Go Back

Italian Vegetable Beef Soup

A hearty Italian-style soup made with tender beef, fresh vegetables, and a savory tomato-based broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1.5 lb beef stew meat cubed
  • 1 yellow onion diced
  • 3 carrots sliced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 cup zucchini chopped
  • 1 cup green beans cut
  • 28 oz diced tomatoes
  • 2 tbsp tomato paste
  • 6 cups beef broth
  • 1.5 tsp Italian seasoning
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium-high heat and brown the beef on all sides. Remove and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened.
  3. Stir in garlic and tomato paste, cooking until fragrant.
  4. Return beef to the pot and add tomatoes, broth, seasoning, bay leaf, salt, and pepper.
  5. Bring to a boil, reduce heat, and simmer covered until beef is tender.
  6. Add zucchini and green beans and simmer until vegetables are tender.
  7. Remove bay leaf, adjust seasoning, and serve hot.

Notes

This soup tastes even better the next day and freezes well for future meals.