Classic Vegetable Beef Soup
This Classic Vegetable Beef Soup is cozy, hearty, and loaded with beef, carrots, celery, corn, peas, and green beans in a savory broth. It’s the ultimate comfort soup to keep in your regular rotation.
Ingredients
- 2 tbps olive oil
- 1 lb stew meat or chuck (cut into bite-sized pieces)
- 1 cup onion (diced)
- 1 cup carrot (½ cup diced, ½ cup sliced)
- 1 cup celery (½ cup diced, ½ cup sliced)
- 3 cloves garlic (minced)
- 6 cups beef broth
- 1 tsp beef bouillon (optional, for flavor boost)
- 1 ½ cups corn (one 15 oz can)
- 1 ½ cups green beans (one 15 oz can)
- dried herbs (thyme, parsley, rosemary)
- salt & pepper (to taste)
- fresh parsley (for garnish)
Instructions
Fat
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
Flavor Base
- Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. If the bottom starts to brown, splash in a little broth to loosen it up.
Protein
- Push the veggies to the side and add beef pieces to the pot. Stir-fry the beef for a moment and mix thoroughly with the aromatic base before adding the liquid. If your beef is already cooked, you can just add it at the same time you add the liquid.
Liquid Base
- Pour in broth and stir in bouillon, if using. Scrape the bottom of the pot to deglaze, loosening any browned bits from the vegetables.
Mix-Ins
- Stir in corn, green beans, and peas. Simmer gently for 45–60 minutes, until beef is tender and vegetables are cooked through.
Spices
- Add dried herbs, bay leaf, salt, and pepper. Adjust to taste, adding more salt or bouillon if you want a richer flavor.
Finishes
- Remove bay leaf and any stems from dried herbs. Garnish with fresh parsley and serve with crusty bread.
Notes
- Bouillon boost: A teaspoon of bouillon or beef base makes the broth taste deeper and more savory. If you skip it, you may want to add extra salt.
- Veggie swaps: Use whatever vegetables you have on hand. Zucchini, bell peppers, potatoes, or even a bag of frozen mixed veggies work well. Canned and frozen veggies both work.
- Herbs & spices: I make this with sprigs of fresh rosemary and thyme added because that's what I grow in my garden and always have around. This recipe is great with other herbs and spices too, so feel free to use whatever you have on hand or whatever flavor profile you want to go for.
- Make it a stew: For a thicker, heartier version, add diced potatoes and let them simmer until fork-tender. You could also stir in ½ cup barley and cook until tender.
- Storage: Soup keeps 3-4 days in the fridge and freezes well for up to 3 months.