Best Ever Easy Vegetable Beef Soup
There’s something incredibly comforting about a big bowl of vegetable beef soup, especially when it’s made with tender beef, hearty vegetables, and a rich, flavorful broth. This Best Ever Easy Vegetable Beef Soup is exactly what you need when you’re craving a satisfying, healthy, and nourishing meal. Whether you’re looking for a way to make the most of fresh, garden-grown produce in the summer or seeking a cozy dish to warm you up during the chillier months, this soup fits the bill perfectly.
What makes this vegetable beef soup so special is its balance of flavors and textures. The beef stew meat (or ground beef, if you prefer) becomes meltingly tender as it simmers in the broth, infusing the entire soup with deep, savory flavor. Then, there’s the mix of vegetables – classic carrots, celery, and onions – that add sweetness and depth, with a satisfying bite from chunks of potatoes, crisp green beans, and the pop of frozen corn and peas. Every spoonful is full of goodness, making this a family favorite that can be enjoyed year-round.
Ingredients:
1 1/2 lbs beef stew meat (or ground beef).
2 1/2 Tbsp olive oil, divided.
Salt and freshly ground black pepper, to taste.
1 3/4 cups chopped yellow onion (about 1 large onion).
1 1/4 cups peeled and chopped carrots (about 3 medium carrots).
1 cup chopped celery (about 3 stalks).
1 1/2 Tbsp minced garlic (about 4 cloves).
8 cups low-sodium beef broth (or chicken broth).
2 (14 oz) cans diced tomatoes.
1 1/2 tsp dried basil.
1 tsp dried oregano.
1/2 tsp dried thyme.
1 lb red or yellow potatoes, cut into 3/4-inch cubes.
1 1/2 cups chopped green beans (trimmed).
1 1/2 cups frozen corn.
1 cup frozen peas.
1/3 cup fresh parsley, chopped.
Instructions:
Step 1
Heat 1 Tbsp of olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels, then season with salt and pepper.
Step 2
Add half of the beef to the pot and cook for about 4 minutes, turning halfway through until browned.
Step 3
Remove the beef from the pot and set it aside. Add another 1/2 Tbsp of oil and brown the remaining beef.
Step 4
Once the beef is browned and set aside, add the remaining 1 Tbsp of olive oil to the pot.
Step 5
Add the chopped onions, carrots, and celery, and sauté for about 3 minutes until the vegetables begin to soften.
Step 6
Add the minced garlic and cook for another minute, stirring occasionally.
Step 7
Pour in the broth and diced tomatoes. Add the browned beef, basil, oregano, thyme, and season with salt and pepper to taste.
Step 8
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice.
Step 9
Add the chopped potatoes to the pot, then cover and continue to simmer for an additional 20 minutes.
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