Description
This hearty Vegetable Beef Soup combines tender chunks of beef with a medley of fresh and frozen vegetables simmered in a flavorful broth. Perfect for any season, this nutritious soup is packed with comforting flavors and makes for satisfying leftovers.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 lbs beef stew meat
- Salt and freshly ground black pepper
- 2 1/2 Tbsp olive oil, divided
Vegetables
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans (trimmed)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Liquids and Herbs
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
- Brown the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the beef stew meat dry with paper towels, season all sides with salt and pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through the cooking time to brown all sides. Transfer browned beef to a plate. Add another 1/2 Tbsp olive oil to the pot and repeat this process with the remaining beef pieces.
- Sauté Vegetables: Add 1 Tbsp olive oil to the empty pot. Add chopped onions, carrots, and celery. Sauté for 3 minutes until vegetables begin to soften. Add minced garlic and sauté another minute, stirring frequently to prevent burning.
- Add Broth and Seasonings: Pour in the beef or chicken broth and diced tomatoes. Return the browned beef to the pot. Stir in dried basil, oregano, thyme, and season with additional salt and pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low. Cover and simmer, stirring once or twice throughout, for 30 minutes to meld flavors and tenderize beef.
- Add Potatoes: Add chopped potatoes to the pot. Continue to simmer, covered, for an additional 20 minutes. Optionally, add green beans now if you prefer them very soft.
- Add Green Beans: If not added earlier, stir in the chopped green beans now and simmer uncovered for 15 more minutes, or until all vegetables and beef are tender.
- Add Corn and Peas: Stir in frozen corn and peas. Simmer for about 5 minutes, or until heated through.
- Finish and Serve: Stir in chopped fresh parsley. Taste and adjust seasoning if necessary. Serve the soup warm, enjoying the hearty and comforting flavors.
Notes
- This soup is great year-round and makes excellent use of summer vegetables, while the beef provides a rich, savory flavor.
- Leftovers taste even better after the flavors meld overnight.
- You can swap beef broth for chicken broth if preferred.
- Adjust vegetables according to seasonal availability or personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 344
- Sugar: 6 g
- Sodium: 581 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 66 mg
