Homemade Vegetable Beef Soup

With hearty vegetables in a savory broth, this homemade vegetable beef soup is delicious and easy to prepare.

Prep Time20

Cook Time1 35

Total Time1 55

Course: Appetizer, Main Course, Soup

Cuisine: American

Servings:

In a large pot heat 1 tablespoon olive oil over medium heat. Add mushrooms and stir to coat in oil. Allow mushrooms to brown untouched for 2 minutes. Stir and cook for an additional 2 minutes. Remove from the pot and set aside.
Season cubed beef with salt and pepper.
In same pot used for the mushrooms, heat 1 tablespoon of olive oil over medium-high heat and add beef in small batches cooking until browned, about 2 minutes per side. Set beef aside in a bowl.
Reduce heat to medium and add onion. Cook for 2 minutes or until onion is tender. Add garlic and cook for 1 minute more.
Add browned beef, beef broth, tomato paste, thyme and bay leaf to the pot, scraping up any browned bits with a spoon. Bring to a boil, reduce heat, and simmer covered for 50-75 minutes or until beef is fork-tender.
Add turnip, carrots, and celery and simmer for 15 minutes more. Add cooked mushrooms and simmer for an additional 10 minutes or until all vegetables are tender.
Remove bay leaf, taste, and season with salt and pepper as needed.

Keep the lid on while the soup simmers to maintain a low cooking temperature.
Store leftover beef and vegetable soup in an airtight container in the fridge for up to 5 days.
To freeze, use freezer bags or a freezer-safe container. Thaw in the fridge overnight before reheating