Print

Hearty Old-Fashioned Vegetable Beef Soup

Close-up of a steaming bowl filled with rich vegetable beef soup, featuring chunks of beef, carrots, potatoes, and green beans.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a classic, comforting vegetable beef soup using tender stew meat and a rich broth.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chopped potatoes (Yukon Gold or Russet)
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1/2 cup small pasta (like elbow macaroni or ditalini)

Instructions

  1. Season the beef pieces lightly with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches on all sides. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the beef to the pot. Pour in the beef broth and add the diced tomatoes (with juice), thyme, bay leaf, salt, and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beef starts to become tender.
  7. Add the chopped potatoes to the soup. Continue to simmer, covered, for 15 minutes.
  8. Stir in the frozen green beans, frozen corn, and dried pasta. Cook uncovered for another 10 to 12 minutes, or until the pasta is cooked through and the vegetables are tender.
  9. Remove and discard the bay leaf before serving. Taste and adjust seasoning if needed.

Notes

  • For deeper flavor, sear the beef slowly to develop a good brown crust on all sides.
  • If you prefer using ground beef, brown 1.5 pounds of ground beef first, drain the fat, and add it in step 4 instead of browning stew meat. Adjust simmering time for the meat to about 20 minutes before adding potatoes.
  • You can add 1 tablespoon of Worcestershire sauce when adding the broth for extra richness.

Nutrition

Find it online: https://spoonsprout.com/vegetable-beef-soup-hearty-old-fashioned-recipe/