Description

Vegetable Beef Soup is a hearty, comforting dish featuring tender beef, a variety of vegetables, and a savory broth, perfect for cozy nights or feeding a crowd.

Ingredients

1 tablespoon extra-virgin olive oil

2 pounds beef stew meat, seasoned with sea salt and cracked black pepper

½ cup chopped onions

3 medium carrots, peeled and sliced

2 stalks celery, cut into strips

2 teaspoons minced garlic

28-ounce can of diced tomatoes, undrained

1½ teaspoons Italian seasoning

1 bay leaf

7 cups beef broth

2 large russet potatoes, peeled and cut into 2cm pieces

½ cup frozen corn

½ cup frozen peas

½ cup frozen green beans, chopped

2 teaspoons parsley, for garnish

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Instructions

Step 1: Season the beef stew meat with salt and pepper. Let it rest for about 20 minutes to allow the seasoning to absorb.
Step 2: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, it’s ready for cooking.
Step 3: In batches, place half of the beef in the skillet in a single layer. Brown the beef on each side for about 3-4 minutes until it develops a nice sear.
Step 4: Repeat the browning process with the remaining beef. Once done, remove the beef from the skillet and set it aside on a plate, covering it with aluminum foil to keep warm.
Step 5: In the same skillet, add the chopped onions, sliced carrots, and celery. Sauté the vegetables until tender, about 5 minutes, ensuring they soften completely.
Step 6: Add the minced garlic to the vegetables and cook for an additional 30 seconds until fragrant.
Step 7: Transfer the browned beef and sautéed vegetables into a large saucepan. Add the canned diced tomatoes, Italian seasoning, bay leaf, and beef broth to the pot. Stir everything together, bring the soup to a simmer, and cook on low heat for about 60 minutes until the beef is tender.
Step 8: Add the potato pieces to the pot and continue simmering for an additional 20 minutes until the potatoes are soft.
Step 9: Stir in the frozen corn, peas, and green beans. Cook for an additional 5 minutes over medium heat. Taste the soup and adjust seasoning with salt and pepper as needed.
Step 10: Remove the bay leaf, discard it, and serve the soup warm. Garnish with a sprinkle of parsley on top for added flavor and color.

Notes

For a vegetarian version, substitute the beef with plant-based protein such as lentils or tofu and use vegetable broth instead of beef broth.

Add more vegetables like parsnips, zucchini, or bell peppers for additional flavor.

If you prefer a spicier soup, add a few slices of fresh chilies or a dash of hot sauce.

This soup can be made ahead of time and tastes even better the next day as the flavors meld.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Soup, Main Dish
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 850mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 22g
Cholesterol: 70mg