Description
Warm your soul with the best vegetable beef soup that’s hearty, comforting, and packed with wholesome ingredients. This homemade soup is perfect for a cozy dinner or to enjoy as leftovers throughout the week.
Ingredients
Scale
Beef Stew:
- 1 lb beef stew meat, cut into bite-sized pieces
Vegetables and Herbs:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 potatoes, peeled and cubed
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen corn
- 1 cup frozen peas
Garnish:
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef: In a large pot, brown the beef in olive oil until all sides are seared. Remove and set aside.
- Sauté Aromatics: Sauté onion and garlic until softened. Add carrots, celery, potatoes, zucchini, and green beans; cook for 5 minutes.
- Cook the Soup: Return beef to the pot with tomatoes, broth, herbs, salt, and pepper. Simmer for 45–60 minutes. Add corn and peas in the last 10 minutes.
- Final Touches: Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- For deeper flavor, brown beef in batches.
- This soup freezes well—cool completely before storing.
- Customize with additional vegetables like cabbage or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 6g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 50mg
