High Protein Hearty Beef and Vegetable Soup
Packed with robust flavor and nutrition, this High Protein Hearty Beef and Vegetable Soup is the ultimate comfort food for any wellness enthusiast. Featuring tender chunks of seared beef chuck, nutrient-rich vegetables like carrots, celery, potatoes, green beans, and peas, and a fragrant blend of dried herbs, this soup is both satisfying and nourishing. Slow-simmered in a savory beef broth with canned tomatoes, it delivers a rich, hearty depth of flavor that warms the soul. Perfect for meal prep or feeding a crowd, this one-pot wonder is high in protein, loaded with vitamins, and completely customizable. Garnished with fresh parsley and best served with crusty bread, it’s a wholesome and filling meal that's as delicious as it is easy to make. Keywords: high protein soup, beef and vegetable soup, hearty soup recipes, healthy comfort food, one-pot meals.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 2 cups carrots, sliced
- 2 cups celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 28 ounces canned diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
Add the beef cubes in batches, searing them on all sides until browned. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the carrots, celery, and potatoes, and sauté for another 5 minutes.
Return the browned beef to the pot, along with its accumulated juices.
Pour in the canned diced tomatoes and beef broth, and stir to combine.
Add the bay leaf, thyme, rosemary, salt, and black pepper. Bring the soup to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 60 minutes, stirring occasionally.
After 60 minutes, add the green beans and continue to simmer for another 20 minutes.
Finally, stir in the frozen peas and cook until heated through, about 5 minutes.
Remove the bay leaf from the pot and adjust seasoning to taste.
Garnish the soup with chopped fresh parsley before serving.
Ladle the soup into bowls and enjoy. Serve with crusty bread if desired.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 11060 mg | 481% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 86.5 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1063 mg | 82% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 10979 mg | 234% | |
*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.
