Description
A comforting and hearty Vegetable Beef Soup that is perfect for a cozy dinner. This classic soup is filled with tender beef, an array of colorful vegetables, and flavorful herbs for a satisfying meal.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 ounces) diced tomatoes with juices
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (frozen or fresh)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides, about 5–7 minutes. Set aside.
- Sauté Aromatics: In the same pot, sauté onion and garlic until fragrant, about 2–3 minutes.
- Add Vegetables and Beef: Add carrots, celery, and potatoes. Cook for 5 minutes. Return beef to the pot. Stir in green beans, tomatoes, broth, thyme, oregano, bay leaf, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer covered for 45–60 minutes until beef is tender and veggies are cooked.
- Final Touches: Stir in corn and peas. Simmer uncovered for 10 minutes. Remove bay leaf before serving.
Notes
- This soup freezes well and tastes even better the next day.
- You can customize with your favorite seasonal vegetables or use ground beef for a quicker version.
- Serve with crusty bread or crackers for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
