Old-Fashioned Vegetable Beef Soup with Potatoes and Peas
A comforting soup filled with tender beef, vibrant vegetables, and rich flavors that create a warm hug in a bowl, perfect for cold days and family gatherings.
Ingredients
Beef and Broth
- 1.5 pounds beef stew meat (chuck or round, cut into bite-sized cubes) Stick with grass-fed beef for superior flavor.
- 8 cups beef broth (low-sodium preferred) Opt for low-sodium broth for better salt control.
- 1 tablespoon Worcestershire sauce
- 1 leaf bay leaf
Vegetables
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 3 medium carrots (peeled and chopped)
- 3 stalks celery (diced)
- 3 medium russet potatoes (peeled and chopped) Substitute with cauliflower for a low-carb version.
- 1.5 cups frozen peas
- 1 cup green beans (fresh or frozen, trimmed and cut into 1-inch pieces)
- 1 cup corn kernels (frozen or canned)
- 1 15-ounce can diced tomatoes with juice
- 2 tablespoons tomato paste
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt and black pepper
Cooking Essentials
- 2 tablespoons olive oil
Instructions
Preparation
- In a large pot, heat the olive oil over medium-high heat until shimmering.
- Season the beef cubes with salt and pepper. Add them to the pot in batches, ensuring they’re not crowded. Sear on all sides until browned (about 3-4 minutes). Remove beef and set aside.
Building the Base
- Add the onion and cook until translucent (about 5 minutes).
- Stir in garlic, cooking for an additional minute until fragrant.
Deglazing and Simmering
- Pour in a splash of the beef broth, scraping up any browned bits on the bottom of the pot. Add the Worcestershire sauce and bay leaf.
Simmering the Soup
- Return the browned beef to the pot and add the remaining beef broth.
- Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 45-60 minutes, stirring occasionally.
Adding Vegetables
- Mix in your potatoes, green beans, and diced tomatoes (with juice). Simmer for an additional 15 minutes until potatoes are tender.
Finishing Touches
- Gently fold in the carrots, celery, peas, and corn. Let cook for another 5 minutes.
- Season with dried thyme, basil, salt, and pepper to taste. Remove the bay leaf and serve hot!
Notes
If you like a thicker soup, consider mashing a few potato chunks against the side of the pot.