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Beef Vegetable Soup

A robust and flavorful soup ideal for any season, not just chilly days. This comforting dish makes excellent use of seasonal vegetables, infused with the savory richness of tender beef. It's filling, satisfying, and even better the next day.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • 1 1/2 cups frozen corn
  • 2 14 oz. cans diced tomatoes
  • 1 lb red or yellow potatoes diced into 3/4-inch pieces
  • 1 cup chopped celery about 3 stalks
  • 1/2 tsp dried thyme
  • 1 1/4 cups peeled and chopped carrots approximately 3 medium
  • 8 cups low-sodium beef broth or chicken broth
  • 1 1/2 Tbsp minced garlic from 4 cloves
  • 1 cup frozen peas
  • 1 1/2 tsp dried basil
  • 1 1/2 cups chopped green beans trimmed
  • 1 3/4 cups chopped yellow onion 1 large
  • 2 1/2 Tbsp olive oil divided
  • 1 1/2 lbs beef stew meat
  • Salt and freshly ground black pepper to taste
  • 1 tsp dried oregano
  • 1/3 cup chopped fresh parsley

Instructions
 

  • In a large pot over medium-high heat, warm 1 tablespoon of olive oil. Pat the beef stew meat dry with paper towels, season generously with salt and pepper, then add half the meat to the pot. Sear for about 4 minutes, turning midway for even browning. Transfer browned beef to a plate. Add 1/2 tablespoon of oil to the pot and repeat the process with the remaining meat.
  • Pour another tablespoon of oil into the now-empty pot, then sauté onions, carrots, and celery for 3 minutes. Stir in garlic and continue to sauté for 1 additional minute.
  • Introduce the broth, diced tomatoes, the seared beef, basil, oregano, thyme, and additional seasoning to the pot. Allow the mixture to come to a boil, then lower the heat, cover, and simmer gently for 30 minutes, stirring occasionally.
  • Incorporate the potatoes and continue simmering with the lid on for another 20 minutes. For softer green beans, add them at this stage.
  • Add the green beans and cook for an additional 15 minutes, or until the vegetables and beef are tender.
  • Mix in corn and peas, simmering for roughly 5 minutes until heated through. Finally, fold in the chopped parsley before serving.

Notes

Opt for well-marbled stew beef to ensure maximum tenderness; trim larger pieces as necessary. A tablespoon of dried Italian seasoning may substitute for the individual herbs. If using fresh corn or peas, add them when incorporating the green beans.