Description
A comforting and hearty Vegetable Beef Soup recipe that is perfect for a cozy dinner. This classic soup is packed with tender beef, a variety of vegetables, and flavorful herbs, creating a delicious and satisfying meal.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 ounces) diced tomatoes with juices
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (frozen or fresh)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5–7 minutes. Remove beef and set aside. In the same pot, sauté onion and garlic for 2–3 minutes until fragrant. Add carrots, celery, and potatoes and cook for another 5 minutes. Return beef to the pot and stir in green beans, diced tomatoes, beef broth, thyme, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer covered for 45–60 minutes, or until beef is tender and vegetables are cooked through. Stir in corn and peas and simmer uncovered for another 10 minutes. Remove bay leaf before serving.
Notes
- This soup freezes well and can be made a day ahead for even better flavor.
- Swap in seasonal vegetables or use ground beef as a shortcut.
- Serve with crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
