Beef potato corn vegetable soup is a chunky pot of seared stew meat, potatoes, carrots, celery, peas, and sweet corn simmered in a savory broth with thyme and rosemary. It takes fifteen minutes to prepare, simmers for about an hour, and serves six.
Browning the meat first gives the broth a deep, roasted flavor, and the potatoes release a little starch that thickens the soup naturally. Peas and corn go in at the end so they stay bright and sweet, and the whole pot tastes even better the next day.
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What Makes Beef Potato Corn Vegetable Soup Work
Stew meat turns tender in under an hour, so you get a slow cooked taste without an all day simmer.
Potatoes, carrots, and corn make the soup filling enough to serve as a full meal with a slice of bread.
Everything cooks in one pot, which keeps cleanup short and the flavor concentrated.
What Goes into Beef Potato Corn Vegetable Soup
- The base is one pound of beef stew meat, one tablespoon of olive oil, one cup each of chopped onions, chopped celery, and sliced carrots, and two cups of diced potatoes.
- The liquid and seasoning are one can of drained diced tomatoes, four cups of beef broth, one teaspoon each of dried thyme and rosemary, and one cup each of frozen peas and corn.
Stew meat. It adds rich flavor and softens into tender bites.
Potatoes. They give body and a mild, creamy texture.
Carrots, celery, and onions. They build a sweet, aromatic base.
Peas and corn. They add color and a pop of sweetness.
Thyme and rosemary. They give the broth a woodsy, savory aroma.
Cooking Beef Potato Corn Vegetable Soup Step by Step
1. Brown the meat. Pat the beef dry, heat the oil in a large pot over medium high heat, and brown the pieces on all sides for about six minutes.
2. Add the vegetables. Stir in the onions, celery, carrots, and potatoes and cook for five minutes to build flavor.
3. Add the liquid. Pour in the tomatoes, broth, thyme, and rosemary, then bring to a boil.
4. Simmer. Lower the heat, cover, and simmer for about forty five minutes until the beef and potatoes are tender.
5. Finish. Stir in the peas and corn, cook for ten minutes, and adjust the seasoning before serving.
Cut the beef and the potatoes into pieces of the same size, about three quarters of an inch. Even pieces cook at the same speed, so the potatoes do not turn to mush while the meat is still chewy. Dry meat browns better than damp meat, so blot it with paper towels before it hits the pot.
Add the peas and corn only at the end. Frozen vegetables are already cooked, so they need just enough time to heat through. Cooking them for the full hour turns them gray and soft. Taste the broth before adding salt, because canned tomatoes and store bought broth already bring plenty.
Tips for Better Beef Potato Corn Vegetable Soup
Flag the allergens. Broth and canned tomatoes can contain celery, soy, or wheat, so check every label.
Do not taste raw beef. Do not taste the soup until the beef is fully cooked, and wash your hands, board, and knife after handling raw meat.
Check the temperature. Beef is safe at 145 F, and leftovers should be reheated to 165 F.
Choose chuck. Cuts with some fat turn the most tender.
Use low sodium broth. It gives you control over the salt.
Add a splash of vinegar. A teaspoon at the end brightens the broth.
Cut the potatoes last. Cut them just before cooking so they stay firm.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling beef.
To thicken the soup, mash a few potato cubes against the side of the pot with the back of a spoon and stir them in. The starch gives the broth a silky body without flour or cream. For a thinner soup, add another cup of broth and simmer for five minutes.
You can swap in what you have. Green beans, diced turnips, or a handful of barley fit well, and a bay leaf adds depth. Barley needs about forty minutes, so add it with the broth, while quick vegetables such as zucchini belong in the last ten minutes.
Storing and Freezing Beef Potato Corn Vegetable Soup
Cool the soup and refrigerate it in airtight containers for up to four days. Reheat on the stove over medium heat until steaming, adding a splash of broth if the potatoes have thickened it. Freeze in portions for up to three months, and thaw overnight in the refrigerator before warming.
Serving Ideas for Beef Potato Corn Vegetable Soup
Serve the soup in wide bowls with warm crusty bread, saltine crackers, or a simple green salad. For more beef soup ideas, try moms vegetable beef soup, chunky beef and vegetable soup, potato and ground beef soup, or garlic thyme beef vegetable soup.
Common Questions About Beef Potato Corn Vegetable Soup
How do you keep beef potato corn vegetable soup from tasting flat?
Brown the beef well, season at the end, and add a splash of vinegar.
Can you make beef potato corn vegetable soup ahead of time?
Yes. It tastes better the next day, so make it a day early.
Can you freeze beef potato corn vegetable soup?
Yes. Potatoes soften slightly, but the flavor holds for three months.
Which cut of beef works here?
Chuck roast cut into cubes gives tender, flavorful pieces.
Can I use fresh corn?
Yes. Cut the kernels off the cob and add them at the end.
Beef Potato Corn Vegetable Soup
Equipment
- Large pot
- Ladle
Ingredients
Main Ingredients
- 1 lb beef stew meat cut into small pieces
- 1 tbsp olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup sliced carrots
- 2 cup diced potatoes
- 1 can diced tomatoes 14.5 ounce can, drained
- 4 cup beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
Cooking
- Brown. Brown the beef in hot oil for 6 minutes.
- Soften. Add the onions, celery, carrots, and potatoes and cook 5 minutes.
- Simmer. Add the tomatoes, broth, thyme, and rosemary and simmer 45 minutes.
- Finish. Stir in the peas and corn and cook 10 minutes.
- Serve. Adjust the seasoning and ladle into bowls.
