Description
This hearty Beef Vegetable Soup is a comforting and nutritious meal featuring tender seared beef, fresh vegetables, and aromatic herbs simmered together in a rich beef broth. Perfect for chilly days, this homemade soup is both gluten-free and dairy-free, making it suitable for various dietary needs while delivering a satisfying burst of flavors in every bowl.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- Salt and pepper to taste
Vegetables
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Liquids and Herbs
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
Instructions
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper, then add it to the pot. Sear the beef until it is browned on all sides, about 5 to 7 minutes. Once browned, remove the beef from the pot and set it aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until they become fragrant and translucent, enhancing the flavor base of the soup.
- Cook Vegetables: Add the sliced carrots, celery, and diced potatoes to the pot. Cook them together for about 5 minutes, allowing the vegetables to soften slightly and combine flavors.
- Simmer the Soup: Return the seared beef to the pot along with the diced tomatoes (with juice), beef broth, dried thyme, dried oregano, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 45 to 60 minutes, or until the beef becomes tender and the flavors meld.
- Add Green Vegetables: During the last 15 minutes of cooking, stir in the green beans, corn kernels, and peas. Continue to simmer so that these vegetables cook through but maintain their color and some texture.
- Final Touches: Remove the bay leaf from the soup before serving. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your hearty bowl of beef vegetable soup.
Notes
- This soup can be prepared in advance and stored in the refrigerator for up to 4 days, making it a convenient meal prep option.
- For a thicker consistency, mash some of the potatoes into the broth or add a tablespoon of tomato paste.
- Use low-sodium beef broth if you prefer to control the salt content in the soup.
