“I tried this soup, and my family was convinced I ordered from a gourmet restaurant!”
This Best Ever Easy Vegetable Beef Soup lives up to its name with its rich, savory broth, tender chunks of beef, and colorful array of fresh vegetables. It’s nourishing, comforting, and perfect for chilly evenings when you’re craving a wholesome, home-cooked meal. The best part? It’s simple to make and tastes even better the next day.
Ingredients:
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt & freshly ground black pepper, to taste
- 1 large yellow onion, chopped (about 1 3/4 cups)
- 3 medium carrots, peeled and chopped (1 1/4 cups)
- 3 medium celery stalks, chopped (1 cup)
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 8 cups low-sodium beef or chicken broth
- 2 cans (14 oz. each) 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 green beans, chopped (about 5 oz.)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup fresh parsley, chopped
Instructions:
1. Brown the Beef
- Heat 1 Tbsp olive oil in a large Dutch oven over medium-high heat.
- Pat beef dry, season with salt and pepper, and brown half the meat for about 4 minutes.
- Transfer to a plate and repeat with another 1/2 Tbsp oil and the remaining beef.
2. Sauté the Vegetables
- Add 1 Tbsp olive oil to the pot, then sauté onion, carrots, and celery for 3 minutes.
- Stir in garlic and cook 1 minute longer until fragrant.
3. Build the Soup Base
- Pour in broth, diced tomatoes, browned beef, basil, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
4. Add Potatoes (and Green Beans if Softer Texture Desired)
- Stir in potatoes, cover, and simmer another 20 minutes.
5. Add Green Beans
- Stir in green beans (if not added earlier) and simmer 15 minutes, until beef and vegetables are tender.
6. Finish & Serve
- Stir in corn and peas, simmer 5 minutes until heated through.
- Mix in fresh parsley just before serving.
Serve warm with crusty bread for the ultimate cozy dinner.
Pro Tip: This soup freezes beautifully. Make a double batch and save half for an easy reheat meal on a busy weeknight.
