Beef Vegetable Soup Potatoes (Printable)

A comforting bowl with tender beef, potatoes, peas, and corn simmered in savory broth for a warm meal.

# What You Need:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 medium potatoes, peeled and diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium onion, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn kernels
08 - 2 cloves garlic, minced
09 - 1 can (14 oz) diced tomatoes, with juices

→ Broth & Seasonings

10 - 6 cups beef broth
11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 2 bay leaves
15 - 1/2 teaspoon black pepper
16 - 1 teaspoon salt
17 - 2 tablespoons olive oil

# How To Cook:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
02 - Add onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
03 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
04 - Add beef broth, diced tomatoes with juices, potatoes, thyme, oregano, bay leaves, salt, and pepper. Bring the mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until beef and vegetables are tender.
06 - Add peas and corn. Simmer uncovered for an additional 10 minutes until heated through.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • The beef becomes so tender it practically dissolves on your tongue, which happens because you're not rushing the simmer.
  • It's genuinely gluten-free, so you're not managing allergies or dietary restrictions, just making real food.
  • Frozen vegetables work beautifully here, which means you can make this on any Tuesday without a trip to the market.
02 -
  • Don't skip browning the beef properly; it's the difference between soup that tastes like food and soup that tastes like hot water with ingredients in it.
  • Bay leaves are not optional even though no one eats them; they're the thing that makes people say it tastes like more than home cooking.
03 -
  • Save your vegetable scraps in the freezer and simmer them with the broth for an hour before using it; this makes the whole soup taste like someone who knows what they're doing made it.
  • If the soup ever tastes flat, a squeeze of lemon juice or a splash of vinegar will wake it up immediately without being detectable.

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