The Best Beefy Vegetable Soup

Warm, hearty, and brimming with flavor, "The Best Beefy Vegetable Soup" is the ultimate comfort food for cozy evenings. This robust soup combines tender, slow-simmered beef stew meat with a medley of vibrant vegetables like carrots, celery, and gold potatoes, all cooked to perfection in a rich, savory beef broth. A touch of garlic and bay leaf adds depth, while optional additions of green beans and corn elevate its wholesome appeal. Perfect for meal prep and easily customizable, this one-pot wonder is not only simple to make but also incredibly satisfying. Garnish with fresh parsley and thyme for a comforting dinner that feels like a warm hug in a bowl. Whether you’re seeking a nourishing meal or a hearty crowd-pleaser, this beef and vegetable soup recipe will deliver every time.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds beef stew meat (cut into 1-inch cubes)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large yellow onion (chopped)
• 4 garlic cloves (minced)
• 3 celery stalks (sliced)
• 3 large carrots (peeled and sliced into rounds)
• 3 medium gold potatoes (diced into 1-inch cubes)
• 1 15-ounce can canned diced tomatoes (with juices)
• 6 cups beef broth
• 1 bay leaf
• 1 teaspoon fresh thyme (optional, for garnish)
• 2 tablespoons parsley leaves (chopped, for garnish)
• 1 cup frozen green beans (optional)
• 1 cup frozen corn (optional)

Directions

Step 1

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.

Step 2

Season the beef stew meat with salt and black pepper. Brown the beef in the pot for 4-5 minutes, working in batches if necessary to avoid overcrowding. Remove the beef and set aside.

Step 3

In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the celery, carrots, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.

Step 5

Return the browned beef to the pot. Stir in the canned diced tomatoes (with juices), beef broth, and the bay leaf.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer gently for 60-75 minutes, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.

Step 7

If using frozen green beans and/or frozen corn, stir them into the soup during the last 10-15 minutes of cooking.

Step 8

Remove the bay leaf and taste the soup. Adjust seasoning with additional salt and pepper if needed.

Step 9

Ladle the soup into bowls, garnish with fresh thyme and chopped parsley if desired, and serve hot.

Nutrition Facts

Serving size	4008.9 grams (4008.9g)

Amount per serving	% Daily Value*
Calories	2893

Total Fat 171.80g	220%
Saturated Fat 61.20g	306%
Polyunsaturated Fat 2.80g
Cholesterol 476mg	159%
Sodium 9228mg	401%
Total Carbohydrate 192.40g	70%
Dietary Fiber 35.40g	126%
Total Sugars 53.50g
Protein 175.90g	352%

Vitamin D 0IU	0%
Calcium 597mg	46%
Iron 30mg	168%
Potassium 7677mg	163%

*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: 51.2%

Protein: 23.3%

Carbs: 25.5%