When the weather turns chilly, nothing hits the spot quite like a steaming bowl of homemade vegetable beef soup. Packed with tender beef, fresh vegetables, and savory herbs, this recipe is both hearty and nutritious. It’s an easy one-pot meal perfect for cozy family dinners or meal prep for the week.
Ingredients:
- 1 ½ lbs beef stew meat
- 2 ½ Tbsp olive oil, divided
- Salt & freshly ground black pepper, to taste
- 1 ¾ cups chopped yellow onion (1 large)
- 1 ¼ cups carrots, peeled & chopped (3 medium)
- 1 cup celery, chopped (3 medium)
- 1 ½ Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef broth (or chicken broth)
- 2 cans (14 oz each) diced tomatoes
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 lb red or yellow potatoes, chopped
- 1 ½ cups green beans, chopped (5 oz)
- 1 ½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup fresh parsley, chopped
Instructions:
- Brown the Beef – Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat beef dry, season, and sear in two batches until browned. Remove to a plate.
- Sauté Veggies – Add 1 Tbsp oil, then cook onions, carrots, and celery for 3 minutes. Stir in garlic and cook 1 minute more.
- Build the Soup Base – Add broth, tomatoes, browned beef, basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Add Potatoes & Beans – Stir in potatoes and cook 20 minutes. Add green beans and cook another 15 minutes until tender.
- Finish & Serve – Stir in frozen corn and peas. Simmer 5 minutes, then mix in parsley. Serve hot with crusty bread.
This vegetable beef soup recipe is a perfect mix of protein and veggies, making it a filling yet wholesome meal. Easy, budget-friendly, and guaranteed to warm you up!
