Description
Hearty beef and vegetable soup is a classic, comforting dish made with tender chunks of beef, vibrant vegetables, and a flavorful broth. This one-pot meal is perfect for chilly days, meal prep, or anytime you crave something warm and nourishing.
Ingredients
- 1.5 lbs stew beef or chuck roast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 cup green beans or peas
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1/2 cup corn, barley, or small pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown beef in batches, then remove and set aside.
- Add onion and garlic to the pot; sauté for 2–3 minutes until softened.
- Stir in tomato paste and cook for 1 minute.
- Return beef to the pot and add carrots, celery, potatoes, diced tomatoes, and beef broth.
- Add bay leaves, thyme, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 1½ to 2 hours until beef is tender.
- In the last 20 minutes, add green beans or peas and optional corn, barley, or pasta.
- Remove bay leaves. Adjust seasoning and garnish with parsley before serving.
Notes
- Use sweet potatoes or butternut squash for a variation.
- Barley or pasta adds texture and makes it heartier.
- Soup thickens as it sits; mash some potatoes or simmer uncovered to thicken further.
- Great for freezing—store in individual portions for quick meals.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370
- Sugar: 6g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
