This easy and hearty Vegetable Beef Soup is packed with tender beef, fresh vegetables, and flavorful broth. It’s perfect for a comforting meal any time of the year.
📋 Ingredients:
- 🥩 1 pound beef stew meat, cut into bite-sized pieces
- 🧂 1 teaspoon salt
- 🌿 1/2 teaspoon black pepper
- 🌿 1 teaspoon dried thyme
- 🌿 1 teaspoon dried oregano
- 🧅 1 large onion, diced
- 🥕 2 large carrots, sliced
- 🥔 2 large potatoes, peeled and diced
- 🌽 1 cup frozen corn
- 🥒 1 cup frozen peas
- 🍅 1 can (14.5 ounces) diced tomatoes, undrained
- 🥫 4 cups beef broth
- 🌿 2 tablespoons olive oil
- 🧄 3 cloves garlic, minced
- 🌿 2 bay leaves
- 🥛 1 cup water
📝 Directions:
Prepare the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Season the beef stew meat with salt, pepper, thyme, and oregano.
- Add the beef to the pot and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Simmer the Soup:
- Return the browned beef to the pot.
- Add the diced tomatoes, beef broth, water, and bay leaves. Bring to a boil, then reduce the heat and simmer for about 30 minutes.
Add Remaining Vegetables:
- Add the diced potatoes, corn, and peas to the pot. Continue to simmer for another 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
Serve:
- Remove the bay leaves from the soup before serving.
- Ladle the soup into bowls and enjoy hot with crusty bread or crackers.
Preparation time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 320 kcal per serving
💡 Notes:
- For a richer flavor, you can add a splash of red wine when adding the beef broth.
- Feel free to substitute or add other vegetables such as green beans, zucchini, or bell peppers.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months.