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Homemade Vegetable Beef Soup Recipe That Comforts Every Spoonful

Homemade Vegetable Beef Soup

Tender beef stew meat and colorful vegetables simmer together in a rich tomato-beef broth for a satisfying, old-fashioned dinner. Serve it hot with bread for a complete and comforting meal.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Beef stew meat, cut into 1-inch cubes
  • 2 tablespoons Vegetable oil or olive oil
  • 1 medium Medium yellow onion, diced
  • 2 cloves Garlic, minced
  • 4 cups Beef broth
  • 2 cups Water
  • 1 14–15 ounce can Diced tomatoes with juices
Vegetables
  • 3 medium Medium carrots, peeled and sliced
  • 2 stalks Celery stalks, sliced
  • 3 medium Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
  • 1 cup Fresh or frozen green beans, cut into bite-size pieces
  • 1 cup Frozen corn
  • 1 cup Frozen peas
Seasonings
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Italian seasoning
  • 1 leaf Bay leaf
Garnish
  • 2 tablespoons Fresh parsley, chopped
Optional Additions
  • 1 tablespoon Tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Paprika
  • 1 cup Diced zucchini
  • 1 cup Sliced mushrooms

Method
 

Step-by-Step
  1. Pat the beef dry and season it with part of the kosher salt and black pepper.
  2. Heat the oil in a large Dutch oven or heavy soup pot over medium-high heat. Brown the beef in batches for about 2–3 minutes per side, then transfer it to a plate.
  3. Add the onion and celery to the pot and cook for 4–5 minutes, until beginning to soften. Add the garlic and cook for 30–60 seconds.
  4. Stir in the beef broth, water, diced tomatoes with juices, Italian seasoning, bay leaf, and Worcestershire sauce if using. Scrape the browned bits from the bottom of the pot.
  5. Return the beef to the pot and bring the soup to a boil. Reduce the heat to low, partially cover, and simmer gently for 45–60 minutes, until the beef is becoming tender.
  6. Add the carrots and potatoes. Simmer for 15–20 minutes, until the vegetables are nearly tender.
  7. Add the green beans, corn, and peas. Cook for another 8–10 minutes, just until the vegetables are tender.
  8. Remove the bay leaf, taste the soup, and adjust the salt and pepper. Garnish with fresh parsley and serve hot.

Notes

Brown the beef in batches so it develops a flavorful surface instead of steaming. For the best flavor, make the soup a day ahead when possible. Refrigerate leftovers in a covered container for up to 4 days or freeze for up to 3 months. Thaw frozen soup overnight in the refrigerator and reheat gently on the stovetop.