Hearty Hoosier Beef Vegetable Soup
Warm up with a bowl of Hearty Hoosier Beef Vegetable Soup, a comforting and nutrient-packed classic that combines tender stewing beef, a vibrant medley of fresh vegetables, and rich, savory broth. This Midwest-inspired recipe is a perfect one-pot meal, featuring staples like carrots, celery, and potatoes, alongside the garden-fresh flavor of green beans, peas, and corn. Simmered to perfection, the beef becomes melt-in-your-mouth tender, while the mix of canned diced tomatoes adds a subtle tangy sweetness to the robust broth. Ready in just over 90 minutes, this soup is an excellent option for meal prep or a cozy family dinner. Garnish with freshly chopped parsley for an extra burst of flavor, and serve piping hot with crusty bread for a wholesome, satisfying experience. Whether you're looking for a hearty winter warmer or a nourishing weeknight meal, this beef vegetable soup delivers comfort in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef, cut into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 large Russet potato, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14.5 ounces canned diced tomatoes (with juice)
- 6 cups beef broth
- 1 cup kernel corn (frozen or canned, drained)
- 1 cup peas (frozen)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the stewing beef with salt and black pepper. Add the beef to the pot and sear on all sides until browned, about 5 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
Return the browned beef to the pot and pour in the beef broth, canned diced tomatoes (with their juice), and green beans. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, or until the beef is tender and the vegetables are cooked through.
Stir in the corn and peas, and simmer for an additional 5-10 minutes until heated through.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9323 mg | 405% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 61.6 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6685 mg | 142% | |
*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.
