Introduction
Nothing says comfort food quite like a big pot of homemade Southern-Style Beef & Vegetable Soup. Tender pieces of beef simmer slowly with potatoes, carrots, green beans, tomatoes, corn, and savory seasonings until everything is rich, flavorful, and wonderfully tender.
It’s an old-fashioned meal that’s perfect for chilly evenings, Sunday dinners, or whenever you want something warm and satisfying.
Ingredients
- 1½ pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 3 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup green beans, cut into pieces
- 1 cup corn, fresh or frozen
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
Instructions
1. Brown the Beef
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Pat the beef dry and season lightly with salt and pepper.
Add the beef in batches, making sure not to overcrowd the pot. Brown on all sides, about 4–5 minutes per batch.
Transfer the browned beef to a plate.
2. Sauté the Aromatics
Reduce the heat to medium.
Add the diced onion to the same pot and cook for 3–4 minutes, stirring occasionally, until softened.
Add the garlic and cook for another 30 seconds.
3. Build the Broth
Stir in the tomato paste and cook for about 1 minute.
Pour in the beef broth and water, scraping the browned bits from the bottom of the pot.
Add the diced tomatoes, Worcestershire sauce, smoked paprika, thyme, parsley, and bay leaf.
Return the browned beef and any accumulated juices to the pot.
4. Simmer the Beef
Bring the soup to a gentle boil, then reduce the heat to low.
Cover and simmer for about 60–75 minutes, or until the beef begins to become tender.
5. Add the Vegetables
Add the potatoes, carrots, celery, green beans, and corn.
Continue simmering uncovered or partially