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Vegetable Beef Soup

Vegetable beef soup with tender beef chunks and hearty potato-cube texture simmered in a rich mahogany broth. Loaded with carrots, celery, green beans, corn, and diced tomatoes for a classic American main-dish bowl.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef stew meat
  • 1.5 lb beef stew meat Cubed.
Potatoes and vegetables
  • 3 potatoes Peeled and cubed.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 cup green beans Cut.
  • 1 cup frozen corn
  • 1 can (14 oz) diced tomatoes Diced.
Broth, seasonings, and sauce
  • 6 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt and pepper to taste Season to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Heat the olive oil in a large Dutch oven over medium-high heat, then sear the beef in batches until browned on all sides, about 3 to 5 minutes per batch. Remove browned beef to a plate.
Build the soup base
  1. Sauté the onion, carrots, and celery in the Dutch oven for 5 minutes, stirring occasionally. Add the garlic and tomato paste, then cook for 2 minutes until fragrant.
Simmer the broth
  1. Return the beef to the pot, then add the beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf. Bring everything to a boil, then reduce heat to low and simmer for 30 minutes.
Cook the vegetables
  1. Add the potatoes and simmer for 15 minutes, until the potatoes are tender but not falling apart. Stir in the green beans and corn, then cook for the last 8 minutes.
Finish and season
  1. Remove the bay leaf and season with salt and pepper to taste. Taste the broth and adjust seasoning as needed, then serve hot.

Notes

Pro tip: Don’t crowd the beef—sear in batches so you get real browning for deeper flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze in portions for up to 3 months. For a lighter option, use low-sodium beef broth and reduce added salt at the end.