Soul Warming Veggie Beef Soup
Cozy up with a bowl of "Soul Warming Veggie Beef Soup," a hearty and flavorful medley of tender stew beef, vibrant vegetables, and aromatic herbs swimming in a rich beef broth. This comforting one-pot wonder combines the depth of slow-cooked flavors with the ease of wholesome ingredients like carrots, celery, russet potatoes, and frozen green beans and corn. Perfect for chilly evenings, this family-friendly soup is seasoned with thyme, oregano, and a touch of garlic for an irresistible savory profile, while fresh parsley adds a pop of brightness to every bowl. Ready in just under two hours, this soul-soothing dish is ideal for meal prepping and guaranteed to warm you from the inside out.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stew beef (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion (diced)
- 3 medium carrots (peeled and sliced)
- 2 medium celery stalks (sliced)
- 2 medium russet potatoes (peeled and cubed)
- 3 count garlic cloves (minced)
- 14.5 ounces diced tomatoes (canned with juice)
- 6 cups beef broth
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 count bay leaf
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, then add them to the pot. Sear the beef for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the beef and set aside.
Lower the heat to medium. Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Return the beef to the pot and add the cubed potatoes, canned diced tomatoes (with their juice), and beef broth. Stir well to combine.
Add the thyme, oregano, and bay leaf. Bring the soup to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 1 hour, stirring occasionally.
After 1 hour, add the frozen green beans and frozen corn. Stir well and continue to simmer for an additional 20-30 minutes, until the beef is tender and vegetables are fully cooked.
Remove the bay leaf and discard it. Taste the soup and adjust seasoning with more salt and pepper if necessary.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9097 mg | 396% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 43.4 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 6169 mg | 131% | |
*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.
