Description
A warm and hearty vegetable beef soup packed with nutritious veggies and tender beef, perfect for chilly winter evenings.
Ingredients
Scale
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil (divided)
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- In a large pot over medium-high heat, heat 1 tablespoon of olive oil. Dab the beef with paper towels to dry and season with salt and pepper. Add half of the beef to the pot, browning it for about 4 minutes and turning halfway through. Transfer the browned beef to a plate and repeat the process with the remaining beef, adding another 1/2 tablespoon of oil.
- Pour in another tablespoon of olive oil into the now empty pot, then add the onions, carrots, and celery. Sauté for about 3 minutes, then add the minced garlic and sauté for an additional minute.
- Pour in the broth and diced tomatoes, then add the browned beef along with the basil, oregano, thyme, and a sprinkle of salt and pepper. Bring everything to a boil before reducing the heat to low. Cover and simmer, stirring once or twice, for 30 minutes.
- Add the chopped potatoes and continue to cover and simmer for another 20 minutes. If you prefer softer green beans, feel free to add them in at this time.
- Stir in the green beans and let everything simmer for another 15 minutes or until all the veggies and beef are tender. Finally, add the corn and peas, simmering until heated through for about 5 minutes. Stir in the fresh parsley, and your soup is ready to be served warmly!
Notes
Feel free to substitute with your favorite seasonal vegetables and consider adding tomato paste for a thicker soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg