Description
This hearty Vegetable Beef Soup combines tender chunks of beef with a medley of fresh vegetables simmered in a flavorful beef broth. Perfect for a comforting meal, it’s packed with protein and nutrients, making it a delicious and wholesome choice for any day.
Ingredients
Scale
Beef and Broth
- 1 pound beef stew meat, cut into small chunks
- 6 cups beef broth
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes with juice
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Instructions
- Brown the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5–7 minutes. Once browned, remove the beef from the pot and set aside.
- Sauté Vegetables: In the same pot, add diced onion, minced garlic, sliced carrots, and celery. Sauté for 4–5 minutes until the vegetables soften and are fragrant.
- Add Remaining Ingredients: Return the browned beef to the pot. Stir in diced potatoes, trimmed green beans, diced tomatoes with their juice, beef broth, dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce heat to low, cover the pot, and let the soup simmer gently for 45–60 minutes, or until the beef is tender and the vegetables are cooked through.
- Add Final Vegetables: About 10 minutes before the end of cooking, stir in the corn kernels and peas to heat through without overcooking.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and adjust seasoning if needed. Serve the soup hot, ideally with crusty bread for dipping.
Notes
- For a thicker texture, mash a few of the potatoes within the soup or mix in a cornstarch slurry at the end of cooking.
- This soup stores well and the flavors improve when left overnight, making it a great make-ahead meal.
- Use fresh or frozen vegetables depending on what is available to you.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
