Description
A hearty and comforting Vegetable Beef Soup recipe that is perfect for a cozy meal. This one-pot wonder is packed with tender beef, an assortment of colorful vegetables, and flavorful herbs, creating a delicious and satisfying dish.
Ingredients
Scale
Beef:
- 1 lb beef stew meat (cut into bite-sized pieces)
- Salt and pepper to taste
- 1 tablespoon olive oil
Vegetables:
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 large potato (peeled and diced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup green beans (cut into 1-inch pieces)
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Season the Beef: Season beef with salt and pepper.
- Sear the Beef: In a large pot, heat olive oil and sear beef until browned. Set aside.
- Sauté Vegetables: In the same pot, sauté onion, garlic, carrots, and celery until softened.
- Add Ingredients: Add tomatoes, beef broth, thyme, oregano, bay leaf, and browned beef. Simmer.
- Cook Potatoes and Beans: Add potatoes and green beans, cook until tender.
- Final Touch: Stir in corn and peas, cook briefly. Adjust seasoning and garnish with parsley.
Notes
- This soup is very adaptable—use whatever vegetables you have on hand.
- Leftovers taste even better the next day and freeze well for future meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
