Description
This Vegetable Beef Soup is a comforting, wholesome meal loaded with tender chunks of beef and a variety of fresh vegetables. It’s perfect for a cozy dinner or meal prep for the week. The rich broth and flavorful vegetables make this soup a classic family favorite that’s both hearty and nutritious.
Ingredients
- 1½ pounds beef chuck roast, trimmed and cubed into ½-inch pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 (15-ounce) can diced tomatoes with juices
- 1 teaspoon Italian seasoning
- 2 medium potatoes, cubed ½-inch
- 3 medium carrots, sliced ½-inch
- 1 rib celery, sliced ½-inch
- 6 ounces green beans, cut into 1-inch pieces
- ½ cup frozen corn kernels, thawed
- Chopped fresh parsley for garnish (optional)
Instructions
- Season beef with salt and black pepper.
- Heat olive oil over medium-high heat in a large pot and add beef in small batches. Brown beef about 2 minutes per side.
- Return all browned beef to the pot, reduce heat to medium, add onion and garlic, and cook 2 minutes.
- Add beef broth, diced tomatoes with juices, and Italian seasoning. Scrape up any brown bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer covered for 45–65 minutes until beef is fork-tender.
- Add potatoes, carrots, and celery. Simmer 15 minutes more.
- Add green beans and corn. Simmer an additional 10 minutes. (For softer beans, add them earlier.)
- Garnish with chopped fresh parsley if desired and serve hot.
Notes
- Serve with crusty bread, dinner rolls, or a fresh side salad for a complete meal.
- For added flavor, sprinkle grated Parmesan cheese or a few drops of Worcestershire sauce before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze soup in meal-sized portions for up to 3 months. Thaw overnight in the refrigerator before reheating.