Hearty Beef and Vegetable Soup with Mushrooms
Warm up with a bowl of hearty beef and vegetable soup with mushrooms, a comforting, flavor-packed dish that’s perfect for cooler days. This satisfying recipe combines tender chunks of seared beef, earthy cremini mushrooms, and a medley of fresh vegetables—like carrots, celery, and potatoes—simmered to perfection in a rich tomato-infused beef broth. Infused with aromatic herbs like rosemary and thyme, this one-pot wonder is as nutritious as it is delicious, offering a wholesome meal in under two hours. Perfect for meal prep or feeding a crowd, this soup is a cozy classic that pairs beautifully with crusty bread for dunking. Keywords: beef and vegetable soup, mushroom soup, hearty soup recipes, beef stew soup, one-pot meals.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 3 large carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 medium potatoes, diced
- 8 ounces cremini mushrooms, sliced
- 8 cups beef broth
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and pepper, then sear it in batches until browned on all sides. Remove the beef from the pot and set aside.
Lower the heat to medium, add the remaining olive oil, and sauté the diced onion until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the carrots, celery, and potatoes, cooking for 4-5 minutes to slightly soften them.
Add the sliced mushrooms and sauté for an additional 3 minutes.
Return the seared beef to the pot and pour in the beef broth.
Stir in the canned diced tomatoes, tomato paste, dried thyme, dried rosemary, and the bay leaf.
Bring the soup to a boil, then reduce the heat to low. Cover and allow the soup to simmer for 1 hour or until the beef is tender and the vegetables are cooked through.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 10877 mg | 473% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 42.3 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 673 mg | 52% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 9022 mg | 192% | |
*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.
