Old-Fashioned Beef Vegetable Soup
This old-fashioned beef vegetable soup is simple, filling, and made with the sort of ingredients I usually already have on hand. It is a good cool-weather dinner and an easy way to use a mix of vegetables in one pot.
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Why You’ll Like This Recipe
- Made with familiar ingredients.
- Comforting and right for fall.
- Simple enough for an everyday recipe.
Old-Fashioned Beef Vegetable Soup
A hearty beef vegetable soup with tender beef, potatoes, tomatoes, carrots, green beans, and corn.
Equipment
1 Mixing bowl and standard kitchen equipment
Ingredients
- 1 ½ lb beef stew meat cut into bite-size pieces
- 1 tbsp olive oil
- 1 small yellow onion diced
- 2 carrots sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 6 cups beef broth
- 1 can diced tomatoes 14.5 ounces
- 2 medium russet potatoes peeled and cubed
- 1 cup green beans cut
- 1 cup corn
- 1 tsp Italian seasoning
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Brown the beef in batches so the pieces sear instead of steam.
- Add the onion, carrots, and celery and cook for 5 minutes. Stir in the garlic and cook for 30 seconds.
- Add the beef broth, tomatoes, potatoes, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer for about 50 minutes, or until the beef is tender.
- Add the green beans and corn and simmer uncovered for 15 to 20 minutes more. Taste and adjust the seasoning before serving.
Notes
This soup is even better the next day. Add a splash of broth when reheating if it thickens.
Tried this recipe?Let us know how it was!
Serving and Storage
The flavor gets even better after a night in the refrigerator. Add a splash of broth when reheating if you like a thinner soup.
