Best Ever Easy Vegetable Beef Soup

 

This is the ultimate comfort in a bowl! We've perfected the method by browning the beef first to build a deep, savory foundation. The soup is then packed with tender beef and a garden's worth of vegetables, all simmered slowly in a rich, herb-infused broth. It's a hearty, one-pot meal that is both satisfying and nourishing.

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

Ingredients

• 1 ½ lbs beef stew meat, patted dry

• 2 ½ Tbsp olive oil, divided

• Salt and freshly ground black pepper

• 1 large yellow onion, chopped (about 1 ¾ cups)

• 3 medium carrots, peeled and chopped (about 1 ¼ cups)

• 3 medium celery stalks, chopped (about 1 cup)

• 4 cloves garlic, minced (about 1 ½ Tbsp)

• 8 cups low-sodium beef or chicken broth

• 2 (14 oz) cans diced tomatoes

• 1 ½ tsp dried basil

• 1 tsp dried oregano

• ½ tsp dried thyme

• 1 lb red or yellow potatoes, chopped into ½-inch pieces

• 1 ½ cups chopped fresh green beans (about 5 oz)

• 1 ½ cups frozen corn

• 1 cup frozen peas

• ⅓ cup fresh parsley, chopped

Instructions

1. Brown the Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Working in two batches to avoid crowding, sear the beef until a dark brown crust forms on all sides, about 4-6 minutes per batch. Transfer the browned beef to a clean plate and set aside.

2. Sauté the Aromatics: Reduce the heat to medium and add the remaining 1 ½ tablespoons of olive oil to the same pot. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.

3. Build the Broth: Pour in the beef broth and diced tomatoes with their juices. Scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Return the seared beef (and any accumulated juices) to the pot. Stir in the dried basil, oregano, and thyme. Season with another pinch of salt and pepper.

4. Initial Simmer: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes.

5. Add the Hearty Vegetables: Stir in the chopped potatoes. Re-cover the pot and continue to simmer for 20 minutes.

6. Add Remaining Vegetables: Add the chopped green beans to the pot and simmer, covered, for another 15 minutes, or until the potatoes, green beans, and beef are all tender.

7. Final Touches: Stir in the frozen corn and peas and cook for just 5 more minutes, until they are heated through. Turn off the heat and stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.

8. Serve: Ladle the hot soup into bowls and enjoy immediately. This soup stores beautifully and often tastes even better the next day!

Chef's Notes

• Don't Skip the Browning: Searing the beef in batches is the secret to a rich, flavorful broth. It creates a fond (the browned bits on the bottom of the pot) that adds incredible depth.

• Low and Slow: Keeping the soup at a gentle simmer, not a rolling boil, ensures the beef becomes tender instead of tough.

• Customize Your Veggies: Feel free to swap the green beans for chopped zucchini (add it with the corn and peas) or use frozen mixed vegetables in place of the individual corn and peas.

• Make it Ahead: This soup is a fantastic make-ahead meal. Let it cool completely and store it in an airtight container in the refrigerator for up to 4 days. The flavors meld and improve over time.