Hearty Beef and Vegetable Soup (Print Version)

A comforting bowl filled with tender beef cubes, carrots, celery, potatoes, and green beans simmered in rich beef broth with aromatic herbs.

# What You'll Need:

→ Meats

01 - 1.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 2 medium potatoes, peeled and diced
08 - 1 parsnip, peeled and diced
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
10 - 1 cup frozen peas
11 - 1 can (14.5 oz) diced tomatoes, undrained

→ Liquids

12 - 8 cups beef broth

→ Herbs & Seasonings

13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1/2 tsp black pepper
17 - 1 tsp salt, adjusted to taste
18 - 2 tbsp fresh parsley, chopped

# Cooking Steps:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides for 5-7 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until vegetables soften. Add minced garlic and cook for 1 minute more.
03 - Return browned beef to the pot. Stir in diced potatoes, diced parsnip, green beans, diced tomatoes with juice, beef broth, bay leaves, thyme, oregano, pepper, and salt.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally, until beef is tender.
05 - Add frozen peas and cook uncovered for 10-15 minutes until all vegetables are tender.
06 - Remove bay leaves. Adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • The beef gets so incredibly tender during that long simmer that you'll wonder why you ever buy pre-made soup.
  • It's a complete meal in one pot, so cleanup is minimal and your whole house smells like comfort.
  • Every spoonful is different because the vegetables cook at slightly different rates, giving you texture and flavor in every bite.
02 -
  • Don't skip the browning step because it's what gives the soup that deep, complex flavor that makes people ask what your secret ingredient is.
  • The soup will taste noticeably better the next day because the flavors have had time to get to know each other, so if you have time, make it the day before.
03 -
  • A splash of Worcestershire sauce or smoked paprika at the end adds a subtle depth that makes people think you're a professional soup maker.
  • If you want to make this in a slow cooker, brown the beef first, then combine everything and cook on low for six to eight hours, adding the peas at the very end.
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