Ingredients
– 1 1/2 lbs beef stew meat Provides the hearty protein base, ensuring the soup is filling and flavorful as it tenderizes during cooking.
– 2 1/2 tablespoons olive oil (divided) Used for browning the meat and sautéing veggies, adding a healthy fat that enhances taste and texture.
– 1 3/4 cups yellow onion (about 1 large) Adds a sweet, aromatic base that builds the soup’s depth and pairs well with other flavors.
– 1 1/4 cups peeled and chopped carrots (about 3 medium) Brings natural sweetness and vitamins, plus they hold up well in the broth for a nice crunch.
– 1 cup chopped celery (about 3 medium stalks) Offers a fresh, slightly bitter note that balances the soup and aids in digestion.
– 1 1/2 tablespoons minced garlic (about 4 cloves) Infuses a pungent flavor that boosts the overall taste without overwhelming the dish.
– 8 cups low-sodium beef broth or chicken broth Forms the liquid base, keeping sodium in check while providing a savory foundation.
– 2 (14 oz.) cans diced tomatoes Adds acidity and juiciness, helping to create a rich, tomatoey broth full of lycopene.
– 1 1/2 teaspoons dried basil Brings an herby freshness that complements the beef and veggies for a well-rounded flavor.
– 1 teaspoon dried oregano Contributes earthy notes that enhance the soup’s warmth and make it feel more comforting.
– 1/2 teaspoon dried thyme Adds a subtle, minty touch that ties all the ingredients together nicely.
– 1 lb red or yellow potatoes, chopped into 3/4-inch cubes Provides starchiness and absorbs flavors, making the soup heartier and more satisfying.
– 1 1/2 cups chopped green beans (trimmed) Offers a crisp texture and extra nutrients, like fiber, for a healthier bite.
– 1 1/2 cups frozen corn Adds sweetness and color, plus it’s convenient and packed with vitamins for quick nutrition.
– 1 cup frozen peas Brings a pop of green and protein, helping to make the soup a complete meal.
– 1/3 cup fresh chopped parsley Finishes the soup with a bright, fresh taste that lightens up the overall flavor.
– Salt and pepper to taste Seasons the dish perfectly, allowing you to adjust based on your preferences for the best results.
Instructions
1-First Step: Prepare and Brown the Beef: Begin by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Season your 1 1/2 lbs of beef stew meat with salt and pepper, then brown it in batches to avoid overcrowding. This step, which takes about 5-7 minutes per batch, locks in the flavors and makes the beef tender in your vegetable beef soup.
2-Second Step: Sauté the Vegetables: Once the beef is browned and set aside on a plate, use the same pot to add the remaining olive oil. Toss in 1 3/4 cups of yellow onion, 1 1/4 cups of peeled and chopped carrots, and 1 cup of chopped celery. Sauté these for about 3 minutes until they soften, then stir in 1 1/2 tablespoons of minced garlic and cook for another minute. This builds a flavorful base for your hearty vegetable beef soup.
3-Third Step: Add Broth and Seasonings: Pour in 8 cups of low-sodium beef broth and add 2 (14 oz.) cans of diced tomatoes, along with the browned beef. Mix in 1 1/2 teaspoons of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of dried thyme. Season with salt and pepper to taste, then bring the mixture to a boil. For a beef vegetable soup adaptation, you can swap the beef broth for chicken broth if you prefer a lighter taste.
4-Fourth Step: Simmer the Soup: Reduce the heat, cover the pot, and let it simmer for 30 minutes to tenderize the beef. After that, add 1 lb of chopped potatoes and continue simmering for another 20 minutes until they start to soften. This step is crucial for a homemade vegetable beef soup that’s full of texture and nutrition.
5-Fifth Step: Incorporate Remaining Vegetables: Stir in 1 1/2 cups of chopped green beans and simmer for 15 minutes until they’re tender. Then, add 1 1/2 cups of frozen corn and 1 cup of frozen peas, simmering for an additional 5 minutes. If you’re making a quick vegetable beef soup, this is where you can adjust cooking times for faster results while keeping dietary needs in mind.
6-Final Step: Finish and Serve: Mix in 1/3 cup of fresh chopped parsley just before serving to add a burst of color and flavor benefits of beef soup bones. The total prep time is about 20 minutes, with cooking taking around 1 hour and 10 minutes, making this an easy vegetable beef soup recipe for any occasion. Serve hot, and consider pairing it with crusty bread for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥩 Choose well-marbled stew meat and cut into bite-sized pieces for tender results.
🌿 Substitute dried Italian seasoning for the basil, oregano, and thyme if desired.
❄️ Use fresh corn and peas instead of frozen by adding them with green beans.
- Prep Time: 20 minutes
- Simmering time: 1 hour 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 344
- Sugar: 6g
- Sodium: 581mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 66mg