Vegetable Beef Soup
Warm up with a hearty and satisfying bowl of Vegetable Beef Soup, packed full of tender beef, vibrant vegetables, and aromatic herbs. This comforting classic combines juicy seared stew beef, nutrient-rich carrots, celery, and green beans, all simmered in a rich beef broth infused with garlic, thyme, and oregano. The addition of russet potatoes and frozen peas adds heartiness and a touch of sweetness, making this soup both nutritious and flavorful. Perfect for a family dinner or meal prep, this one-pot wonder is easy to make and brims with home-cooked goodness. Garnish with fresh parsley for an extra layer of freshness, and serve with crusty bread for the ultimate cozy meal experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds stew beef cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 14.5 ounces diced tomatoes (canned)
- 6 cups beef broth
- 2 medium russet potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper, then add them in batches to the pot. Sear the beef for 3-4 minutes per side until browned. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the diced tomatoes (with their juices) and cook for 2-3 minutes.
Return the seared beef to the pot, then pour in the beef broth.
Add the diced potatoes, green beans, thyme, and oregano to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 60-70 minutes, or until the beef and vegetables are tender.
Stir in the frozen peas and cook for an additional 5 minutes to heat through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 9104 mg | 396% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 46.9 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 6886 mg | 147% | |
*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.
