Beef and Oil:
1½ lbs beef stew meat
2½ Tbsp olive oil (divided)
Salt and freshly ground black pepper
Vegetables:
1¾ cups chopped yellow onion (about 1 large)
1¼ cups peeled and chopped carrots (3 medium)
1 cup chopped celery (3 medium stalks)
1½ Tbsp minced garlic (about 4 cloves)
1 lb red or yellow potatoes, chopped into ¾-inch cubes
1½ cups (5 oz) chopped green beans (trimmed)
1½ cups frozen corn
1 cup frozen peas
Broth and Seasonings:
8 cups low-sodium beef or chicken broth
2 (14 oz) cans diced tomatoes (with juices)
1½ tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
⅓ cup chopped fresh parsley
Brown the Beef
Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Pat beef dry with paper towels, season generously with salt and pepper.
Add half of the beef to the pot and brown for about 4 minutes, turning halfway through.
Transfer to a plate, add another ½ Tbsp oil, and repeat with the remaining beef.
Sauté the Vegetables
In the same pot, add another 1 Tbsp olive oil.
Add the chopped onions, carrots, and celery. Sauté for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add Broth and Seasonings
Pour in the beef or chicken broth, diced tomatoes (with their juices), and the browned beef.
Season with dried basil, oregano, thyme, salt, and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Add the Potatoes
Stir in the chopped potatoes. Cover and simmer for another 20 minutes.
(Optional: add green beans at this stage if you prefer them softer).
Add Remaining Vegetables
Add the chopped green beans and simmer for an additional 15 minutes until all the vegetables are tender.
Stir in the frozen corn and peas, and cook until heated through, about 5 minutes.
Finish and Serve
Stir in the fresh parsley just before serving.
Ladle the hot soup into bowls and enjoy!
Cooking Tips & Variations
Make It Ahead: This soup tastes even better the next day as the flavors meld together, making it great for leftovers.
Freezer-Friendly: Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Customize: Feel free to add your favorite vegetables like zucchini or bell peppers for extra nutrition. You can also use sweet potatoes instead of regular potatoes.
Serving Suggestions
Pair this hearty soup with crusty bread, a side salad, or homemade biscuits for a complete meal. It’s perfect for cozy nights in or feeding a crowd!
