Soup is great because you can take any vegetable, canned food, meat, fresh herbs from your garden, etc… that you have on hand, throw it together and you have a deliciously warm meal. A vegetable beef soup is so easy too because it’s all made in one pot and makes the house smell amazing while you’re making it. I especially love dipping a big crusty piece of bread in this soup because the meat, tomato broth is begging to be dipped into!
When we ate this for dinner this weekend (remember when I was so tired on Friday and couldn’t bring myself to making this after a week of cooking..?), the weather dropped to freezing cold and was pouring rain. It was the perfect day for this warming, hearty soup. We all gobbled it right up – Amelia drank hers in a cup while Matilda ate the veggies and meat without the broth. It was delicious!
I hope you love it too!
Vegetable Beef Soup
- 2 tablespoons olive oil, divided
- 1 lb beef stew meat
- Salt and freshly ground black pepper, to taste
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 3 medium ribs celery, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 (14 oz.) cans diced tomatoes
- 2 teaspoons Italian seasoning
- 1 lb yellow potatoes, chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
In a large pot, heat 1 tablespoon olive oil over medium heat.
Season beef with salt and pepper then add to pot and brown about 4 minutes, turning halfway through. Remove beef and set aside.
Add another tablespoon oil to pot and add onions, carrots, and celery until slightly softened, about 2-3 minutes.
Add garlic and saute 1 minute longer.
Pour in beef, broth, tomatoes and seasoning. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
Add potatoes then continue to simmer, covered, 20 minutes.
Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm. Enjoy!Adapted from: cookingclassy.com