Why You’ll Love This Recipe

One-Pot Meal: Combines protein, vegetables, and broth in a single pot for easy preparation and cleanup.
Comforting & Nutritious: Ideal for cold days when you crave something warm and nourishing.
Highly Customizable: Easily adapt the recipe to suit your taste preferences or dietary needs.

Ingredients

1½ pounds stew meat
2 tablespoons olive oil
1 teaspoon black pepper
½ teaspoon salt
2 ribs celery, chopped
1 medium yellow onion, diced
4 cups beef broth
4 medium Yukon gold potatoes, washed and cut into ¾-inch pieces
1 (10-ounce) can condensed tomato soup
1 tablespoon tomato paste
2 (14.5-ounce) cans fire-roasted diced tomatoes
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1½ tablespoons Italian seasoning
2 bay leaves
1 (16-ounce) bag frozen mixed vegetables (corn, green beans, peas, carrots)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sear the Meat: Season the stew meat with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the meat and sear until browned on all sides, then remove and set aside.
Sauté Vegetables: In the same pot, add chopped celery and diced onion. Sauté until softened and fragrant.
Deglaze and Combine: Pour in beef broth, scraping up any browned bits from the bottom of the pot. Return the seared meat to the pot.
Add Potatoes and Tomatoes: Stir in diced potatoes, tomato soup, tomato paste, fire-roasted diced tomatoes (with their liquid), minced garlic, Worcestershire sauce, Italian seasoning, and bay leaves.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer until the beef is tender and the flavors have melded.
Add Frozen Vegetables: Stir in the frozen mixed vegetables and continue to cook until they are heated through.
Serve: Remove bay leaves before serving. Ladle the soup into bowls and enjoy hot.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Protein Alternatives: Use ground beef, shredded chicken, or turkey for a different protein source.
Vegetarian Option: Omit the meat and use vegetable broth; add beans or lentils for protein.
Grain Additions: Incorporate cooked barley, quinoa, or pasta for added texture and heartiness.
Spice It Up: Add red pepper flakes or hot sauce for a spicy kick.

Storage/Reheating

Storage: Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Freezing: Portion the cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium heat until heated through, or microwave individual portions on high for 2-3 minutes, stirring halfway.

FAQs

Can I make this soup in a slow cooker?

Yes, after searing the meat and sautéing the vegetables, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

What other vegetables can I add?

Feel free to add zucchini, bell peppers, spinach, or kale for extra nutrition and flavor.

How can I thicken the soup?

For a thicker consistency, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup until it thickens.

Is it okay to use fresh vegetables instead of frozen?

Absolutely, fresh vegetables can be used; just adjust the cooking time to ensure they are tender.

Can I substitute the tomato soup?

Yes, you can use tomato sauce or crushed tomatoes as a substitute; adjust seasoning to taste.

What can I serve with this soup?

Pair it with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.

How do I prevent the beef from becoming tough?

Ensure you sear the meat properly and allow the soup to simmer slowly; using cuts like stew meat or chuck roast helps maintain tenderness.

Can I add wine to the broth?

Yes, deglazing the pot with a splash of red wine before adding the broth can enhance the depth of flavor.

Vegetable Beef Soup

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Author: Julia
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

This Easy Vegetable Beef Soup is a hearty, one-pot meal packed with tender beef, vibrant vegetables, and a savory broth. Perfect for cold days or a quick family dinner, this soup is comforting, nutritious, and easy to customize. Serve with crusty bread for a cozy, satisfying meal!

Instructions

Sear the Meat: Season stew meat with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the meat and sear until browned on all sides. Remove and set aside.
Sauté Vegetables: In the same pot, add celery and onion. Sauté until softened and fragrant.
Deglaze and Combine: Pour in beef broth, scraping up any browned bits from the bottom of the pot. Return the seared meat to the pot.
Add Potatoes & Tomatoes: Stir in potatoes, tomato soup, tomato paste, fire-roasted diced tomatoes, garlic, Worcestershire sauce, Italian seasoning, and bay leaves.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until the beef is tender.
Add Frozen Vegetables: Stir in frozen mixed vegetables and cook until heated through.
Serve: Remove bay leaves and serve hot.

Notes

Slow Cooker Option: After searing meat and sautéing vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Protein Alternatives: Use ground beef, shredded chicken, or turkey.
Vegetarian Option: Omit the meat and use vegetable broth. Add beans or lentils for protein.
Thicker Soup: Mix 2 tablespoons cornstarch with 2 tablespoons water and stir into simmering soup.
Extra Vegetables: Add zucchini, bell peppers, spinach, or kale for added nutrition.
Wine for Depth: Deglaze the pot with a splash of red wine before adding broth for extra flavor.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American