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Easy & Hearty Old-Fashioned Vegetable Beef Soup

Close-up of a hearty bowl of vegetable beef soup featuring chunks of beef, potatoes, carrots, and green beans in a rich broth.
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Make this classic vegetable beef soup using tender stew meat. It is a wholesome, satisfying meal perfect for weeknight dinners or meal prep lunches.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 pounds beef stew meat, cut into 1/2-inch cubes
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 6 cups beef broth (low sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup frozen or fresh green beans
  • 1 cup frozen or fresh corn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 medium potatoes, peeled and diced

Instructions

  1. Season the beef stew meat lightly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Return the beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice).
  5. Add the carrots, celery, thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes, or until the beef is becoming tender.
  7. Add the diced potatoes, green beans, and corn to the pot. Stir well.
  8. Continue to simmer, uncovered, for another 15 to 20 minutes, or until the potatoes are tender and the vegetables are cooked through.
  9. Remove and discard the bay leaf before serving. Taste and adjust seasoning if needed.

Notes

  • For a quicker version using ground beef, brown 1.5 pounds of ground beef first, drain off excess fat, and then proceed with adding the onions and garlic. You can reduce the initial simmering time for the beef to about 20 minutes after adding the broth.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir the slurry into the soup during the last 10 minutes of cooking until the soup thickens to your liking.
  • This soup freezes well. Cool completely before transferring to airtight containers for meal prep.

Nutrition

Find it online: https://cheffinity.com/vegetable-beef-soup-recipe-easy-hearty/