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Classic Old-Fashioned Vegetable Beef Soup

Close-up of a steaming bowl filled with hearty vegetable beef soup, featuring chunks of beef, carrots, potatoes, green beans, and pasta.
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Make this hearty vegetable beef soup for a comforting, homemade meal. This recipe uses tender beef chunks and fresh vegetables in a savory broth, perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound beef stew meat, cut into 1/2-inch pieces
  • 1 medium yellow 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 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1/2 cup small pasta (like elbow macaroni or ditalini)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides. Remove the beef and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice).
  5. Stir in the thyme, bay leaf, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the beef is tender.
  6. Add the cubed potatoes to the soup. Continue to simmer, covered, for 15 minutes.
  7. Stir in the frozen green beans, frozen corn, and small pasta. Cook, uncovered, for another 10 to 12 minutes, or until the pasta is tender and the vegetables are cooked through.
  8. Remove and discard the bay leaf before serving your hearty vegetable beef soup.

Notes

  • For a quicker version, substitute the stew meat with 1 pound of ground beef. Brown the ground beef first, drain any excess fat, and then proceed with sautéing the onions and other vegetables.
  • If you prefer a thicker soup, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of cooking.
  • This soup tastes even better the next day, allowing the savory flavors to fully develop.

Nutrition

Find it online: https://fooddexterity.com/vegetable-beef-soup-classic-old-fashioned-recipe/