Hearty Vegetable and Beef Soup
Cozy up with a comforting bowl of Hearty Vegetable and Beef Soup, a wholesome one-pot meal brimming with rustic flavors and nourishing ingredients. This recipe combines tender, seared beef stew meat with a medley of vibrant vegetables like carrots, celery, and potatoes, all simmered to perfection in a rich, herb-infused beef broth. Diced tomatoes add a subtle tang, while frozen peas and green beans bring a pop of color and freshness to this satisfying soup. Perfect for family dinners or meal prep, this soup is easy to make with just 20 minutes of prep time and offers six hearty servings. Garnished with fresh parsley, it’s a warming, nutrient-packed dish that's ideal for chilly days. Whether you're looking for a weeknight dinner or a make-ahead meal, this classic beef and vegetable soup will leave you feeling full and comforted.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat (cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 medium carrots (peeled and sliced)
- 3 celery stalks (sliced)
- 2 large potatoes (peeled and diced)
- 1 14.5-ounce can diced tomatoes (with juice)
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen green beans
- 1 cup frozen peas
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
Season the beef stew meat with salt and black pepper. Add the beef to the pot in batches, searing on all sides until browned. Remove the beef and set it aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the sliced carrots, celery, and diced potatoes. Cook for 4-5 minutes to slightly soften the vegetables.
Return the browned beef to the pot. Add the diced tomatoes (with juice), beef broth, bay leaf, and dried thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the beef is tender.
Add the frozen green beans and peas to the pot. Simmer uncovered for an additional 10-15 minutes until the vegetables are heated through.
Discard the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6347 mg | 276% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 47.1 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 7343 mg | 156% | |
*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.
