Why You’ll Love This Recipe
This Hearty Beef and Vegetable Soup is the perfect one-pot meal that’s as nutritious as it is delicious. The tender beef simmers in a rich broth, while the vegetables like carrots, potatoes, and peas add both flavor and texture. It’s an easy recipe that can be made in under two hours, and it’s packed with protein, fiber, and essential vitamins. The flavors meld together beautifully as the soup cooks, making it a truly satisfying dish that’s great for any occasion. Plus, it’s easy to customize by adding your favorite vegetables or grains!
Ingredients
- 1 lb beef stew meat, cut into bite-sized chunks
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium, if preferred)
- 2 cups water
- 2 medium potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 cup green beans, chopped
- 1 cup peas (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Brown the beef:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef stew meat and season with a pinch of salt and pepper. Brown the beef in batches, turning it to ensure all sides are browned. This should take about 5-7 minutes per batch. Remove the beef from the pot and set it aside.
2. Sauté the vegetables:
- In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes, until the onion becomes translucent and fragrant.
3. Simmer the soup:
- Return the browned beef to the pot. Add the beef broth, water, diced potatoes, carrots, green beans, peas, diced tomatoes (with juice), thyme, and rosemary. Stir everything together and bring it to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 1 to 1 1/2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
4. Season and adjust:
- Taste the soup and adjust the seasoning as needed with salt and pepper. If you’d like a thicker broth, you can mash a small portion of the vegetables with a potato masher and stir them back into the soup to create a thicker consistency.
5. Serve:
- Once the soup is ready, ladle it into bowls. Garnish with fresh chopped parsley, if desired. Serve hot with some crusty bread or crackers on the side for the perfect hearty meal.
Servings and timing
- Servings: 6-8
- Total time: 2 hours
- Prep time: 10 minutes
- Cook time: 1 1/2 hours
Variations
- Add greens: Add spinach, kale, or cabbage to the soup for added greens and nutrients. Stir them in during the last 15 minutes of cooking.
- Add grains or pasta: For a more filling soup, you can add cooked rice, quinoa, or pasta to the soup. Add them about 20 minutes before the soup is done cooking to prevent them from becoming too soft.
- Swap beef for chicken: If you prefer chicken, use boneless, skinless chicken thighs or breast instead of beef. Cook the chicken until browned and follow the same steps.
- Make it spicier: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
Storage/Reheating
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day as the flavors continue to develop.
- Freezing: You can freeze the soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating.
- Reheating: Reheat the soup on the stove over medium heat, adding a splash of water or broth if it’s too thick.
FAQs
Can I use a slow cooker for this recipe?
Yes! To make this soup in a slow cooker, brown the beef and sauté the onions and garlic in a pan, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for a few days. It also freezes well, making it a great option for meal prepping.
Can I use other vegetables?
Absolutely! Feel free to add or substitute other vegetables like parsnips, celery, or zucchini based on your preferences.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as you use a gluten-free beef broth. Be sure to check the labels on any store-bought ingredients for potential gluten.
How can I make this soup thicker?
If you prefer a thicker soup, you can either mash some of the vegetables in the soup with a potato masher or use an immersion blender to blend a portion of the soup. Alternatively, you can add a thickening agent like cornstarch or flour, but the mashing technique will maintain the soup’s texture.
Conclusion
Hearty Beef and Vegetable Soup is a comforting, wholesome meal that’s perfect for feeding a crowd or enjoying as leftovers throughout the week. Packed with tender beef, nutritious vegetables, and a rich, savory broth, it’s a filling and satisfying dish that’s perfect for chilly days. Easy to make and highly customizable, this soup is sure to become a staple in your recipe collection. Enjoy a warm bowl of this delicious soup with your favorite bread for the ultimate cozy meal!
PrintEasy Hearty Beef and Vegetable Soup
Hearty Beef and Vegetable Soup is a comforting dish filled with tender beef, colorful vegetables, and a savory broth. Perfect for chilly days, it’s a nourishing and filling meal that will warm you up from the inside out.
- Prep Time: 10 minutes
- Cook Time: 1 1/2 hours
- Total Time: 2 hours
- Yield: 6-8 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 1 lb beef stew meat, cut into bite-sized chunks
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium, if preferred)
- 2 cups water
- 2 medium potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 cup green beans, chopped
- 1 cup peas (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove and set aside.
- In the same pot, sauté onion and garlic for 3-4 minutes until translucent.
- Add the beef back into the pot along with the beef broth, water, potatoes, carrots, green beans, peas, tomatoes, thyme, and rosemary. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
- Adjust seasoning with salt and pepper. For a thicker broth, mash some of the vegetables with a potato masher and stir back into the soup.
- Serve hot, garnished with fresh parsley, and enjoy with crusty bread or crackers.
Notes
- Add greens like spinach, kale, or cabbage in the last 15 minutes of cooking for extra nutrients.
- For a heartier soup, add cooked rice, quinoa, or pasta 20 minutes before the soup finishes cooking.
- For a spicier version, add red pepper flakes or a diced jalapeño.
- Swap beef for chicken, using skinless thighs or breasts, and follow the same steps for a lighter option.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
