Simple Vegetable Beef Soup
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.
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
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.
In the same pot, add the diced onion and garlic. Sauté until the onion is translucent and fragrant, about 3 minutes.
Return the browned beef to the pot. Add the carrots, celery, potatoes, green beans, and frozen corn.
Pour in the diced tomatoes, along with their juice, and the beef broth.
Stir in the bay leaf, dried thyme, salt, and black pepper.
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.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 35.9 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5993 mg | 128% | |
*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.
