Old Fashioned Vegetable Beef Soup
A hearty soup loaded with tender beef and a dozen vegetables, simmered together in a savory beef broth.
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes, about 900g
- 2 tbsp vegetable oil 30ml
- 2 medium onions chopped
- 3 celery stalks chopped
- 3 medium carrots chopped
- 4 cloves garlic minced
- 1.5 lbs red potatoes quartered, about 680g
- 2 cups chopped fresh or frozen okra about 300g
- 1.5 cups frozen or fresh corn kernels about 250g
- 1 can diced tomatoes undrained (794g), 28-ounce
- 1 large zucchini chopped
- 2 tsp salt divided
- 1 tsp black pepper divided
- 1 tbsp dried Italian seasoning
- 4 cups beef broth 960ml
- 2 cups water 480ml
Instructions
- Pat the beef cubes dry with paper towels and season them with 1 teaspoon of salt and 1/2 teaspoon of pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer, working in batches if needed, and brown on all sides. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium. Add the chopped onion, celery, and carrots to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the quartered potatoes, the can of undrained diced tomatoes, the beef broth, water, Italian seasoning, and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring the mixture to a simmer.
- Once simmering, reduce the heat to low, cover the pot, and let it cook for 15 minutes, or until the potatoes are just starting to become tender when pierced with a fork.
- Return the browned beef and any accumulated juices to the pot. Stir in the okra, corn, and zucchini. Bring the soup back to a simmer.
- Cover and continue to cook on low for another 20-25 minutes, or until the beef is tender and all the vegetables are cooked through. The beef is done when it reaches an internal temperature of 145°F (63°C).
- Remove the soup from the heat. Let it rest for at least 3 minutes before serving. Taste and adjust seasoning with more salt and pepper if needed.
Notes
For food safety, ensure the beef is cooked to a minimum internal temperature of 145°F (63°C) as measured by a food thermometer, followed by a three-minute rest time.
You can use an equal amount of frozen mixed vegetables (like a corn, carrot, and green bean blend) as a shortcut. Add them during the last 15-20 minutes of cooking.
For a thicker soup, you can mash a few of the cooked potato chunks against the side of the pot with a spoon and stir them into the broth.
The soup's flavor deepens and is often even better the next day.