Classic Hearty Vegetable Beef Soup (Better Than Grandma’s)
Ingredients
For the Beef Base
- 1½ lbs beef stew meat (chuck is best)
- 2½ Tbsp olive oil, divided
- Salt & freshly ground black pepper
- 1¾ cups chopped yellow onion (1 large)
- 1¼ cups carrots, peeled & chopped (3 medium)
- 1 cup chopped celery (3 stalks)
- 4 cloves garlic, minced
Vegetables
- 2 cups diced potatoes (Yukon gold or russet)
- 1½ cups green beans (fresh or frozen)
- 1 cup corn kernels
- 1 cup peas
- 1 can (14.5 oz) diced tomatoes (with juice)
Broth & Flavor
- 6 cups beef broth (low sodium)
- 1 cup water
- 2 Tbsp tomato paste
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- Optional: ½ tsp sugar (balances acidity)
Instructions
1 Brown the Beef (Don’t Skip This)
- Pat beef dry and season generously with salt & pepper
- Heat 1½ Tbsp oil in a large pot over medium-high heat
- Brown beef in batches (do NOT overcrowd)
- Remove and set aside
This step = deep flavor, not boring soup.
2 Build the Flavor Base
- Add remaining 1 Tbsp oil
- Sauté onion, carrots, and celery for 6–8 minutes
- Add garlic and cook 30 seconds
- Stir in tomato paste and cook 1 minute
3 Simmer Low & Slow
- Return beef to pot
- Add broth, water, tomatoes, spices, and bay leaf
- Bring to a boil → reduce to low
- Cover and simmer 45–60 minutes
4 Add Final Vegetables
- Add potatoes, green beans, corn
- Simmer uncovered 20 minutes
- Add peas in the last 5 minutes
Taste and adjust salt & pepper.
Pro Tips (THIS makes it next-level)
- Tastes even better the next day
- Add a splash of Worcestershire sauce for depth
- Serve with crusty bread or buttered toast
- Freezes beautifully for up to 3 months