Vegetable Beef Soup
User Reviews
5
Vegetable Beef Soup
Description
This recipe begins by browning seasoned beef stew meat in olive oil, creating a caramelized exterior that adds depth to the soup. After removing the meat, onions, carrots, and celery are softened in the same pan, developing the aromatic base. Garlic is added briefly for pungency.
The beef returns to the pot along with diced tomatoes, Italian seasoning, bay leaf, and beef broth. This mixture simmers gently for about an hour until the beef becomes tender. Potatoes cook in the broth for 20 minutes, softening and slightly thickening the soup. Frozen corn, peas, and green beans are stirred in near the end, warming through without overcooking, maintaining some texture.
Seasoned with salt, pepper, and finished with fresh parsley, the soup offers layered savory flavor and a variety of textures from tender meat to soft vegetables and crisp-tender beans. It can be served as a warming meal especially when extended simmering breaks down the collagen in beef for a rich mouthfeel.
Notes suggest that longer simmering is necessary for tender meat and advise sautéing vegetables separately to keep them firmer if desired, adding them later to preserve texture.
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef stew meat
- salt to taste
- black pepper to taste
- 1/2 cup onion chopped
- 3 carrot peeled, halved and sliced
- 2 talks celery sliced
- 2 teaspoons garlic minced
- 28 ounce can diced tomatoes do not drain
- 1 1/2 teaspoons Italian seasoning
- 1 bay leaf
- 7 cups beef broth
- 2 cups russet potato peeled and cut into 1/2 inch pieces
- 1/2 cup corn frozen
- 1/2 cup peas frozen
- 3/4 cup green beans frozen, cut
- 2 tablespoons parsley chopped
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste.
- Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned.
- Repeat the process with the remaining beef. Place the meat on a plate and cover to keep warm.
- Add the onion, carrot and celery to the pan. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the beef back to the pot along with the tomatoes, Italian seasoning, bay leaf and beef broth. Bring to a low simmer.
- Simmer for 60 minutes or until beef is tender.
- Add the potatoes to the pot and cook for an additional 20 minutes or until tender.
- Stir in the corn, peas and green beans. Cook for 5 minutes. Season the soup to taste with salt and pepper.
- Discard bay leaf. Sprinkle with parsley and serve.
Notes
- Allow the soup to simmer for at least one hour to ensure the beef becomes tender and flavorful.
- For firmer vegetables, sauté carrots, onions, and celery separately and add them later with the potatoes instead of simmering them for the full time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 40g | 80% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 776mg | 32% |
| Potassium | 1399mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5410IU | 108% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 124mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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