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A hearty bowl of Vegetable Beef Soup, showcasing its vibrant colors and delicious ingredients, is the perfect comfort food.

Best Vegetable Beef Soup

This hearty vegetable beef soup is packed with flavor and tender beef. The key is searing the beef for a rich, deep flavor and adding the vegetables in stages to ensure they're perfectly cooked. It's a comforting and satisfying meal perfect for any time of year.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 8 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 cup diced potatoes russet or Yukon gold
  • 1/2 cup frozen peas
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large Dutch oven or pot
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula

Method
 

  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Season beef cubes with salt and pepper.
  2. Sear the beef in batches, ensuring not to overcrowd the pot, until browned on all sides. Remove beef from the pot and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom. Add the crushed tomatoes, beef broth, thyme, oregano, smoked paprika, and bay leaf. Bring to a simmer.
  5. Return the seared beef to the pot. Reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender.
  6. Add potatoes and cook for 15 minutes. Then, add the frozen corn, green beans and peas. Cook until the vegetables are tender, about 10-15 minutes more.
  7. Remove the bay leaf. Season with salt and pepper to taste.
  8. Garnish with fresh parsley before serving.

Notes

For a richer flavor, deglaze the pot with a splash of red wine before adding the beef broth. You can also add other vegetables like zucchini, mushrooms, or bell peppers. Store leftovers in an airtight container in the refrigerator for up to 3 days. For an umami boost, add a splash of soy sauce or Worcestershire sauce during the last 30 minutes of cooking.