Hearty Vegetable Beef Soup


 This simple, yet satisfying, Vegetable Beef Soup is perfect for any season. Whether you're enjoying fresh garden veggies in the summer or looking for a comforting dish during the colder months, this easy ground beef vegetable soup will become a favorite in your kitchen.

Ingredients:

  • 1 1/2 lbs beef stew meat
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 3/4 cups chopped yellow onion (about 1 large onion)
  • 1 1/4 cups peeled and chopped carrots (about 3 medium)
  • 1 cup chopped celery (about 3 medium stalks)
  • 1 1/2 Tbsp minced garlic (about 4 cloves)
  • 8 cups low-sodium beef or chicken broth
  • 2 (14 oz) cans diced tomatoes
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1/2 cups chopped green beans (ends trimmed)
  • 1 1/2 cups frozen corn
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley

Instructions:

  1. Brown the Beef: In a large pot, heat 1 Tbsp of olive oil over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef to the pot, browning for about 4 minutes, turning halfway through. Remove the browned beef and set it aside. Add another 1/2 Tbsp oil to the pot and repeat with the remaining beef.

  2. Sauté the Vegetables: Add the remaining 1 Tbsp of olive oil to the pot. Toss in the onions, carrots, and celery, cooking for about 3 minutes. Add the garlic and sauté for another minute.

  3. Simmer the Soup: Pour in the broth and diced tomatoes, then return the browned beef to the pot. Add the basil, oregano, thyme, and season with salt and pepper. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

  4. Add Potatoes: Stir in the potatoes and continue simmering for another 20 minutes. (If you prefer soft green beans, you can add them now.)

  5. Add the Remaining Vegetables: Stir in the green beans and let the soup simmer for another 15 minutes, or until all vegetables and beef are tender.

  6. Finish the Soup: Add the frozen corn and peas, simmering for about 5 minutes until they’re heated through. Stir in the fresh parsley and serve warm.

Enjoy a bowl of hearty, flavorful vegetable beef soup!