Beef Vegetable Soup Potatoes

My neighbor knocked on my door one winter evening holding an empty container, asking if I had any soup to spare. I didn't, but her hopeful face stuck with me. The next afternoon, I filled my biggest pot with beef, vegetables, and broth, and by dinnertime, I had enough to share with three families on my street.

I made this soup the first time my son brought college friends home unannounced. I panicked until I remembered I had stew meat thawing and a drawer full of vegetables. Two hours later, five hungry students were quiet at my table, too busy eating to talk.

Ingredients

• Beef stew meat: Choose chunks with a little marbling so they stay tender during the long simmer, and cut them into even pieces so everything cooks at the same rate.
• Carrots: Slice them on a slight diagonal for a prettier look, and dont peel them too thin or theyll turn mushy before the beef is done.
• Celery: This adds a quiet backbone of flavor that you only notice if its missing, so dont skip it even if you think you dont like celery.
• Onion: Dice it small enough that it melts into the broth and sweetens everything without announcing itself in every spoonful.
• Potatoes: Yukon gold or russet both work, but I like Yukon because they hold their shape and add a buttery note without any butter.
• Garlic: Mince it fresh right before it hits the pot, because jarred garlic never smells the same when it meets hot oil.
• Green beans: Fresh or frozen both work, but if using fresh, trim the ends and snap them by hand for a homier feel.
• Peas: Toss them in at the end so they stay bright green and sweet instead of fading into the background.
• Beef broth: Use low sodium so you control the salt, and if you have homemade stock in the freezer, this is the moment to use it.
• Canned diced tomatoes: The juice matters as much as the chunks, so pour the whole can in and let the acidity brighten the broth.
• Olive oil: A good glug coats the beef and keeps it from sticking while it browns and builds flavor on the bottom of the pot.
• Dried thyme and oregano: These herbs bloom in the heat and make the whole house smell like someones grandmother is cooking.
• Bay leaves: They add a depth you cant name, but youll miss it if you forget them, so fish them out before serving or someone will bite into one.
• Salt and black pepper: Taste before you serve and add more than you think, because vegetables drink up seasoning as they cook.
• Fresh parsley: A handful chopped at the end makes the bowl look alive and adds a brightness that dried herbs cant match.

Instructions

Brown the beef:

Heat olive oil in your largest pot until it shimmers, then add the beef in a single layer without crowding. Let it sizzle undisturbed for a couple of minutes so a dark crust forms, then turn each piece until all sides are golden.

Soften the aromatics:

Toss in the onion, carrots, celery, and garlic, stirring them around the beef until the onion turns translucent and the garlic smells toasty. This takes about five minutes and builds the flavor foundation for everything else.

Build the broth:

Pour in the tomatoes with their juice, then the broth, and add the thyme, oregano, bay leaves, salt, and pepper. Bring it all to a rolling boil, then turn the heat down low, cover the pot, and let it bubble gently for an hour while you do something else.

Add the potatoes and greens:

After an hour, stir in the potatoes, green beans, and peas, and let everything simmer uncovered for another half hour. The potatoes should be fork tender and the beef should fall apart if you press it with a spoon.

Finish and serve:

Fish out the bay leaves, taste the broth, and add more salt if it needs it. Ladle into big bowls and scatter fresh parsley on top while the soup is still steaming.

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I started keeping containers of this soup in the freezer after my friend had a baby. Every time someone I knew had a hard week, I'd pull one out, thaw it, and leave it on their porch with a loaf of bread. It became my quiet way of saying I see you.

How to Store and Reheat

Let the soup cool completely before transferring it to airtight containers, then refrigerate for up to three days or freeze for two months. Reheat on the stove over low heat, stirring occasionally, and add a splash of broth if it has thickened too much.

What to Serve Alongside

I always put out a basket of crusty bread or cornbread, because people love dragging it through the broth at the bottom of the bowl. A simple green salad with lemon vinaigrette keeps things light, and if you want to go bigger, roasted garlic butter rolls disappear fast.

Ways to Make It Your Own

Once you have made this a few times, you will start swapping things based on what is in your fridge. I have used sweet potatoes instead of regular, tossed in a handful of spinach at the end, and even stirred in a spoonful of miso paste for a deeper umami note.

• Add a splash of Worcestershire sauce or a pinch of smoked paprika if you want a hint of smokiness.
• Throw in a cup of corn during the last ten minutes for a touch of sweetness.
• Use lamb or pork shoulder instead of beef if you want to try a different flavor.

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This soup has become my answer to cold nights, surprise guests, and weeks when I need something warm that doesn't ask much of me. I hope it does the same for you.

Recipe Questions

→ How long should the beef be browned?

Brown the beef on all sides for about 5 minutes to develop rich flavor and seal in juices.

→ When should the potatoes be added during cooking?

Add diced potatoes after the initial simmer and cook uncovered for 25–30 minutes until tender.

→ Which herbs enhance the flavor of this dish?

Dried thyme, oregano, and bay leaves create a fragrant, savory base that complements the beef and vegetables.

→ Can fresh or frozen peas be used?

Both fresh and frozen peas are suitable; they add a pleasant sweetness and texture.

→ What optional ingredients can boost flavor?

A splash of Worcestershire sauce or a dash of smoked paprika adds depth and complexity to the broth.

→ How should leftovers be stored?

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months to maintain freshness.