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Beef Vegetable Soup

A hearty traditional soup filled with tender beef, vegetables, and rich savory broth.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lb beef stew meat cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 6 cups beef broth
Vegetables
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 2 potatoes diced
  • 1 cup green beans cut
  • 1 cup frozen peas

Equipment

  • Dutch oven
  • Ladle
  • Cutting board

Method
 

  1. Brown the beef in olive oil in a large Dutch oven and set aside.
  2. Cook onion, carrots, celery, and garlic until slightly softened.
  3. Add tomato paste and stir briefly.
  4. Return beef to pot and add broth, tomatoes, potatoes, and seasonings.
  5. Simmer for 60 minutes until beef is tender.
  6. Add green beans and peas and cook 15 more minutes.
  7. Remove bay leaf, stir in parsley, and serve hot.

Notes

For deeper flavor, make the soup a day ahead because the broth improves overnight.