Hearty Vegetable Beef Soup
A warm and filling dish perfect for chilly days, packed with tender beef, vibrant vegetables, and rich broth.
Ingredients
Beef and broth
- 1.5 lbs beef stew meat Pat dry before browning
- 8 cups low-sodium beef or chicken broth
- 2 cans (14 oz each) diced tomatoes with juice
Vegetables
- 1.75 cups chopped yellow onion (1 large)
- 1.25 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1.5 tbsp minced garlic (4 cloves)
- 1 lb red or yellow potatoes, cubed (about 3/4 inch)
- 1.5 cups trimmed and chopped green beans
- 1.5 cups frozen corn
- 1 cup frozen peas
- ⅓ cup fresh chopped parsley
Spices
- 2.5 tbsp olive oil, divided Divide for browning and sautéing
- 1.5 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- Salt and freshly ground pepper To taste
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Pat the beef dry and season with salt and pepper.
- Brown half of the beef in the pot for about 4 minutes, turning halfway. Repeat with the remaining beef.
Cooking
- Add the remaining tablespoon of olive oil and sauté the onions, carrots, and celery for 3 minutes.
- Add the garlic and cook for 1 more minute.
- Stir in the broth and diced tomatoes, and return the browned beef to the pot.
- Add basil, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Add potatoes, cover, and simmer for another 20 minutes.
- Stir in green beans and let it simmer for another 15 minutes until tender.
- Add corn and peas, and simmer for 5 more minutes.
- Stir in parsley before serving.
Notes
Serve warm, topped with a sprinkle of fresh parsley if desired. Pairs well with crusty bread or fresh salad. Can store in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months. Thaw overnight before reheating.