Go Back
–+ servings
Beef Soup with Vegetables

Beef Soup with Vegetables

Hearty beef soup with mixed vegetables in a light tomato-based broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 Servings

Equipment

Ingredients
  

  • 1 lb beef stew meat cut into bite-size pieces (450 g)
  • 1 tablespoon olive oil 15 g
  • 1 small onion diced (150 g)
  • 2 carrots sliced (120 g)
  • 2 celery stalks sliced (100 g)
  • 3 cloves garlic minced (9 g)
  • 4 cups beef broth 960 g
  • 2 cups water 480 g
  • 1 cup diced potatoes 150 g
  • 1 cup green beans cut into pieces (120 g)
  • ½ cup frozen or canned peas 75 g
  • ½ cup corn kernels 75 g
  • 1 cup canned diced tomatoes 240 g
  • 1 tablespoon tomato paste 15 g
  • 1 teaspoon dried thyme 1 g
  • 1 teaspoon dried oregano 1 g
  • 1 teaspoon salt 6 g
  • ½ teaspoon black pepper 1 g
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley 8 g

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add beef and cook until browned on all sides, about 5–7 minutes.
  • Add onion, carrots, and celery; cook for 4–5 minutes until slightly softened.
  • Stir in garlic and tomato paste; cook for 30 seconds.
  • Pour in beef broth and water, scraping the bottom of the pot.
  • Add potatoes, green beans, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf.
  • Bring to a boil, then reduce heat and simmer for 30 minutes.
  • Add peas and corn; continue simmering for 10–15 minutes until vegetables are tender and beef is soft.
  • Remove bay leaf and adjust seasoning if needed.
  • Stir in fresh parsley and serve hot.

Notes

  • Use frozen mixed vegetables for convenience if preferred.
  • For a richer broth, replace water with additional beef broth.
  • Add pasta or barley for a heartier variation.
  • Store in the refrigerator for up to 4 days.
  • Freeze in portions for up to 2 months.
Keyword beef recipe, soup
Tried this recipe?Let us know how it was!