Description
A comforting and hearty Beef Vegetable Soup that is packed with tender chunks of beef and a variety of colorful vegetables in a flavorful broth. This easy-to-make soup is perfect for chilly days and makes a satisfying main course.
Ingredients
Scale
Beef:
- 1 tablespoon olive oil
- 1 pound beef stew meat (cut into 1-inch cubes)
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables:
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 2 medium potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut)
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Broth and Seasonings:
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
Instructions
- Heat the olive oil: In a large pot over medium-high heat, heat the olive oil.
- Brown the beef: Season the beef with salt and pepper, then brown on all sides for about 5–7 minutes.
- Add aromatics and vegetables: Add the onion and garlic, cook for 2 minutes, then add carrots, celery, and potatoes. Cook for 3–4 minutes.
- Combine remaining ingredients: Stir in green beans, corn, peas, tomatoes, beef broth, thyme, basil, and bay leaf.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours until beef is tender and vegetables are cooked.
- Adjust seasoning and serve: Remove bay leaf, adjust seasoning if needed, and serve hot.
Notes
- You can use ground beef for a quicker version.
- Frozen mixed vegetables can be substituted for fresh.
- Enhance flavor with Worcestershire sauce or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 4.5g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
