Description
Warm up with a comforting bowl of Beef Vegetable Soup, a hearty and nutritious dish perfect for chilly days. This soup is loaded with tender beef, a variety of vegetables, and flavorful herbs in a savory broth.
Ingredients
Scale
Beef Stew:
- 1 ½ pounds beef stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
Vegetables:
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, canned, or frozen)
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Brown the Beef: In a large pot, brown beef stew meat in olive oil until all sides are browned. Set aside.
- Sauté Vegetables: In the same pot, sauté onion and garlic until softened. Add back the beef, carrots, celery, potatoes, tomatoes, broth, thyme, parsley, and bay leaf. Simmer covered for 45 minutes.
- Add Remaining Ingredients: Add green beans and corn, simmer for another 10–15 minutes until all vegetables are tender.
- Season and Serve: Remove bay leaf, season with salt and pepper. Serve hot.
Notes
- For extra flavor, brown the beef in batches.
- Leftovers freeze well and taste better the next day.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 6g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
