Simple Vegetable Beef Soup

Nutriscore Rating: 72/100

Warm, hearty, and delightfully easy to make, this Simple Vegetable Beef Soup is the perfect one-pot comfort meal for any day of the week. Tender chunks of stewing beef are seared to perfection, then simmered with a medley of vegetables, including carrots, celery, potatoes, green beans, and sweet corn, all in a richly flavored broth made with diced tomatoes and aromatic herbs like thyme and bay leaf. With just 20 minutes of prep and a slow simmer to bring everything together, this soup delivers layers of flavor with minimal effort. Serve it steaming hot, garnished with fresh parsley, for a satisfying and wholesome meal that’s perfect for family dinners or meal prepping. Whether you’re craving something cozy for a chilly evening or a nutrient-packed lunch, this vegetable beef soup is as versatile as it is delicious! Keywords: vegetable beef soup, hearty soup recipe, easy one-pot meal, comfort food, beef and vegetable soup.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tablespoons olive oil
• 1 pound stewing beef, cut into 1-inch cubes
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen corn
• 14.5 ounces diced tomatoes, with juice
• 6 cups low-sodium beef broth
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

📝 Instructions

10 steps

1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

2. Add the stewing beef to the pot and sear until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

3. In the same pot, add the diced onion and garlic. Sauté until the onion is translucent and fragrant, about 3 minutes.

4. Return the browned beef to the pot. Add the carrots, celery, potatoes, green beans, and frozen corn.

5. Pour in the diced tomatoes, along with their juice, and the beef broth.

6. Stir in the bay leaf, dried thyme, salt, and black pepper.

7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 60-75 minutes, or until the beef is tender and the vegetables are cooked through.

8. Taste the soup and adjust the seasoning with additional salt or pepper, if needed.

9. Remove the bay leaf before serving.

10. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.

Nutrition Facts

1 serving (581.0g)

Calories		359
% Daily Value*
Total Fat		20.9 g	27%
	Saturated Fat	7.0 g	35%
	Polyunsaturated Fat	0.0 g
Cholesterol		53 mg	18%
Sodium		554 mg	24%
Total Carbohydrate		27.3 g	10%
	Dietary Fiber	5.2 g	19%
	Total Sugars	8.1 g
Protein		19.8 g	40%
Vitamin D		0.0 mcg	0%
Calcium		70 mg	5%
Iron		3.5 mg	19%
Potassium		1048 mg	22%

*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.

Source of Calories

Fat: 1131 cal (50.3%%)

Protein: 467 cal (20.8%%)

Carbs: 648 cal (28.9%%)