Hearty Vegetable and Meat Soup
Warm up with a comforting bowl of Hearty Vegetable and Meat Soup, a soul-soothing meal perfect for chilly evenings or when you crave robust flavor. This recipe combines tender beef chunks seared to perfection with a medley of vibrant vegetables like carrots, celery, and green beans, all simmered in a savory beef broth with aromatic herbs like thyme and bay leaf. Diced potatoes and a splash of canned tomatoes add texture and richness to every spoonful, while pops of sweetness from frozen peas balance the dish beautifully. Ready in just under 2 hours, this one-pot wonder is easy to prepare and yields six generous servings. Whether served with crusty bread or enjoyed on its own, this wholesome soup is a satisfying and nutritious crowd-pleaser that’ll become a family favorite. Perfect for queries like "beef and vegetable soup recipe" or "easy homemade soup ideas," this dish is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, chopped
- 2 large carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 6 cups beef broth
- 14.5 ounces canned diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large soup pot over medium-high heat.
Season the beef cubes with salt and pepper. Add them to the pot and sear until browned on all sides, about 5 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion, sliced carrots, and sliced celery. Cook until the onions are translucent, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Return the beef to the pot and add the diced potatoes, beef broth, diced tomatoes with their juices, bay leaf, and dried thyme.
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 1 hour to allow flavors to meld and beef to become tender.
After an hour, add the green beans and frozen peas to the pot. Simmer for an additional 20 minutes or until all vegetables and beef are tender.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 8679 mg | 377% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 38.1 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 6064 mg | 129% | |
*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.
