A hearty bowl of Vegetable Beef Soup is one of the most comforting meals you can prepare at home. It is a complete dish loaded with tender beef, a variety of colorful vegetables, and a flavorful broth. This recipe is wholesome, easy to cook, and perfect for any season, especially during cooler months. With its balance of protein, fiber, and essential nutrients, this soup can be served as a main course or paired with bread or salad for a filling meal.
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 2 medium potatoes, cubed
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the beef pieces and brown them on all sides until seared. Remove the beef and set aside.
- In the same pot, sauté onion and garlic until fragrant, then add carrots and celery. Cook for 5 minutes.
- Return the beef to the pot and pour in the beef broth. Stir in potatoes, tomatoes, salt, pepper, thyme, paprika, and bay leaves. Cover and simmer on low heat for about 1 to 1.5 hours until the beef is tender.
- Add green beans, corn, and peas to the soup. Continue simmering for another 15 minutes until all vegetables are cooked through.
- Remove bay leaves, taste and adjust seasoning if needed, then garnish with fresh parsley before serving hot.
Servings
This recipe makes about 6 servings.
Nutritional Info (per serving, approx.)
- Calories: 310
- Protein: 24g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 6g
- Sodium: 720mg
Notes
You can use any cut of beef suitable for slow cooking, such as chuck roast. For a lighter version, reduce the potatoes and add more green vegetables. Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Tips
For deeper flavor, brown the beef well before adding the broth. If you want a thicker soup, mash a few potatoes into the broth. Adding a splash of Worcestershire sauce or soy sauce can give the broth an extra depth of flavor.
Health Benefits
Vegetable Beef Soup is rich in protein from the beef, which helps build and repair muscles. The vegetables provide vitamins, minerals, and dietary fiber that aid digestion and boost immunity. Carrots and tomatoes are high in antioxidants like beta-carotene and lycopene, which support eye and heart health. Potatoes and peas add complex carbohydrates for long-lasting energy, while the broth keeps you hydrated and nourished. This soup is a balanced one-pot meal perfect for a healthy diet.
Q & A
Q: Can I make this recipe in a slow cooker?
A: Yes, brown the beef first, then combine all ingredients in the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Q: Can I substitute chicken instead of beef?
A: Absolutely, but you may want to use chicken broth instead of beef broth for better flavor balance.
Q: How can I make this recipe gluten-free?
A: This recipe is naturally gluten-free as long as the beef broth you use does not contain additives with gluten.
Q: Can I add pasta or rice to this soup?
A: Yes, adding small pasta or rice can make the soup even heartier. Just cook them separately and add towards the end to prevent overcooking.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat or in the microwave until warmed through.