Vegetable Beef Soup Recipe
Cozy up with this homemade Vegetable Beef Soup Recipe. Loaded with tender beef chunks, and hearty vegetables, it's so good!
Servings: 8 servings
Calories: 293kcal
Ingredients
- 1.5 pounds beef stew meat cubed into 1 inch pieces
- 2 tablespoons flour any
- 2 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 2 large carrots finely chopped
- 3 large celery stalks finely chopped
- 2 large potatoes medium chopped
- 2 cups green beans medium chopped
- 1 cup peas
- 7 cups beef broth low sodium
- 14 ounces can diced tomatoes low sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worchestershire sauce
- 3 bay leaves
- 1/4 cup parsley finely chopped
Instructions
- Preheat large dutch oven or large pot on medium heat and swirl 1 tablespoon of oil to coat. On a large plate, coat beef pieces in flour, add to the pot and cook until lightly browned or for 10 minutes, stirring a few times. Remove onto a plate.
- Add another tablespoon of oil, onion, garlic, carrots, celery and saute for 4 minutes, stirring occasionally. Add oregano, rosemary, salt, pepper and cook for 30 more seconds, stirring frequently. Then add 1 cup beef broth and deglaze the bottom of the pot.
- Add previously cooked beef, potatoes, green beans, peas, remaining beef broth, diced tomatoes, Worcestershire sauce and bay leaves. Stir, bring to a boil and cover. Reduce heat to low and simmer for 25 minutes or until potato is fork tender.
- Turn off heat and let soup stand for 10 minutes. Add parsley, stir and adjust any seasonings to taste, if necessary. Serve hot.
Notes
- Store: Refrigerate for up to 5 days in an airtight container.
- Freeze: Cool, transfer to an airtight container, leaving some room for expansion, and freeze for up to 3 months.
- Reheat: On the stove on low heat, thawed or frozen it just takes longer.
- Frozen and other vegetables: Use any your favorites. You might have to add more broth with some veggies.
- Adjust sodium: Add less salt and do so in the end if not using low sodium broth and tomatoes.
- Tomato sauce: Use for more red vegetable soup instead of diced tomatoes.
Nutrition
Serving: 2cups | Calories: 293kcal | Carbohydrates: 28g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 520mg | Fiber: 5g | Sugar: 6g