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!
Servings: 6 servings
Equipment
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 beef broth homemade beef bone broth recommended
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 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
- Sear meat. Heat the 2 tablespoons olive oil in an 8-qt stockpot over medium high heat. When the oil is hot, add the 1 pound beef stew meat in a single layer. Do not stir. Sprinkle with 1 teaspoon kosher salt and 1 teaspoon pepper. Allow the beef to brown without stirring for about 5 minutes. Once it starts to brown, transfer it to a bowl.
- Sauté fresh veggies. Add the 1 medium yellow onion, 3 large carrots, and 3 stalks 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 3 cloves garlic, stir, and allow to cook for a few more minutes.
- Simmer. Add the browned beef back to the pot along with any liquid that may have accumulated. Also, add the entire can of 28 ounces whole peeled tomatoes (crush them with very clean hands as you add them), the 8 cups beef broth, the 1 tablespoon Worcestershire sauce, and the 1 bay leaf, 2 sprigs fresh rosemary, and 2 sprigs fresh 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.
- Add potatoes. While the soup is cooking, soak the cut 1 pound 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 frozen veggies. Add in the remaining frozen vegetables (1 cup corn, 1 cup peas, 1 cup green beans) 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
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
