Description
A hearty and comforting Vegetable Beef Soup recipe that is perfect for chilly days. This homemade soup is packed with tender beef, an array of colorful vegetables, and flavorful herbs, creating a satisfying and nutritious meal.
Ingredients
Scale
Beef Stew:
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Seasonings:
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Beef: In a large pot, brown the beef stew meat in olive oil until all sides are seared. Remove and set aside.
- Sauté Vegetables: Sauté onions until soft, then add garlic. Return beef to the pot and add broth, water, tomatoes, carrots, celery, potatoes, green beans, herbs, salt, and pepper.
- Simmer: Bring to a boil, then simmer covered for 45-60 minutes until beef is tender.
- Add Remaining Vegetables: Stir in corn and peas, cook for an additional 5-10 minutes.
- Finish: Remove bay leaf, garnish with parsley, and serve.
Notes
- This soup tastes even better the next day.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
