Description
Vegetable Beef Soup is a hearty and nourishing one-pot meal loaded with tender beef, vibrant vegetables, and aromatic herbs simmered in a rich broth. It’s the perfect comfort food for chilly days and family dinners, combining nutrition, flavor, and warmth in every spoonful.
Ingredients
Scale
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 3/4 cups chopped yellow onion
- 1 1/4 cups peeled and chopped carrots
- 1 cup chopped celery
- 1 1/2 Tbsp minced garlic
- 8 cups low sodium beef broth or chicken broth
- 2 (14 oz) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4 inch cubes
- 1 1/2 cups chopped green beans
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat beef stew meat dry and season with salt and pepper. Add half the beef and sear for about 4 minutes, turning halfway. Transfer to a plate and repeat with remaining beef, adding more oil if needed.
- Add 1 tablespoon olive oil to the empty pot. Sauté chopped onion, carrots, and celery for about 3 minutes until softened. Add minced garlic and sauté for 1 more minute.
- Return beef to the pot. Add beef broth, diced tomatoes, basil, oregano, thyme, salt, and pepper. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add chopped potatoes and simmer for another 20 minutes, covered, until just tender.
- Add chopped green beans and simmer for 15 minutes more until beef and vegetables are tender.
- Stir in frozen corn and peas and cook for 5 more minutes until heated through.
- Remove from heat and stir in chopped fresh parsley. Serve hot.
Notes
- Properly browning the beef enhances flavor—avoid overcrowding the pot.
- Sautéing vegetables before simmering builds a flavorful base.
- Soup thick? Add a bit more broth or water.
- Adjust herbs and seasoning to taste before serving.
- Let soup cool fully before refrigerating or freezing.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 7g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: vegetable beef soup, hearty soup, beef stew, winter comfort food, family dinner, one-pot meal