Beef Vegetable Soup Potatoes (Printable)
Comforting soup featuring tender beef, potatoes, and a medley of fresh vegetables in a savory broth.
# What You’ll Need:
→ Meats
01 - 1.1 lb beef stew meat, cut into 1 inch cubes
→ Vegetables
02 - 2 medium potatoes, peeled and diced
03 - 3 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 medium onion, chopped
06 - 1 cup green beans, trimmed and cut into 1 inch pieces
07 - 1 cup frozen or fresh peas
08 - 2 cloves garlic, minced
→ Broth & Liquids
09 - 6 cups beef broth (gluten-free if needed)
10 - 14 oz canned diced tomatoes with juices
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce (gluten-free if needed)
→ Herbs & Spices
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
→ Oils
17 - 2 tablespoons olive oil
# How To Make It:
01 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes in batches, browning all sides. Remove and set aside.
02 - Add onion, carrots, and celery to the pot. Cook for 5 minutes until slightly softened.
03 - Stir in minced garlic and cook for 1 minute, stirring frequently.
04 - Return browned beef to pot. Add potatoes, green beans, beef broth, diced tomatoes with juices, tomato paste, Worcestershire sauce, thyme, oregano, and bay leaves.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Stir in peas and simmer uncovered for 15 to 20 minutes until vegetables and beef are tender.
07 - Remove bay leaves. Adjust salt and pepper to taste. Serve hot, optionally garnished with fresh parsley.
# Expert Tips:
01 -
- It comes together without fussing, and somehow tastes like you've been cooking all day.
- Every vegetable stays distinct enough to appreciate, but melds into something greater than itself.
- The beef gets so tender it melts on your tongue, which never stops feeling like a small miracle.
02 -
- Brown the beef in batches even if it feels slow—crowding the pot drops the temperature and you'll steam instead of sear.
- The vegetables finish cooking at different rates, so adding green beans early and peas late keeps everything balanced and textured.
03 -
- Let the soup cool slightly before storing it, so the steam doesn't create condensation that dilutes the flavor.
- Use a wooden spoon when stirring to avoid scraping the bottom and breaking down the vegetables too much.