This hearty Vegetable Beef Soup is a comforting and nutritious meal, perfect for chilly days. Packed with tender beef, a variety of vegetables, and a rich broth, it’s a delicious way to enjoy a balanced meal.
📋 Ingredients:
- 🍖 1 pound beef stew meat, cut into bite-sized pieces
- 🧂 1 teaspoon salt
- 🌿 1/2 teaspoon black pepper
- 🥄 1 tablespoon olive oil
- 🧅 1 large onion, chopped
- 🧄 3 cloves garlic, minced
- 🥕 3 large carrots, peeled and sliced
- 🥔 2 large potatoes, peeled and diced
- 🌽 1 cup corn kernels (fresh, canned, or frozen)
- 🍅 1 can (14.5 oz) diced tomatoes, undrained
- 🌿 1 cup green beans, trimmed and cut into 1-inch pieces
- 🥦 1 cup peas (fresh or frozen)
- 🍲 8 cups beef broth
- 🌿 1 teaspoon dried thyme
- 🌿 1 teaspoon dried oregano
- 🍃 2 bay leaves
- 🌿 1/4 cup fresh parsley, chopped (optional, for garnish)
📝 Directions:
Prepare the Beef:
- Season and Sear Beef:
Season the beef stew meat with salt and black pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and sear until browned on all sides. Remove the beef from the pot and set aside.
Cook the Vegetables:
- Sauté Onions and Garlic:
In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Build the Soup:
- Add Broth and Vegetables:
Pour in the beef broth and add the browned beef, sliced carrots, diced potatoes, corn kernels, diced tomatoes (with their juice), green beans, peas, dried thyme, dried oregano, and bay leaves. Stir to combine. - Simmer:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, or until the beef is tender and the vegetables are cooked through.
Finish and Serve:
- Adjust Seasoning:
Taste the soup and adjust the seasoning with additional salt and pepper if needed. - Garnish:
Remove the bay leaves. Garnish with chopped fresh parsley if desired. - Serve:
Ladle the hot soup into bowls and serve with crusty bread or rolls.
Preparation time: 20 minutes
Cooking Time: 1-1.5 hours
Total Time: 1.5-2 hours
Servings: 6-8 servings
Calories: 250 kcal per serving
💡 Notes:
- For added flavor, you can deglaze the pot with a splash of red wine after searing the beef and before adding the broth.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Feel free to add or substitute other vegetables such as zucchini, bell peppers, or spinach based on your preference.
Enjoy your hearty and comforting Vegetable Beef Soup!