Description
Looking for the ultimate cozy meal? This Hearty Vegetable Beef Soup is your answer. Loaded with tender beef chunks, vibrant vegetables, and a rich, slow-simmered broth, it’s the perfect one-pot recipe for cold nights, meal prep, or whenever you’re craving something deeply satisfying. Whether you’re after easy dinner ideas, healthy food options, or a quick weeknight soup, this classic dish checks all the boxes. It’s freezer-friendly, customizable, and guaranteed to warm your soul.
Ingredients
2 tablespoons olive oil
1½ pounds beef stew meat, cubed
1 large yellow onion, diced
3 cloves garlic, minced
3 medium carrots, chopped
3 celery stalks, chopped
2 medium russet or Yukon Gold potatoes, cubed
1 cup frozen peas
1 cup green beans, chopped
6 cups low-sodium beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
2 bay leaves
¼ cup fresh parsley, chopped
1 teaspoon Worcestershire sauce (optional)
½ teaspoon smoked paprika (optional)
Instructions
1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add half of the beef cubes and sear until browned on all sides, about 4–5 minutes. Remove and repeat with the rest of the beef. Set aside.
2. Lower the heat to medium and add the remaining tablespoon of olive oil. Sauté onions, carrots, and celery for 5–7 minutes, until softened. Add garlic and cook for 1 more minute.
3. Stir in tomato paste and cook for 1–2 minutes. Pour in ½ cup of broth to deglaze the pot, scraping up any browned bits.
4. Return beef and its juices to the pot. Add remaining broth, potatoes, thyme, oregano, salt, pepper, bay leaves, and optional Worcestershire sauce or smoked paprika. Stir to combine.
5. Bring to a gentle boil, then reduce to low heat. Cover and simmer for 1½ to 2 hours, until the beef is tender and the potatoes are cooked.
6. Stir in peas and green beans in the last 10 minutes of cooking.
7. Remove bay leaves, adjust seasoning to taste, and garnish with fresh parsley before serving.
Notes
Sear the beef properly to develop deep, meaty flavor in the broth.
Add delicate vegetables like peas at the end to preserve their texture and color.
This soup tastes even better the next day—perfect for leftovers or meal prep.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: One-Pot / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
Keywords: vegetable beef soup, easy soup recipe, hearty dinner, healthy soup, one-pot meal