Old-Fashioned Vegetable Beef Soup
Hearty and comforting vegetable beef soup with a rich broth, packed with tender beef and wholesome vegetables.
Equipment
- Large Pot
- Wooden spoon
- Knife
- Cutting Board
Ingredients
For the Soup
- 1 lb beef stew meat chuck or round, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 2 stalks celery chopped
- 3 medium potatoes diced
- 1 cup green beans trimmed and chopped
- 1 cup corn kernels fresh or frozen
- 1 can diced tomatoes 14.5 oz, with juice
- 4 cups beef broth
- 1 cup water as needed
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 bay leaf
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the beef and season with salt and pepper. Sear for 3-4 minutes per side until browned. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for 3-4 minutes until softened.
- Add the diced tomatoes, beef broth, water, Worcestershire sauce, thyme, smoked paprika, and bay leaf. Return the seared beef to the pot.
- Cover and let simmer over low heat for 45 minutes, stirring occasionally.
- Stir in potatoes, green beans, and corn. Simmer for another 20-25 minutes until potatoes are fork-tender.
- Remove the bay leaf. Adjust seasoning if needed. Garnish with fresh parsley and serve warm with crusty bread or cornbread.
Notes
For extra depth of flavor, add a splash of red wine or a dash of hot sauce before serving.