Hearty Vegetable Beef Soup Perfect for Cozy Nights

This Vegetable Beef Soup is comforting and nourishing, perfect for chilly nights with its rich flavors and wholesome ingredients.

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Course: Soups

Cuisine: American

Keyword: comfort food, easy recipes, Family Favorite, hearty soup, soul warming, Vegetable Beef Soup

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: bowls

Calories: 350kcal

Equipment

Large pot

Ingredients

For the Soup Base

1 lb beef stew meat choose well-marbled cuts for richer flavor and tenderness
2 tablespoons olive oil helps in searing the beef, adding delicious depth
1 medium onion enhances sweetness and complexity as it cooks down
3 cloves garlic for aromatic touch that elevates the entire dish

For the Vegetables

2 carrots brings natural sweetness and vibrant color to your bowl
2 celery stalks adds fresh crunch and pairs beautifully with meat
1 cup green beans perfectly balances the dish with their crisp texture
1 cup corn (fresh or frozen); sweet bursts of flavor brighten the soup
1 cup potatoes lends heartiness and makes each bite satisfying

For Seasoning

3 cups beef broth serves as the rich, savory foundation of your soup
2 cups water dilutes the broth just enough to let all flavors shine
1 can diced tomatoes (14.5 oz); brings acidity and depth along with its juice
1 teaspoon dried thyme introduces an herbal note that complements the beef
1 teaspoon dried oregano adds earthiness and rounds out the flavors
2 bay leaves infuses a perfumed depth; remember to remove before serving
salt and pepper to taste; essential for enhancing all the wonderful flavors

Instructions

Step‑by‑Step Instructions for Vegetable Beef Soup

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of beef stew meat, searing the pieces for about 5-7 minutes until browned all over.
Add 1 medium diced onion and 3 minced garlic cloves to the pot. Stir frequently and cook for about 2-3 minutes until the onion is translucent and fragrant.
Stir in 2 sliced carrots and 2 diced celery stalks, cooking for another 3 minutes until softened.
Pour in 3 cups of beef broth and 2 cups of water, scraping the bottom of the pot. Bring to a gentle boil.
Add 1 can of diced tomatoes, 1 cup of chopped green beans, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 2 bay leaves. Stir to combine.
Bring the soup to a rolling boil, then reduce heat to low. Cover and let simmer for about 45 minutes.
In the last 15 minutes, incorporate 1 cup of diced potatoes and 1 cup of corn into the pot.
Taste for seasoning, adding salt and pepper as needed. Remove bay leaves before serving.
Ladle into bowls and serve with your favorite crusty bread or savory crackers.

Notes

Sear the beef thoroughly for the best flavor, cut vegetables evenly for even cooking, adjust seasoning to taste, and freeze leftovers for later enjoyment.

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