Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set it aside.
- In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Return the beef to the pot. Add the potatoes, peas, corn, beef broth, diced tomatoes, and thyme. Season with salt and pepper.
- Bring to a boil, then reduce the heat and simmer, covered, until the beef is tender and the vegetables are cooked through, about 30-40 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- You can use any combination of vegetables you have on hand, such as green beans, zucchini, or bell peppers.
- For a richer flavor, you can brown the beef in batches to ensure it gets a nice caramelization.
- This soup freezes well, so it’s great for meal prep or for having a comforting meal ready in the freezer.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 800 mg (varies with broth used)
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: Easy Vegetable Beef Soup, Hearty Soup Recipe, Beef and Vegetable Soup, Comfort Food, Nutritious Soup