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A bowl of classic vegetable beef soup with fresh vegetables and tender beef.

Classic Vegetable Beef Soup

A hearty and flavorful soup that combines tender beef with bright vegetables in a rich broth, perfect for cozy meals any day of the week.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1-1.5 pounds beef, cut into bite-size pieces Stew beef or leftover roast can be used.
  • 2 tablespoons oil For browning the beef.
  • 1 large onion, chopped
  • 2 units carrots, sliced
  • 2 units celery stalks, sliced
  • 2 units potatoes, peeled and cubed
  • 1 can (14 oz) diced tomatoes, with juice
  • 6 cups beef broth Use good quality beef broth.
  • 1 cup green beans, cut Fresh or frozen.
  • 1 cup corn Fresh or frozen.
  • 2 cloves garlic, minced
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme Or 1 tablespoon fresh, chopped.
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley Optional, for garnish.

Method
 

Preparation
  1. Heat oil in a large pot over medium heat.
  2. Brown the beef in batches, do not crowd the pan, then set the beef aside.
Cooking
  1. In the same pot, add onion, carrots, and celery. Cook until the onion is soft, about 5 minutes.
  2. Add garlic, stir for 30 seconds.
  3. Return the beef to the pot, add potatoes, diced tomatoes with juice, and beef broth.
  4. Add bay leaf and thyme. Bring to a boil.
  5. Lower the heat, cover, and simmer for 45 minutes to 1 hour, until the beef is tender.
  6. Add green beans and corn. Cook 10 more minutes, until the vegetables are tender.
  7. Taste and add salt and pepper. Stir in parsley if you like.
  8. Remove the bay leaf before serving.

Notes

Brown the beef well for more flavor. Cut vegetables in even sizes to cook uniformly. If the soup seems thin, simmer with the lid off to thicken, or mash some potatoes in the pot.