This hearty Vegetable Beef Soup is the quintessence of comfort food, perfect for chilly days or anytime you need a filling and nutritious meal. Packed with tender beef, a medley of fresh vegetables, and a rich, flavorful broth, this soup is both satisfying and delicious. It’s a one-pot wonder that not only fills your kitchen with wonderful aromas but also ensures you get a balanced meal in a bowl.
The combination of succulent beef chunks browned to perfection and a variety of vegetables simmered in a herb-infused broth makes this soup a favorite for both its taste and ease of preparation. Each ingredient adds its own unique flavor and texture, creating a complex and layered dish that improves with time, making it even better the next day.
Why You’ll Love This Recipe:
• Robust and Hearty: Ideal for a filling meal that’s loaded with proteins and veggies.
• Flavorful Broth: The herbs and spices meld together to create a deep, rich broth that enhances the natural flavors of the beef and vegetables.
• Versatile: Easy to customize with whatever vegetables you have on hand or prefer.
Ingredients:
• 1 1/2 lbs beef stew meat
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups chopped green beans
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley
Instructions:
1. Brown the Beef:
• Heat 1 Tbsp olive oil in a large pot over medium-high heat.
• Dab beef dry with paper towels, season with salt and pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer to a plate.
• Add another 1/2 Tbsp oil to the pot and repeat with the remaining beef.
2. Sauté Vegetables:
• Add another 1 Tbsp oil to the now-empty pot. Add onions, carrots, and celery; sauté for 3 minutes.
• Add garlic and sauté for an additional minute.
3. Simmer the Soup:
• Pour in the broth and diced tomatoes. Add the browned beef, basil, oregano, thyme, and season with salt and pepper to taste.
• Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, for 30 minutes.
4. Add Potatoes and More Vegetables:
• Add potatoes and continue to simmer, covered, for 20 minutes. You can add green beans with the potatoes if you prefer them very soft.
• Add the remaining green beans and simmer for 15 minutes longer, or until all the vegetables and beef are tender.
5. Final Touches:
• Stir in corn and peas, and simmer until heated through, about 5 minutes.
• Stir in fresh parsley just before serving.
Tips:
• Meat Cuts: Use chuck roast cut into pieces if you can’t find pre-cut beef stew meat for better flavor and texture.
• Herb Variations: Fresh herbs can be used instead of dried for a more vibrant flavor. Multiply the amount by three when using fresh.
• Thickening: For a thicker soup, mash some of the potatoes directly in the pot.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in sealed containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
This Vegetable Beef Soup is a delightful blend of flavors and textures, providing a wholesome and comforting meal that’s perfect for any day of the week. Whether you’re feeding a crowd or looking for leftovers to enjoy throughout the week, this soup is sure to be a hit!
