Description
This hearty Vegetable Beef Soup features tender chunks of beef, fresh summer vegetables, and a flavorful blend of herbs simmered to perfection. It’s a comforting and filling meal perfect for any season, with tender potatoes, green beans, corn, and peas in a savory tomato and beef broth base. Ideal for using up fresh veggies, this soup warms you up and satisfies your appetite with wholesome ingredients.
Ingredients
Scale
Beef
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, (divided)
- Salt and freshly ground black pepper
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 (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Liquids and Seasonings
- 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
- Heat Oil and Brown Half the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper, then add half of the beef to the pot. Brown for about 4 minutes, turning halfway through to achieve an even sear.
- Brown Remaining Beef: Transfer browned beef to a plate. Add another 1/2 Tbsp oil to the pot. Repeat the browning process with the remaining half of the beef, then transfer to the plate as well.
- Sauté Vegetables: Add another 1 Tbsp olive oil to the now empty pot. Add onions, carrots, and celery and sauté for about 3 minutes until they begin to soften. Add the minced garlic and sauté for 1 more minute until fragrant.
- Add Broth, Tomatoes, Herbs, and Beef: Pour in the beef broth, diced tomatoes, browned beef, dried basil, oregano, and thyme. Season with additional salt and pepper to taste. Bring the mixture to a boil.
- Simmer Sauce: Reduce heat to low, cover the pot, and simmer gently for 30 minutes, stirring once or twice to prevent sticking.
- Add Potatoes and Continue Simmering: Add the chopped potatoes to the pot. Continue simmering, covered, for an additional 20 minutes. (Optionally, add green beans here if you prefer them very soft.)
- Add Green Beans and Simmer: Stir in the green beans and simmer uncovered for 15 more minutes, or until all vegetables and beef are tender and cooked through.
- Add Corn and Peas: Pour in the frozen corn and peas. Simmer the soup for about 5 minutes until the frozen vegetables are heated through.
- Finish with Parsley and Serve: Stir in the chopped fresh parsley just before serving. Serve the soup warm and enjoy.
Notes
- This soup is great for any season, not just chilly days, as it uses fresh summer vegetables.
- The tender chunks of beef add rich, comforting flavor to the broth.
- Leftovers taste even better the next day after the flavors meld.
- You can adjust vegetable cooking times based on your preference for softness.
- Low-sodium broth allows you to control salt levels easily.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 6 g
- Sodium: 581 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 66 mg
