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Vegetable Beef Soup

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A hearty and nutritious soup blending tender beef with vibrant vegetables and savory broth, perfect for a healthy meal.

Ingredients

Scale
  • 1 ½ to 2 pounds beef chuck roast or stew meat, cut into bite-sized chunks
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth (low-sodium preferred)
  • 4 cups water
  • 1 (28-ounce) can crushed or diced tomatoes
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, diced
  • 2 medium russet potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the beef by patting it dry and seasoning with salt and pepper.
  2. Brown the beef in olive oil in a large pot over medium-high heat for about 6-8 minutes.
  3. Cook the diced onion until softened for about 5-6 minutes, then add minced garlic and cook for another minute.
  4. Add the browned beef back to the pot, along with beef broth, water, and crushed tomatoes. Bring to a gentle boil.
  5. Simmer for 1.5 to 2 hours on low heat.
  6. Add carrots, celery, and russet potatoes, and simmer for another 20-25 minutes until tender.
  7. Stir in green beans and corn, cooking for about 10 minutes. Add peas in the last 5 minutes.
  8. Adjust seasoning, remove bay leaves, and let rest before serving.
  9. Ladle into bowls, garnish with parsley, and serve.

Notes

For healthier options, use lean cuts of beef and store leftovers for meal prep. Freeze for up to 3 months.

Nutrition

Keywords: vegetable beef soup, healthy soup, meal prep soup, high protein soup, comfort food

Find it online: https://alexandrarecipes.com/vegetable-beef-soup/