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Vegetable Beef Soup - Hearty, Comforting, and Easy to Make

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes (stew meat works too)
  • 2 tablespoons olive oil or neutral cooking oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, peeled and diced (Yukon gold or russet)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
  • 1 cup frozen peas (optional)
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (optional, but adds depth)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Season and sear the beef: Pat the beef dry and season with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, 3–4 minutes per side, until nicely seared. Transfer to a plate.
  2. Sauté the aromatics: In the same pot, add the onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
  3. Build the base: Add the tomato paste and cook 1 minute, stirring, to caramelize it slightly. Sprinkle in thyme, oregano, and smoked paprika.
  4. Deglaze and add liquids: Pour in a splash of broth and scrape up any browned bits from the bottom of the pot. Add the remaining broth and the diced tomatoes with their juices. Stir to combine.
  5. Simmer the beef: Return the seared beef and any juices to the pot. Add the bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45–60 minutes, or until the beef is tender.
  6. Add sturdy vegetables: Stir in carrots, celery, potatoes, and green beans. Simmer uncovered for 20–25 minutes, until the vegetables are tender.
  7. Finish the soup: Add the peas (if using) and cook 3–5 minutes. Taste and adjust salt and pepper. Remove the bay leaf.
  8. Serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread or a simple green salad.