Description
A hearty Vegetable Beef Soup loaded with tender chunks of beef, fresh vegetables, and flavorful herbs simmered in a rich broth. Perfect for any season, this comforting soup brings together wholesome ingredients for a satisfying meal that’s as delicious as it is nutritious.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 lbs beef stew meat
- Salt and freshly ground black pepper
- 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 stalks)
- 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, trimmed
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Broth 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 Tbsp olive oil in a large pot over medium-high heat. Dab the beef stew meat dry with paper towels, season with salt and pepper, then add half of the beef to the pot. Brown the beef for about 4 minutes, turning halfway through to brown evenly. Transfer browned beef to a plate. Add another 1/2 Tbsp olive oil to the pot and repeat with the remaining beef.
- Sauté Vegetables: Add 1 Tbsp olive oil to the now-empty pot, then add chopped onions, carrots, and celery. Sauté for 3 minutes until softened. Add minced garlic and sauté for an additional 1 minute, stirring constantly to avoid burning.
- Add Broth, Tomatoes, and Seasonings: Pour in the beef or chicken broth and the diced tomatoes with their juices. Return the browned beef to the pot. Stir in dried basil, oregano, thyme, and season with additional salt and pepper to taste. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 30 minutes. Stir once or twice during this time to prevent sticking.
- Add Potatoes and Continue Simmering: Add the chopped potatoes to the soup and cover again. Simmer for an additional 20 minutes. For softer green beans, you may add them to the pot at this step as well.
- Add Green Beans and Simmer: Stir in the chopped green beans (if not added earlier) and continue to simmer, covered, for 15 more minutes or until the vegetables and beef are tender.
- Add Corn and Peas: Pour in the frozen corn and peas and simmer for about 5 minutes, or until heated through.
- Finish and Serve: Stir in the chopped fresh parsley last to preserve its bright flavor. Serve the soup warm and enjoy the comforting blend of hearty beef and fresh vegetables.
Notes
- This soup is great for using up fresh summer vegetables but is comforting enough for chilly days as well.
- The tender beef chunks add rich flavor to the broth, making it especially satisfying.
- Leftover soup keeps well and tastes even better the next day.
- For softer green beans, add them along with the potatoes instead of later in the cooking process.
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
