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.
Step 10
If you prefer your green beans very soft, you can add them with the potatoes at this stage.
Step 11
Stir in the green beans and simmer for another 15 minutes, or until all the vegetables and beef are tender.
Step 12
Add the frozen corn and peas, and cook for 5 more minutes, or until heated through.
Step 13
Stir in the fresh parsley just before serving. Taste the soup and adjust seasoning if necessary. Serve hot and enjoy!
Pro Tips for the Best Vegetable Beef Soup:
Use Quality Beef: For the best flavor, opt for beef stew meat that has a bit of marbling. The fat will break down during cooking and create a rich, savory broth. If using ground beef, lean ground beef (like 90% lean) works well.
Customize with Veggies: Feel free to swap in or out any vegetables you have on hand. Zucchini, bell peppers, or even spinach can be great additions. Just adjust cooking times as needed!
Simmer Slowly: Let the soup simmer on low heat for at least 30 minutes to allow the flavors to meld together. The longer it simmers, the richer the taste.
Make it Ahead: Like most soups, this one tastes even better the next day! Make it in advance and let the flavors develop overnight in the fridge.
Freeze for Later: This soup freezes really well. Let it cool completely before transferring to airtight containers, and you’ll have a comforting meal on hand whenever you need it.
Nutrition (Per Serving – Based on 6 Servings):
Calories: ~350
Protein: 28g
Carbs: 40g
Fat: 12g
Fiber: 6g
Sugar: 8g
Sodium: ~600mg (can be adjusted by using low-sodium broth)
Cholesterol: 70mg
Vitamin A: 120% DV
Vitamin C: 35% DV
Calcium: 6% DV
Iron: 15% DV