Vegetable Beef Soup

Tender pieces of beef cooked in a rich tomato broth with tons of fresh and frozen vegetables create a flavorful hearty soup! This Vegetable Beef Soup recipe takes a bit of time to chop the vegetables and simmer on the stove, but it is outrageously satisfying and delicious!

Zoup! Good, Really Good® Broth provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.

Why this recipe works:

Homemade soup recipes are the ultimate comfort food and serve up everything you want in a meal in a bowl!

• Everything is cut or diced into small pieces so that each bite can hold a little bit of everything.
• The stew meat is seared to give it incredible flavor.
• This soup is loaded with vegetables and high quality ingredients!

Ingredients needed to make beef and vegetable soup:

• Zoup! Good, Really Good® Beef Bone Broth - so much flavor! Scroll down to learn more.
• Beef stew meat - I recommend cutting it into smaller pieces. Olive oil is used to brown the meat.
• Onion, carrot, and celery are the base of every good soup. Garlic is also added. You can use fresh whole cloves, but I prefer to use frozen minced garlic because its quick and easy.
• Potatoes - I recommend red skin or golden.
• Canned tomatoes - I prefer to use whole skinned tomatoes that I crush before they get added to the soup.
• Worcestershire sauce, fresh rosemary, fresh thyme, and not pictured bay leaf, salt, pepper - all used to enhance the flavor.

How to make this recipe:

1. First step is to sear the meat seasoned with salt and pepper in hot olive oil. Once browned, it gets transferred to a separate bowl.
2. In the same pot, you'll cook the onions, carrots, and celery. Be sure to scrape the bottom of the pot to release anything that may have stuck to the bottom. When the vegetables are soft, add the garlic.
3. Add the beef back to the pot, along with the canned tomatoes, beef broth, Worcestershire sauce, bay leaf, thyme, and rosemary. Allow this to simmer for about a half hour.
4. Add the potatoes and let them cook for about 45 minutes so that they get nice and tender.
5. Finally, add the remaining frozen vegetables and cook until they are heated through.

Amazing broth makes outstanding soup.

Recipe tips to make the best vegetable beef soup:

There are a few tips and tricks that will give you perfect results every time!

• In order to properly sear or brown the beef, you must ensure the oil is hot and then do not stir it. Resist the urge!
• I find one pound is the perfect amount of beef stew meat for this recipe, but you can add more if you want it meatier.
• To cut down on prep time, you can pulse the vegetables in the food processor instead of chopping them by hand.
• You can use a can of diced tomatoes, but I prefer the whole peeled tomatoes because I don't like the skin in the soup.
• Set the frozen vegetables out when you start cooking the soup so that they are thawed by the time you add them to the vegetable beef soup.
• Serve this amazing meal with a hot loaf of bread. YUM!

Vegetable Beef Soup

Tender pieces of beef cooked in a rich tomato broth with tons of fresh and frozen vegetables create a flavorful hearty soup!

5 from 10 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours 5 minutes

Hover to scale: 6 servings

Chef: Krissy Allori

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1 pound beef stew meat (cut into half-inch pieces)
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon pepper (freshly ground)
• ▢ 1 medium yellow onion (diced)
• ▢ 3 large carrots (peeled and diced)
• ▢ 3 stalks celery (diced)
• ▢ 3 cloves garlic (minced)
• ▢ 28 ounces whole peeled tomatoes (entire can including any juices)
• ▢ 8 cups Zoup! Good, Really Good® Beef Bone Broth (two 32-oz jars)
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 bay leaf
• ▢ 2 sprigs rosemary (fresh)
• ▢ 2 sprigs thyme (fresh)
• ▢ 1 pound potatoes (red or golden, scrubbed, and cut into half-inch pieces)
• ▢ 1 cup corn (frozen )
• ▢ 1 cup peas (frozen )
• ▢ 1 cup green beans (frozen)

Instructions

• Heat the olive oil in an 8-qt stockpot over medium high heat. When the oil is hot, add the stew meat in a single layer. Do not stir. Sprinkle with salt and pepper. Allow the beef to brown without stirring for about 5 minutes. Once it starts to brown, transfer it to a bowl.
• Add the onion, carrots, and celery to the hot pot. Stir while scraping the bottom of the pan to release anything that may have stuck when you were browning the meat. Then, allow the vegetables to cook for about 10 minutes while only stirring occasionally. When they get limp and start to stick to the bottom of the pan, add the garlic, stir, and allow to cook for a few more minutes.
• Add the browned beef back to the pot along with any liquid that may have accumulated. Also, add the entire can of tomatoes (crush them with very clean hands as you add them), the beef broth, the Worcestershire sauce, and the bay leaf, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat as low as you can while maintaining a simmer. Allow to cook, uncovered, for about a half hour.
• While the soup is cooking, soak cut the potatoes in a bowl of cold water. After the soup had been cooking for about 30 minutes, drain the potatoes and add them into the soup. Allow them to cook for about 45 minutes or until tender.
• Add in the remaining frozen vegetables and allow them to heat through, about 5-10 minutes. Season with additional salt and pepper if needed. Remove bay leaf, rosemary, and thyme prior to serving.

Notes

• In order to properly sear or brown the beef, you must ensure the oil is hot and then do not stir it. Resist the urge!
• I find one pound is the perfect amount of beef stew meat for this recipe, but you can add more if you want it meatier.
• To cut down on prep time, you can pulse the vegetables in the food processor instead of chopping them by hand.
• You can use a can of diced tomatoes, but I prefer the whole peeled tomatoes because I don't like the skin in the soup.
• Set the frozen vegetables out when you start cooking the soup so that they are thawed by the time you add them to the vegetable beef soup.
• Serve this amazing meal with a hot loaf of bread. YUM!

NUTRITION INFORMATION

Calories: 167kcal | Carbohydrates: 23g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 1840mg | Potassium: 798mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6653IU | Vitamin C: 31mg | Calcium: 103mg | Iron: 3mg

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