Description
Warm up with a comforting bowl of hearty Vegetable Beef Soup, packed with tender beef, a medley of vegetables, and flavorful herbs. This homemade soup is perfect for a cozy dinner any night of the week.
Ingredients
Scale
For the soup:
- 1 pound beef stew meat, cut into small cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium russet potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup frozen corn
- 1 cup frozen peas
For garnish:
- Fresh parsley for garnish (optional)
Instructions
- Sear the beef: In a large pot, heat olive oil and sear beef cubes until browned. Set beef aside.
- Sauté vegetables: In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Cook the soup: Return beef to the pot with remaining ingredients. Simmer covered until beef and vegetables are tender.
- Finish the soup: Stir in frozen corn and peas, simmer briefly. Remove bay leaf before serving. Garnish with parsley.
Notes
- For a thicker soup, mash some of the potatoes in the pot before serving.
- This soup freezes well and tastes even better the next day.
- You can substitute ground beef or leftover roast beef for a quicker version.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg
