Description
A warm, nourishing beef and vegetable soup packed with tender diced beef, fresh vegetables, and rich broth. Perfect as a hearty, comforting meal for chilly days.
Ingredients
Beef and Base
- 1 lb stew beef, diced
- 1 tablespoon olive oil
- 6 cups beef broth
Vegetables
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 potatoes, diced
- 1 can (14 oz) diced tomatoes
- Optional: green beans, peas
Seasonings
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the diced stew beef and brown it on all sides to develop flavor and lock in juices.
- Sauté Vegetables: Add the chopped onion, carrots, and celery to the pot with the beef. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables begin to soften and the onions are translucent.
- Add Remaining Ingredients: Stir in the diced potatoes, canned tomatoes, beef broth, thyme, garlic powder, salt, and pepper. If desired, add green beans or peas at this stage for extra nutrition and texture.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 45 to 60 minutes. This allows the beef to become tender and the flavors to meld beautifully.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper as needed. Serve warm for a comforting, hearty meal.
Notes
- For a heartier soup, add barley or small pasta shapes during the simmering step.
- Store any leftovers in the refrigerator for up to 4 days; reheat gently before serving.
- You can substitute beef broth with vegetable broth for a lighter version, but it will slightly alter the flavor.
- Prep Time: 10 minutes
- Cook Time: 45–60 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
