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A bowl of classic vegetable beef soup, rich with hearty ingredients.

Hearty Eight-Vegetable Beef Soup

This hearty beef soup is packed with eight different vegetables and tender stew meat, creating a nutritious and flavorful meal perfect for a cold day.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 8 people
Calories 350 kcal

Equipment

  • Dutch oven
  • Heavy-bottomed pot

Ingredients
  

For the Beef:

  • 1 ½ - 2 lbs beef stew meat cut into 1-inch cubes (chuck roast works beautifully for tenderness)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Aromatics & Broth Base:

  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 6 cups beef broth low sodium preferred
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf

The 8 Healthy Veggies:

  • 1 cup carrots peeled and sliced
  • 1 cup celery sliced
  • 1 cup potatoes peeled and diced (Yukon Gold or red potatoes work well)
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup corn kernels fresh or frozen
  • 1 cup peas frozen, added near the end
  • 1 cup spinach roughly chopped (added near the end)
  • 1 cup butternut squash peeled, seeded, and diced

Instructions
 

Cooking Instructions

  • Season beef with salt and pepper, then brown in olive oil in a Dutch oven; set aside.
  • Sauté chopped onion until softened, then add minced garlic and cook until fragrant.
  • Deglaze the pot with beef broth, scraping up browned bits, and return the browned beef.
  • Add remaining beef broth, diced tomatoes, tomato sauce, dried thyme, oregano, and bay leaf; stir to combine.
  • Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until beef is tender.
  • Stir in carrots, celery, potatoes, and butternut squash; simmer, covered, for 20-30 minutes until tender.
  • Add green beans and corn, then cook for another 10 minutes.
  • Stir in frozen peas and chopped spinach; cook for 2-3 minutes until wilted and heated through.
  • Remove bay leaf, taste and adjust seasonings as needed.
  • Ladle hot soup into bowls and serve.

Notes

For extra flavor, use homemade beef broth. You can also add a pinch of red pepper flakes for a subtle kick. This soup freezes well for future meals.