Vegetable Beef Soup Basic Recipe
Warm up with this hearty and comforting Vegetable Beef Soup, a classic recipe perfect for cozy evenings! Loaded with tender beef stew meat, a medley of vibrant vegetables like carrots, celery, potatoes, and frozen green beans, all simmered in a savory beef broth with aromatic herbs, this soup is both nourishing and satisfying. A one-pot wonder, this recipe features simple ingredients and easy-to-follow steps, making it ideal for weeknight dinners or meal prep. Ready in just over an hour, it’s a wholesome dish that serves up to six and pairs beautifully with crusty bread for a complete meal. Perfect for those seeking a flavorful homemade soup, this Vegetable Beef Soup will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup frozen green beans
- 1 cup frozen corn
- 14.5 ounces canned diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with a pinch of salt and pepper and add it to the pot. Sear the beef on all sides until browned, about 4-5 minutes. Remove the beef and set it aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, until the vegetables are slightly softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Return the seared beef to the pot and pour in the beef broth. Add the canned diced tomatoes (with their juice), diced potatoes, bay leaf, thyme, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally, to allow the beef to tenderize and the flavors to meld.
After 40 minutes of simmering, add the frozen green beans and frozen corn to the pot. Continue cooking for an additional 15-20 minutes, until the vegetables are tender.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve the soup hot with a side of crusty bread or crackers, and enjoy!
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 8952 mg | 389% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 36.1 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6158 mg | 131% | |
*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.
