Homemade Vegetable Beef Soup
Warm, hearty, and packed with wholesome ingredients, this Homemade Vegetable Beef Soup is the ultimate comfort food for cozy nights. Tender chunks of beef, simmered to perfection with a vibrant medley of garden-fresh vegetables like carrots, celery, potatoes, and green beans, create a rich and flavorful broth that's sure to satisfy. Seasoned with aromatic herbs like thyme and oregano, and bolstered by the depth of beef broth and crushed tomatoes, this soup is a true classic. Perfect for meal prep, it reheats beautifully and pairs well with crusty bread for a complete meal. With just 20 minutes of prep time and a comforting slow-cooked finish, this vegetable beef soup is a family favorite you'll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Beef stew meat (cut into bite-sized cubes)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic cloves (minced)
- 3 medium Carrots (peeled and sliced)
- 2 stalks Celery stalks (chopped)
- 2 medium Russet potatoes (peeled and diced)
- 1 cup Fresh green beans (trimmed and cut into 1-inch pieces)
- 1 cup Frozen corn
- 1 cup Frozen peas
- 28 ounces Crushed tomatoes
- 6 cups Beef broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped for garnish, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and black pepper, then add it to the pot. Cook until the meat is browned on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion and cook until it becomes soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the carrots, celery, and potatoes to the pot, stirring to combine. Cook for 5 minutes to slightly soften the vegetables.
Return the browned beef to the pot, then add the crushed tomatoes, beef broth, dried thyme, dried oregano, and bay leaf. Stir everything together.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes to 1 hour, or until the beef is tender and the flavors are well combined.
Stir in the green beans, frozen corn, and frozen peas. Simmer for another 10-15 minutes, or until the green beans are tender. Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 8400 mg | 365% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 58.7 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 7934 mg | 169% | |
*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.
