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Vegetable Beef Soup with Potatoes and peas

Old-Fashioned Vegetable Beef Soup with Potatoes and Peas

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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 6 generous bowls

Equipment

  • Large Dutch oven or soup pot Essential for even cooking and long simmering. A 6-quart pot is ideal.
  • Wooden Spoon or Spatula For sautéing vegetables and stirring the soup.
  • Sharp knife and cutting board To prep all your ingredients efficiently.
  • Measuring spoons and cups To ensure accurate seasoning.
  • Ladle For serving.

Ingredients
  

Meat & Broth

  • 1 ½ pounds beef stew meat chuck or round, cut into bite-sized cubes
  • 8 cups beef broth low-sodium preferred
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf

Vegetables

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 medium carrots peeled and chopped
  • 3 celery stalks diced
  • 3 medium russet potatoes peeled and chopped
  • 1 ½ cups frozen peas
  • 1 cup green beans fresh or frozen, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels frozen or canned
  • 1 15-ounce can diced tomatoes with juice
  • 2 tablespoons tomato paste

Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and black pepper to taste

Optional: pinch of red pepper flakes for heat

Instructions
 

Sear the Beef

  1. In your large soup pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef stew meat with salt and pepper. Working in batches if needed, sear the beef on all sides until browned (about 5–6 minutes). Remove and set aside.

Build the Flavor Base

  1. In the same pot, reduce the heat to medium and add a touch more oil if needed. Sauté the onions, carrots, and celery for 6–7 minutes until they soften. Add the garlic and tomato paste, cooking for 1 more minute until fragrant.

Deglaze and Simmer

  1. Pour in the beef broth, scraping the bottom of the pot to lift all that caramelized flavor. Add the diced tomatoes, Worcestershire sauce, bay leaf, thyme, basil, and the browned beef. Bring everything to a gentle boil.

Long, Slow Simmer

  1. Reduce heat to low and cover partially with a lid. Let the soup simmer for 1 hour, checking occasionally. This slow simmer is what gives you that tender beef texture and deep flavor that defines the best beef soup recipes.

Add Potatoes and Green Beans

  1. Add the potatoes and green beans to the pot and continue simmering for another 30 minutes until the potatoes are fork-tender.

Stir in Final Veggies

  1. Add in the peas and corn during the last 5–10 minutes of cooking, just long enough to heat them through without overcooking.

Season and Serve

  1. Remove the bay leaf, taste the broth, and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if desired. Ladle into bowls and serve hot.