Beef Vegetable Soup Recipe

Beef Vegetable Soup Recipe

by

Beef Vegetable Soup is a hearty, comforting, and nourishing dish made with tender beef chunks simmered in a flavorful broth with a mix of colorful vegetables. It’s a wholesome meal perfect for cold days, busy weeknights, or when you need a nutrient-packed bowl of goodness. This classic soup combines rich beef flavor, earthy vegetables, and aromatic herbs to create a balanced and satisfying taste that everyone will love. It’s simple to prepare and can be stored easily for meal prep, making it a go-to recipe for health-conscious food lovers.

Ingredients

  • 1 lb beef stew meat, cut into small cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 2 potatoes, peeled and diced
  • 1 cup green beans, trimmed and cut
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (14 oz) diced tomatoes
  • 6 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf

Instructions

  1. In a large pot, heat olive oil over medium heat. Add beef cubes and cook until browned on all sides. Remove and set aside.
  2. In the same pot, sauté chopped onion and minced garlic until fragrant and translucent. Add carrots, celery, and potatoes; cook for 3-4 minutes to soften slightly.
  3. Return the browned beef to the pot. Add green beans, corn, diced tomatoes, and beef broth. Stir well and bring to a boil.
  4. Season with salt, black pepper, thyme, parsley, and bay leaf. Reduce heat to low and simmer for 45-60 minutes, stirring occasionally, until the beef is tender and vegetables are cooked through.
  5. Remove the bay leaf before serving. Taste and adjust seasoning as needed. Serve hot with bread or crackers.

Servings

This recipe serves 6 people.

Nutritional Info (per serving, approx.)

Calories: 280
Protein: 24g
Carbohydrates: 20g
Fat: 11g
Fiber: 4g
Sodium: 680mg

Notes

You can use any cut of beef suitable for slow cooking, like chuck or round. To make it gluten-free, ensure the broth used is gluten-free. The soup can be frozen for up to 3 months for later use.

Tips

  1. Browning the beef adds a rich flavor base for the soup.
  2. For extra thickness, mash a few potatoes in the soup while simmering.
  3. Add leafy greens like spinach or kale near the end of cooking for more nutrients.
  4. Use low-sodium broth if you prefer less salt.

Leave a Comment