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Classic Old-Fashioned Vegetable Beef Soup

Close-up of a white bowl filled with rich vegetable beef soup, featuring chunks of beef, carrots, potatoes, and green beans.
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Make this hearty vegetable beef soup that tastes like it simmered all day. This comforting recipe uses simple ingredients for a rich, savory flavor perfect for weeknight dinners.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1/4 cup chopped fresh parsley, for garnish
  • Optional Note: For ground beef vegetable soup, substitute 1.5 pounds ground beef, browned and drained, for the beef chuck.

Instructions

  1. Pat the beef cubes dry with paper towels and season them with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice), thyme, oregano, bay leaf, salt, and pepper.
  6. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally. This step builds the deep, savory flavor.
  7. Add the cubed potatoes to the soup. Continue to simmer, covered, for 15 minutes, or until the potatoes are nearly tender.
  8. Stir in the frozen green beans and frozen corn. Cook for another 5 to 10 minutes, uncovered, until the vegetables are tender and the soup has thickened slightly.
  9. Remove and discard the bay leaf. Taste the soup and adjust salt and pepper if needed.
  10. Ladle the hearty vegetable beef soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a quicker weeknight beef soup, brown 1.5 pounds of ground beef instead of cubing and searing stew meat. Add the browned ground beef when you add the broth.
  • If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering soup during the last 10 minutes of cooking.
  • This recipe freezes well. Cool completely before transferring to airtight containers for storage.

Nutrition

Find it online: https://rosatasty.com/vegetable-beef-soup-classic-recipe/