Vegetable Beef Soup
This is my favorite Vegetable Beef Soup recipe (and one of the BEST recipes on my blog)! Made with beef chunks, beef broth, tomato paste, and fresh vegetables, it's simple, comforting, and so delicious.
Ingredients
- 2 tablespoons olive oil
- 2 pounds stewing beef
- 1 medium onion (diced)
- 4 cloves garlic minced
- 2 ribs celery (diced)
- 8 cups beef broth (or chicken broth)
- 1 (6-ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 2 medium potatoes (½-inch cubes)
- 4 medium carrots ½-inch cubes
- 2 cups frozen peas and/or corn
- salt and pepper (to taste)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Brown the meat in small batches, about 2 minutes each side. Remove to a bowl.
- If the pot looks dry, add a bit more oil. Cook the onions, garlic, and celery for 2-3 minutes until softened.
- Add the tomato paste, beef broth, Worcestershire sauce, and Italian seasoning. Bring to a boil, then reduce to a simmer and cook for 60-75 minutes, or until the beef is fall-apart tender. You can simmer the beef for up to 3 hours.
- Add the potatoes, carrots, and frozen peas (and/or corn), and simmer for another 10-15 minutes until tender. Season with salt and pepper to taste.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!