Vegetable Beef Soup

There is something wonderfully comforting about a steaming bowl of Vegetable Beef Soup. Tender pieces of beef simmer slowly in a rich, savory broth alongside colorful vegetables, creating a meal that is hearty enough for dinner but simple enough to prepare on a cozy weeknight. The long, gentle simmer allows the beef to become tender while the vegetables add sweetness, texture, and plenty of flavor to the broth.

This homemade version focuses on building flavor one layer at a time. Browning the beef first creates a deeply savory base, while onions, garlic, herbs, tomatoes, and broth transform the pan juices into a rich soup. Potatoes, carrots, celery, and green beans make every spoonful satisfying without making the recipe complicated.

Ingredients

For the soup

• 1 ½ pounds beef chuck, cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, sliced

• 3 celery stalks, sliced

• 2 medium potatoes, peeled and cut into bite-sized cubes

• 1 cup green beans, cut into small pieces

• 1 can (14.5 ounces) diced tomatoes, with their juices

• 6 cups beef broth

• 1 tablespoon tomato paste

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• ½ teaspoon dried oregano

• 1 bay leaf

• 1 cup frozen peas

• Salt, to taste

• Black pepper, to taste

Optional additions

• ½ cup corn

• ½ cup diced zucchini

• A pinch of red pepper flakes

• Fresh parsley for garnish

Step-by-Step Method

1. Prepare the beef

Start by cutting the beef chuck into roughly 1-inch cubes. Try to keep the pieces similar in size so they cook evenly.

Pat the beef dry with paper towels. This small step is important because excess moisture can prevent the meat from browning properly.

Season the beef generously with salt and black pepper on all sides.

2. Brown the beef

Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and allow it to heat until shimmering.

Add the beef in batches rather than crowding the pot. Let the pieces cook undisturbed for about 2–3 minutes on each side, or until they develop a deep brown crust.

The beef does not need to be cooked through at this point. The goal is to create a flavorful browned exterior.

Transfer the browned beef to a plate and set it aside.

3. Cook the onion and garlic

Reduce the heat to medium and add the diced onion to the same pot.

Cook for approximately 4–5 minutes, stirring occasionally, until the onion begins to soften. The browned bits left behind from the beef will start mixing with the onions and creating a flavorful base.

Add the minced garlic and cook for about 30 seconds, just until fragrant.

4. Add the tomato paste

Stir in the tomato paste and cook it with the vegetables for about 1–2 minutes.

Allowing the tomato paste to cook briefly deepens its flavor and removes some of its raw tomato taste. Stir constantly so it does not burn.

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