Beef Vegetable Soup Potatoes Peas (Printable View)
Tender beef and seasonal vegetables simmer with potatoes and peas in a rich flavorful broth.
# What You’ll Need:
→ Beef
01 - 1 pound beef stew meat, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Vegetables
04 - 1 large onion, diced
05 - 3 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 medium potatoes, peeled and diced
08 - 1 cup frozen peas
09 - 2 cloves garlic, minced
10 - 1 can (14.5 ounces) diced tomatoes with juice
→ Broth & Seasonings
11 - 6 cups beef broth
12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon paprika
16 - Salt and black pepper, to taste
# Cooking Steps:
01 - Pat beef cubes dry with paper towels and season with salt and black pepper.
02 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef in batches and brown on all sides. Transfer browned beef to a plate.
03 - In the same pot, sauté onion, carrots, and celery for 4 to 5 minutes until softened. Add garlic and cook for an additional 1 minute.
04 - Return beef to the pot. Add potatoes, diced tomatoes with juice, bay leaves, thyme, parsley, and paprika. Pour in beef broth and stir to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until beef and vegetables are tender.
06 - Add frozen peas and simmer uncovered for an additional 10 minutes. Adjust seasoning with salt and black pepper as needed.
07 - Remove bay leaves before serving. Serve hot, optionally garnished with fresh parsley.
# Expert Tips:
01 -
- It's the kind of soup that tastes even better the next day when the flavors have had time to get cozy with each other.
- You can throw everything in one pot and let the oven or stove do the heavy lifting while you do something else.
- It feeds a crowd without making you feel like you've been cooking all day.
02 -
- Don't skip the browning step; that's where half the flavor lives, and it takes maybe 10 minutes for a payoff that lasts an hour.
- Frozen peas are actually your friend here—they hold their shape and brightness better than fresh ones that have been sitting in your fridge.
- This soup keeps for days and freezes beautifully, which means one afternoon of cooking feeds you for a week.
03 -
- Let the soup cool slightly before freezing it, and it'll keep for up to three months—label it with the date so you actually remember what it is.
- If your beef doesn't get tender after an hour, give it another 20 minutes; older beef sometimes needs the extra time.