Description
This Vegetable Beef Soup is a hearty, one-pot comfort meal packed with tender beef, potatoes, carrots, celery, and green beans in a rich tomato-beef broth.
Ingredients
1 tbsp olive oil
2 lb beef stew meat
1 medium onion, 1 1/2 cups finely diced
8 cups beef broth, low sodium
14 oz can diced tomatoes
3 bay leaves
1 Tbsp fine sea salt
1 tsp freshly ground black pepper
1 lb potatoes, peeled and diced
2 large carrots, peeled and chopped
1 cup celery, chopped
1 cup green beans, cut into bite-size pieces
1/2 cup green onions, chopped
1/4 cup parsley, chopped
Instructions
1. Preheat a heavy soup pot or dutch oven with oil over medium-high heat.
2. Add beef in a single layer and cook until browned on all sides. Brown in batches if needed.
3. Add onions and cook for 3 minutes until softened.
4. Pour in beef broth, tomatoes, bay leaves, salt, and pepper. Bring to a boil, reduce heat, and simmer for 55–75 minutes until beef is tender.
5. Add potatoes, carrots, and celery. Cook for 20 minutes.
6. Add green beans and green onions. Simmer 10 more minutes.
7. Stir in parsley, adjust seasoning, and remove from heat.
Notes
Beef cook time varies depending on the cut. The soup thickens as it rests. Freezes beautifully for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg