Cooking homemade vegetable beef soup is more about patience than skill. The reward is a pot full of rich aromas and a meal that tastes like it’s been made with love.
Step 1: Brown the Beef
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Pat the stew meat dry with paper towels — this helps it sear instead of steam. Season with salt and pepper, then sear half the beef until browned on both sides (about 4 minutes total). Transfer to a plate.
Add another ½ tablespoon of oil and repeat with the remaining beef. Browning the meat builds flavor for the entire soup.
Step 2: Sauté the Aromatics
Pour another tablespoon of oil into the pot. Add the chopped onion, carrots, and celery. Sauté for about 3 minutes, stirring occasionally, until the vegetables soften slightly. Add the minced garlic and cook for 1 minute more. The aroma will tell you it’s ready.
Step 3: Build the Broth
Pour in the broth and canned tomatoes with their juice. Return the browned beef to the pot. Add the dried basil, oregano, thyme, and additional salt and pepper to taste. Stir well
Bring the soup to a gentle boil, then lower the heat. Cover and let it simmer for 30 minutes, stirring occasionally. This stage lets the broth absorb the flavors of the herbs and meat.
Step 4: Add the Potatoes
Stir in the diced potatoes. Continue simmering, covered, for another 20 minutes. The potatoes will soften and help thicken the broth slightly.
