Description
This hearty Vegetable Beef Soup is a comforting classic that combines tender beef, vibrant vegetables, and a richly seasoned broth. It’s a nourishing all-in-one meal perfect for chilly days, batch cooking, or easy weeknight dinners. With its wholesome ingredients and deep flavors, it satisfies every spoonful.
Ingredients
- 700g beef chuck or stew meat, cubed
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 200g green beans, cut into 1-inch pieces
- 400g canned diced tomatoes
- 1.2 liters beef broth
- 150g frozen peas
- 1 teaspoon dried thyme
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear beef in batches until browned. Remove and set aside.
2. Add onions, carrots, and celery to the pot. Cook for 5–6 minutes, then stir in garlic.
3. Return beef to the pot. Add broth, diced tomatoes, potatoes, green beans, thyme, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours until beef is tender.
5. Stir in frozen peas and cook for 5 more minutes. Discard bay leaf.
6. Taste and adjust seasoning. Serve hot with crusty bread or crackers.
Notes
For quicker prep, use frozen mixed vegetables instead of fresh.
This soup freezes beautifully. Store in airtight containers for up to 3 months.
Let soup cool completely before freezing and thaw overnight in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg