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Marco

Hearty Vegetable Beef Soup: A Comforting Recipe to Try!

A comforting and hearty vegetable beef soup perfect for chilly days.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound beef stew meat cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots sliced
  • 2 stalks celery sliced
  • 1 bell pepper chopped
  • 1 can 14.5 ounces diced tomatoes
  • 4 cups beef broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups frozen mixed vegetables peas, corn, green beans
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. In the same pot, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
  3. Add the carrots, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
  4. Return the browned beef to the pot. Add the diced tomatoes, beef broth, water, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.
  5. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
  6. Stir in the frozen mixed vegetables and Worcestershire sauce. Cook for an additional 10-15 minutes until the vegetables are heated through.
  7. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 10gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 60mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables.
  • Substitute the beef with ground turkey or chicken for a lighter version of the soup.

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