Homemade Vegetable Beef Soup

Delicious and Nutritious: Homemade Vegetable Beef Soup Recipe


When the chilly winds of autumn start blowing and the leaves begin to change color, there’s nothing quite as comforting as a warm bowl of homemade vegetable beef soup. Packed with hearty vegetables, tender chunks of beef, and aromatic spices, this classic recipe is not only delicious but also a nutritional powerhouse. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to become a favorite in your household.



You’ll need :


1 1/2 lbs beef stew meat

2 1/2 Tbsp olive oil, divided

Salt and freshly ground black pepper

1 3/4 cups chopped yellow onion (1 large)

1 1/4 cups peeled and chopped carrots (3 medium)

1 cup chopped celery (3 medium)

1 1/2 Tbsp minced garlic (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, chopped into 3/4-inch cubes

1 1/2 cups (5 oz.) chopped green beans (trim ends first)

1 1/2 cups frozen corn

1 cup frozen peas

1/3 cup chopped fresh parsley


How To Make Vegetable Beef Soup:


Heat 1 Tbsp olive oil in a large pot over medium-high heat.


Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.


Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.


Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.


Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.


Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).


Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.


Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.


Pro Tips for Perfecting Your Vegetable Beef Soup:


Choose Quality Beef: Opt for lean beef stew meat, as it becomes tender and flavorful during the cooking process.

Layer Flavors: Sautéing the onions, carrots, and celery before adding the broth helps develop a rich depth of flavor.

Fresh vs. Frozen: Feel free to use fresh, frozen, or canned vegetables depending on availability and preference.

Herb Harmony: Dried thyme and rosemary add earthy notes, but you can experiment with other herbs like oregano or bay leaves.

Don’t Overcook: Simmer until the vegetables are tender but not mushy, maintaining their vibrant colors and textures.



Nutrition Facts:

A single serving of Vegetable Beef Soup (approximately 1.5 cups) provides:


Calories: around 250

Protein: approximately 18g

Carbohydrates: about 20g

Dietary Fiber: around 4g

Fat: approximately 10g

Vitamins and Minerals: Rich in vitamin A, vitamin C, vitamin K, potassium, and iron.




Incorporating a bowl of Vegetable Beef Soup into your meal rotation not only warms you up but also provides a satisfying dose of nutrients. This hearty dish combines the comfort of tender beef with the goodness of a variety of vegetables, creating a harmony of flavors that’s hard to resist. Whether you’re seeking a nourishing meal for a chilly day or a delightful way to pack in your daily veggies, this recipe ticks all the boxes. So, gather your ingredients, follow the pro tips, and savor each spoonful of this delightful Vegetable Beef Soup.








Please let me know how it turned out!


If you’ve tried this or any other of my recipes, don’t forget to rate the recipe below and leave me a comment. I love hearing from you!

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *