender. Then add the cut green beans and frozen corn.
  2. Simmer for the last 8 minutes, until the green beans are just tender. Remove the bay leaf, then season with salt and black pepper to taste.

Notes

For the best depth, don’t crowd the Dutch oven when searing the beef—browned edges mean more flavor in the broth. Store leftovers in the fridge up to 4 days; reheat gently on the stove. Freezing is yes: cool completely, portion, and freeze up to 3 months. For a lighter option, use lean stew meat or substitute half of the beef with mushrooms while keeping the same simmer times.