Discover a mouthwatering, restaurant-quality Beef and Vegetable Soup that comforts like a hug in a bowl.
Why this recipe is popular and high-value:
This soup delivers a rich, savory broth with tender beef and a vibrant medley of vegetables.
It’s a wholesome, nutritious, one-pot meal that delivers comfort on chilly days and appeals to health-conscious cooks seeking high-protein, low-effort dinners.
The dish leverages pantry staples and inexpensive beef cuts, yet tastes gourmet thanks to browning technique, aromatics, and a balanced herb blend.
It’s scalable for meal-prep, freezer-friendly, and crowd-pleasing for family dinners or entertaining guests.
Yield:
Servings: about 6–8
Ingredients:
1 1/2 lbs beef stew meat, cubed
2 1/2 Tbsp olive oil, divided
Salt, to taste
Freshly ground black pepper, to taste
1 large yellow onion, chopped (about 1 3/4 cups)
3 medium carrots, peeled and chopped (about 1 1/4 cups)
3 celery stalks, chopped (about 1 cup)
4 cloves garlic, minced (about 1 1/2 Tbsp)
8 cups low-sodium beef broth 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
5 oz green beans, trimmed and chopped (about 1 1/2 cups)
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup fresh parsley, chopped
Optional garnish (adds color and freshness):
Freshly cracked pepper
Extra chopped parsley or grated Parmesan (optional)
Instructions (clear, organized steps):
