Vegetable Beef Soup

is a hearty and nourishing dish that’s packed with tender beef and a colorful array of vegetables. It’s the perfect meal to warm you up on a chilly day without

feeling too heavy. This soup is filled with rich flavors, slow-cooked to perfection, and can easily be customized with your favorite vegetables.

 

 

Whether you’re looking for a comforting weeknight dinner or a cozy lunch, this soup delivers. And if you prefer more or less seasoning, it’s flexible enough to be adjusted to your liking without losing any of its deliciousness. Get ready to enjoy a satisfying bowl that’s wholesome and flavorful!

Kitchen Equipment Needed:

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or ladle

 

 

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth
• 1 cup green beans, trimmed and chopped
• 1 cup frozen corn
• 1 cup frozen peas
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions:

1. Sear the Beef: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, until softened and fragrant.
3. Add Broth and Tomatoes: Return the browned beef to the pot. Add the beef broth, diced tomatoes (with their juices), thyme, and bay leaf. Stir to combine.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the beef is tender.
5. Add Vegetables: After 1 hour, add the sliced carrots, celery, and potatoes to the soup. Continue to simmer for another 20-25 minutes, until the vegetables are tender.
6. Add Green Beans, Corn, and Peas: Stir in the green beans, frozen corn, and peas. Simmer for an additional 5-10 minutes, just until the green beans are tender and the frozen vegetables are heated through.
7. Season and Serve: Remove the bay leaf and season the soup with salt and pepper to taste. Garnish with fresh parsley and serve hot with your favorite bread or crackers.

Prep Time:

15 minutes

Cook Time:

1 hour 30 minutes

Total Time:

1 hour 45 minutes

Nutrition (per serving, based on 8 servings):

• Calories: 250
• Protein: 18g
• Fat: 9g
• Carbohydrates: 24g
• Fiber: 5g
• Sodium: 550mg

This Vegetable Beef Soup is both comforting and nutritious, perfect for any time of year. With tender beef and a variety of vegetables, it’s a well-rounded meal that’s sure to please everyone at your table! Adjust the veggies to your preference, and enjoy the hearty goodness!