Beef Vegetable Soup
A hearty and nourishing Beef Vegetable Soup with tender beef and a colorful medley of fresh vegetables, perfect for cozy dinners or warming lunches.
Ingredients
Main Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes Choose chuck roast for best flavor.
- 2 tablespoons olive oil For browning the beef.
- 1 medium onion, chopped Adds sweetness and flavor.
- 3 cloves garlic, minced Enhances the soup's aroma.
- 4 cups beef broth Serves as the soup base.
- 2 cups carrots, sliced Provides color and sweetness.
- 2 cups potatoes, diced Adds heartiness to the soup.
- 1 cup celery, chopped For additional crunch.
- 1 can diced tomatoes (14.5 oz), undrained Contributes to the overall flavor.
- 1 cup green beans, trimmed and cut into 1-inch pieces Adds color and nutrition.
- 1 teaspoon dried thyme Herbs for flavor.
- 1 teaspoon dried rosemary Herbs for flavor.
- Salt, to taste Adjust seasoning as needed.
- Pepper, to taste Adjust seasoning as needed.
- Fresh parsley for garnish (optional) Adds color and freshness to servings.
Instructions
Preparation
- Gather all ingredients together.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced beef stew meat and sear for about 5 to 7 minutes until browned on all sides.
- Stir in the chopped onion and minced garlic, cooking until onion is translucent, about 3 to 4 minutes.
- Pour in the beef broth and stir in the can of diced tomatoes.
- Add sliced carrots, diced potatoes, chopped celery, and trimmed green beans. Mix well.
- Sprinkle in dried thyme, rosemary, salt, and pepper.
- Drop in the bay leaves and bring mixture to a boil.
- Reduce heat to low, cover, and let it simmer for about 1 hour.
- Taste the soup and adjust seasoning if necessary. Remove bay leaves before serving.
- Ladle into bowls and garnish with fresh parsley if desired.
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Notes
This soup is even better the next day. Store in the refrigerator for 3-4 days or freeze for up to 3 months. Adjust consistency by adding broth or letting it simmer uncovered.