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Old Fashioned Vegetable Beef Soup

Old-Fashioned Vegetable Beef Soup Recipe

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs beef stew meat, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups water
  • 2 carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp chopped fresh parsley, for serving

Method
 

  1. Heat oil in a large pot over medium-high heat. Pat beef dry, season lightly with salt, and brown in batches until deeply golden on all sides, about 5 to 7 minutes per batch. Transfer to a plate.
  2. Reduce heat to medium, add onion and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds.
  3. Add beef broth, water, diced tomatoes, salt, pepper, thyme, and bay leaf. Return beef and any juices to the pot. Bring to a boil, then reduce heat, cover, and simmer for 60 minutes.
  4. Add carrots, celery, and potatoes. Cover and simmer for 25 to 30 minutes. Stir in green beans and cook uncovered for another 10 minutes, until vegetables are tender.
  5. Remove the bay leaf, stir in half the parsley. Ladle into bowls and top with remaining parsley. Serve hot.

Notes

This soup tastes even better the next day. If you like a thicker broth, mash a few potato pieces against the side of the pot just before serving.