Description
This hearty Vegetable Beef Soup combines tender chunks of beef stew meat with a medley of fresh and frozen vegetables simmered in a flavorful broth seasoned with aromatic herbs. Perfect for any season, this comforting soup is packed with nutrients and delivers satisfying warmth and taste with every spoonful.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 lbs beef stew meat
- Salt and freshly ground black pepper, to taste
- 2 1/2 Tbsp olive oil, divided
Vegetables
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Liquids and Herbs
- 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
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef stew meat dry with paper towels, season with salt and pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Remove the beef to a plate.
- Repeat Browning: Add an additional 1/2 tablespoon of olive oil to the pot and brown the remaining half of the beef in the same way. Remove and set aside.
- Sauté Vegetables: Add the last 1 tablespoon of olive oil to the now empty pot. Add chopped onions, carrots, and celery and sauté for 3 minutes until they start to soften. Add minced garlic and sauté for 1 more minute until fragrant.
- Add Broth and Seasonings: Pour in the beef broth, diced tomatoes, browned beef, dried basil, oregano, thyme, and season everything with salt and pepper to taste. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Stir once or twice during this time to ensure even cooking.
- Add Potatoes and Green Beans: Add the chopped potatoes to the pot, and optionally add green beans here if you prefer them very soft. Continue to simmer, covered, for 20 minutes.
- Add Remaining Vegetables: Stir in the green beans (if not added earlier) and simmer uncovered for an additional 15 minutes or until all the vegetables and beef are tender.
- Finish with Corn and Peas: Stir in the frozen corn and peas, simmer the soup for about 5 more minutes until they are heated through.
- Garnish and Serve: Stir in the chopped fresh parsley and serve the soup warm for a comforting meal.
Notes
- This soup works wonderfully in all seasons, not just on chilly days, making it a versatile meal.
- Use this recipe to utilize a variety of summer veggies for a fresh twist.
- The tender beef chunks add rich flavor and make it hearty enough to satisfy any appetite.
- Leftovers taste great and often develop deeper flavor after a day.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 6 g
- Sodium: 581 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 66 mg
