Favorite Beef Vegetable Soup
Cozy up with a bowl of this hearty Favorite Beef Vegetable Soup, the ultimate comfort food that’s packed with rich flavors and wholesome ingredients! Tender chunks of seared stew beef pair beautifully with a medley of fresh vegetables, including carrots, celery, potatoes, green beans, and sweet corn, all simmered in a savory tomato-beef broth infused with garlic, thyme, and a hint of bay leaf. Ready in just under two hours, this satisfying soup is perfect for feeding a hungry crowd or meal prepping for the week. Garnished with fresh parsley for a burst of color and freshness, it's the ideal one-pot meal for chilly nights. Whether you're seeking a low-effort dinner or a nutrient-rich comfort dish, this easy-to-make soup is bound to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds stew beef (cut into bite-sized cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 3 large carrots (sliced)
- 3 stalks celery (sliced)
- 2 medium russet potatoes (peeled and diced)
- 14.5 ounces diced tomatoes (canned, with juice)
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 cup corn kernels (frozen or fresh)
- 1 leaf bay leaf
- 0.5 teaspoon dried thyme
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
Season the beef with salt and pepper, then add it to the pot. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the carrots, celery, and potatoes to the pot. Stir and cook for 4-5 minutes to begin softening the vegetables.
Return the beef to the pot, then add the diced tomatoes (with their juice), beef broth, tomato paste, bay leaf, and dried thyme. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, stirring occasionally, to allow the beef to become tender and the flavors to meld.
Add the green beans and corn to the pot. Simmer uncovered for an additional 15-20 minutes until the beans are tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 9179 mg | 399% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 57.7 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 7583 mg | 161% | |
*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.
