Beef Stew Recipe With Corn and Green Beans

Vegetable Beef Soup

Vegetable Beef Soup is made with tender chunks of beef stew meat, potatoes,
diced tomatoes, carrots, green beans, peas and corn!

Watch us make this Vegetable Beef Soup!

This soup is one of those hearty comfort foods to help get you through the winter months.

Instead of grabbing a can of soup, break out your dutch oven or stockpot and make this simple recipe. You can make a big batch to freeze for later or for multiple meals.

So let's get into this recipe so I can show you how it's done!

Ingredients needed to make the Vegetable Beef Soup:

• Beef stew meat
  
• Olive oil
• Beef broth
• Russet potatoes
• Small yellow onion
• Can of diced tomatoes
• Salt, pepper, seasoned salt, garlic salt
• Frozen corn, peas, carrots and green beans

Steps to make the soup:

To deglaze, scrape the bottom of the pan to break up the food which stuck to the bottom of the pan. This is flavor and is needed for this soup.

Then, add half of the beef broth to the pot.

Add seasoned salt, garlic salt and pepper to the pot, stir and simmer for approximately 60 minutes or until the beef is tender.

Vegetable Beef Soup

Next, add the potatoes to the pot and the remaining broth. Cover and cook for approximately 20 minutes or until tender.

Lastly, add the corn, peas, green beans and carrots to the pot and cook for an additional 15 minutes covered.

If needed add additional seasoning to taste. Serve and enjoy!

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*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

You may also enjoy:

Homemade Beef Chili

Crockpot Taco Soup

Sweet and Sour Chicken

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Vegetable Beef Soup

Vegetable Beef Soup is made with tender chunks of beef stew meat, potatoes, diced tomatoes, carrots, green beans, peas and corn!

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Course: Main Course

Cuisine: American

Keyword: beef vegetable soup, soup recipe, vegetable beef soup

Servings: 10 people

• 2 pounds Beef stew meat
• 2-4 tbsps of olive oil
• 60 ounces of beef broth
• 2 1/2 c of russet potatoes
• 1 Small yellow onion
• 14.5 ounce can of diced tomatoes
• 1 1/2 bags of frozen corn, peas, carrots and green beans
• 1 tsp of salt
• 1 tsp of pepper
• 1 tsp of Seasoned salt
• 1 tsp of garlic salt

• First, heat the olive oil in a large stockpot or dutch oven to medium-high heat.

• Season the stew meat with salt and pepper and add half of the meat to the pot.

• Cook until brown on each side. Once browned remove the meat from the pot and sit it to the side. Repeat the process until all of the meat is browned.

• Next, add the olive oil to the pan. Then add the diced onion to the pan and saute until the onion begins to brown.

• Next, add the olive oil to the pan. Then add the diced onion to the pan and saute until the onion begins to brown. Then add the diced tomatoes to the pan to deglaze the pan.

• To deglaze, scrap the bottom of the pan to break up the food which stuck to the bottom of the pan. This is flavor and is needed for this soup.

• Then, add half of the beef broth to the pot.

• Add seasoned salt, garlic salt and pepper to the pot, stir and simmer for approximately 60 minutes or until the beef is tender.

• Next, add the potatoes to the pot and the remaining broth. Cover and cook for approximately 20 minutes or until tender.

• Lastly, add the corn, peas, green beans and carrots to the pot and cook for an additional 15 minutes covered.

• Serve and enjoy!

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Source: https://whipitlikebutter.com/vegetable-beef-soup/

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