“Skip the complicated prep! This hearty vegetable beef soup comes together fast using simple pantry staples and delivers massive, slow-simmered flavor.”

Directions and Instructions

1. In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium-high heat.
2. Generously season the cubed beef with salt and black pepper.
3. Add the beef to the pot in a single layer, searing until browned on all sides, which should take about 5 to 7 minutes. Remove the browned beef using a slotted spoon and set aside.
4. Lower the heat to medium and add the diced onion, carrots, and celery, sautéing for about 5 minutes, until the vegetables begin to soften.
5. Stir in the minced garlic and cook for an additional minute until fragrant.
6. Pour in about ½ cup of the beef broth, scraping up the delicious browned bits from the bottom of the pot with a wooden spoon.
7. Return the seared beef and any juices back into the pot.
8. Add the remaining beef broth, diced tomatoes with their juices, diced potatoes, dried thyme, and bay leaf. Stir everything together to combine.
9. Bring the soup to a gentle boil, then reduce the heat, cover, and let it simmer for 45 to 60 minutes, until the beef is incredibly tender.
10. Stir in the green beans and corn, allowing them to simmer uncovered for another 10 to 15 minutes, until the vegetables are tender.
11. Remove and discard the bay leaf before tasting and adjusting the seasoning with more salt and pepper if desired.
12. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot, enjoying the comforting aroma wafting through the air!

Notes or Tips

This vegetable beef soup is incredibly versatile! Feel free to swap in your favorite vegetables or add in some beans for extra protein. For a spicier kick, consider adding a pinch of red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later enjoyment. Just reheat gently on the stove!

Cooking Techniques

When searing the beef, make sure not to overcrowd the pot. Working in batches will ensure that you get that beautiful brown crust that adds depth and flavor to your soup. Additionally, scraping up the fond (the browned bits on the bottom of the pot) will enhance the richness of your broth—so don’t skip this step!