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Hearty Vegetable Beef Soup

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This Hearty Vegetable Beef Soup is warm, filling, and packed with flavor. Tender beef and colorful vegetables simmer together in a savory, herb-infused broth, making it a comforting and wholesome meal perfect for chilly days.

Ingredients

  • 1½ lbs beef stew meat
  • 2½ tbsp olive oil, divided
  • Salt and freshly ground pepper, to taste
  • 1¾ cups chopped yellow onion (1 large)
  • 1¼ cups peeled and chopped carrots (3 medium)
  • 1 cup chopped celery (3 medium)
  • 1½ tbsp minced garlic (4 cloves)
  • 8 cups low-sodium beef or chicken broth
  • 2 cans (14 oz each) diced tomatoes with juice
  • 1½ tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 lb red or yellow potatoes, cubed (about ¾ inch)
  • 1½ cups trimmed and chopped green beans
  • 1½ cups frozen corn
  • 1 cup frozen peas
  • 1/3 cup fresh chopped parsley

Instructions

  1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Pat beef dry, season with salt and pepper, and brown half the beef for about 4 minutes, turning halfway. Repeat with remaining beef.
  2. Add 1 tbsp olive oil, then sauté onions, carrots, and celery for about 3 minutes. Add garlic and cook for another minute.
  3. Stir in broth and diced tomatoes. Return beef to the pot, then add basil, oregano, thyme, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
  4. Add potatoes, cover, and simmer for 20 minutes.
  5. Stir in green beans and cook for another 15 minutes until tender.
  6. Add corn and peas, simmer for 5 minutes.
  7. Stir in fresh parsley before serving. Serve warm.

Notes

  • Swap potatoes for sweet potatoes for added sweetness.
  • Use beef stock for a richer broth or add a splash of red wine while sautéing.
  • Stir in spinach or kale at the end for more greens.
  • Freeze leftovers in portions for quick meals later.
  • To thicken the broth, mash some potatoes or add a cornstarch slurry.

Nutrition

Find it online: https://recipesbyliza.com/hearty-vegetable-beef-soup/