Description

Vegetable beef soup is a hearty and comforting one-pot meal made with tender beef, a mix of colorful vegetables, and a savory broth. It’s a wholesome, nourishing dish perfect for chilly days or easy meal prep.

Ingredients

1.5 lbs stew beef or chuck roast, cut into bite-sized pieces
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 potatoes, diced
1 cup green beans, trimmed and cut
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
6 cups beef broth or stock
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

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Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear beef until browned on all sides. Remove and set aside.
In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
Stir in tomato paste and cook for 1 minute to develop flavor.
Return beef to the pot. Add diced tomatoes, potatoes, green beans, corn, beef broth, bay leaf, thyme, oregano, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer uncovered for 60–75 minutes, until beef is tender and vegetables are cooked.
Remove bay leaf and adjust seasoning to taste.
Garnish with fresh parsley before serving.

Notes

Use frozen vegetables to save prep time—add them in the last 15–20 minutes.For a thicker texture, mash some potatoes into the broth while simmering.Add cooked grains like barley, rice, or pasta near the end for a heartier soup.Leftovers freeze well—perfect for meal prep.Substitute ground beef for a quicker version.

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 6g
Sodium: 780mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 26g
Cholesterol: 75mg