Beef Vegetable Soup Potatoes (Printable Version)

Tender beef, fresh vegetables, and potatoes simmered together for a comforting, wholesome meal.

# Ingredient List:

→ Meat

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 large onion, diced
05 - 3 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 cup frozen or fresh peas

→ Liquids

09 - 6 cups beef broth
10 - 14 oz canned diced tomatoes with juice

→ Spices & Seasonings

11 - 2 tbsp olive oil
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

16 - Chopped fresh parsley

# Step-by-Step Instructions:

01 - Heat olive oil in a large soup pot over medium-high heat. Add beef and brown on all sides, about 5 minutes.
02 - Add onion, carrots, celery, and garlic to the pot. Sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in diced tomatoes, beef broth, thyme, oregano, bay leaves, salt, and pepper. Bring mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
05 - Add potatoes, green beans, and peas. Simmer uncovered for 25 to 30 minutes, until vegetables and beef are tender.
06 - Remove bay leaves, adjust seasoning as needed, and garnish with fresh parsley before serving.

# Tips from hearthlykitchen:

01 -
  • It fills the whole house with a smell that makes everyone wander into the kitchen asking when dinner will be ready.
  • You can make a huge batch and freeze half, so future you gets a break on a busy night.
  • The vegetables get sweet and soft while the beef just falls apart, and it all comes together without any fuss.
02 -
  • Don't skip browning the beef because those crispy edges dissolve into the broth and add a richness you can't fake with seasoning.
  • Add the potatoes later or they'll fall apart into mush and turn your soup into a thick stew, which isn't bad but it's not what we're going for.
  • If your broth tastes flat after simmering, a splash of Worcestershire sauce or a squeeze of lemon juice will bring it back to life.
03 -
  • Use a heavy-bottomed pot so the beef browns evenly without burning, and everything simmers without scorching the bottom.
  • If you have time, brown the beef in batches instead of crowding the pot, because too much meat at once steams instead of sears.
  • Taste the soup right before serving and add a tiny pinch of sugar if the tomatoes are too acidic, it balances everything without making it sweet.

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