Super Vegetable Beef Soup
Loaded with hearty vegetables, tender chunks of seared beef, and a rich, savory broth, this Super Vegetable Beef Soup is the ultimate comfort food. Perfect for cozy dinners or meal prep, this one-pot wonder brims with wholesome ingredients like carrots, celery, potatoes, green beans, and sweet bursts of corn and peas. Infused with aromatic Italian seasoning, paprika, and a touch of tomato paste for depth, each spoonful offers a warm, satisfying blend of flavors. Simmered to perfection, this nourishing soup is easy to make and a guaranteed crowd-pleaser. Garnish with freshly chopped parsley for a fresh, vibrant finish, and savor a bowl of homemade goodness that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stew beef, cut into bite-sized pieces
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 2 medium potatoes, peeled and cut into cubes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 14.5 ounces diced tomatoes, with juice
- 6 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the stew beef in batches to avoid overcrowding the pot. Sear the beef on all sides until browned, about 4-5 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the beef to the pot and add the carrots, celery, potatoes, and green beans. Stir everything together.
Pour in the beef broth, diced tomatoes (with their juice), and tomato paste. Stir to combine.
Add the Italian seasoning, paprika, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 1 hour, stirring occasionally.
After 1 hour, add the frozen corn and peas. Continue to simmer for another 15-20 minutes until all the vegetables are tender and the beef is fully cooked.
Remove the bay leaf and taste the soup. Adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 10.5 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1193 mg | 25% | |
*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.
