Vegetable Beef Soup
This Vegetable Beef Soup is a hearty homemade soup with tender beef, potatoes, carrots, green beans, corn, and peas in a rich tomato broth.
Ingredients
- 1 ½ lbs beef stew meat cut into bite-sized pieces; cubed chuck roast also works
- 2 ½ tablespoons olive oil divided
- salt and freshly ground black pepper to taste
- 1 ¾ cups chopped yellow onion about 1 large onion
- 1 ¼ cups peeled and chopped carrots about 3 medium carrots
- 1 cup chopped celery about 3 medium stalks
- 1 ½ tablespoons minced garlic about 4 cloves
- 8 cups low-sodium beef broth or chicken broth
- 2 cans diced tomatoes 14 oz. each
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 lb red or yellow potatoes chopped into 3/4-inch cubes
- 1 ½ cups chopped green beans ends trimmed
- 1 ½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef and brown for about 4 minutes, turning halfway through. Transfer to a plate.
- Add another 1/2 tablespoon of oil to the pot and repeat with the remaining beef. Transfer it to the plate.
- Add the remaining 1 tablespoon of oil to the empty pot. Add the onion, carrots, and celery, and sauté for 3 minutes. Stir in the garlic and cook for 1 minute more.
- Pour in the broth, diced tomatoes, browned beef, basil, oregano, and thyme. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice.
- Stir in the potatoes, then continue simmering, covered, for 20 minutes.
- Stir in the green beans and simmer for 15 minutes more, or until the vegetables and beef are tender.
- Add the corn and peas and simmer for about 5 minutes, just until heated through.
- Stir in the fresh parsley and serve warm.
Notes
This soup tastes even better the next day after the flavors have had time to blend. Brown the beef in batches for the deepest flavor, and use low-sodium broth so you can control the salt.
Nutrition
Calories: 315kcalCarbohydrates: 22gProtein: 24gFat: 14gSaturated Fat: 4gCholesterol: 52mgSodium: 620mgPotassium: 980mgFiber: 4gSugar: 6g
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