Hearty Beef and Vegetable Soup

Warm up with a bowl of Hearty Beef and Vegetable Soup! This comforting and nutritious soup is packed with tender beef, fresh vegetables, and rich flavors, making it a perfect meal for chilly days. It’s easy to prepare and can be made in a slow cooker, on the stovetop, or in an Instant Pot. Let’s get started!

Ingredients List

Here’s what you’ll need to create this delicious soup:

For the Soup

• 1 pound beef stew meat (cut into 1-inch cubes)
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 3 carrots (sliced)
• 2 celery stalks (sliced)
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup green beans (trimmed and cut into 1-inch pieces)
• 1 cup potatoes (peeled and diced)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper (to taste)
• 1 cup frozen peas (added at the end)

Optional Garnishes

• Fresh parsley (chopped)
• Grated Parmesan cheese

Timing

Here’s a breakdown of the timing for preparing this hearty soup:

• Preparation Time: 15 minutes
• Cooking Time: 1.5 to 2 hours (depending on cooking method)
• Total Time: Approximately 2 hours

Step-by-Step Instructions

Step 1: Brown the Beef

1. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown Beef: Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

Step 2: Sauté Vegetables

1. Cook Onions and Garlic: In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Add Carrots and Celery: Add the sliced carrots and celery, and cook for another 3-4 minutes.

Step 3: Combine Ingredients

1. Return Beef: Return the browned beef to the pot.
2. Add Remaining Ingredients: Pour in the beef broth, diced tomatoes (with juices), green beans, potatoes, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.

Step 4: Cook the Soup

• Stovetop: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beef is tender.
• Slow Cooker: Transfer the mixture to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Instant Pot: Seal the Instant Pot lid and set to pressure cook on high for 35 minutes. Allow for natural release.

Step 5: Add Peas and Serve

1. Add Frozen Peas: In the last 10 minutes of cooking (or after releasing pressure), stir in the frozen peas.
2. Taste and Adjust: Taste the soup and adjust seasoning with more salt and pepper if needed.
3. Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.

Nutritional Information

Here’s a rough estimate of the nutritional content per serving (assuming 6 servings):

Nutrient	Amount
Calories	320
Total Fat	10g
Saturated Fat	3g
Cholesterol	80mg
Sodium	600mg
Total Carbohydrates	30g
Dietary Fiber	6g
Sugars	4g
Protein	25g

Tips for Success

To ensure your Hearty Beef and Vegetable Soup turns out perfectly, keep these tips in mind:

• Use Quality Beef: Choose a good quality beef stew meat for the best flavor and tenderness.
• Customize Vegetables: Feel free to add other vegetables like bell peppers, corn, or zucchini based on your preference.
• Thicken the Soup: If you prefer a thicker soup, you can mash some of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last few minutes of cooking.

Storage Tips

If you have leftovers, here’s how to store them properly:

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Conclusion

Hearty Beef and Vegetable Soup is a delicious and satisfying dish that’s perfect for any occasion. It’s easy to make and can be customized with your favorite vegetables. Enjoy this comforting soup with family and friends, and warm up your winter nights!

FAQs

Can I use ground beef instead of stew meat?

Yes, you can use ground beef, but the texture and flavor will be different. Brown the ground beef before adding the vegetables.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as it does not contain any gluten-based ingredients.

Can I make this soup in advance?

Absolutely! This soup tastes even better the next day, so feel free to make it ahead of time.

Hearty Beef and Vegetable Soup

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

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Ingredients

• For the Soup
• 1 pound beef stew meat (cut into 1-inch cubes)
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 3 carrots (sliced)
• 2 celery stalks (sliced)
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup green beans (trimmed and cut into 1-inch pieces)
• 1 cup potatoes (peeled and diced)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper (to taste)
• 1 cup frozen peas (added at the end)
• Optional Garnishes
• Fresh parsley (chopped)
• Grated Parmesan cheese

Instructions

Step 1: Brown the Beef

1. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown Beef: Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

Step 2: Sauté Vegetables

1. Cook Onions and Garlic: In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Add Carrots and Celery: Add the sliced carrots and celery, and cook for another 3-4 minutes.

Step 3: Combine Ingredients

1. Return Beef: Return the browned beef to the pot.
2. Add Remaining Ingredients: Pour in the beef broth, diced tomatoes (with juices), green beans, potatoes, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.

Step 4: Cook the Soup

• Stovetop: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beef is tender.
• Slow Cooker: Transfer the mixture to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Instant Pot: Seal the Instant Pot lid and set to pressure cook on high for 35 minutes. Allow for natural release.

Step 5: Add Peas and Serve

1. Add Frozen Peas: In the last 10 minutes of cooking (or after releasing pressure), stir in the frozen peas.
2. Taste and Adjust: Taste the soup and adjust seasoning with more salt and pepper if needed.
3. Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.