Heat the olive oil or butter in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper.
Add the beef to the pot in a single layer (work in batches if necessary to avoid overcrowding). Sear on all sides until browned, about 4–5 minutes per batch.
Remove the beef and set it aside on a plate.
Step 2: Sauté the Aromatics
In the same pot, add the diced onion and sauté until translucent, about 3–4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Build the Soup Base
Add the carrots, celery, and green beans to the pot. Sauté for 5 minutes to soften the vegetables slightly.
Stir in the diced tomatoes, beef broth, and water. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Return the browned beef to the pot and add the bay leaf, thyme, paprika, and oregano. Stir well to combine.
Step 4: Simmer the Soup
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45–60 minutes. This allows the beef to become tender and the flavors to meld together.
Stir occasionally and skim off any foam or fat that rises to the surface.
Step 5: Add the Potatoes and Optional Vegetables
After the initial simmer, add the diced potatoes and any optional vegetables (corn, peas, zucchini, or cabbage) to the pot.
Continue simmering for another 20–30 minutes, or until the potatoes and vegetables are tender.
Step 6: Adjust Seasoning
Taste the soup and adjust the seasoning with additional salt, pepper, or spices as needed.
Remove the bay leaf before serving.
Serving the Soup
Ladle the Vegetable Beef Soup into bowls.
Garnish with fresh parsley and a sprinkle of Parmesan cheese if desired.
Serve hot with crusty bread or crackers on the side for a complete meal.
Tips for Success
Choose the Right Beef: Tough cuts like chuck roast or stew meat work best because they become tender after slow cooking.
