Few meals are as satisfying and soul-warming as a big bowl of Hearty Beef and Vegetable Soup. Packed with tender chunks of beef, wholesome vegetables, and a savory broth, this soup is a complete meal in itself.
Perfect for a chilly evening, meal prepping for the week, or feeding a hungry crowd, this recipe is both nutritious and bursting with flavor. The best part? It’s customizable! Swap out vegetables or add your favorite spices to make it your own. Let’s get cooking!
Ingredients
For the Soup:
- 1 ½ lbs beef stew meat (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 medium carrots (sliced into rounds)
- 3 celery stalks (sliced)
- 3 medium potatoes (peeled and diced into ½-inch cubes)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups beef broth
- 1 cup frozen peas
- 1 cup corn kernels (frozen or fresh)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- Salt and black pepper (to taste)
Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
Step 1: Brown the Beef
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
- Season the beef stew meat with salt and pepper. Add the beef to the pot and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding. Remove the beef and set aside.
Step 2: Sauté Aromatics
- In the same pot, add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Step 3: Build the Soup Base
- Return the browned beef to the pot. Stir in the diced tomatoes (with their juices) and beef broth. Add the bay leaves, thyme, parsley, and smoked paprika.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, to allow the flavors to develop and the beef to become tender.
Step 4: Add the Vegetables
- After 1 hour, stir in the potatoes and green beans. Continue to simmer for an additional 25-30 minutes, or until the potatoes are fork-tender.
Step 5: Finish the Soup
- Stir in the frozen peas and corn. Simmer for another 5 minutes until heated through.
- Taste and adjust the seasoning with more salt and pepper if needed. Remove and discard the bay leaves.
Step 6: Serve
- Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan if desired. Serve hot with crusty bread or crackers.
Tips
- Tender Beef: For melt-in-your-mouth beef, simmer the soup low and slow to break down the connective tissue.
- Make It Thicker: Mash a few potato pieces with the back of a spoon or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Flavor Boost: Add a splash of red wine or a teaspoon of Worcestershire sauce to deepen the broth’s flavor.
- Meal Prep: This soup tastes even better the next day as the flavors meld together.
Storage Instructions
- Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freeze: Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
- Reheat: Warm the soup in a pot over medium heat or in the microwave, stirring occasionally. Add a splash of water or broth if needed.
Variations
- Low-Carb Option: Swap the potatoes for cauliflower florets or parsnips.
- Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños for some heat.
- Tomato-Free Version: Use an additional cup of beef broth and skip the diced tomatoes for a less acidic flavor.
- Vegetarian Alternative: Replace the beef with mushrooms, chickpeas, or lentils, and use vegetable broth.
Nutrition Details
Per Serving (Approximate, based on 8 servings):
- Calories: 280
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 55mg
- Sodium: 800mg
- Carbohydrates: 28g
- Fiber: 5g
- Sugars: 6g
- Protein: 22g
FAQ
Can I use ground beef instead of stew meat?
Yes! Brown the ground beef first, drain any excess fat, and proceed with the recipe.
Can I make this soup in a slow cooker?
Absolutely. Brown the beef and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the peas and corn in the last 30 minutes of cooking.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, garlic toast, or a side salad.
How do I avoid mushy vegetables?
Add vegetables in stages as instructed, so they cook perfectly without becoming overdone.
