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–+ servings

Vegetable Beef Soup

A hearty and nutritious soup filled with tender beef and a variety of vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Beef and Broth
  • 1 lb beef stew meat cut into 1-inch cubes
  • 6 cups beef broth low sodium preferred
  • 2 tablespoons olive oil for browning beef
Vegetables
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup potatoes peeled and diced
  • 1 cup peas fresh or frozen
Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf bay leaf
  • to taste salt
  • to taste black pepper

Method
 

Prepare the Beef
  1. In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes.
  2. Remove the beef from the pot and set aside.
Cook the Vegetables
  1. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
  2. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients
  1. Return the browned beef to the pot. Pour in the beef broth and add the diced potatoes, green beans, peas, thyme, oregano, bay leaf, salt, and pepper.
  2. Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes, or until the beef is tender and the vegetables are cooked through.
Serve
  1. Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 3gFiber: 5gSugar: 4g

Notes

This soup can be made in advance and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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