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A close-up, overhead shot of a dark bowl filled with hearty beef vegetable soup, featuring large chunks of tender beef, carrots, green beans, peas, potatoes, and mushrooms in a rich, dark brown savory broth.

Beef Vegetable Soup

A hearty, comforting beef and vegetable soup simmered low and slow until the meat is tender and the broth is richly flavored — perfect for chilly days.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1.5 lbs beef stew meat cut into small chunks
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 carrots sliced
  • 3 potatoes diced
  • 2 celery stalks chopped
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup corn kernels fresh or frozen
  • 1 cup peas
  • 3 cloves garlic minced
  • 14 oz diced tomatoes
  • 6 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 bay leaf
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides, about 5–7 minutes.
  2. Add the onion and garlic, cooking for another 2 minutes until fragrant.
  3. Stir in carrots, potatoes, celery, green beans, corn, and peas.
  4. Add diced tomatoes, beef broth, thyme, oregano, paprika, bay leaf, salt, and pepper.
  5. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, or until the beef is tender and the flavors are well blended.
  6. Remove the bay leaf, taste, and adjust seasoning as needed.
  7. Garnish with fresh parsley and serve hot.