Description
This Vegetable Beef Soup is a hearty and comforting dish that is perfect for chilly days. Packed with tender beef, a variety of vegetables, and flavorful herbs, this soup is sure to warm you up from the inside out.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 1/2 pounds beef stew meat (cut into bite-sized pieces)
- Salt and black pepper to taste
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 medium russet potato (peeled and diced)
- 1 zucchini (diced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 cup frozen corn
- 1 cup frozen peas
- Optional chopped parsley for garnish
Instructions
- Heat olive oil and sear beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
- Sauté aromatics and vegetables: In the same pot, sauté onion and garlic until fragrant. Add carrots, celery, potatoes, and green beans, stirring for a few minutes.
- Add remaining ingredients: Return beef to the pot, then add diced tomatoes, beef broth, thyme, oregano, and bay leaf. Bring to a boil, then simmer until beef is tender and vegetables are cooked through.
- Finish the soup: Stir in zucchini, corn, and peas, and simmer for a few more minutes. Adjust seasoning, remove bay leaf, and garnish with parsley before serving.
Notes
Notes:
- This soup freezes well and is great for meal prep.
- Feel free to customize with your favorite vegetables like cabbage or spinach.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 370
- Sugar: 7g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
