Award Winning Vegetable Beef Soup Recipe With Potatoes

There’s something incredibly comforting about a warm bowl of vegetable beef soup, especially when it’s loaded with tender potatoes that soak up every bit of flavor. This award-winning vegetable beef soup recipe with potatoes has been perfected over the years to deliver the perfect balance of hearty, savory, and wholesome.

Whether you’re coming in from a chilly day or simply craving a nutritious meal, this soup is guaranteed to satisfy. It’s packed with fresh vegetables, tender beef chunks, and soft potatoes, all simmered in a rich, flavorful broth that will have you coming back for seconds.

Plus, it’s easy enough for a weeknight dinner but impressive enough to serve guests.

In this post, I’ll walk you through every step to create this delicious soup, share tips for making it your own, and even suggest some serving ideas. Ready to dive into a bowl of cozy goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetable beef soup stands out because it combines the best of both worlds: hearty beef and fresh vegetables. The tender potatoes add a satisfying texture and soak up the savory broth beautifully.

It’s a soup that’s both filling and nourishing, making it perfect for cold evenings or anytime you want a comforting meal.

Key reasons to love this recipe:

• Rich, flavorful broth: Slow-simmered with herbs and spices for depth.
• Hearty vegetables: Carrots, celery, and potatoes provide great texture and nutrition.
• Tender beef chunks: Perfectly cooked to melt in your mouth.
• Easy to customize: Add your favorite veggies or spices to suit your palate.
• One-pot meal: Minimal cleanup, maximum flavor.

Ingredients

• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 4 cups beef broth (preferably low sodium)
• 2 large potatoes, peeled and diced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Chef’s knife for chopping vegetables and beef
• Cutting board
• Wooden spoon for stirring
• Ladle for serving
• Measuring cups and spoons
• Bowl for prepping ingredients

Instructions

1. Prepare the beef: Pat the beef stew meat dry with paper towels. Season with salt and pepper.
2. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces in batches and brown on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.
3. Sauté the aromatics: In the same pot, add diced onions, carrots, and celery. Cook over medium heat until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add tomato paste and herbs: Stir in the tomato paste, dried thyme, rosemary, and bay leaves. Cook for 2 minutes to deepen the flavors.
5. Deglaze the pot: Pour in the beef broth and canned diced tomatoes with their juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Return beef to the pot: Add the browned beef back into the pot. Bring the soup to a boil, then reduce heat to low and cover. Simmer gently for 1 to 1.5 hours until beef is tender.
7. Add potatoes and green beans: Stir in diced potatoes and green beans. Continue simmering uncovered for another 20-30 minutes, or until potatoes are tender.
8. Season to taste: Remove bay leaves. Taste the soup and adjust salt and pepper as needed.
9. Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy warm!

Tips & Variations

“For an even richer flavor, brown the beef in batches without overcrowding the pot — this helps develop a deep, caramelized crust.”

• Make it spicy: Add ½ tsp crushed red pepper flakes or a dash of your favorite hot sauce during the simmering stage.
• Vegetable swaps: Feel free to add corn, peas, or diced zucchini for extra color and nutrition.
• Slow cooker option: Brown beef and sauté vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
• Thickening the soup: If you prefer a thicker broth, mash a few potato pieces against the side of the pot and stir to thicken naturally.
• Use fresh herbs: Substitute dried thyme and rosemary with fresh herbs (use about 3x the amount) added near the end of cooking.

Nutrition Facts

Serving Suggestions

This vegetable beef soup is hearty enough to stand on its own, but pairing it with some fresh bread or a simple salad can elevate your meal experience.

• Crusty bread or dinner rolls: Perfect for soaking up the rich broth.
• Side salad: A crisp green salad with a tangy vinaigrette balances the soup’s richness.
• Grated cheese topping: Sprinkle some Parmesan or cheddar on top just before serving for a creamy touch.
• Pickles or olives: Add a little tangy contrast as a side to brighten the flavors.

Conclusion

This award-winning vegetable beef soup with potatoes is a true crowd-pleaser that brings warmth and nourishment to your table. Its rich broth, tender beef, and wholesome vegetables make it a complete, satisfying meal.

Whether you’re cooking for family, friends, or just yourself, this recipe is a reliable go-to for comfort and flavor. Best of all, it’s adaptable to your preferences — add your favorite vegetables or spices to make it uniquely yours.

Don’t forget to bookmark this recipe and check out some other fantastic dishes like A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for more culinary inspiration.

Happy cooking!

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