Hearty Vegetable Beef Soup
Introduction
This Hearty Vegetable Beef Soup is a timeless comfort-food classic—rich, filling, and loaded
with tender beef and wholesome vegetables. Slow-simmered for deep flavor, it’s perfect for
cold nights, meal prep, or feeding a hungry family.
🧾 Essential Ingredients
Ingredient Quantity
Beef stew meat 1½ pounds
Olive oil (divided) 2½ tablespoons
Salt & freshly ground black pepper To taste
Yellow onion, chopped (1 large) 1¾ cups
Carrots, peeled & chopped (3 medium) 1¼ cups
Celery, chopped (3 stalks) 1 cup
Garlic, minced (4 cloves) 1½ tablespoons
Low-sodium beef or chicken broth 8 cups
Diced tomatoes 2 cans (14 oz each)
Dried basil 1½ teaspoons
Dried oregano 1 teaspoon
Dried thyme ½ teaspoon
Red or yellow potatoes, cubed 1 pound
Green beans, chopped 1½ cups (5 oz)
Frozen corn kernels 1½ cups
Frozen peas 1 cup
Fresh parsley, chopped ⅓ cup
👩🍳 Instructions
Step 1: Brown the Beef
Season beef generously with salt and pepper. Heat 1½ tablespoons olive oil in a large pot
over medium-high heat. Brown beef in batches until well seared. Remove and set aside.
Step 2: Sauté Aromatics
Add remaining olive oil to the pot. Sauté onion, carrots, and celery for 6–8 minutes,
until softened. Stir in garlic and cook for 30 seconds until fragrant.
Step 3: Build the Soup
Return beef to the pot. Add broth, diced tomatoes, basil, oregano, and thyme.
Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes.
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