Hearty Harvest Beef Vegetable Soup

Name: Hearty Harvest Beef Vegetable Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 1.5 lbs beef stew meat, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups beef broth; 2 cups water; 2 cups diced tomatoes with juice; 1 large carrot, sliced; 2 ribs celery, sliced; 1 large potato, peeled and diced; 1 cup corn kernels, fresh or frozen; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 2 hours

🍽 Serves: 6

★★★★★

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This Hearty Harvest Beef Vegetable Soup is your go-to comfort dish for chilly days. It's loaded with tender beef and fresh vegetables, making it a wholesome, satisfying meal that's perfect for warming up your family or impressing guests with minimal fuss.

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Ingredients for Hearty Harvest Beef Vegetable Soup

Beef stew meat forms the hearty base of the soup, providing protein and richness. Browning it first enhances its flavor. Olive oil is used to sauté and brown, adding a subtle fruity note. Onion and garlic bring depth and aroma to the broth. Beef broth and a bit of water create the liquid base, while diced tomatoes with juice add acidity and balance. The vegetables—like carrot, celery, and potato—make the soup hearty and nutritious. Corn kernels and green beans bring a touch of sweetness and texture. Finally, dried thyme and oregano provide a warm, herbaceous flavor, with salt and pepper rounding everything out.

Tips & Tricks

For deeper flavor, deglaze the pot with a splash of red wine after browning the beef.
Use a mix of fresh and frozen vegetables to save prep time without compromising taste.
If you prefer a thicker soup, mash a few of the potatoes against the side of the pot during cooking.

Serving Suggestions

This soup pairs beautifully with a crusty loaf of sourdough bread. It also works well with a simple green salad dressed in olive oil and lemon to balance out the richness of the soup.

Frequently Asked Questions

Can I make this soup in a slow cooker?: Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
How can I store leftovers?: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Hearty Harvest Beef Vegetable Soup Recipe Walkthrough

Start by heating up your olive oil in a large pot over medium heat. Once shimmering, add the beef stew meat. Let it brown on all sides, which should take about 5-7 minutes. This step is crucial for locking in those rich flavors.

Once browned, remove the beef and set it aside. In the same pot, toss in your chopped onion and minced garlic. Sauté them for a few minutes until they're nice and soft, releasing their aroma.

Now, return the beef to the pot. Pour in the beef broth, water, and diced tomatoes with juice. Give it a good stir to combine everything. Bring this mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about an hour. This will tenderize the beef and meld the flavors.

After the hour has passed, add in the carrots, celery, potato, corn, and green beans. Sprinkle with thyme, oregano, and a pinch of salt and pepper. Cover and let it simmer for another 45 minutes until the vegetables are tender but not mushy.

Finally, taste and adjust the seasoning if needed. Your soup is ready to be served hot!

Why You'll Love This Recipe

Loaded with fresh, seasonal vegetables for maximum flavor.
Rich, savory beef broth that ties all the ingredients together perfectly.
Super versatile—easily adapted for your pantry staples or dietary needs.
Hearty and filling, yet simple enough for a weeknight meal.

Ingredients

1.5 lbs beef stew meat, cut into 1-inch cubes

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

4 cups beef broth

2 cups water

2 cups diced tomatoes with juice

1 large carrot, sliced

2 ribs celery, sliced

1 large potato, peeled and diced

1 cup corn kernels, fresh or frozen

1 cup green beans, trimmed and cut into 1-inch pieces

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper to taste

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat and brown the beef stew meat on all sides.

2. Remove beef and set aside, then in the same pot, sauté onion and garlic until soft.

3. Return beef to the pot and add beef broth, water, and diced tomatoes with juice. Stir to combine.

4. Bring to a boil, then reduce heat to a simmer, cover, and cook for 1 hour.

5. Add carrot, celery, potato, corn, green beans, thyme, oregano, salt, and pepper to the pot.