Description
This hearty Pot Vegetable Soup with Stew Meat features tender beef chunks simmered with a medley of fresh vegetables in a flavorful broth. Perfect for a comforting main course, this American classic is gluten-free and packed with protein and nutrients, making it an ideal meal for chilly days or anytime you crave a nourishing soup.
Ingredients
Scale
Meat and Base
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat, cut into 1-inch cubes
Vegetables
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes with juices
- 6 cups beef broth
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches to avoid overcrowding, browning on all sides for about 4–5 minutes per batch. Remove the browned beef and set aside to keep warm.
- Sauté onion and garlic: Using the same pot, add the chopped onion and cook over medium heat until softened, roughly 3 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add vegetables and liquids: Return the browned beef to the pot, then add carrots, celery, potatoes, zucchini, diced tomatoes with their juices, and beef broth. Stir in dried thyme, dried basil, and add the bay leaf for depth of flavor.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 1 to 1 ½ hours until the beef is tender and the flavors meld together beautifully.
- Add last vegetables: During the last 15 minutes of cooking, stir in the green beans, corn, and peas. This ensures they cook just enough to remain tender yet retain some texture and freshness.
- Season and serve: Remove the bay leaf before serving. Taste the soup and add salt and freshly ground black pepper as needed. Garnish with chopped fresh parsley if desired for a vibrant finish.
Notes
- You can substitute or add any vegetables you have on hand, making this soup very flexible.
- This soup freezes well and often tastes even better the next day, making it great for meal prep.
- For a thicker consistency, mash a few of the potatoes in the pot after cooking.
