Hearty Beef Vegetable Soup

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Hearty Beef Vegetable Soup

Description

This Hearty Beef Vegetable Soup is the ultimate comfort food for cold days or whenever you need a nourishing, flavor-packed meal. Tender chunks of beef simmer slowly with a variety of fresh vegetables and savory herbs to create a rich, hearty broth. It’s wholesome, filling, and a great way to enjoy a balanced one-pot meal that the whole family will love.

Ingredients

  • 1 lb (450 g) beef stew meat, cut into small cubes

  • 1 tbsp olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 3 carrots, sliced

  • 2 celery stalks, chopped

  • 2 medium potatoes, peeled and diced

  • 1 cup green beans, trimmed and chopped

  • 1 cup corn kernels (fresh or frozen)

  • 1 cup peas (fresh or frozen)

  • 1 can (14.5 oz) diced tomatoes

  • 6 cups beef broth

  • 1 tsp dried thyme

  • 1 tsp dried basil

  • Salt and pepper to taste

  • 2 tbsp chopped parsley (for garnish)

Instructions

  1. Brown the beef:
    In a large pot, heat olive oil over medium-high heat. Add beef cubes and sear until browned on all sides. Remove and set aside.

  2. Sauté aromatics:
    In the same pot, add onions and garlic. Cook until fragrant and translucent, about 2–3 minutes.

  3. Build the base:
    Add carrots, celery, potatoes, green beans, diced tomatoes, and the browned beef back to the pot. Pour in beef broth and stir well.

  4. Season and simmer:
    Add thyme, basil, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef and vegetables are tender.

  5. Add peas and corn:
    Stir in peas and corn during the last 10 minutes of cooking.

  6. Serve:
    Ladle the soup into bowls and garnish with chopped parsley. Serve warm with crusty bread if desired.

Notes

  • You can use ground beef instead of stew meat for a quicker version.

  • Add more broth or water if you prefer a thinner consistency.

  • Feel free to substitute vegetables based on the season or what’s available (zucchini, cabbage, or spinach work well).

  • For extra richness, add a splash of Worcestershire sauce or a spoon of tomato paste while simmering.

Tips

  • Make it ahead: This soup tastes even better the next day as the flavors meld.

  • Freezer-friendly: Store leftovers in airtight containers and freeze for up to 3 months.

  • Use a slow cooker: Combine all ingredients and cook on low for 7–8 hours or on high for 4–5 hours.

  • Add grains: Stir in cooked barley, quinoa, or rice for extra texture.

Servings

  • Makes 6 servings

Nutritional Information (Per Serving)

  • Calories: 290

  • Protein: 25g

  • Carbohydrates: 22g

  • Fat: 11g

  • Fiber: 4g

  • Sodium: 640mg

  • Sugar: 6g

Health Benefits

  • Rich in protein: Supports muscle growth and repair.

  • High in fiber: Promotes digestion and helps you feel full longer.

  • Loaded with vitamins: Packed with Vitamin A, C, and potassium from fresh vegetables.

  • Low in processed ingredients: A wholesome, heart-healthy meal option.

Q & A

Q1: Can I use leftover cooked beef?
A: Yes! Add it during the last 20 minutes of simmering to prevent overcooking.

Q2: Can I make this vegetarian?
A: Absolutely—swap beef with beans or lentils and use vegetable broth.

Q3: How can I thicken the soup?
A: Mash some of the cooked potatoes or add a tablespoon of tomato paste or cornstarch slurry.

Q4: What pairs well with this soup?
A: Crusty bread, garlic toast, or a light green salad make excellent sides.

Q5: How long will it keep?
A: Refrigerate for up to 4 days or freeze for up to 3 months.

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