Cozy Vegetable Soup with Stew Beef
This humble soup has become a go-to in our kitchen anytime we need a warm, nourishing reset. It’s hearty without being heavy, made with simple pantry staples and tender stew beef that simmers to perfection.
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Ingredients
- 1 lb stew beef cut into small pieces (these will shrink as you cook them)
- 1/2 yellow onion chopped
- 1 tbs olive oil
- 64 oz Campbell’s tomato juice do not substitute!
- 1 can sweet corn drained
- 1 can petite diced tomatoes
- 1 can green beans drained
- 1 can sweet peas drained
- 2 cups peeled and cubed russet or red potatoes or 1 can whole potatoes
- 2-3 bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste - salt and pepper
Instructions
- Heat a large Dutch oven or stock pot over medium-high heat. Add olive oil.
- Add the stew beef and chopped onion. Sauté until the beef is browned on all sides and the onion is soft. You’re not cooking the beef through—just giving it color.
- Pour in the tomato juice.
- Add all drained canned vegetables, diced tomatoes, and potatoes.
- Stir in garlic powder, onion powder, salt, pepper, and bay leaves.
- Bring the soup to a gentle boil, then reduce heat to a low simmer.
- Simmer uncovered for 1 hour, or until the potatoes are fork-tender and beef is fully cooked.
- Remove bay leaves before serving.
- Ladle into bowls and enjoy—especially with a warm cornbread muffin on the side!
Notes
Stick with Campbell’s tomato juice for this recipe. We’ve tested it with generic brands, and it just doesn’t hit the same. It’s worth going the extra mile to find it—sometimes it’s only available in cans, and that’s totally fine!