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

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Instructions

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.