Hearty Tomato Beef Soup
Warm up your soul with this hearty tomato beef soup—an irresistible one-pot dish that's bursting with robust flavors and comforting textures. Featuring tender chunks of seared beef, a medley of fresh vegetables like carrots, celery, and potatoes, and a rich tomato-based broth infused with dried herbs, this soup offers a perfect balance of savory depth and wholesome goodness. Simmered to perfection, the dish is made extra aromatic with garlic, onions, and a hint of oregano and thyme, while a pop of fresh parsley adds the finishing touch. Ideal for chilly evenings or family meals, this easy-to-make recipe pairs beautifully with crusty bread for a satisfying, complete meal. With just 20 minutes of prep time and simple ingredients, this homemade tomato beef soup is a nourishing classic you'll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 2 medium potatoes, peeled and diced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the beef stew meat to the pot and cook until browned on all sides, about 4-5 minutes. Remove the beef and set it aside.
Reduce the heat to medium, then add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, until softened.
Add the minced garlic and tomato paste to the pot. Stir and cook for 1-2 minutes, until fragrant.
Return the browned beef to the pot, then add the crushed tomatoes and beef broth.
Stir in the dried oregano, dried thyme, bay leaf, and diced potatoes. Season with salt and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 60 minutes, stirring occasionally, until the beef is tender and the flavors have melded.
Remove the bay leaf from the soup and discard it.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish the soup with chopped fresh parsley before serving. Serve hot with crusty bread or crackers if desired.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7389 mg | 321% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 52.1 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 7388 mg | 157% | |
*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.
