Yummy Beefy Vegetable Soup
Warm up with a hearty bowl of Yummy Beefy Vegetable Soup, a comforting classic packed with tender pieces of beef, vibrant vegetables, and rich, savory broth. This wholesome, one-pot recipe features a medley of fresh ingredients like carrots, celery, potatoes, and green beans, simmered with flavorful beef broth, aromatic garlic, and a hint of Worcestershire sauce for depth. Frozen peas add a pop of color and sweetness at the end, while fresh parsley provides a bright, finishing touch. Perfect for chilly evenings or a satisfying family meal, this soul-soothing soup is easy to prepare and comes together with just 20 minutes of prep and a slow simmer for maximum flavor. Serve it alongside crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, chopped
- 3 stalks celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14.5 ounces diced tomatoes (with juices)
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the beef stew meat with salt and black pepper. Add it to the pot and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
In the same pot, add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the chopped carrots, celery, and potatoes to the pot, stirring to combine. Cook for 2-3 minutes, allowing the vegetables to soften slightly.
Return the browned beef to the pot, along with the green beans, diced tomatoes (with their juices), beef broth, Worcestershire sauce, thyme, and bay leaf. Stir to mix everything together.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 75 minutes, or until the beef is tender and the vegetables are fully cooked.
Remove the bay leaf from the soup and discard it.
Stir in the frozen peas and let the soup cook for another 5 minutes until the peas are heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with chopped fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1336 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.
