The Best Beefy Vegetable Soup
Warm, hearty, and brimming with flavor, "The Best Beefy Vegetable Soup" is the ultimate comfort food for cozy evenings. This robust soup combines tender, slow-simmered beef stew meat with a medley of vibrant vegetables like carrots, celery, and gold potatoes, all cooked to perfection in a rich, savory beef broth. A touch of garlic and bay leaf adds depth, while optional additions of green beans and corn elevate its wholesome appeal. Perfect for meal prep and easily customizable, this one-pot wonder is not only simple to make but also incredibly satisfying. Garnish with fresh parsley and thyme for a comforting dinner that feels like a warm hug in a bowl. Whether you’re seeking a nourishing meal or a hearty crowd-pleaser, this beef and vegetable soup recipe will deliver every time.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion (chopped)
- 4 garlic cloves (minced)
- 3 celery stalks (sliced)
- 3 large carrots (peeled and sliced into rounds)
- 3 medium gold potatoes (diced into 1-inch cubes)
- 1 15-ounce can canned diced tomatoes (with juices)
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme (optional, for garnish)
- 2 tablespoons parsley leaves (chopped, for garnish)
- 1 cup frozen green beans (optional)
- 1 cup frozen corn (optional)
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and black pepper. Brown the beef in the pot for 4-5 minutes, working in batches if necessary to avoid overcrowding. Remove the beef and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the celery, carrots, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Return the browned beef to the pot. Stir in the canned diced tomatoes (with juices), beef broth, and the bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer gently for 60-75 minutes, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
If using frozen green beans and/or frozen corn, stir them into the soup during the last 10-15 minutes of cooking.
Remove the bay leaf and taste the soup. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh thyme and chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1335 mg | 28% | |
*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.
