Description
Warm up with a bowl of the BEST Vegetable Beef Soup, a hearty and comforting dish packed with tender beef and a medley of vegetables in a flavorful broth.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 1/2 pounds beef stew meat (cut into bite-sized pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 medium russet potato (peeled and diced)
- 1 zucchini (chopped)
- 1 cup green beans (trimmed and cut)
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then add to the pot and sear until browned on all sides, about 5–7 minutes.
- Sauté onion, garlic, carrots, and celery for 4–5 minutes until slightly softened. Return the beef to the pot along with potatoes, zucchini, green beans, diced tomatoes, beef broth, thyme, Italian seasoning, and bay leaf.
- Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until the beef and vegetables are tender.
- Stir in frozen peas and cook for 5 more minutes. Remove bay leaf, adjust seasoning to taste, and garnish with fresh parsley before serving.
Notes
- This soup is perfect for freezing—just cool completely and store in airtight containers.
- Feel free to swap in your favorite seasonal vegetables or use leftover roast beef.
