Description
A comforting and hearty Vegetable Beef Soup that is perfect for chilly days. Packed with tender beef, a variety of vegetables, and savory broth, this soup is a satisfying meal on its own.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 pound beef stew meat (cut into bite-sized pieces)
- 1 small 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 into 1-inch pieces)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (frozen or fresh)
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat Olive Oil: In a large pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Remove beef and set aside.
- Sauté Onion and Garlic: In the same pot, sauté onion and garlic until fragrant. Return beef to the pot.
- Add Vegetables and Broth: Add carrots, celery, potatoes, green beans, corn, peas, diced tomatoes, and beef broth. Stir in thyme, parsley, and bay leaf.
- Simmer: Bring to a boil, then reduce heat and simmer covered for 45–60 minutes until beef and vegetables are tender.
- Season and Serve: Discard bay leaf, season with salt and pepper, and serve hot.
Notes
- You can use leftover roast beef or ground beef for a quicker version.
- For a heartier soup, add pasta or barley.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
