Description
This hearty Vegetable Beef Soup is packed with tender beef, a variety of vegetables, and flavorful herbs. It’s a comforting and satisfying meal that is perfect for a cozy night in.
Ingredients
Scale
Main Ingredients:
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 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)
- 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
Add-ins:
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Brown the beef: Season the beef with salt and pepper. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches and set aside.
- Sauté the vegetables: Add the remaining olive oil to the pot and sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
- Add broth and seasonings: Pour in the broth, diced tomatoes, basil, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add potatoes and simmer: Add potatoes and simmer for another 30 minutes until beef is tender.
- Stir in remaining vegetables: Add green beans, corn, peas, and parsley. Cook for an additional 10 minutes. Season with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and enjoy hot.
Notes
- You can customize this soup by adding other vegetables like zucchini or bell peppers.
- For a thicker soup, you can add a slurry of cornstarch and water towards the end of cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg