Description
A hearty and comforting Vegetable Beef Soup packed with tender beef stew meat, fresh vegetables, and rich beef broth, simmered to perfection. This soup features diced tomatoes, red potatoes, green beans, and a touch of Parmesan for added depth, making it an ideal meal for chilly days or anytime you crave a satisfying homemade soup.
Ingredients
Meat and Oil
- 2 tablespoons olive oil
- 1 1/2 pounds beef stew meat
Seasonings and Aromatics
- 1 1/2 teaspoon kosher salt (divided, or to taste)
- Freshly ground black pepper to taste
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic (grated or minced)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 bay leaf
Liquids and Add-ins
- 28 ounce can diced tomatoes
- 1 tablespoon balsamic vinegar
- 8 cups low sodium beef broth
- 1 parmesan cheese rind (optional)
Vegetables
- 1 pound red potatoes (cut into approx. 1 inch chunks)
- 1 cup chopped green beans (ends trimmed)
- 1 cup frozen corn
Garnishes
- Shredded Parmesan cheese
- Chopped parsley
Instructions
- Heat oil and sear beef: Add 1 tablespoon of olive oil to a Dutch oven or large pot and heat over medium-high heat. Pat the beef stew meat dry with paper towels, season with 1 teaspoon kosher salt and black pepper to taste, then sear the meat for about 4 minutes, flipping halfway through. Remove beef onto a plate; cook in batches if necessary to avoid overcrowding.
- Sauté vegetables: Add the remaining tablespoon of olive oil to the pot. Add diced onion, carrots, and celery, cooking for 3 minutes until slightly softened. Then add grated or minced garlic and cook briefly until fragrant.
- Add seasonings and tomato paste: Season the vegetables with the remaining 1/2 teaspoon kosher salt, black pepper, Italian seasoning, and dried oregano. Stir in tomato paste and cook for one more minute to deepen flavors.
- Combine broth and simmer: Return the seared beef to the pot. Add diced tomatoes, balsamic vinegar, and beef broth. Drop in the bay leaf and optional Parmesan cheese rind. Stir to combine and bring to a boil. Once boiling, reduce heat to low, cover, and simmer gently for 30 minutes, stirring occasionally.
- Add potatoes and green beans: Stir in the chopped red potatoes and green beans. Cover the pot again and cook for an additional 30 minutes or until both the potatoes and beef are tender.
- Finish with corn and seasoning: Stir in frozen corn and cook uncovered for 5 more minutes. Taste soup and adjust seasoning with additional salt if desired. Remove and discard the bay leaf and Parmesan rind.
- Serve: Ladle soup into bowls and garnish with shredded Parmesan cheese and chopped parsley for a fresh, savory finish.
Notes
- Searing the beef in batches prevents overcrowding and ensures a better caramelized flavor.
- Using a Parmesan cheese rind adds depth to the broth but is optional.
- You can substitute fresh corn for frozen if available.
- For a thicker soup, you can mash some of the potatoes into the broth after cooking.
- This soup stores well in the refrigerator for 3-4 days and freezes beautifully for up to 3 months.
