Vegetable beef soup is one of those recipes that reminds me of my Midwest roots and takes me back to childhood, when I stood beside my great grandmother in the kitchen, watching her make something out of nothing.
Whenever it started to cool down in Kansas City, Great-Grandma Vera Mae would pull out her heavy-duty pot and make a hearty vegetable beef soup. It was one of those soups that ate like a whole meal. It had tons of vegetables simmered down in an herby tomato broth with thick chunks of ground beef.
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 3 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 1/4 teaspoon all-purpose flour
- 1 tablespoon vegetable oil
- 1 pound Russet potatoes, cut into 1/2-inch cubes
- 3 medium carrots, peeled and thickly sliced
- 1 medium yellow onion, diced
- 2 celery stalks, thickly sliced
- 4 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes, with their liquid
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Creole (or all-purpose) seasoning
- 2 teaspoons Italian seasoning
- 1 dried bay leaf
- 5 cups unsalted or low-sodium beef broth
- 3/4 cup frozen green beans
- 1/2 cup frozen green peas
- 1/2 cup frozen corn
- Season the meat with 1 teaspoon of the salt, 1 teaspoon of the pepper, and the flour.
- In a large stockpot or Dutch oven over medium heat, add the oil and just enough meat to form a single layer. If needed, brown the meat in batches so that you don’t overcrowd the pot. Cook, flipping as needed, for 3 to 4 minutes, until browned on all sides. Use a slotted spoon to remove meat from the pot and transfer to a plate. Repeat this process until all the meat is browned.
- Add the potatoes, carrots, onion, and celery, and cook, still over medium, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute.
- Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and simmer for about 75 minutes, until the beef is tender.
- Stir in the green beans, peas, and corn and cook for an additional 10 minutes.
- Remove the bay leaf, then taste the soup. Season with additional salt and pepper if needed. Serve warm.