The Veggiest Beef and Vegetable Soup
Loaded with hearty beef and a garden's worth of vibrant vegetables, *The Veggiest Beef and Vegetable Soup* is the ultimate comfort food for chilly nights. This one-pot wonder combines tender cubes of seared beef, nutrient-packed zucchini, carrots, celery, and potatoes, along with pops of sweetness from frozen corn and green beans. Simmered to perfection in a rich, herb-infused beef broth with aromatic thyme and bay leaf, this soup is as flavorful as it is nutritious. Ready in just over 90 minutes, it's the ideal make-ahead meal that only gets better with time. Serve it piping hot with a sprinkle of fresh parsley for a wholesome, satisfying dinner your whole family will love! Perfect for lovers of hearty soups and easy one-pot recipes, this dish is guaranteed to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Beef stew meat, cut into 1-inch cubes
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 Yellow onion, diced
- 4 cloves Garlic, minced
- 4 Carrots, sliced into rounds
- 3 Celery stalks, diced
- 2 Russet potato, peeled and cut into 1-inch cubes
- 1 Zucchini, diced
- 14.5 ounces Canned diced tomatoes
- 6 cups Beef broth
- 1 Bay leaf
- 1 teaspoon Fresh thyme, chopped
- 1 cup Frozen green beans, cut into 1-inch pieces
- 1 cup Frozen corn kernels
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the beef stew meat with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add the beef to the pot in batches, searing the cubes on all sides until browned. Remove 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 1 minute until fragrant.
Return the browned beef to the pot along with the carrots, celery, and potatoes. Stir to combine.
Add the diced zucchini, canned diced tomatoes (with their juices), beef broth, bay leaf, thyme, remaining salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Remove the bay leaf and discard. Stir in the frozen green beans and corn, cooking for an additional 5-7 minutes.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley, and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 9.4 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1295 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.
