Hearty Vegetable Beef Soup

This Vegetable Beef Soup is the ultimate comfort food packed with tender beef, hearty vegetables, and rich, savory broth. It’s a nourishing and satisfying one-pot meal that warms you from the inside out. Perfect for chilly evenings or meal prepping for the week.

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Ingredients

• 1 tablespoon olive oil
• 2 pounds beef stew meat
• 1 medium yellow onion (about 1½ cups), finely diced
• 8 cups low-sodium beef broth
• 14 oz canned diced tomatoes
• 3 bay leaves
• 1 tablespoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 pound potatoes, peeled and diced
• 2 large carrots, peeled and chopped
• 1 cup celery, chopped
• 1 cup green beans, trimmed and cut into bite-sized pieces
• ½ cup green onions, chopped
• ¼ cup fresh parsley, chopped

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Instructions

1. Sear the beef:
   Heat olive oil in a heavy soup pot or Dutch oven over medium-high heat. Add beef in a single layer and sear until browned on all sides. Brown in batches if needed for an even sear.
2. Sauté the onion:
   Add the diced onion to the beef and cook for about 3 minutes, stirring often, until the onion is softened and lightly golden.
3. Build the base:
   Pour in the beef broth, diced tomatoes (with their juices), bay leaves, salt, and pepper. Stir well. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and cook for 55–75 minutes, or until the beef is tender and flavorful.
4. Add root vegetables:
   Stir in the potatoes, carrots, and celery. Simmer for 20 minutes, or until the vegetables begin to soften.
5. Add green vegetables:
   Add the green beans and green onions. Continue to simmer for an additional 10 minutes, or until all vegetables are tender.
6. Finish and serve:
   Stir in the fresh parsley. Taste and adjust seasoning with additional salt and pepper, if needed. Remove bay leaves and serve hot.

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Why You’ll Love This Recipe

• Wholesome and hearty: A full meal in one bowl, loaded with protein and veggies.
• Great for meal prep: Tastes even better the next day.
• Customizable: Swap in your favorite vegetables or herbs.
• One-pot convenience: Easy cleanup and simple cooking process.

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Tips

• Brown the beef well: Don’t rush this step—it adds deep flavor to the soup.
• Cut vegetables evenly: Ensures even cooking and a balanced texture.
• Skim off foam or fat: For a cleaner broth, skim off excess fat as the soup simmers.
• Use fresh herbs at the end: Parsley added at the end brings freshness and color.

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Variations and Substitutions

• Different meat: Use chuck roast, ground beef, or leftover roast beef.
• More veggies: Try peas, corn, zucchini, or kale.
• Add grains: Stir in cooked barley, rice, or pasta to make it even heartier.
• Low-carb option: Swap potatoes for cauliflower or omit them entirely.
• Spicy twist: Add a pinch of chili flakes or hot sauce for a little heat.

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FAQs

Can I make this in a slow cooker?
Yes! Brown the meat first, then add all ingredients except parsley to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Stir in parsley at the end.

Can I freeze this soup?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.

How long does it keep in the fridge?
Up to 4–5 days in a sealed container. Reheat gently on the stove or in the microwave.

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Serving and Suggestions

• With bread: Serve with crusty bread, cornbread, or garlic toast.
• Topped with cheese: A sprinkle of Parmesan or shredded cheddar adds a savory finish.
• Add acid: A squeeze of lemon or a splash of vinegar can brighten up the flavors.
• As a main course: This soup is hearty enough to stand alone, but pairs well with a simple salad.