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Easy Hearty Beef and Vegetable Soup

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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.

Ingredients

  1. 1 lb beef stew meat, cut into bite-sized chunks
  2. 2 tablespoons olive oil
  3. 1 medium onion, chopped
  4. 3 cloves garlic, minced
  5. 4 cups beef broth (low-sodium, if preferred)
  6. 2 cups water
  7. 2 medium potatoes, peeled and diced
  8. 2 large carrots, peeled and sliced
  9. 1 cup green beans, chopped
  10. 1 cup peas (fresh or frozen)
  11. 1 (14.5 oz) can diced tomatoes (with juice)
  12. 1 teaspoon dried thyme
  13. 1/2 teaspoon dried rosemary
  14. Salt and pepper, to taste
  15. 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.

  1. In the same pot, sauté onion and garlic for 3-4 minutes until translucent.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot, garnished with fresh parsley, and enjoy with crusty bread or crackers.

Notes

  1. Add greens like spinach, kale, or cabbage in the last 15 minutes of cooking for extra nutrients.
  2. For a heartier soup, add cooked rice, quinoa, or pasta 20 minutes before the soup finishes cooking.
  3. For a spicier version, add red pepper flakes or a diced jalapeño.
  4. Swap beef for chicken, using skinless thighs or breasts, and follow the same steps for a lighter option.

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