Old School Vegetable Beef Soup
Warm up with a hearty bowl of Old School Vegetable Beef Soup, a comforting classic that's packed with robust flavors and wholesome ingredients. Tender chunks of seared beef stew meat are paired with a medley of fresh vegetables, including carrots, celery, potatoes, and frozen green beans and peas, all simmered together in a rich beef broth infused with aromatic herbs like thyme, oregano, and bay leaf. This one-pot wonder is perfect for a cozy family dinner or meal prepping for the week, offering a balance of nourishing goodness and old-fashioned flavor. With just 20 minutes of prep time and a hands-off simmer, it’s a timeless recipe that’s as easy as it is satisfying. Serve it hot with a sprinkle of fresh parsley and some crusty bread for a soul-soothing meal that brings everyone together.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 russet potato, peeled and diced
- 15 ounces canned diced tomatoes (with juices)
- 8 cups beef broth
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
Season the beef stew meat with a pinch of salt and pepper, then add the meat to the pot. Sear the beef on all sides until browned, about 5-6 minutes. Remove the beef from the pot and set aside.
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the garlic and cook for 1 additional minute until fragrant.
Add the carrots, celery, and potatoes to the pot. Stir to combine and cook for 4-5 minutes to allow the vegetables to begin softening.
Return the browned beef to the pot along with the canned diced tomatoes (with juices), beef broth, thyme, oregano, bay leaf, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 1 hour, stirring occasionally.
After 1 hour, stir in the frozen green beans and peas. Let the soup simmer uncovered for an additional 15-20 minutes until all the vegetables are tender and the flavors have melded together.
Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
Serve hot, garnished with freshly chopped parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 11402 mg | 496% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 52.1 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 7862 mg | 167% | |
*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.
