Description
A hearty and comforting Old Fashioned Vegetable Beef Soup, perfect for a chilly day. This recipe focuses on rich beef flavor and wholesome vegetables, with an option for a tomato-free version.
Ingredients
- 1 pound stewing beef, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup diced potatoes
- 1 cup corn kernels (frozen or fresh)
- 1 cup green beans (fresh or frozen)
- Optional: 1 (14.5 ounce) can diced tomatoes, undrained (omit for tomato-free version)
Instructions
- Season the beef cubes with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides. Remove beef and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Return the beef to the pot. Add beef broth, water, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
- Add diced potatoes, corn, and green beans. If using tomatoes, add them now.
- Continue to simmer, uncovered, for another 20-30 minutes, or until potatoes are tender and soup has thickened slightly.
- Remove the bay leaf. Season with additional salt and pepper if needed.
- Serve hot.
Notes
- For a thicker soup, you can mash some of the potatoes against the side of the pot towards the end of cooking.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- You can substitute ground beef for stewing beef. Brown the ground beef first, drain off excess fat, and then proceed with the recipe.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American