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Mom's Comforting Old-Fashioned Vegetable Beef Soup

A hearty blend of tender beef, vibrant vegetables, and savory broth, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 3 cups beef broth
  • 2 carrots diced
  • 2 stalks celery, diced
  • 1 cup green beans, trimmed and cut into pieces
  • 2 medium potatoes, diced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Method
 

Cooking Steps
  1. In a large pot, heat olive oil over medium heat. Add the beef stew meat and season with a pinch of salt and pepper. Brown the beef on all sides for about 5-7 minutes.
  2. Add the chopped onion and minced garlic to the pot. Sauté for another 3-4 minutes until onion becomes translucent and aromatic.
  3. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the diced tomatoes, thyme, and bay leaf.
  4. Add the carrots, celery, green beans, and potatoes, stirring everything together.
  5. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes.
  6. Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
  7. Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.

Notes

Serve with warm crusty bread, light salad, or cornbread. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.