1. Prepare the Beef

  • Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat.
  • Season the beef stew meat with salt and pepper.
  • Add the beef to the pot in a single layer (work in batches if needed) and sear on all sides until browned. This step locks in flavor.
  • Remove the beef from the pot and set aside.

2. Sauté the Aromatics

  • In the same pot, add the diced onion, minced garlic, carrots, and celery.
  • Sauté for 5–7 minutes until the vegetables are slightly softened and fragrant.

3. Build the Soup Base

  • Stir in the tomato paste and cook for 1–2 minutes to develop its flavor.
  • Add the diced tomatoes (with their juices) and the seared beef back to the pot.

4. Add the Broth and Seasonings

  • Pour in the beef broth and add the bay leaf, thyme, parsley, paprika, and chili flakes if desired.
  • Stir well and bring the soup to a boil.

5. Add Potatoes and Simmer

  • Add the diced potatoes to the pot and reduce the heat to low.
  • Cover and let the soup simmer gently for 25–30 minutes, or until the beef is tender and the potatoes are cooked through.

6. Add Frozen Vegetables

  • Stir in the frozen green beans and corn.
  • Simmer for an additional 10 minutes to heat the vegetables through and allow the flavors to meld.

7. Taste and Adjust

  • Remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper as needed.

8. Serve and Enjoy

  • Ladle the hot soup into bowls and garnish with fresh parsley if desired.
  • Serve with crusty bread or crackers for a complete and satisfying meal.

Tips for the Best Vegetable Beef Soup

  1. Choose the Right Beef: Use stew meat or chuck roast for tender, flavorful beef.
  2. Customize Vegetables: Add your favorite vegetables like peas, zucchini, or cabbage for variety.
  3. Thicken the Broth: For a thicker soup, mash a few of the cooked potatoes into the broth.
  4. Make it Ahead: This soup tastes even better the next day as the flavors develop.
  5. Use a Slow Cooker: For hands-off cooking, transfer the ingredients to a slow cooker after sautéing and cook on low for 6–8 hours.