Description
This hearty Vegetable Beef Soup is a comforting and flavorful meal perfect for any season. Tender chunks of beef stew meat are browned and simmered with a medley of fresh vegetables including onions, carrots, celery, potatoes, green beans, corn, and peas in a savory broth seasoned with herbs. The soup is packed with nutrients, warming and satisfying, and makes excellent leftovers.
Ingredients
Scale
Beef
- 1 1/2 lbs beef stew meat
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 3/4 cups chopped yellow onion (about 1 large onion)
- 1 1/4 cups peeled and chopped carrots (about 3 medium carrots)
- 1 cup chopped celery (about 3 medium stalks)
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups chopped green beans (trimmed ends)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1 1/2 Tbsp minced garlic (about 4 cloves)
- 1/3 cup chopped fresh parsley
Liquids & Seasonings
- 2 1/2 Tbsp olive oil, divided
- 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. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer browned beef to a plate. Add another 1/2 Tbsp olive oil to the pot and repeat the process with the remaining beef.
- Sauté Vegetables: Add 1 Tbsp olive oil to the now-empty pot. Add the chopped onions, carrots, and celery and sauté for 3 minutes until slightly softened. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Add Broth and Herbs: Pour in the beef broth (or chicken broth), diced tomatoes with their juice, browned beef pieces, dried basil, oregano, and thyme. Season with additional salt and pepper as needed. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 30 minutes, stirring once or twice during this time.
- Add Potatoes: Stir in the chopped potatoes. Cover and continue to simmer for 20 minutes. At this stage, you may also add the green beans if you prefer them very soft.
- Add Green Beans: If you haven’t added the green beans yet, add them now. Simmer uncovered or covered for an additional 15 minutes, or until all vegetables and beef are tender.
- Add Corn and Peas: Pour in the frozen corn and peas. Simmer for about 5 minutes more until heated through.
- Finish and Serve: Stir in the chopped fresh parsley. Adjust seasoning if necessary. Serve the soup warm and enjoy.
Notes
- This soup is versatile and perfect for using up summer vegetables.
- The tender beef chunks add a rich and savory depth of flavor.
- Leftovers taste even better the next day.
- For softer green beans, add them with the potatoes; otherwise, add them later as directed.
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
