Description
This hearty Vegetable Beef Soup combines tender chunks of browned beef stew meat with a medley of fresh and frozen vegetables simmered in a flavorful broth infused with herbs. Perfect for using up summer vegetables or warming up on a cool day, this soup is satisfying, nutritious, and packed with rich flavor.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 lbs beef stew meat
- Salt and freshly ground black pepper, to taste
- 2 1/2 Tbsp olive oil, divided
Vegetables and Aromatics
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium stalks)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans, trimmed
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Liquids and Herbs
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef stew meat dry with paper towels and season with salt and freshly ground black pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through to ensure even searing. Transfer browned beef to a plate. Add another 1/2 tablespoon olive oil to the pot and repeat the browning process with the remaining beef.
- Sauté Vegetables: Add the last 1 tablespoon of olive oil to the now empty pot. Add chopped onions, carrots, and celery and sauté for about 3 minutes until they begin to soften. Add the minced garlic and sauté for an additional minute until fragrant.
- Add Broth and Seasonings: Pour in the beef broth and diced tomatoes. Return the browned beef to the pot. Add the dried basil, oregano, thyme, and season with additional salt and pepper to taste. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring once or twice to prevent sticking.
- Add Potatoes: Add the cubed potatoes to the pot. Continue simmering, covered, for another 20 minutes. For softer green beans, add them together with the potatoes at this stage.
- Add Green Beans: Stir in the chopped green beans and simmer uncovered for an additional 15 minutes or until all vegetables and beef are tender.
- Finish with Corn, Peas, and Parsley: Add the frozen corn and peas to the pot and cook until heated through, about 5 minutes. Stir in the fresh chopped parsley just before serving.
- Serve: Ladle the soup into bowls and serve warm. Enjoy your comforting homemade vegetable beef soup!
Notes
- This vegetable beef soup is ideal for using seasonal summer vegetables and offers a delicious way to enjoy tender chunks of beef in a nutritious broth.
- Leftovers taste even better the next day, making it a perfect make-ahead meal.
- You can adjust the types of vegetables used based on availability or preference.
- For softer green beans, add them earlier with the potatoes; for firmer texture, add them later.
- Use low-sodium broth to control the salt content in the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 6 g
- Sodium: 581 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 66 mg
