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Easy Vegetable Beef Soup

Vegetable Beef Soup

Warm up with our classic Vegetable Beef Soup recipe loaded with tender beef, fresh vegetables, and rich broth.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • knife
  • cutting board
  • Dutch oven or stockpot
  • measuring spoons
  • measuring cups

Ingredients
  

  • 2 tablespoons olive oil
  • 1 1/2 pounds beef stew meat cut into 1-inch cubes
  • 1 large yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 large carrots peeled and cut into 1/2-inch pieces
  • 2 stalks celery cut into 1/2-inch pieces
  • 2 medium russet potatoes peeled and cut into 1/2-inch cubes
  • 1 can (28 ounce) crushed tomatoes
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounce) green beans drained
  • 1 cup frozen corn
  • 1 cup frozen peas

Instructions
 

  • Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat. Add the beef stew meat in batches, ensuring not to overcrowd the pot, and sear until deep brown on all sides. This will take about 3-4 minutes per batch. Remove the browned beef to a plate and set aside.
  • Reduce the heat to medium. Add the finely chopped yellow onion to the pot and cook, stirring occasionally, until it has softened and become translucent, about 5-7 minutes. Stir in the minced garlic, 1/2-inch pieces of carrots, and 1/2-inch pieces of celery, and continue to sauté for another 5 minutes, or until the vegetables begin to soften slightly.
  • Return the browned beef to the pot. Add the 1/2-inch cubed russet potatoes, 1 (28 ounce) can crushed tomatoes, and 6 cups of beef broth. Stir in the 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper, ensuring all ingredients are well combined.
  • Bring the soup mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 1 hour and 30 minutes to 2 hours, or until the beef is very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking.
  • After the beef is tender, stir in the drained 1 (15 ounce) can green beans, 1 cup frozen corn, and 1 cup frozen peas. Increase the heat to medium-low and cook for another 5-10 minutes, or until the frozen vegetables are fully heated through and bright in color.
  • Taste the soup and adjust the seasonings as needed, adding more salt or pepper to your preference. Ladle the hot Vegetable Beef Soup into bowls and serve immediately.

Notes

Let dough rise in a warm oven (off) for faster proofing.
Keyword comfort food, soup, stew, vegetable beef soup