Hearty Vegetable Beef Soup with Potatoes and Herbs (Print version)
Tender beef, potatoes, carrots, green beans, and herbs simmer into a rich vegetable beef soup made for chilly dinners and leftovers.
# Ingredients:
For the beef and base
01 -
1 1/2 lb (680 g) beef chuck or stew meat, cut into 1-inch pieces
02 -
1 1/2 teaspoons kosher salt, divided
03 -
1 teaspoon black pepper, divided
04 -
2 tablespoons olive oil, divided
05 -
1 medium yellow onion, diced
06 -
3 medium carrots, sliced
07 -
2 celery ribs, sliced
08 -
4 cloves garlic, minced
09 -
2 tablespoons tomato paste
For the soup
10 -
6 cups (1.4 L) low-sodium beef broth
11 -
1 can (14.5 oz or 410 g) diced tomatoes with juices
12 -
2 bay leaves
13 -
1 teaspoon dried thyme
14 -
1/2 teaspoon dried rosemary, crushed
15 -
1 1/2 lb (680 g) Yukon gold potatoes, cut into 3/4-inch cubes
16 -
1 1/2 cups (180 g) green beans, trimmed and cut into bite-size pieces
17 -
1 cup (140 g) frozen corn
18 -
1 cup (140 g) frozen peas
19 -
1/4 cup chopped fresh parsley
# Instructions:
01 -
Pat the beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the beef in two batches for 2-3 minutes per side, then transfer to a plate.
02 -
Add the remaining 1 tablespoon olive oil to the pot. Add onion, carrots, and celery and cook for 5 minutes, stirring often, until the onion softens.
03 -
Stir in garlic and tomato paste. Cook for 1-2 minutes until the tomato paste darkens slightly and the garlic smells fragrant.
04 -
Pour in a splash of broth and scrape up the browned bits from the pot. Add the remaining broth, diced tomatoes, bay leaves, thyme, rosemary, browned beef, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
05 -
Bring to a simmer, then reduce the heat to low. Cover and cook for 1 hour to 1 hour 15 minutes, until the beef is starting to soften.
06 -
Stir in the potatoes and green beans. Simmer uncovered for 25-30 minutes, until the potatoes are fork-tender and the beef is tender.
07 -
Stir in corn and peas and cook for 5 minutes. Remove the bay leaves, adjust seasoning, and stir in parsley before serving.
# Good to know:
01 -
Let the soup rest for 5 minutes before serving so the broth settles.
02 -
Leftovers keep well in the refrigerator for up to 4 days.
03 -
For a thicker soup, mash a few potato pieces into the broth.