Beef Vegetable Soup Potatoes (Printable)

A comforting blend of tender beef, fresh vegetables, and creamy potatoes simmered together.

# What You’ll Need:

→ Meat

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 large onion, diced
05 - 3 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 cup frozen or fresh peas

→ Liquids

09 - 6 cups beef broth
10 - 14 oz canned diced tomatoes with juice

→ Spices & Seasonings

11 - 2 tbsp olive oil
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

16 - Chopped fresh parsley

# How To Make It:

01 - Heat olive oil in a large soup pot over medium-high heat. Add beef and brown on all sides, about 5 minutes.
02 - Add onion, carrots, celery, and garlic to the pot. Sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in diced tomatoes, beef broth, thyme, oregano, bay leaves, salt, and pepper. Bring mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
05 - Add potatoes, green beans, and peas. Continue to simmer uncovered for 25 to 30 minutes, until vegetables and beef are tender.
06 - Remove bay leaves, taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • It fills your kitchen with a smell so good that people wander in just to ask whats cooking.
  • One pot does all the work while you fold laundry or answer emails.
  • Leftovers taste even better the next day when the flavors have had time to settle in together.
02 -
  • Dont skip browning the beef, because that caramelized crust dissolves into the broth and makes it taste like you cooked all day.
  • If the soup looks too thick after sitting, add a cup of water or broth and warm it gently, because the potatoes will soak up liquid overnight.
03 -
  • If the beef is still tough after an hour, give it another thirty minutes before adding the potatoes, because some cuts need more time to break down.
  • Taste the broth after you add the tomatoes, because some canned brands are saltier than others and you might need less seasoning than you think.

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