Easy Vegetable Beef Soup
Warm up with a comforting bowl of Easy Vegetable Beef Soup, a hearty, flavor-packed meal that’s perfect for busy weeknights or cozy weekends. Featuring tender beef stew meat, vibrant garden vegetables like carrots, green beans, and peas, and a rich broth infused with aromatic garlic, Worcestershire sauce, and dried herbs, this soup strikes the perfect balance of wholesome and delicious. With a prep time of just 20 minutes and a simple simmer to bring out depth of flavor, it’s an approachable recipe for cooks of all skill levels. Ready in just over an hour and packed with nutritious ingredients, this chunky vegetable soup pairs perfectly with crusty bread for a satisfying family meal. Ideal for cold-weather cooking or make-ahead meal prep, this hearty soup is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat (bite-sized pieces)
- 1 medium onion (diced)
- 2 large carrots (sliced into rounds)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 2 medium potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 14.5 ounces diced tomatoes (with juices)
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the beef stew meat and sear until browned on all sides, about 5-6 minutes. Remove from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the potatoes, green beans, and the browned beef back into the pot.
Pour in the diced tomatoes (with juices) and the beef broth.
Stir in the tomato paste, Worcestershire sauce, dried thyme, dried parsley, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the frozen peas and cook for an additional 5 minutes.
Taste the soup and adjust seasonings if needed. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9160 mg | 398% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 45.7 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5805 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
