Description
This Vegetable Beef Soup Recipe is a heartwarming blend of tender beef, vibrant vegetables, and creamy potatoes simmered in a savory tomato broth. Perfect for chilly evenings or meal prep, this one-pot dish is not only simple to make but also packed with flavor. Whether enjoyed at a family gathering or as a comforting meal at home, it’s sure to please everyone at the table. With its nutritious ingredients and hearty nature, this soup delivers both satisfaction and warmth in every bowl.
Ingredients
Scale
- 1 tbsp olive oil
- 2 lb beef stew meat
- 1 medium onion (1 1/2 cups finely diced)
- 8 cups low sodium beef broth
- 14 oz can diced tomatoes
- 3 bay leaves
- 1 tbsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 lb potatoes (peeled and diced)
- 2 large carrots (peeled and chopped)
- 1 cup celery (chopped)
- 1 cup green beans (cut into bite-size pieces)
- 1/2 cup green onions (chopped)
- 1/4 cup parsley (chopped)
Instructions
- Preheat a heavy pot over medium-high heat with olive oil. Add the beef and brown on all sides.
- Sauté the diced onion with the beef until softened.
- Stir in the beef broth, diced tomatoes, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to simmer for about 55–75 minutes until beef is tender.
- Add in the potatoes, carrots, and celery. Cook for an additional 20 minutes until veggies are tender.
- Finally, mix in the green beans and green onions; simmer for another 10 minutes.
- Season with parsley and adjust salt and pepper to taste before serving hot.
- Prep Time: 20 minutes
- Cook Time: 95 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups or 480g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg