SoupMain CourseDinner

Hearty Vegetable Beef Soup

Name: Hearty Vegetable Beef Soup
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 tbsp olive oil; 700 g stewing beef cut into 1-inch cubes; 1 tsp salt plus more to taste; 0.5 tsp black pepper freshly ground, plus more to taste; 1 pcs yellow onion diced; 2 pcs carrot peeled and diced; 2 pcs celery diced; 3 clove garlic minced; 2,000 ml beef broth low-sodium; 400 g canned diced tomato undrained; 2 pcs potato peeled and diced; 2 pcs bay leaf; 1 tsp dried thyme; 150 g frozen green beans; 150 g frozen corn; 150 g frozen peas; 2 tbsp fresh parsley chopped (optional)

A classic, comforting soup packed with tender beef and a variety of vegetables. This one-pot meal is simmered low and slow to develop rich flavors, making it perfect for a chilly day.

An original recipe by Forkin

Total time: 2 hr 50 min
Serves: 6
Difficulty: Easy
Per serving: 499 kcal

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
700 gstewing beef, cut into 1-inch cubes
1 tspsalt, plus more to taste
0.5 tspblack pepper, freshly ground, plus more to taste
1 pcsyellow onion, diced
2 pcscarrot, peeled and diced
2 pcscelery, diced
3 clovegarlic, minced
2,000 mlbeef broth, low-sodium
400 gcanned diced tomato, undrained
2 pcspotato, peeled and diced
2 pcsbay leaf
1 tspdried thyme
150 gfrozen green beans
150 gfrozen corn
150 gfrozen peas

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

ladle · large pot · cutting board · knife

The method

Step by step

1
Pat the stewing beef dry with paper towels and season all over with salt and black pepper.
About 2 min
Cook’s note: Drying the beef helps it brown nicely instead of steaming.
2
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
About 2 min
3
Add the beef to the pot in a single layer, working in batches if necessary, and brown on all sides. Remove the browned beef and set it aside on a plate.
About 10 min
Cook’s note: Don't overcrowd the pan, as this will prevent the beef from browning properly.
4
Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Sauté until the vegetables have softened, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the vegetables release their moisture.
5
Stir in the minced garlic and cook for about one minute until fragrant.
About 1 min
6
Return the browned beef and any accumulated juices back to the pot.
About 1 min
7
Pour in the beef broth and add the diced tomatoes, potatoes, bay leaves, and dried thyme. Stir everything to combine.
About 2 min
8
Increase the heat to high and bring the soup to a boil, then immediately reduce the heat to low.
About 5 min
9
Cover the pot and let the soup simmer gently for at least 2 hours, or until the beef is very tender.
About 2 hr
Cook’s note: A long, slow simmer is key to tender beef. Check occasionally and give it a stir.
10
Stir in the frozen green beans, corn, and peas.
About 1 min
11
Continue to simmer, uncovered, for another 10-15 minutes until the frozen vegetables are heated through and tender.
About 15 min
12
Remove the bay leaves from the soup and discard them. Taste and adjust seasoning with more salt and pepper if needed.
About 2 min
13
Ladle the soup into bowls and serve hot, garnished with fresh parsley if desired.
About 2 min

Per serving

Nutrition

53%Score

Calories: 499.4kcal
Protein: 34.9g
Carbs: 31.3g
Fat: 27.4g
Fibre: 6.5g
Sugar: 9.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave until hot throughout.