Description
A comforting and hearty vegetable beef soup recipe that has been passed down through generations. This old-fashioned soup is packed with tender beef, a variety of vegetables, and savory seasonings, making it the perfect meal for a cozy night in.
Ingredients
Scale
Beef:
- 1 1/2 pounds beef stew meat (cut into bite-sized pieces)
Vegetables:
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 medium carrots (sliced)
- 2 celery stalks (sliced)
- 2 medium potatoes (peeled and diced)
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (frozen or canned)
Broth and Seasonings:
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
Instructions
- Brown the Beef: Heat olive oil in a large pot, brown beef pieces on all sides. Set beef aside.
- Sauté Onion and Garlic: In the same pot, sauté onion and garlic until soft.
- Cook the Soup: Return beef to the pot, add broth, water, diced tomatoes, carrots, celery, potatoes, salt, pepper, thyme, basil, and bay leaf. Simmer covered for 45 minutes.
- Add Remaining Vegetables: Stir in green beans, corn, and peas. Simmer uncovered for 15–20 minutes until vegetables are tender.
- Serve: Remove bay leaf before serving.
Notes
- This soup tastes even better the next day as the flavors develop.
- You can customize the vegetables based on your preferences or what you have on hand.
- This soup freezes well for future meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg
