Vegetable Beef Soup

This vegetable beef soup is made with tender chunks of beef, plenty of vegetables and potatoes, all simmered in a tomato broth. A hearty one pot meal that's perfect for a cold night!

Course Soup

Cuisine American

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings

Calories 367kcal

Author Sara Welch

Ingredients

1 tablespoon olive oil
2 pounds beef stew meat
salt and pepper to taste
1/2 cup onion chopped
3 carrots peeled, halved and sliced
2 stalks celery sliced
2 teaspoons minced garlic
28 ounce can diced tomatoes do not drain
1 1/2 teaspoons Italian seasoning
1 bay leaf
7 cups beef broth
2 cups Russet potato peeled and cut into 1/2 inch pieces
1/2 cup frozen corn
1/2 cup frozen peas
3/4 cup frozen cut green beans
2 tablespoons chopped parsley

Instructions

Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste.
Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned.
Repeat the process with the remaining beef. Place the meat on a plate and cover to keep warm.
Add the onion, carrot and celery to the pan. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the beef back to the pot along with the tomatoes, Italian seasoning, bay leaf and beef broth. Bring to a low simmer.
Simmer for 60 minutes or until beef is tender.
Add the potatoes to the pot and cook for an additional 20 minutes or until tender.
Stir in the corn, peas and green beans. Cook for 5 minutes. Season the soup to taste with salt and pepper.
Discard bay leaf. Sprinkle with parsley and serve.

Notes

This soup needs to simmer for at least an hour for the meat to get tender, so plan accordingly!
The carrots, onions and celery simmer with the beef, so they end up quite soft at the end. If you prefer firmer vegetables, you can sauté the veggies, then pull them back out of the pan and reserve them to add later on with the potatoes.

Nutrition