Beef Vegetable Soup
Beef Vegetable Soup is a hearty one-pot meal made with tender beef stew meat, potatoes, carrots, celery, tomatoes, green beans, corn, and peas simmered in a flavorful broth.
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Servings: 8
Ingredients
- 1½ lb beef stew meat
- 2½ tablespoons olive oil divided
- Salt and freshly ground black pepper to taste
- 1¾ cups chopped yellow onion 1 large
- 1¼ cups peeled and chopped carrots about 3 medium
- 1 cup chopped celery about 3 medium stalks
- 1½ tablespoons minced garlic about 4 cloves
- 8 cups low-sodium beef broth or chicken broth
- 2 cans 14 oz each diced tomatoes
- 1½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 lb red or yellow potatoes cut into ¾-inch cubes
- 1½ cups chopped green beans trimmed
- 1½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup chopped fresh parsley
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Pat the beef stew meat dry with paper towels and season evenly with salt and black pepper. Add half of the beef to the pot and brown for approximately 4 minutes, turning once halfway through cooking. Transfer the browned beef to a plate. Add ½ tablespoon olive oil to the pot and repeat the process with the remaining beef.
- Add the remaining 1 tablespoon olive oil to the pot. Add the chopped onion, carrots, and celery, and sauté for 3 minutes, stirring occasionally. Add the minced garlic and sauté for 1 additional minute.
- Pour the broth into the pot, then add the diced tomatoes, browned beef, dried basil, oregano, and thyme. Season lightly with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring once or twice during cooking.
- Add the chopped potatoes to the pot. Cover and continue simmering for 20 minutes, or until the potatoes begin to soften. (Green beans may be added at this stage if a softer texture is preferred.)
- Stir in the green beans and simmer for an additional 15 minutes, or until the beef and vegetables are tender.
- Add the frozen corn and peas and simmer until heated through, approximately 5 minutes.
- Stir in the chopped fresh parsley. Taste and adjust seasoning as needed. Serve warm.
Notes
This Beef Vegetable Soup is naturally gluten free when prepared as written. To ensure it remains gluten free, verify that the beef broth and canned diced tomatoes are labeled gluten free, as some brands may contain hidden gluten or cross-contamination.