Description
This Vegetable Beef Soup is a comforting, hearty classic filled with tender beef, wholesome vegetables, and a rich, savory broth. Perfect for weeknight dinners or make-ahead meals, it gets even better the next day. A great way to feed the whole family with love and flavor.
Ingredients
1.5 lbs chuck roast or stew meat, cubed
2 carrots, sliced
2 celery stalks, chopped
2 medium potatoes, peeled and diced
1 onion, diced
3 cloves garlic, minced
1 cup green beans, trimmed and chopped
1 cup frozen peas
1 cup frozen corn
1 can (14.5 oz) diced tomatoes
6 cups beef broth or stock
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
2. In the same pot, sauté onions, garlic, carrots, and celery until softened and fragrant, about 5 minutes.
3. Return beef to the pot. Add diced tomatoes, potatoes, green beans, peas, corn, broth, bay leaf, Italian seasoning, salt, and pepper. Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer for 1.5 to 2 hours or until beef is fork-tender and flavors are well combined.
5. Remove bay leaf. Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh parsley.
Notes
For extra flavor, deglaze the pan with a splash of red wine after searing the beef.
To thicken the soup naturally, mash a few potatoes into the broth before serving.
Freeze cooled soup in individual portions for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 6g
- Sodium: 750mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg
Keywords: vegetable beef soup, hearty soup, comfort food