Description
A hearty and comforting Pot Vegetable Soup with tender beef stew meat and a medley of fresh vegetables simmered in a flavorful beef broth, seasoned with herbs and spices. Perfect for a nourishing meal that warms the soul.
Ingredients
Scale
Meat and Oil
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, sliced
- 1 cup green beans, cut into 1-inch pieces
Liquids and Seasonings
- 1 (14.5-ounce) can diced tomatoes with juices
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce (optional)
Garnish
- Chopped parsley for garnish
Instructions
- Sear the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat in batches, searing on all sides until browned. Remove the browned meat and set aside to preserve the caramelized flavor.
- Sauté Vegetables: In the same pot, add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Combine Ingredients: Return the seared beef to the pot. Add sliced carrots, celery, diced potatoes, sliced zucchini, green beans, canned diced tomatoes with juices, and beef broth. Stir well to combine all ingredients evenly.
- Season the Soup: Stir in dried thyme, dried basil, paprika, bay leaf, salt, pepper, and Worcestershire sauce if using. These herbs and spices build layers of rich flavor.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 ½ to 2 hours, or until the beef is tender and vegetables are fully cooked to your liking.
- Final Touches: Remove the bay leaf before serving. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or crackers for a complete meal.
Notes
- For extra depth of flavor, add a splash of red wine or a tablespoon of tomato paste during the beef searing step.
- This soup tastes even better the next day as flavors meld together.
- Freezes well for up to 3 months; thaw and reheat thoroughly before serving.
