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Vegetable Beef Soup Recipe

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★★★★★

4.5 from 108 reviews

A hearty and comforting Vegetable Beef Soup made with tender chunks of beef stew meat, a variety of fresh vegetables, aromatic herbs, and rich beef broth. This wholesome recipe is perfect for a nutritious lunch or dinner, offering a balanced blend of flavors and textures in a warming bowl.

Ingredients

Scale

Beef and Seasoning

  • 1 1/2 lbs beef stew meat
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste

Vegetables

  • 1 3/4 cups chopped yellow onion (about 1 large)
  • 1 1/4 cups peeled and chopped carrots (3 medium)
  • 1 cup chopped celery (3 medium stalks)
  • 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

  1. Prepare Beef: Season the beef stew meat generously with salt and freshly ground black pepper. Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and brown on all sides to develop rich flavor, about 5-7 minutes per batch. Remove the browned beef and set aside.
  2. Sauté Vegetables: In the same pot, add the remaining 1/2 tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add Liquids and Seasonings: Return the browned beef to the pot. Pour in the beef broth (or chicken broth) and diced tomatoes with their juices. Stir in dried basil, oregano, and thyme. Bring the mixture to a boil.
  4. Simmer Soup: Reduce heat to low, cover the pot, and let the soup simmer gently for 45 minutes to 1 hour until the beef is tender and flavors meld together.
  5. Add Vegetables: Add the chopped potatoes and green beans to the pot. Continue to simmer for another 20-25 minutes until the potatoes are tender.
  6. Finish Soup: Stir in the frozen corn, frozen peas, and chopped fresh parsley. Cook for an additional 5-7 minutes until the frozen vegetables are heated through but still retain their texture.
  7. Season and Serve: Taste the soup and adjust seasoning with additional salt and black pepper if needed. Serve hot with crusty bread or a light salad for a complete meal.

Notes

  • This soup can be made ahead and reheated; flavors often improve the next day.
  • For a thicker soup, mash some of the potatoes against the side of the pot before adding the frozen vegetables.
  • For a lower sodium option, use unsalted broth and adjust seasoning at the end.
  • Leftovers freeze well for up to 3 months; thaw overnight in the fridge before reheating.

Keywords: vegetable beef soup, hearty soup, beef stew, healthy soup, comfort food

Find it online: https://mjrecipe.com/vegetable-beef-soup-recipe/