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Vegetable Beef Soup

Vegetable Beef Soup Recipe

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lbs beef chuck stew meat, cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 2 carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups Yukon gold potatoes, diced
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Sear the beef chuck stew meat in the olive oil over medium-high heat, about 3 minutes per side, then set aside.
  2. Sauté the diced onion, carrots, and celery for 5 minutes, then stir in the garlic and tomato paste for 1 minute.
  3. Return the beef to the pot with the broth, diced tomatoes, potatoes, thyme, and bay leaf, bring to a boil, then cover and simmer on low for 45 minutes until the beef is fork-tender.
  4. Stir in the frozen green beans and corn and simmer uncovered for 10 minutes.
  5. Remove the bay leaf, adjust the seasoning, and ladle into bowls topped with chopped parsley.

Notes

If you have time, let the soup cool slightly and sit for 10 minutes before serving, the flavors settle and it's less likely to burn your mouth. It also keeps well enough to make a day ahead, which actually improves the flavor.