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Vegetable Beef Soup

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 350
A hearty and flavorful vegetable beef soup perfect for a comforting meal. Loaded with tender beef and fresh vegetables, it's easy to make and satisfying.

Ingredients

Meat

  • 2 lbs beef stew meat (cut into 1-inch cubes, patted dry)
  • 1 tsp fine sea salt (divided, plus more to taste)
  • 1/2 tsp black pepper (divided)
  • 2 tbsp vegetable oil (or canola oil, divided)

Vegetables

  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 3 medium carrots (peeled and cut into 1/2-inch pieces)
  • 3 stalks celery (sliced)
  • 1 lb Yukon gold potatoes (cut into 3/4-inch cubes, no need to peel)
  • 1 can diced tomatoes (14.5 oz, with juices)
  • 1 cup green beans (fresh or frozen, cut into 1-inch pieces)
  • 1 cup frozen corn kernels
  • 6 cups low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf bay leaf

Instructions 

  • Pat the beef dry, season with half the salt and pepper. Brown the beef in batches in hot oil, then set aside.
  • Sauté onions, carrots, and celery until softened. Add garlic and thyme, cook 1 minute.
  • Return beef to the pot, add tomatoes, potatoes, broth, Worcestershire, bay leaf, and remaining salt and pepper. Bring to a boil, then simmer 60-75 minutes until beef is tender and potatoes are cooked.
  • Add green beans and corn, simmer uncovered 8-10 minutes until vegetables are tender. Remove bay leaf, adjust seasoning, and serve hot.

Notes

For a richer flavor, let the soup sit for a few hours before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Beef, Soup, Vegetables