Beef Vegetable Soup with Potatoes (Printable)

A hearty, comforting soup with tender beef and vegetables.

# What You’ll Need:

→ Meats

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

→ Vegetables

02 - 2 medium potatoes, peeled and diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium onion, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn kernels
08 - 2 cloves garlic, minced
09 - 1 can (14 oz) diced tomatoes, with juices

→ Broth & Seasonings

10 - 6 cups beef broth
11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 2 bay leaves
15 - 1/2 teaspoon black pepper
16 - 1 teaspoon salt
17 - 2 tablespoons olive oil

# How To Make It:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
02 - Add onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
03 - Stir in tomato paste and cook for 1 minute.
04 - Add beef broth, diced tomatoes with juices, potatoes, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil.
05 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until beef and vegetables are tender.
06 - Add peas and corn. Simmer uncovered for an additional 10 minutes.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • The beef gets so tender it practically melts, and the potatoes soak up every bit of that rich broth.
  • It's naturally gluten-free without any fussing, and comes together in under two hours with minimal hands-on time.
  • One pot means one thing to wash, which might be the best part after a long day.
02 -
  • Don't skip browning the beef—that caramelized crust is where almost all the flavor comes from, and rushing through it shows in every spoonful.
  • Add the peas and corn at the very end, not at the beginning; if they simmer for the full hour they'll turn to mush and lose their bright taste.
  • Taste the broth before serving and adjust the seasoning—soup has a way of tasting underseasoned until you add just a bit more salt, then suddenly it wakes up.
03 -
  • If you want the soup thicker, mash some of the potatoes right in the pot with the back of your spoon before serving—this creates a creamy consistency without any cream.
  • Sweet potatoes or parsnips can replace regular potatoes if you want something slightly sweeter and more interesting texture.

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