Description
Mom’s Old Fashioned Vegetable Beef Soup is a hearty and comforting dish featuring tender beef stew meat simmered with a medley of fresh vegetables in a flavorful broth. Perfect for a warm family meal, this classic American soup combines beef, carrots, celery, potatoes, green beans, corn, and peas seasoned with thyme, basil, and bay leaf for a wholesome taste that improves with time.
Ingredients
Scale
Meat and Oil
- 1 1/2 lbs beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
Vegetables
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Liquids and Canned Goods
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes, with juices
Herbs and Seasonings
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Sear the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and brown it on all sides, about 5 to 7 minutes. Once seared, remove the beef and set it aside to prevent overcooking.
- Sauté Aromatics: Using the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onion softens and becomes translucent, releasing fragrant flavors into the pot.
- Add Liquids and Seasonings: Return the browned beef to the pot. Pour in the beef broth, water, and diced tomatoes with their juices. Stir in dried thyme, dried basil, bay leaf, salt, and black pepper. Bring this mixture to a boil over high heat.
- Simmer the Beef: Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer gently for 45 minutes to 1 hour, or until the beef is tender and infused with the broth flavors.
- Add Vegetables: Add the sliced carrots, celery, diced potatoes, and green beans to the pot. Continue to simmer uncovered for 20 to 25 minutes, or until the vegetables are cooked through and tender.
- Finish with Corn and Peas: Stir in the corn kernels and peas. Cook the soup for another 5 minutes to warm these ingredients through without losing their texture.
- Final Touches: Remove the bay leaf from the soup. Taste and adjust the seasoning with additional salt and pepper as needed. Serve the soup hot, garnished with fresh chopped parsley if desired for a fresh and vibrant finish.
Notes
- This soup tastes even better the next day after the flavors have melded. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- To add a deeper, richer flavor, you can include a splash of Worcestershire sauce or a spoonful of tomato paste when adding the broth.
