Description
This hearty Vegetable Beef Soup combines tender chunks of beef stew meat with a medley of fresh vegetables simmered in a flavorful broth. Perfect for cozy dinners, this gluten-free American classic offers a comforting one-pot meal packed with nutrition and robust flavors.
Ingredients
Scale
Beef and Broth
- 1 pound beef stew meat (cut into small chunks)
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup water
Vegetables
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 2 medium potatoes (diced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 1/2 cups frozen green beans or mixed vegetables
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef stew meat and brown on all sides, about 5–6 minutes. Remove beef and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant.
- Add Vegetables and Broth: Return the browned beef to the pot. Add sliced carrots, celery, diced potatoes, diced tomatoes with their juice, beef broth, water, dried thyme, dried parsley, and bay leaf. Stir well and bring everything to a boil.
- Simmer Soup: Reduce heat to low. Cover the pot and let the soup simmer gently for 45–60 minutes, or until the beef is tender and the vegetables are cooked through.
- Add Frozen Vegetables: Stir in frozen green beans or mixed vegetables and cook for an additional 10 minutes to heat through.
- Finish and Serve: Remove the bay leaf. Adjust seasoning with salt and pepper to taste. Serve the soup hot for a comforting meal.
Notes
- For added flavor, consider adding a splash of Worcestershire sauce or a dash of smoked paprika during simmering.
- This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers for future meals.
