My Mom's Old-Fashioned Vegetable Beef Soup
A comforting soup filled with tender beef and vibrant vegetables, evoking cherished childhood memories.
Ingredients
Main Ingredients
- 2 pounds beef stew meat Look for well-marbled cuts for rich flavor. Can substitute with chicken breast for a lighter version.
- 4 cups beef broth Homemade is best, but store-bought works fine. Use low-sodium for a healthier option.
- 1 cup carrots Chopped into bite-sized pieces. Feel free to use parsnips for a unique twist.
- 1 cup celery Diced for added crunch and flavor.
- 1 cup potatoes Cubed; Russets or Yukon Golds work wonderfully. Sweet potatoes can be substituted for a different flavor profile.
- 1 can diced tomatoes Enhance depth and acidity.
- 1 cup frozen peas Add at the end of cooking for freshness; alternatively, swap for green beans.
- 1 bay leaf A crucial aromatic that elevates the dish's flavor.
- Salt and pepper Season to taste.
- 1 tablespoon olive oil Use any cooking oil you prefer.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the beef stew meat and sear until browned on all sides, about 5 minutes.
- Add the onions to the pot and sauté until they become translucent.
Cooking
- Pour in the beef broth, and scrape any browned bits off the bottom of the pot.
- Stir in the carrots, celery, potatoes, diced tomatoes, and bay leaf. Bring the soup to a gentle boil.
- Reduce heat and let it simmer, covered, for 1 hour.
- After 1 hour, stir in the frozen peas and continue simmering, uncovered, for another 15 minutes.
- Taste and season with salt and pepper as desired, then remove the bay leaf.
- Ladle into bowls and serve hot.
Notes
For gluten-free version, ensure broth is gluten-free. Add chopped kale or spinach for more greens. For a thicker soup, mash a few potatoes before serving. Experiment with spices like paprika or cumin for a warm depth.