Vegetable Beef Soup – Myrecipes1

Here’s a hearty, classic Vegetable Beef Soup recipe. It’s a one-pot meal that’s perfect for chilly days and even better the next day.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour 30 minutes

For the Soup:

Brown the Beef: Pat the beef cubes dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, add the beef and sear on all sides until deeply browned. Remove the beef from the pot and set it aside.
Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until the vegetables have softened.
Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
Deglaze and Simmer: Pour in about 1 cup of the beef broth to deglaze the pot, scraping the bottom to loosen any stuck-on bits. Add the remaining beef broth, water, diced tomatoes, browned beef, dried thyme, and the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
Add Potatoes: After 1 hour, add the cubed potatoes to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are fork-tender and the beef is very tender.
Add Frozen Vegetables: Stir in the frozen green beans, corn, and peas. Simmer for another 5-10 minutes, uncovered, until they are heated through.
Finish and Serve: Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley.

Choose the Right Cut of Beef: Chuck roast is ideal. It has a good amount of marbling and becomes incredibly tender when simmered slowly. Stew meat is often cut from chuck, but you can also buy a chuck roast and cut it yourself for more control.
Don’t Skip Browning: Searing the beef is crucial. It creates a deep, rich flavor (the Maillard reaction) that forms the foundation of the soup.
Layer the Flavors: Sautéing the aromatics (onion, carrot, celery) and blooming the tomato paste and garlic builds a complex flavor base.
Add Vegetables in Stages: Potatoes need more time to cook than frozen peas or corn. Adding them at the right time prevents them from turning to mush.
Low and Slow is Key: A long, gentle simmer is what makes the beef fall-apart tender and melds all the flavors together.
Make it Your Own:
- Wine: Add 1/2 cup of red wine after deglazing with broth for extra depth.
- More Veggies: Feel free to add other vegetables like parsnips, turnips, or chopped cabbage.
- Thicker Soup: For a thicker broth, you can make a slurry with 2 tbsp of cornstarch and 2 tbsp of cold water and stir it in during the last 10 minutes of cooking.
- Herbs: Add a sprig of fresh rosemary or a few sprigs of fresh thyme along with the dried herbs.

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors will be even better the next day!
Freezer: This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe bags or containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop or in the microwave until piping hot.

Enjoy your delicious, homemade soup!