Description
A hearty and wholesome Vegetable Beef Soup made with tender beef stew meat and a colorful medley of fresh vegetables simmered to perfection in a savory beef broth. This gluten-free American classic is perfect for warming up on chilly days, offering a nutritious and satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into small cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels, fresh or frozen
- 1 cup peas, fresh or frozen
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5–6 minutes, ensuring a rich color for deep flavor.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook until softened and fragrant, approximately 3 minutes.
- Add Broth and Water: Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.
- Add Vegetables and Seasonings: Stir in the carrots, celery, potatoes, green beans, corn, peas, diced tomatoes with their juice, dried thyme, dried basil, and bay leaf until well combined.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 45 to 60 minutes, or until the beef is tender and vegetables are cooked through.
- Final Touches: Remove the bay leaf, taste the soup, and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve hot for a comforting meal.
Notes
- You can substitute ground beef for stew meat to reduce cooking time.
- Add extra beef broth if you prefer a thinner consistency.
- This soup freezes well and can be stored in the freezer for up to 3 months.
