Description
Hearty and soul-warming, this Italian Beef Vegetable Soup features tender chunks of beef, colorful vegetables, and a richly seasoned broth. A one-pot comfort meal perfect for any day of the week.
Ingredients
Scale
- 1½ pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 3 large carrots, sliced into rounds
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 1 can (15 ounces) diced tomatoes
- 6 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 cup frozen green beans
- ¼ cup chopped fresh parsley
Instructions
- Heat a large Dutch oven or soup pot over medium-high heat.
- Season beef with salt and pepper, then brown in batches with olive oil. Set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for about 5 minutes.
- Stir in tomato paste and deglaze with a splash of broth.
- Add browned beef, potatoes, diced tomatoes, remaining broth, Italian seasoning, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours.
- In the last 15 minutes, add frozen green beans.
- Remove bay leaf, stir in fresh parsley, and adjust seasoning before serving.
Notes
- Brown beef first for extra flavor and richness.
- Let the soup sit before serving to deepen the flavor.
- Freezes well for up to 3 months.