Vegetable Beef Soup Recipe
Feeling the cold in your bones? Then you have to try this Old Fashioned Vegetable Beef Soup to warm your heart. This is one of those clean-your-fridge recipes that is packed with all kinds of veggies and tender chunks of beef cooked in a rich broth. Ready in less than an hour and freezes perfectly.
Servings: 6 servings
Ingredients
For the Beef:
- 2 pounds beef stew meat cut into 1-inch cubes (such as chuck roast)
- 1 ½ teaspoons Kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons olive oil divided
For the Soup:
- 1 teaspoon olive oil
- 2 medium onions chopped - approximately 1 cup
- 5 carrots peeled and sliced ½-inch thick slices - approximately 1 cup
- 5 stalks of celery chopped - approximately 1 cup
- 2 cloves of garlic minced
- 1 can diced tomatoes (28 oz.)
- 1 pound Yukan Gold potatoes cut into 1/2-inch cubes
- 3 sprigs of fresh thyme
- 1 bay leaf
- 4 cups low-sodium or homemade chicken or beef stock
- 1 cups water
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups fresh green beans
- 1 cup frozen peas
- ¼ cup chopped fresh parsley as garnish
Instructions
- For the beef: Using paper towels, pat-dry the stew meat. Salt and pepper in all sides and set aside. Heat one tablespoon of olive oil in a large heavy bottom pot in medium-high heat. Once it is sizzling hot, add in half of the seasoned beef and cook for 3 minutes on each side. (The beef will not fully be cooked)Transfer to a plate. Repeat the same steps with the rest of the olive oil and meat. Transfer the second batch to the plate and cover it with aluminum foil. Do not wash the pot.
- To make the soup: Heat olive oil in the now-empty pan in medium-high heat. Add in onion, carrots, and celery. Using a wooden spoon, cook the vegetables, scraping the bits and pieces of meat at the bottom of the pan, until they are translucent, 8-10 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the tomatoes, potatoes, thyme, and bay leaf. Give it a stir.
- Transfer the semi-cooked beef into the pot. Pour the stock and water over everything, sprinkle it with salt and pepper, and give it a stir.
- Turn down the heat to medium, put the lid on, bring it to a boil and then let it simmer for 15 minutes.
- Add in the green beans and frozen peas and cook until green beans are cooked, but still firm, for 10-15 minutes more. Fish out the bay leaf.
- When ready to serve, ladle into bowls and garnish with fresh parsley.
Video
Notes
- Yields: This recipe makes about 10 cups of soup ideal for serving 6 adults. The nutritional values listed are per serving.
- Cut of meat: I listed it as stew meat but you can buy a 2 lbs chuck roast or brisket and cut it yourself into 1/2 to 1-inch cubes.
- Make it in a slow cooker: Want to make this in a crock pot instead? Then check out my Slow Cooker Vegetable Beef Soup recipe.
- Freezing Instructions: This dish freezes well. If you prefer to do so, once it comes to room temperature, place it in an airtight container, and close it tightly with a lid. A day before you are ready to serve, let it thaw in the fridge.
- Make Ahead Instructions: Like most soups and stews, this beef soup taste better in the next day. Therefore, you can totally make it a day ahead. As long as it is kept in an airtight container in the fridge, it would still be fresh for up to 2 days.
Nutrition
Calories: 454kcal | Carbohydrates: 36g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 1237mg | Potassium: 1486mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9196IU | Vitamin C: 45mg | Calcium: 113mg | Iron: 6mg
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