“I tried this soup, and my family was convinced I ordered from a gourmet restaurant!”

This “Best Ever Easy Vegetable Beef Soup” lives up to its name, offering a rich, savory broth brimming with tender beef and a colorful array of vegetables. It’s a comforting and nutritious meal that’s perfect for a chilly day or any time you crave a wholesome, homemade soup.

Ingredients:

Ingredient	Quantity
Beef stew meat	1 1/2 lbs
Olive oil, divided	2 1/2 Tbsp
Salt	To taste
Freshly ground black pepper	To taste
Yellow onion, chopped	1 3/4 cups (1 large)
Carrots, peeled and chopped	1 1/4 cups (3 medium)
Celery, chopped	1 cup (3 medium)
Garlic, minced	1 1/2 Tbsp (4 cloves)
Low-sodium beef broth or chicken broth	8 cups
Diced tomatoes	2 (14 oz.) cans
Dried basil	1 1/2 tsp
Dried oregano	1 tsp
Dried thyme	1/2 tsp
Red or yellow potatoes, chopped into 3/4-inch cubes	1 lb
Green beans, chopped (trim ends first)	1 1/2 cups (5 oz.)
Frozen corn	1 1/2 cups
Frozen peas	1 cup
Fresh parsley, chopped	1/3 cup

Instructions:

Brown the Beef (First Batch): Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef stew meat dry with paper towels (this helps with browning) and season it with salt and pepper. Add half of the seasoned beef to the hot pot and brown for about 4 minutes, turning halfway through to get an even sear on all sides.
Brown the Beef (Second Batch): Transfer the browned beef to a plate. Add another 1/2 tablespoon of olive oil to the pot and repeat the browning process with the remaining half of the beef. Once browned, transfer it to the plate with the first batch.
Sauté Vegetables: Add another 1 tablespoon of olive oil to the now empty pot. Add the chopped yellow onions, chopped carrots, and chopped celery. Sauté for 3 minutes until they begin to soften. Then, add the minced garlic and sauté for 1 minute longer until fragrant.
Simmer Soup Base (First Stage): Pour in the beef broth (or chicken broth), diced tomatoes, return the browned beef to the pot, and add the dried basil, dried oregano, and dried thyme. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer, stirring once or twice throughout, for 30 minutes.
Add Potatoes (and optional Green Beans): Add the chopped potatoes to the soup. Continue to simmer, covered, for another 20 minutes. (If you prefer very soft green beans, you can add them along with the potatoes in this step.)
Add Remaining Green Beans: Stir in the green beans (if not added previously) and simmer for 15 minutes longer, or until all of the vegetables and beef are tender.
Final Vegetables & Serve: Pour in the frozen corn and frozen peas and simmer until they are heated through, about 5 minutes. Stir in the chopped fresh parsley just before serving. Serve warm.