Vegetable Beef Soup Deluxe
Cozy up with a hearty bowl of "Vegetable Beef Soup Deluxe," the ultimate comfort dish packed with tender chunks of seared stewing beef, vibrant garden vegetables, and a rich, savory beef broth. Infused with aromatic garlic, herbs like thyme, and a touch of sweetness from frozen peas, this soup is a wholesome, one-pot meal perfect for chilly evenings. The recipe balances rustic charm with bold flavors, featuring perfectly simmered potatoes, green beans, and diced tomatoes for a satisfying, well-rounded bite. Ready in just under two hours, this easy-to-follow recipe serves six, making it ideal for family dinners or meal prepping. Garnished with fresh parsley, this hearty soup pairs beautifully with crusty bread or a light green salad. Whether you're looking for a nourishing dinner or a make-ahead option, "Vegetable Beef Soup Deluxe" is a timeless classic that delivers warmth and flavor in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds stewing beef (cubed)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup yellow onion (diced)
- 1.5 cups carrots (sliced into rounds)
- 1 cup celery (sliced)
- 3 cloves garlic (minced)
- 2 cups russet potatoes (peeled and cubed)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 14.5 ounces diced tomatoes (canned with juice)
- 6 cups beef broth
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the cubed beef with 1 teaspoon of salt and 1 teaspoon of black pepper. Sear the beef in batches, browning on all sides, approximately 4-5 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic to the pot and cook for another 1 minute, stirring frequently.
Return the beef to the pot and add the diced potatoes, green beans, canned diced tomatoes with their juice, and beef broth.
Stir in the bay leaves, dried thyme, and the remaining 1/2 teaspoon of salt.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for 60 minutes.
After 60 minutes, check the beef and vegetables for tenderness. If needed, simmer for an additional 10-15 minutes.
Stir in the frozen peas and simmer for 5 more minutes.
Remove the bay leaves, taste the soup, and adjust seasoning if necessary.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 10535 mg | 458% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 58.9 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 8185 mg | 174% | |
*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.
