Best Ever Easy Vegetable Beef Soup
This easy-to-make vegetable beef soup is a classic comfort food that’s perfect for chilly days. Packed with tender beef, hearty vegetables, and a flavorful broth, this soup is sure to warm you up from the inside out. Let’s get cooking!
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef stew meat | 1.5 lbs |
| Olive oil | 2.5 Tbsp |
| Salt and pepper | To taste |
| Yellow onion, chopped | 1.75 cups |
| Carrots, peeled and chopped | 1.25 cups |
| Celery, chopped | 1 cup |
| Minced garlic | 1.5 Tbsp |
| Low-sodium beef or chicken broth | 8 cups |
| Diced tomatoes (canned) | 2 (14 oz.) cans |
| Dried basil | 1.5 tsp |
| Dried oregano | 1 tsp |
| Dried thyme | 0.5 tsp |
| Red or yellow potatoes, chopped | 1 lb |
| Green beans, chopped | 1.5 cups |
| Frozen corn | 1.5 cups |
| Frozen peas | 1 cup |
| Fresh parsley, chopped | 1/3 cup |
Instructions:
-
Brown the Beef:
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Season the beef stew meat with salt and pepper.
- Brown half of the beef in the pot for about 4 minutes per side.
- Remove the browned beef and set aside.
- Repeat with the remaining beef, adding more oil as needed.
-
Sauté the Vegetables:
- Add 1 tablespoon of olive oil to the pot.
- Sauté the onion, carrots, and celery for 3 minutes.
- Add the minced garlic and cook for an additional minute.
-
Combine Ingredients:
- Pour the beef broth, diced tomatoes, browned beef, basil, oregano, and thyme into the pot.
- Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
-
Add Vegetables:
- Add the chopped potatoes to the pot and continue simmering, covered, for 20 minutes.
- Add the green beans and simmer for an additional 15 minutes.
- Stir in the corn and peas and simmer for 5 minutes more, or until all vegetables are tender.
-
Serve:
- Stir in the fresh parsley.
- Serve the soup hot.
