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Hearty Beef and Vegetable Soup Recipe

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Hearty beef and vegetable soup is a classic, comforting one‑pot meal loaded with tender chunks of beef, vibrant vegetables, and a savory broth that fills your kitchen with cozy aromas and warms you from the inside out.

Ingredients

  • 1 lb stewing beef (such as chuck or round), cut into bite‑sized pieces
  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 potatoes (peeled and diced)
  • 1 (14 oz) can diced tomatoes (with juices)
  • 2 Tbsp tomato paste
  • 6 cups beef broth or stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • Optional: green beans, peas, corn, or barley for added texture
  • Fresh parsley (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium‑high heat. Season the beef pieces with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside. ([turn0search0]({cite}))
  2. In the same pot, add the onion, carrots, and celery. Sauté until the onion is translucent, about 3‑4 minutes. Add the garlic and cook another minute. ([turn0search1]({cite}))
  3. Stir in the tomato paste and diced tomatoes (with juices). Let cook briefly to deepen the flavor. ([turn0search5]({cite}))
  4. Return the beef to the pot. Pour in the beef broth, add the bay leaves, thyme, and oregano. Bring to a boil, then reduce heat and simmer for about 1½‑2 hours, until the beef is tender. ([turn0search3]({cite}))
  5. Add the potatoes and any optional vegetables (such as green beans or corn) during the last 30 minutes of cooking. Remove the bay leaves, taste and adjust salt and pepper.
  6. Garnish with fresh parsley and serve hot with crusty bread if desired.

Notes

  • Both searing the beef and cooking the tomato paste before adding liquid help deepen the flavor of the broth. ([turn0search5]({cite}))
  • You can use frozen mixed vegetables (peas, corn, green beans) added toward the end to save prep time. ([turn0search2]({cite}))
  • For thicker texture, you can mash some of the potatoes in the pot or stir in a cornstarch slurry near the end. ([turn0news8]({cite}))
  • This soup keeps well in the fridge for up to 4 days and freezes nicely—portion and freeze for later. ([turn0search0]({cite}))

Nutrition

Find it online: https://recipesbyliza.com/hearty-beef-and-vegetable-soup-recipe/