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Vegetable Beef Soup

Vegetable beef soup with tender beef chunks and hearty potato cubes simmered in a rich mahogany broth. Sautéed aromatics and a tomato base create deep flavor while green beans and corn stay bright and not overcooked.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, until it shimmers. Add beef stew meat in batches and sear until browned on all sides, then remove to a plate.
Build the soup base
  1. Sauté onion, carrots, and celery in the Dutch oven for 5 minutes, stirring until the vegetables start to soften. Add garlic and tomato paste and cook for 2 minutes, until fragrant and slightly darkened.
  2. Return the browned beef to the pot. Add beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf.
  3. Bring the soup to a boil over high heat, then reduce to a simmer. Simmer for 30 minutes, keeping a steady gentle bubble.
Finish with potatoes and vegetables
  1. Add potatoes and cook for 15 minutes, stirring occasionally until they begin to tenderize. Add green beans and frozen corn for the last 8 minutes, so they stay bright.
  2. Remove the bay leaf from the soup. Season with salt and pepper to taste and serve hot.

Notes

For the best flavor, brown the beef in batches so the pieces sear instead of steaming. Store leftovers in the refrigerator up to 4 days; freeze in sealed containers for up to 3 months (thaw overnight in the fridge and reheat). If you want a lighter option, use reduced-sodium beef broth and decrease added salt accordingly.