Description
A hearty and comforting Beef Vegetable Soup featuring tender beef stew meat, fresh vegetables, and a flavorful broth simmered to perfection. This classic American recipe is perfect for a nourishing meal that warms the soul.
Ingredients
Scale
Beef and Cooking Base
- 1 1/2 pounds beef stew meat (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
Vegetables
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 2 potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (frozen)
Liquids and Seasonings
- 8 cups beef broth
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
- Sear the Beef: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and sear on all sides until browned, about 5 to 6 minutes. Remove the beef from the pot and set aside.
- Sauté Vegetables: Add the chopped onion, sliced carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables start to soften. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Seasonings: Return the seared beef to the pot. Pour in the beef broth and diced tomatoes with their juice. Add the peeled and diced potatoes, Italian seasoning, bay leaves, salt, and black pepper. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 1 hour until the beef is tender and flavors meld.
- Add Remaining Vegetables: Stir in the green beans, corn kernels, and peas. Continue cooking uncovered for another 10 to 15 minutes until these vegetables are tender but still vibrant.
- Final Touches: Remove the bay leaves from the soup. Taste and adjust the salt and pepper if needed. Garnish with freshly chopped parsley before serving.
Notes
- This soup can be made ahead of time and tastes even better the next day as the flavors develop.
- For a thicker broth, stir in 2 tablespoons of tomato paste while simmering.
- Potatoes can be substituted with barley, rice, or pasta according to your preference.
- To keep the dish gluten-free, ensure the beef broth used is certified gluten-free.
