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Vegetable Beef Soup

Vegetable beef soup with browned stew meat and a mahogany broth simmered until hearty and tender. Loaded with potato cubes, carrot rounds, celery, green beans, and corn for a classic American 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: 380
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables base
  • 1.5 lb beef stew meat
  • 3 potatoes peeled and cubed
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
Vegetable add-ins
  • 1 cup green beans cut
  • 1 cup frozen corn
  • 1 can (14 oz) diced tomatoes
Broth and seasoning
  • 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

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, then sear the beef in batches until browned on all sides. Transfer browned beef to a plate.
Build the soup base
  1. In the same Dutch oven, sauté onion, carrots, and celery for 5 minutes until beginning to soften. Add garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer for a rich broth
  1. Return the beef to the pot and add beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes, keeping the surface gently bubbling.
Finish with vegetables
  1. Add potatoes and simmer for 15 minutes until the potatoes are tender. Add green beans and frozen corn for the last 8 minutes, cooking just until bright green and heated through.
Season and serve
  1. Remove the bay leaf and season the soup with salt and pepper to taste. Let it rest briefly off the heat before serving for better flavor in each spoonful.

Notes

Pro tip: don’t crowd the Dutch oven when searing—brown the beef in batches so the broth turns deep mahogany instead of gray. Refrigerate in an airtight container up to 4 days; reheat gently on the stove. Freezing is yes (up to 3 months), but hold back a little extra salt when reheating since flavors concentrate. For a lower-fat option, use leaner stew meat or swap half the beef with extra-lean ground beef while keeping the same vegetables and simmer time.