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Hearty Old Fashioned Vegetable Beef Soup

Close-up of a bowl of rich vegetable beef soup featuring chunks of beef, carrots, green beans, and elbow macaroni.
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Make this classic, comforting vegetable beef soup using tender stew meat. This recipe is simple to prepare on the stovetop for a filling family dinner.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chopped potatoes (Yukon Gold or Russet)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1/2 cup small pasta (like elbow macaroni or small shells)

Instructions

  1. Pat the beef stew meat dry with paper towels and season lightly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches on all sides. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped 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 browned 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. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes, or until the beef is tender.
  7. Stir in the frozen green beans, frozen corn, and pasta. Increase the heat slightly and cook uncovered for another 10 to 15 minutes, or until the pasta is cooked through and the vegetables are tender.
  8. Remove and discard the bay leaf before serving. Taste and adjust seasoning if needed.

Notes

  • For a quicker version, substitute the stew meat with 1.5 pounds of ground beef. Brown the ground beef first, drain off excess fat, and then proceed with adding the onions and other vegetables.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Stir the slurry into the simmering soup during the last 10 minutes of cooking until the soup thickens slightly.
  • Use homemade beef broth for the best flavor in this classic recipe.

Nutrition

Find it online: https://whiskdaily.com/vegetable-beef-soup-classic-recipe/