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Homemade Vegetable Beef Soup Everyone Will Love

Homemade Vegetable Beef Soup Everyone Will Love

Tender browned beef and colorful vegetables simmer slowly in a savory tomato-beef broth for a comforting dinner that makes 6–8 servings. The soup is even more flavorful the next day and reheats beautifully with a splash of broth.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Broth
  • 2 tablespoons Vegetable oil or olive oil
  • 1 1/2-2 pounds Beef stew meat or chuck roast, cut into 1-inch cubes
Aromatics and Seasoning
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 8 cups Beef broth
  • 2 14 1/2-ounce cans Diced tomatoes with juices
  • 2 tablespoons Tomato paste
  • 1 teaspoon, plus more to taste Salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Italian seasoning
Vegetables
  • 3 medium Carrots, peeled and sliced
  • 3 stalks Celery stalks, sliced
  • 3 medium Potatoes, peeled and cut into 3/4-inch cubes
  • 1 cup Fresh or frozen green beans, cut into bite-size pieces
  • 1 cup Frozen corn
  • 1 cup Frozen peas
Garnish
  • 1-2 tablespoons, optional Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oil in a large Dutch oven or soup pot over medium-high heat. Pat the beef dry, season lightly with salt and pepper, and brown it in batches for 2–3 minutes per side; transfer each batch to a plate.
  2. Add the onion and celery to the same pot and cook for 4–5 minutes, scraping the browned bits from the bottom. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  3. Stir in the tomato paste, then pour in the beef broth and diced tomatoes with their juices. Add the Italian seasoning, remaining salt and pepper, and the browned beef.
  4. Bring the soup to a boil, then reduce the heat to low. Cover the pot partially and simmer for 45–60 minutes, or until the beef begins to become tender.
  5. Add the carrots and potatoes to the gently simmering soup. Continue cooking for 20–25 minutes, until the potatoes are tender and the carrots can be pierced easily with a fork.
  6. Stir in the green beans, corn, and peas. Simmer for another 8–10 minutes, until the vegetables are tender but still colorful and pleasantly firm.
  7. Taste the broth and adjust the salt and pepper as needed. Stir in the chopped parsley just before serving, then ladle the hot soup into bowls.

Notes

Brown the beef in batches so it develops a flavorful fond instead of steaming. Chuck roast generally produces a richer and more tender soup than very lean stew meat. Cool leftovers promptly and refrigerate them; add a little broth when reheating because the potatoes and vegetables continue absorbing liquid.