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Vegetable Beef Soup

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Vegetable Beef Soup is a hearty and comforting classic that combines tender beef, an array of colorful vegetables, and a flavorful broth. This warm and nourishing soup is perfect for chilly days or when you’re craving a wholesome, homemade meal. Packed with protein, fiber, and nutrients, it’s a satisfying dish that the whole family will enjoy.

Ingredients

Scale
  • 1 lb (450g) beef chuck or stew meat, cut into bite-sized cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 medium potatoes, peeled and diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn (or fresh corn kernels)
  • 1 cup frozen peas (optional)
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 6 cups beef broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper, to taste

Optional Garnishes:

  • Chopped fresh parsley
  • Grated Parmesan cheese
  • Crusty bread for serving

Ingredient Highlights

  • Beef Chuck or Stew Meat: Known for its rich flavor, beef chuck becomes tender and flavorful when simmered.
  • Seasonal Vegetables: Carrots, celery, potatoes, and green beans add texture and nutrients to the soup.
  • Beef Broth: Provides a savory and hearty base for the soup.
  • Herbs and Spices: Dried thyme, oregano, and bay leaf enhance the overall flavor with aromatic notes.

Instructions

Prepare the Beef:

  1. Season the Beef: Season the beef cubes with salt and pepper.
  2. Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 5-6 minutes. Remove the beef and set aside.

Cook the Vegetables:

  1. Sauté the Aromatics: In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes, until fragrant and translucent.
  2. Add the Vegetables: Add the carrots, celery, potatoes, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.

Simmer the Soup:

  1. Combine Ingredients: Return the browned beef to the pot. Add the diced tomatoes (with juice), beef broth, thyme, oregano, and bay leaf. Stir to combine.
  2. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to 1 hour, until the beef is tender and the vegetables are cooked through.
  3. Add Frozen Vegetables: Stir in the corn and peas during the last 10 minutes of cooking.

Serve:

  1. Season and Garnish: Remove the bay leaf and taste the soup. Adjust salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan, if desired.

Nutrition

Find it online: https://herbites.com/vegetable-beef-soup/