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Hearty Old-Fashioned Vegetable Beef Soup

Close-up of a hearty vegetable beef soup featuring chunks of beef, bright orange carrots, green beans, and potatoes in a rich broth.
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Make this classic, hearty vegetable beef soup featuring tender beef and fresh vegetables. This comforting recipe is easy to prepare for a satisfying weeknight dinner or family meal.

Ingredients

Scale
  • 1 pound stew meat, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chopped potatoes
  • 1 cup frozen green beans
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup wide egg noodles (optional, for serving)

Instructions

  1. Season the beef pieces lightly with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, removing the browned pieces to a plate.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the beef to the pot. Pour in the beef broth and add the diced tomatoes (with juice).
  6. Stir in the potatoes, dried thyme, bay leaf, salt, and pepper.
  7. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the beef is tender. If using stew meat, you may need to simmer longer for tenderness.
  8. Remove the bay leaf. If using, stir in the egg noodles during the last 10 minutes of cooking, or cook them separately according to package directions and add them to individual bowls.
  9. Taste and adjust seasoning if needed before serving this comforting beef soup.

Notes

  • For a quicker version using ground beef, brown 1 pound of ground beef first, drain the fat, and add it with the broth. Simmer time will be reduced to about 20 minutes.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup during the last 5 minutes.
  • This recipe works well in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours after browning the meat and sautéing the initial vegetables.

Nutrition

Find it online: https://bringdish.com/vegetable-beef-soup-recipe-hearty-easy/