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Beef, potato, and vegetable soup in a white bowl with a spoon.
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5 from 1 vote

Vegetable Beef Soup Recipe

Vegetable beef soup is a hearty and healthy soup with tender chunks of beef, potatoes, loads of vegetables, and a flavorful tomato beef broth.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Beef, Dinners, Soup, Stew + Chili
Cuisine: American
Keyword: beef vegetable soup, vegetable beef soup
Servings: 6 servings
Author: Danae Halliday

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds beef stew meat
  • 1 1/2 teaspoon kosher salt divided (or to taste)
  • Freshly ground black pepper to taste
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves of garlic grated or minced
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 28 ounce can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 8 cups low sodium beef broth
  • 1 bay leaf
  • 1 parmesan cheese rind optional
  • 1 pound red potatoes cut into approximately 1 inch chunks
  • 1 cup chopped green beans ends trimmed
  • 1 cup frozen corn
  • Shredded Parmesan cheese and parsley for garnish

Instructions

  • Add a tablespoon of olive oil to a Dutch oven or large pot and heat it over medium-high heat.
  • Pat the stew meat dry with paper towels and season it with a teaspoon of the salt and black pepper to taste. Add the beef to the pot and sear it for about 4 minutes flipping it over half way through the cooking time. Remove the beef onto a plate. Cook the meat in two batches if it's too crowded in the pot.
  • Add the remaining tablespoon of oil to the pot along with the onion, carrots, and celery. Cook for 3 minutes and then add in the garlic.
  • Season with the remaining 1/2 teaspoon of salt, black pepper, Italian seasoning, and oregano. Add in the tomato paste, stir everything together and cook for another minute.
  • Add the beef back into the pot and pour in the diced tomatoes, balsamic vinegar, and beef broth. Drop in the bay leaf and parmesan cheese rind. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low, cover with the lid and simmer for 30 minutes. Stir occasionally.
  • Add in the potatoes and green beans, stir, and cook covered for another 30 minutes or until the potatoes and beef are tender.
  • Stir in the corn and cook uncovered for another 5 minutes. Taste for seasoning and add additional salt if needed. Remove the bay leaf and parmesan cheese rind and discard them. Garnish the soup with shredded parmesan cheese and chopped parsley before serving.

Notes

Leftover soup will keep for 4 days in the fridge or you can freeze it for 2-3 months. Defrost in the fridge overnight and reheat in the microwave or on the stovetop.

Nutrition

Calories: 369kcal | Carbohydrates: 34g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1524mg | Potassium: 1717mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4402IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 5mg