Rich Beefy Vegetable Soup

Hearty, comforting, and bursting with rich flavors, this Rich Beefy Vegetable Soup is a soul-warming meal in a bowl. Tender chunks of seared beef chuck are simmered to perfection alongside a medley of fresh vegetables like carrots, celery, potatoes, and green beans, all infused with the savory goodness of beef broth, herbs, and vibrant diced tomatoes. A pop of sweetness from peas and a garnish of fresh parsley bring the dish together, making it as visually appealing as it is delicious. This one-pot recipe is perfect for busy weeknights or leisurely weekends, offering a satisfying, homemade meal that feeds a crowd. Ready in just over an hour, it’s the ultimate comfort food that pairs wonderfully with crusty bread or a light salad. Perfect for cozying up on chilly days, this is the beef vegetable soup recipe you'll turn to time and again!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1.5 pounds Beef chuck, cut into 1-inch cubes
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 3 medium Carrots, peeled and sliced
• 2 stalks Celery stalks, diced
• 2 large Potatoes, peeled and diced
• 1 cup Green beans, trimmed and cut into 1-inch pieces
• 14.5 ounces Canned diced tomatoes
• 6 cups Beef broth
• 1 leaf Bay leaf
• 1 teaspoon Dried thyme
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Coat the beef evenly with the flour.

Step 2

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the browned beef from the pot and set it aside.

Step 3

In the same pot, add the diced onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 4

Add the browned beef back to the pot along with the carrots, celery, potatoes, and green beans. Stir to combine.

Step 5

Pour in the canned diced tomatoes (with their juices) and the beef broth. Add the bay leaf and dried thyme. Stir well and bring the soup to a boil.

Step 6

Reduce the heat to low, cover, and simmer for 1 hour, or until the beef is tender and the vegetables are fully cooked.

Step 7

Remove the bay leaf and discard. Add the frozen peas to the pot and let the soup simmer for 5 more minutes.

Step 8

Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the soup hot, garnished with fresh parsley. Enjoy!

Nutrition Facts

Serving size	3903.7 grams (3903.7g)

Amount per serving	% Daily Value*
Calories	3061

Total Fat 182.10g	233%
Saturated Fat 63.80g	319%
Polyunsaturated Fat 6.30g
Cholesterol 519mg	173%
Sodium 10060mg	437%
Total Carbohydrate 199.80g	73%
Dietary Fiber 39.80g	142%
Total Sugars 44.90g
Protein 168.40g	337%

Vitamin D 0IU	0%
Calcium 629mg	48%
Iron 33mg	186%
Potassium 7715mg	164%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 21.6%

Carbs: 25.7%