Vegetable Beef Soup

Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season beef with salt & pepper.

Step 2

Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.

Step 3

Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.

Step 4

Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.

Step 5

Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).

Step 6

Season with salt & pepper to taste and serve.

Step 7

NOTES: Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.

Step 8

Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.

Step 9

When adding liquid, scrape up the brown bits for more flavor in the soup.

Step 10

The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook 20 minutes more and check it.

Step 11

If substituting ground beef, it won't need to simmer for a long time to tenderize.

Step 12

This recipe uses dry spices, if adding fresh herbs, stir them in with the beans and corn.

Step 13

If you'd like to use frozen vegetables, they can be added along with the corn and beans.

Step 14

To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute

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