Description
This hearty and comforting Vegetable Beef Soup is made in one pot, combining tender beef chunks, vibrant vegetables, and rich beef broth seasoned with Italian herbs and tomato paste. Perfect for a satisfying meal, it’s easy to prepare and full of flavors that deepen as it simmers to perfection.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck steak (or chuck roast or beef stew meat, cut into ½-inch pieces)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Aromatics and Flavorings
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ cup tomato paste
Soup Base and Vegetables
- 5 cups beef broth
- 1 pound small potatoes, cut into ½-inch pieces
- 2 medium carrots, sliced
- 1 large red bell pepper (or any other color or a mix), chopped
- 1 cup green peas
Optional Garnish
- Chopped fresh parsley
- Snipped thyme
- Chopped green onions
Instructions
- Brown the Beef: Heat a large pot over medium-high heat and add 1 tablespoon of olive oil. Sprinkle the cubed beef with salt and pepper, then brown the beef in two batches for about 2 minutes on each side, ensuring the pot is not overcrowded to avoid steaming.
- Sauté Aromatics: Reduce heat to medium and add the chopped onion, minced garlic, and Italian seasoning to the pot. Cook for 1 minute, stirring occasionally to combine flavors.
- Add Tomato Paste: Stir in the tomato paste until well incorporated and cook for an additional 2 minutes to deepen the flavor.
- Add Broth and Simmer: Pour in the beef broth, stirring so the tomato paste fully blends. Bring the soup to a boil, then reduce heat to a low simmer and cover. Let it cook for 30 minutes to tenderize the beef.
- Add Vegetables: Add the potatoes, carrots, and chopped bell pepper to the pot. Continue to simmer, uncovered or partially covered, for another 20 minutes until the vegetables are tender.
- Finish with Peas: Stir in the green peas and simmer the soup for an additional 10 minutes to heat through.
- Season and Garnish: Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with optional chopped fresh parsley, snipped thyme, or green onions before serving for added freshness and color.
Notes
- Use beef chuck roast or stew meat if chuck steak is not available; all work well for slow simmering.
- To save time, you can prepare the vegetables while the beef is browning.
- For a thicker soup, optionally mash a few potatoes against the side of the pot and stir.
- Freeze leftovers in airtight containers for up to 3 months.
- Substitute vegetable broth to make it suitable for vegetarians, omitting the beef and replacing with plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: vegetable beef soup, one-pot soup, beef stew, hearty soup, easy dinner, comfort food
