Description
This hearty Vegetable Beef Soup is a comforting and nutritious meal that is perfect for chilly days. Packed with tender beef, an array of colorful vegetables, and flavorful herbs, this soup is sure to warm you up from the inside out.
Ingredients
Scale
For the Soup:
- 1 lb beef stew meat (cut into small cubes)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 2 medium potatoes (peeled and diced)
- 1 cup green beans (cut into 1-inch pieces)
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Prepare the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides, about 5–6 minutes. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, sauté the onion and garlic for 2–3 minutes until fragrant. Add the carrots, celery, and potatoes, cooking for another 4–5 minutes.
- Cook the Soup: Return the beef to the pot and add green beans, corn, peas, diced tomatoes, beef broth, thyme, parsley, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
- Season and Serve: Season with salt and black pepper to taste. Remove bay leaf before serving.
Notes
- For a richer flavor, brown the beef in batches and deglaze the pot with a splash of broth.
- Use frozen mixed vegetables to save time.
- This soup freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 55 mg
