Beef and Vegetable soup

A hearty, from-scratch beef and vegetable soup made with browned stew meat, a deeply flavored beef broth, tomatoes, potatoes, and a generous mix of vegetables added in stages for the best texture. This soup is flexible, freezer-friendly, and perfect for using seasonal or leftover vegetables while building real flavor without shortcuts.

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Prep Time 20

Cook Time 1 45

Total Time 2 5

Course Appetizer, dinner, lunch, Soup, starter

Cuisine American, Mediterranean

Servings people

Ingredients

1 tbsp Avocado or olive oil
2 pound Beef stew meat cut into 1.75cm / 2/3″ cubes
2 tbsp Flour optional
1 Onion chopped
3 Stalks celery chopped
4 Carrots chopped
3-4 Red potatoes, cut into bite-size pieces
1 cup Peas, fresh or frozen
4 cloves Garlic minced
8 cups Beef Stock
1 28 oz can whole tomatoes Strain and separate the tomato juice and whole tomatoes. Reserve the juice and chopped the whole tomatoes.
1½ cups corn, fresh or frozen
1 cup Green Beans cut into bite-size pieces.
8 oz Greens spinach, turnip, kale, collard
2 tsp kosher salt or more to taste
1/2 tsp fresh ground pepper
2 tsp Itialian seasoning
½ tsp Worctershire sauce

Instructions

Heat the oil in a large, heavy-bottomed pot or Dutch oven over high heat until shimmering.
Pat the beef dry with paper towels. Season evenly with salt and pepper and toss with the flour, if using.
Working in batches, add the beef to the hot pot in a single layer and brown on all sides, 3–4 minutes per batch. Transfer the browned beef to a bowl and set aside.
If the pot appears dry, add a small additional amount of oil. Add the onion and cook, stirring occasionally and scraping up any browned bits, until softened, about 2 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Pour in the beef stock and reserved tomato juice, then add the chopped tomatoes, browned beef, Worcestershire sauce, and Italian seasoning. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour.
Add the celery, carrots, corn, potatoes, and green beans if using fresh. Cover and continue to simmer until the vegetables begin to soften, about 30 minutes.
Stir in the peas, greens, 1 teaspoon kosher salt, and freshly ground black pepper. Continue simmering until the vegetables are tender, about 15 minutes.
Taste and adjust seasoning as needed. If using spinach, remove the pot from the heat and stir it in, allowing the residual heat to wilt the leaves.

Keyword beef and vegetable soup, comfort food, flexible, hearty, one-pot, vegetable soup

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