Why You’ll Love This Recipe
This soup is packed with wholesome ingredients, offering a balance of protein, vegetables, and savory flavors. It’s easy to make, customizable with your favorite vegetables, and perfect for meal prep or feeding a family. With a rich, satisfying broth and tender beef, it’s sure to become a go-to recipe for any season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb beef stew meat, cut into bite-sized pieces
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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3 carrots, sliced
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3 celery stalks, chopped
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2 medium potatoes, diced
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1 can (14.5 oz) diced tomatoes, with juice
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4 cups beef broth (or more for a thinner soup)
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1 cup green beans, trimmed and cut into pieces
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1 teaspoon dried thyme
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1 teaspoon dried basil
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Salt and pepper to taste
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1 bay leaf
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Optional: Fresh parsley for garnish
Directions
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Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add beef and brown it on all sides to lock in flavor.
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Sauté the Vegetables: Add chopped onion and minced garlic to the pot. Sauté until onion is translucent. Add carrots, celery, and potatoes, and cook for 5 minutes, stirring occasionally.
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Add Liquids and Seasoning: Pour in the diced tomatoes with their juice and beef broth. Stir in green beans, thyme, basil, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low.
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Simmer: Cover and simmer the soup for 1 to 1.5 hours, or until beef is tender and vegetables are cooked through.
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Serve: Remove the bay leaf. Ladle soup into bowls and garnish with fresh parsley, if desired.
Servings and Timing
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Servings: 6
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Prep time: 15 minutes
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Cook time: 1 hour 15 minutes
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Total time: 1 hour 30 minutes
Variations
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Vegetable Options: Add peas, corn, zucchini, or leafy greens like spinach.
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Different Meat: Use chicken or turkey for a lighter version.
Storage/Reheating
Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Reheat on the stovetop, adding extra broth if needed.
FAQs
1. Can I use chicken instead of beef?
Yes, you can substitute with chicken or turkey for a lighter option.
2. How can I thicken the soup?
Mash some of the potatoes in the soup or add a tablespoon of cornstarch mixed with water to thicken.
3. Can I add pasta to this soup?
Yes, add cooked pasta during the last 10 minutes of cooking, or cook pasta separately and add it when serving.
4. Can I make this soup in a slow cooker?
Yes, sear the beef and sauté vegetables first, then add everything to the slow cooker. Cook on low for 6-8 hours.
5. How do I store soup with potatoes?
It’s best to store the soup without pasta or rice, as they absorb liquid. Add fresh pasta or rice when reheating.
Conclusion
Beef Vegetable Soup is a comforting, nutritious dish perfect for any time of the year. Packed with tender beef, flavorful broth, and hearty vegetables, it’s a complete meal that’s easy to prepare and customizable to your taste. Enjoy this wholesome soup as a family favorite, perfect for meal prep or cozy dinners!
Beef Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Beef Vegetable Soup is a hearty and comforting meal filled with tender beef and a variety of nutritious vegetables, all simmered in a flavorful broth. Perfect for chilly evenings or meal prep, this one-pot soup is customizable with your favorite vegetables and packed with wholesome ingredients.
Ingredients
1 lb beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
3 celery stalks, chopped
2 medium potatoes, diced
1 can (14.5 oz) diced tomatoes, with juice
4 cups beef broth (or more for a thinner soup)
1 cup green beans, trimmed and cut into pieces
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
1 bay leaf
Optional:
Fresh parsley for garnish
Instructions
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Sear the Beef:
Heat olive oil in a large pot over medium-high heat. Add the beef and brown it on all sides to lock in flavor. -
Sauté the Vegetables:
Add chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent. Add carrots, celery, and potatoes, and cook for about 5 minutes, stirring occasionally. -
Add Liquids and Seasoning:
Pour in the diced tomatoes with their juice and beef broth. Stir in green beans, thyme, basil, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low. -
Simmer:
Cover and simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through. -
Serve:
Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley, if desired.
Notes
Storage: Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Reheat on the stovetop, adding extra broth if needed.
Customization: Add peas, corn, zucchini, or leafy greens like spinach to your soup for added flavor and nutrition.
Slow Cooker Option: Sear the beef and sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours.
