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Hearty Old-Fashioned Vegetable Beef Soup

Hearty Old-Fashioned Vegetable Beef Soup
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound beef stew meat cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 1 green bell pepper chopped
  • 2 medium potatoes diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 can 14.5 oz diced tomatoes, undrained
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 bay leaves
  • Fresh parsley for garnish optional

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Sharp knife
  • 1 wooden spoon
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Ladle
  • 1 Storage containers

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and season with salt and pepper. Brown the meat on all sides, about 5-7 minutes.
  2. Once the meat is browned, add the chopped onion and minced garlic to the pot. Sauté for an additional 3-4 minutes, or until the onion is translucent.
  3. Add the sliced carrots, celery, and green bell pepper to the pot. Stir well and cook for another 5 minutes, allowing the vegetables to soften slightly.
  4. Incorporate the diced potatoes, frozen corn, and frozen peas, mixing everything together thoroughly.
  5. Pour in the diced tomatoes with their juice, beef broth, and Worcestershire sauce. Stir in the dried thyme, dried basil, and bay leaves.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the flavors meld together.
  7. Once the soup is ready, remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
  8. Serve hot, garnished with fresh parsley if desired.

Notes

Storage & Reheating:
Store any leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the soup in containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over medium heat until heated through.
Variations:
- Swap the beef stew meat for chicken for a lighter version of the soup.
- Add other vegetables such as zucchini or green beans according to your taste.
- Include a splash of lemon juice before serving for added brightness.
- Make it spicy by adding diced jalapeños or a dash of hot sauce.