Rich Beefy Vegetable Soup
Hearty, comforting, and bursting with rich flavors, this Rich Beefy Vegetable Soup is a soul-warming meal in a bowl. Tender chunks of seared beef chuck are simmered to perfection alongside a medley of fresh vegetables like carrots, celery, potatoes, and green beans, all infused with the savory goodness of beef broth, herbs, and vibrant diced tomatoes. A pop of sweetness from peas and a garnish of fresh parsley bring the dish together, making it as visually appealing as it is delicious. This one-pot recipe is perfect for busy weeknights or leisurely weekends, offering a satisfying, homemade meal that feeds a crowd. Ready in just over an hour, it’s the ultimate comfort food that pairs wonderfully with crusty bread or a light salad. Perfect for cozying up on chilly days, this is the beef vegetable soup recipe you'll turn to time and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Beef chuck, cut into 1-inch cubes
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, diced
- 2 large Potatoes, peeled and diced
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 14.5 ounces Canned diced tomatoes
- 6 cups Beef broth
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Coat the beef evenly with the flour.
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the browned beef from the pot and set it aside.
In the same pot, add the diced onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Add the browned beef back to the pot along with the carrots, celery, potatoes, and green beans. Stir to combine.
Pour in the canned diced tomatoes (with their juices) and the beef broth. Add the bay leaf and dried thyme. Stir well and bring the soup to a boil.
Reduce the heat to low, cover, and simmer for 1 hour, or until the beef is tender and the vegetables are fully cooked.
Remove the bay leaf and discard. Add the frozen peas to the pot and let the soup simmer for 5 more minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 10060 mg | 437% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 44.9 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 7715 mg | 164% | |
*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.
