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Italian Vegetable Beef Soup

A hearty Italian-style soup made with tender beef, vegetables, and a rich tomato-herb broth.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 lb beef chuck cut into cubes
  • 2 tbsp olive oil
  • 1 cup onion diced
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 6 cups beef broth
  • 2 cups water
  • 2 cups potatoes diced
  • 1 cup green beans chopped
  • 1 cup zucchini chopped
  • 1 cup cannellini beans drained

Equipment

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

Method
 

  1. Heat olive oil in a large pot and brown beef on all sides. Remove and set aside.
  2. Sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
  3. Stir in tomato paste, then add beef back to the pot with tomatoes, broth, and water.
  4. Season and simmer until beef is tender. Add vegetables and cook until tender.

Notes

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