Hearty Beef Vegetable Soup
Warm up your soul with this hearty beef vegetable soup—a classic comfort food brimming with rich flavors and wholesome ingredients. Tender, seared beef cubes are simmered to perfection alongside a medley of fresh vegetables like carrots, celery, potatoes, and vibrant frozen green beans and peas. Infused with aromatic garlic, thyme, and a savory beef broth base, this soup is further enhanced by the tangy sweetness of canned diced tomatoes. Perfect for a satisfying weeknight dinner or meal prep, this one-pot wonder is easy to make and incredibly versatile. Serve it piping hot, garnished with fresh parsley, and pair it with crusty bread for a comforting, nutrient-packed meal that will delight the whole family. Ready in just 20 minutes of prep and 90 minutes of cooking, this homemade soup is the ultimate recipe for cozy nights or batch meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds stewing beef (cubed)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 3 medium carrots (sliced into rounds)
- 2 medium celery stalks (sliced)
- 2 large russet potatoes (peeled and cubed)
- 14.5 ounces diced tomatoes (canned)
- 6 cups beef broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen green beans
- 1 cup frozen peas
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the cubed stewing beef with salt and black pepper.
Add the beef to the pot in batches, searing each side until browned, about 4-5 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the carrots, celery, and potatoes to the pot, stirring well to combine.
Stir in the canned diced tomatoes along with their juices.
Return the seared beef to the pot and pour in the beef broth, making sure everything is submerged.
Add the bay leaf and dried thyme, then bring the soup to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 1 hour, stirring occasionally.
After 1 hour, stir in the frozen green beans and peas. Simmer for an additional 10-15 minutes until the vegetables are tender.
Taste the soup and adjust seasoning with more salt and pepper, if required.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm with crusty bread if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1259 mg | 27% | |
*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.
