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Hearty Vegetable Beef Soup with Potatoes and Green Beans Recipe

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4 from 81 reviews

Hearty and flavorful Vegetable Beef Soup packed with tender beef stew meat and a medley of fresh vegetables simmered in a savory tomato and beef broth. Perfect for a comforting meal that combines rich taste and wholesome ingredients.

Ingredients

Meat and Oil

  • 2 tablespoons olive oil
  • 1 1/2 pounds beef stew meat
  • 1 1/2 teaspoon kosher salt (divided, or to taste)
  • Freshly ground black pepper to taste

Vegetables and Aromatics

  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic (grated or minced)
  • 1 pound red potatoes (cut into approximately 1 inch chunks)
  • 1 cup chopped green beans (ends trimmed)
  • 1 cup frozen corn

Seasonings and Liquids

  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 28 ounce can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 8 cups low sodium beef broth
  • 1 bay leaf
  • 1 parmesan cheese rind (optional)

Garnish

  • Shredded Parmesan cheese
  • Chopped parsley

Instructions

  1. Heat oil and sear beef: Add 1 tablespoon olive oil to a Dutch oven or large pot and heat over medium-high heat. Pat the beef stew meat dry and season with 1 teaspoon kosher salt and black pepper. Sear the beef for about 4 minutes, flipping halfway, then remove to a plate. If needed, cook in batches to avoid overcrowding.
  2. Sauté vegetables: Add the remaining tablespoon of olive oil to the pot along with diced onion, carrots, and celery. Cook for 3 minutes, then add the grated garlic and sauté briefly.
  3. Add seasonings and tomato paste: Season with remaining 1/2 teaspoon salt, black pepper, Italian seasoning, and oregano. Stir in tomato paste and cook for another minute to develop flavors.
  4. Add liquids and simmer: Return beef to the pot, then add diced tomatoes, balsamic vinegar, and beef broth. Drop in the bay leaf and parmesan cheese rind. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  5. Add potatoes and green beans: Stir in the potatoes and green beans, cover again, and cook for another 30 minutes or until the beef and potatoes are tender.
  6. Finish with corn and adjust seasoning: Stir in frozen corn and cook uncovered for 5 minutes. Taste and add additional salt if necessary. Remove and discard the bay leaf and parmesan rind.
  7. Garnish and serve: Ladle soup into bowls and garnish with shredded Parmesan cheese and chopped parsley before serving.

Notes

  • To deepen the flavor, browning the beef well is essential before simmering.
  • The parmesan rind adds a subtle umami depth but can be omitted if unavailable.
  • Adjust vegetables seasonings according to your preference; adding fresh herbs at the end can brighten the soup.
  • For a thicker soup, mash some of the potatoes during the last cooking stage.
  • Leftovers refrigerate well and taste even better the next day.

Find it online: https://recipethrive.com/hearty-vegetable-beef-soup-with-potatoes-and-green-beans-recipe/