Vegetable Beef Soup Recipe
Total Time
1 hr 55 mins
Prep Time
20 mins
Cook Time
1 hr 35 mins
Rating
5 out of 5 stars
(114)
Ingredients
8 servings
- 1 tbsp olive oil
- 2 lb beef stew meat
- 1 medium onion, 1 1/2 cups finely diced
- 8 cups beef broth, low sodium
- 14 oz can diced tomatoes
- 3 bay leaves
- 1 Tbsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 lb potatoes, peeled and diced
- 2 large carrots, peeled and chopped
- 1 cup celery, chopped
- 1 cup green beans, cut into bite size pieces
- 1/2 cup green onions, chopped
- 1/4 cup parsley, chopped
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Preparation
Step 1
Preheat a heavy soup pot or dutch oven with oil over medium-high heat. Add beef in a single layer and cook until browned on all sides. Brown in batches if needed to get a good sear.
Step 2
To the beef add onions and continue cooking for about 3 minutes or until the onions are softened and lightly golden.
Step 3
Add beef broth, canned tomatoes, bay leaves, salt, and pepper. Bring to a boil and reduce heat to simmer. Partially cover and cook until beef is tender, for about 55-75 minutes.
Step 4
Add in potatoes, carrots, and celery. Cook for about 20 minutes.
Step 5
Add in green beans and green onion and simmer for 10 more minutes.
Step 6
Add the parsley, season to taste with salt and pepper, and take it off the heat.
Step 7
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Chef's notes
Beef cook time can vary depending on the size of the beef pieces and type of beef used. Cook until the beef is fork-tender.
