This hearty vegetable beef soup is pure comfort in a bowl. Made with tender beef, wholesome vegetables, and a richly seasoned broth, it’s the kind of slow-simmered soup that fills the kitchen with warmth and feeds the whole family. Perfect for chilly days, meal prep, or when you want an old-fashioned, nourishing meal.
Ingredients
Beef stew meat 1 1/2 pounds
Olive oil 2 tablespoons
Yellow onion, diced 1 large
Garlic, minced 3 cloves
Carrots, sliced 3 cups
Celery, sliced 2 cups
Potatoes, diced 3 cups
Green beans, cut 1 1/2 cups
Corn kernels 1 cup
Diced tomatoes with juice 1 can (14.5 oz)
Tomato paste 2 tablespoons
Beef broth 8 cups
Worcestershire sauce 1 tablespoon
Salt 1 1/2 teaspoons
Black pepper 1/2 teaspoon
Paprika 1 teaspoon
Dried thyme 1/2 teaspoon
Bay leaves 2
Fresh parsley, chopped 2 tablespoons
Instructions
Step 1: Brown the beef
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef stew meat in a single layer. Let it sear without stirring for 2 to 3 minutes, then turn and brown all sides. This step builds deep flavor. Remove the beef to a plate and set aside.
Step 2: Sauté the aromatics
In the same pot, add the diced onion. Cook for 3 to 4 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
Step 3: Build the base
Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the diced tomatoes with their juice, beef broth, Worcestershire sauce, salt, black pepper, paprika, thyme, and bay leaves. Stir well to combine.
Step 4: Simmer the beef
Return the browned beef and any accumulated juices to the pot. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, allowing the beef to become tender.
Step 5: Add vegetables
Add the carrots, celery, potatoes, green beans, and corn to the pot. Stir well, cover, and continue simmering for another 30 to 40 minutes, or until the vegetables are tender and the beef is very soft.
Step 6: Adjust seasoning
Remove the bay leaves. Taste the soup and adjust salt and pepper as needed. If you prefer a thicker soup, simmer uncovered for an additional 10 minutes.
Step 7: Serve
Ladle the soup into bowls and sprinkle with fresh chopped parsley. Serve hot with crusty bread, biscuits, or crackers.
Tips
This soup tastes even better the next day as the flavors continue to develop.
You can substitute frozen vegetables if fresh are not available.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
