This easy vegetable beef soup is a cozy, hearty recipe that's made with frozen vegetables to save time. It also uses a little bacon for added flavor and crunch!
Prep Time5mins
Cook Time1hr45mins
Total Time1hr50mins
Servings: 5servings
Ingredients
2tablespoonsolive oildivided
4slicesof baconchopped
1 ½poundscubed beef stew meat
Salt and pepperto taste
1small yellow onionchopped
3clovesgarlicminced
6 - 7cupslow-sodium beef broth
2(14 oz)cans diced tomatoes, drained
2tablespoonstomato paste
1tablespoonWorcestershire sauce
1 ½teaspoonsItalian seasoning
2bay leaves
3cupscubed yellow potatoesabout 3 medium potatoes
3cupsfrozen mixed vegetables*
Instructions
Heat 1 tablespoon olive oil in a large pot or dutch oven over medium high heat. Once hot, cook the bacon 5 - 7 minutes, until browned and crispy. Set aside and leave the grease in the pan. Once cool, crumble the bacon.
Add the remaining olive oil and meat to the pan in batches (about half at a time) so that it fits in a single layer without overlapping. Cook 3 - 4 minutes and then flip and cook for 3 - 4 minutes more. Beef should be browned but not cooked through. Set aside the beef and leave any drippings in the pot.
Add the onion to the pot and cook for 3 - 4 minutes, until softened. Add the garlic and cook for 1 minute more.
Add the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves and beef to the pot. Bring the pot to a boil, turn the heat to medium low, cover and simmer for 60 minutes.
Stir in the potatoes and cook for 20 - 25 minutes more. The potatoes and beef should be tender and cooked through.
Stir in the frozen vegetables and cook for 3 - 5 minutes, until heated through.
Taste and season with salt & pepper. Add more beef broth if preferred.
Stir in half the bacon. Discard bay leaf and serve warm, topped with the remaining bacon.
Notes
*Frozen vegetables: I used a mix of carrots, corn, green beans and peas; but you can use 3 cups of any vegetables.