...
Go Back
Homemade vegetable beef soup in a white bowl on marble counter, filled with tender beef chunks, potatoes, green beans, corn, carrots, and tomatoes in rich tomato broth, garnished with fresh parsley and served with a spoon.

Vegetable Beef Soup

A hearty, old-fashioned soup loaded with tender beef chunks, potatoes, carrots, corn, peas, and green beans in a rich tomato-beef broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 g
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef chuck roast or stew meat Cubed into 1-inch pieces
  • 2 tablespoon olive oil For searing
  • 1 medium yellow onion Diced
  • 3 cloves garlic Minced
  • 6 cups beef broth Low sodium preferred
  • 15 oz tomato sauce 1 standard can
  • 14.5 oz diced tomatoes Undrained
  • 3 medium Russet potatoes Peeled and cubed
  • 3 large carrots Sliced into rounds
  • 1 cup green beans Fresh or frozen
  • 1 cup corn kernels Frozen works best
  • 1 cup green peas Frozen
  • 1 tablespoon Italian seasoning Dried herb blend
  • 1 teaspoon dried thyme Adds earthiness

Equipment

  • 1 Dutch oven Or large stockpot
  • 1 Chef's knife For chopping
  • 1 Ladle For serving

Method
 

  1. Sear salted beef cubes in olive oil in a large pot until browned; remove to a plate.
  2. Sauté diced onion and garlic in the same pot until softened and fragrant.
  3. Add broth, tomato sauce, diced tomatoes, herbs, and beef; simmer covered for 45-60 minutes.
  4. Add potatoes and carrots; simmer uncovered for 15-20 minutes until tender.
  5. Stir in green beans, corn, and peas; cook 5-10 minutes until heated through.

Notes

Sear the beef well before simmering for the best flavor depth. Stagger adding vegetables to prevent overcooking.