The Lady and Sons Beef Vegetable Soup Paula Deen
Warm up your heart and soul with Paula Deen’s signature comfort food classic—The Lady and Sons Beef Vegetable Soup. This hearty, home-style soup is a delightful medley of tender beef stew meat, garden-fresh vegetables like carrots, potatoes, and green beans, and rich, savory beef broth, all simmered together with aromatic herbs like thyme, parsley, and a touch of garlic. Perfect for a cozy family dinner or meal prep, this one-pot wonder takes just 20 minutes of prep time and slowly cooks to perfection, filling your kitchen with irresistible aromas. Serve it piping hot with crusty bread or crackers for a meal that’s as satisfying as it is wholesome. Perfect for chilly evenings, this comforting beef vegetable soup is a must-try for fans of Southern cooking and hearty, flavorful dishes!
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 stalks celery, diced
- 3 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 14.5 ounces canned diced tomatoes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup kernels of corn (fresh, canned, or frozen)
- 6 cups beef broth
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried thyme
- 1 whole bay leaf
Instructions
Heat the vegetable oil in a large soup pot or Dutch oven over medium-high heat.
Season the beef stew meat with a pinch of salt and pepper, then sear the meat in the hot oil until browned on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.
In the same pot, add the diced onion and celery. Cook for about 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute, until fragrant.
Add the sliced carrots, diced potatoes, canned diced tomatoes (with their juice), green beans, and corn to the pot. Stir to combine.
Return the browned beef to the pot, along with the beef broth, parsley, thyme, bay leaf, salt, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low and cover. Simmer for 1 hour, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot with crusty bread or your favorite crackers.
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 484 mg | 162% | |
| Sodium | 8918 mg | 388% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 50.6 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 7266 mg | 155% | |
*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.
