Vegetable Beef Soup
Homemade Vegetable Beef Soup is so hearty and filling, packed with tender chunks of beef and potatoes, in a rich and savory broth.
Equipment
Ingredients
- 1 pound (450 g) stew meat
- Salt and pepper to taste
- 3 tablespoons (45 ml) olive oil divided - or avocado oil
- 1 large onion diced
- 1 large carrot diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 4 cups (950 ml) beef broth
- 14.5 ounces (400 g) canned diced tomatoes
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 2 medium (300 g) potatoes diced
- 1 cup (125 g) green beans trimmed and cut into 1-inch pieces
- 1 cup (150 g) corn kernels (frozen or fresh)
- 2 tablespoons chopped fresh parsley
Instructions
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the stew meat. Season the beef with salt and pepper and brown the beef in batches to avoid overcrowding. Once browned, transfer the beef to a plate and set aside.
- In the same pot, add another tablespoon of olive oil. Add the onions, carrots, and celery. Sauté for about 4-5 minutes or until the onions become translucent. Add the minced garlic and sauté for an additional minute.
- Pour the beef broth and diced tomatoes (with their juice) into the pot. Return the browned beef to the pot. Add the Italian seasoning, bay leaves, and season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25 minutes.
- Incorporate the diced potatoes into the pot. Let it simmer, covered, for an additional 15 minutes.
- Add the green beans to the pot and let it simmer for another 10 minutes or until the green beans are tender but still vibrant in color. Stir in the corn and let it cook for 5 more minutes or until heated through.
- Turn off the heat. Stir in the freshly chopped parsley. Taste and adjust the seasoning if necessary.
- Ladle the soup into bowls and serve warm with crusty bread or a side salad if desired.
Notes
- Try it with ground beef: Lean ground beef is usually less expensive than stew meat and is very tasty in this soup. You can also use ground beef to make a similar soup with potatoes and veggies: Cowboy Soup.
- Frozen vegetables work! Instead of fresh green beans and corn, use frozen. They won't need as much time to cook, so add them at the end and cook just until warmed through. Canned veggies can also be used in beef vegetable soup.
- For a bit of smoky flavor, try using fire-roasted tomatoes instead of plain ones.
- Make it spicy: Add some chili powder, or serve the soup with your favorite hot sauce on the side.
- Instead of potatoes: Try beef soup with barley, rice, or add cooked pasta before serving. You can also leave the potatoes out to make this soup recipe lower in carbs.
- To double the recipe: Be sure to use a large soup pot! A 9-quart Dutch oven or stock pot would be ideal.
- Storing: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Calories: 434kcal | Carbohydrates: 37g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 783mg | Potassium: 1595mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3440IU | Vitamin C: 34mg | Calcium: 111mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/vegetable-beef-soup/