Beef Vegetable Soup Potatoes (Printable Version)
Tender beef and vegetables meld with potatoes in a warm, flavorful broth for a filling meal.
# What You Need:
→ Meats
01 - 1.1 lb beef stew meat, cut into 1 inch cubes
→ Vegetables
02 - 2 medium potatoes, peeled and diced
03 - 3 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 medium onion, chopped
06 - 1 cup green beans, trimmed and cut into 1 inch pieces
07 - 1 cup frozen or fresh peas
08 - 2 cloves garlic, minced
→ Broth & Liquids
09 - 6 cups beef broth (gluten-free if needed)
10 - 14 oz canned diced tomatoes with juices
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce (gluten-free if needed)
→ Herbs & Spices
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
→ Oils
17 - 2 tablespoons olive oil
# How to Make It:
01 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes in batches and brown on all sides. Remove beef and set aside.
02 - In the same pot, add chopped onion, sliced carrots, and celery. Cook for 5 minutes until slightly softened.
03 - Stir in minced garlic and cook for 1 minute, stirring constantly.
04 - Return browned beef to pot. Add diced potatoes, green beans, beef broth, diced tomatoes with juices, tomato paste, Worcestershire sauce, dried thyme, oregano, and bay leaves.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas and simmer uncovered for another 15 to 20 minutes until vegetables are tender and beef is fork-tender.
07 - Remove and discard bay leaves. Adjust salt and black pepper to taste.
08 - Ladle hot soup into bowls and garnish with fresh parsley if desired.
# Expert Tips:
01 -
- It fills your whole kitchen with warmth and makes people forget they're eating something healthy.
- One pot means less cleanup, more time enjoying what's in the bowl.
- The beef becomes so tender it practically melts, and the vegetables stay bright instead of turning to mush.
02 -
- Don't skip searing the beef—that caramelized crust is where the rich flavor lives and makes the difference between soup and stew.
- Simmer gently on low heat instead of boiling hard, or the beef will shred and the vegetables will turn to mush.
03 -
- Cut all your vegetables roughly the same size so they finish cooking at the same time and the soup stays balanced.
- Taste the broth before you buy it—good quality broth makes this soup sing instead of just filling you up.