Description
Warm up with a bowl of hearty Beef Vegetable Soup, a comforting and nutritious dish perfect for chilly days. Packed with tender beef, an array of vibrant vegetables, and flavorful herbs, this homemade soup will satisfy your cravings and fill your home with delicious aromas.
Ingredients
Scale
Beef Stew:
- 1 1/2 pounds beef stew meat (cut into 1-inch cubes)
- 2 tablespoons olive oil
Vegetables:
- 1 medium onion (chopped)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 2 potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (frozen)
Seasonings:
- 8 cups beef broth
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
- Sear the Beef: Heat olive oil in a large pot, brown beef on all sides, then set aside.
- Sauté Vegetables: Cook onion, carrots, and celery until softened. Add garlic and cook briefly.
- Cook Soup: Return beef to pot with broth, tomatoes, potatoes, seasonings. Simmer covered for 1 hour.
- Add Vegetables: Stir in green beans, corn, peas. Cook until tender, then garnish with parsley.
Notes
- This soup tastes even better the next day!
- For a thicker broth, add 2 tablespoons of tomato paste.
- Barley, rice, or pasta can be used instead of potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg
