Description
A hearty and flavorful vegetable beef soup combining tender browned beef, a medley of fresh vegetables, and rich beef broth seasoned with thyme, oregano, and bay leaf. Perfectly simmered to create a comforting meal that’s ideal for any season.
Ingredients
Scale
Beef and Broth
- 1 lb beef stew meat, cut into bite-sized pieces
- 4 cups beef broth
- 2 tablespoons olive oil
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (fresh, frozen, or canned)
Seasonings
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown it on all sides, which should take about 5 to 7 minutes. Once browned, remove the beef from the pot and set it aside.
- Sauté Aromatics: Using the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until they become fragrant and slightly softened, which builds the flavor base for the soup.
- Add Liquids & Meat: Pour in the beef broth and undrained diced tomatoes into the pot. Return the browned beef to the mixture, stirring to combine all ingredients thoroughly.
- Add Vegetables: Stir in the sliced carrots, diced potatoes, chopped green beans, corn, and peas. These vegetables add texture, color, and nutrition to the soup.
- Season & Simmer: Add the dried thyme, oregano, bay leaf, salt, and pepper to taste. Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes or until the beef is tender and the vegetables are cooked through.
- Final Touches: Remove the bay leaf before serving. Check seasoning and adjust salt and pepper if needed. Serve the soup warm, optionally with crusty bread for a delightful meal.
Notes
- You can substitute fresh herbs for dried if available, adjusting quantities accordingly.
- For a thicker soup, mash some of the potatoes in the pot during the last few minutes of cooking.
- Frozen vegetables can be used in place of fresh to save time.
- This soup stores well and often tastes even better the next day as flavors meld.
- For a low sodium option, use low-sodium beef broth and limit added salt.
