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A pot of vegetable beef soup with beef, potatoes, carrots, green beans, corn and peas

Vegetable Beef Soup

Vegetable beef soup: browned beef stew meat simmered in beef broth and diced tomatoes with onion, carrots, celery, potatoes, green beans, corn and peas. Serves 8.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 333 kcal

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 2 1/2 tablespoons olive oil divided: 1 tablespoon for the first batch of beef, 1/2 tablespoon for the second, 1 tablespoon for the vegetables
  • salt and freshly ground black pepper for the beef and the soup
  • 1 3/4 cups yellow onion chopped; about 1 large
  • 1 1/4 cups carrots peeled and chopped; about 3 medium
  • 1 cup celery chopped; about 3 medium
  • 1 1/2 tablespoons garlic minced; about 4 cloves
  • 8 cups low-sodium beef broth or chicken broth
  • 2 cans diced tomatoes 14 ounces each
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 pound red or yellow potatoes chopped into 3/4-inch cubes
  • 1 1/2 cups green beans ends trimmed, chopped; about 5 ounces
  • 1 1/2 cups frozen corn
  • 1 cup frozen peas
  • 1/3 cup fresh parsley chopped

Instructions
 

  • Heat 1 tablespoon of the olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and season it with salt and pepper. Add half of the beef and brown it about 4 minutes, turning halfway through. Move it to a plate.
  • Add 1/2 tablespoon of oil to the pot and brown the remaining beef the same way. Move it to the plate.
  • Add the last 1 tablespoon of oil to the empty pot. Add the onions, carrots and celery and sauté 3 minutes. Add the garlic and sauté 1 minute longer.
  • Pour in the broth and tomatoes. Add the browned beef, basil, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for 30 minutes, stirring once or twice.
  • Add the potatoes and keep simmering, covered, for 20 minutes. For very soft green beans, add them with the potatoes.
  • Stir in the green beans and simmer 15 minutes longer, until the vegetables and the beef are tender.
  • Stir in the corn and peas and simmer until heated through, about 5 minutes. Stir in the parsley and serve warm.

Notes

Leftovers: refrigerate within 2 hours in shallow containers, eat within 3 to 4 days or freeze 3 to 4 months. Reheat to a rolling boil.

Nutrition

Serving: 1servingCalories: 333kcalCarbohydrates: 30gProtein: 25.1gFat: 13.6gSodium: 745mgFiber: 6.8gSugar: 8.6g
Keyword beef and vegetable soup, beef vegetable soup, homemade vegetable beef soup, vegetable beef soup, vegetable beef soup with stew meat