Hearty Vegetable Beef Soup: My Weekend Comfort Bowl (Print Version)

Hearty Vegetable Beef Soup Recipe for a warming, flavorful meal. Loaded with veggies and tender beef, it's my go-to for chilly evenings.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 27 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Homestyle
Dietary: High Protein

# Ingredients:

→ Main Soup Components

01 - 2 lbs stew beef (chuck roast), cut into 1-inch cubes
02 - 6 cups beef broth (low sodium)
03 - 1 (14.5 oz) can diced tomatoes, undrained
04 - 3-4 medium Yukon Gold or Russet potatoes, peeled and cubed
05 - 1.5 cups fresh or frozen green beans
06 - 1 cup frozen corn

→ Aromatics & Broth Base

07 - 2 tbsp olive oil
08 - 1 large yellow onion, chopped
09 - 2 medium carrots, chopped
10 - 2 celery stalks, chopped
11 - 4 cloves garlic, minced

→ Seasoning Essentials

12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - 1/2 tsp dried rosemary
15 - Salt to taste
16 - Freshly ground black pepper to taste

→ Finishing Touches

17 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, let's get that beef beautifully browned. Heat a tablespoon of olive oil in a large Dutch oven or a big, heavy pot over medium-high heat. Pat your cubed stew beef dry with paper towels – this is super important for a good sear! Work in batches if you need to, so you don't overcrowd the pot. You want a nice, deep brown crust on all sides. This step builds so much flavor for your Hearty Vegetable Beef Soup, honestly, don't rush it like I did that one time. Remove the browned beef to a plate and set aside, leaving those delicious bits at the bottom of the pot.
02 - Reduce the heat to medium. Add a little more olive oil if the pot looks dry. Toss in your chopped onion, carrots, and celery. Stir them around, scraping up all those browned bits from the beef – that's called "fond," and it's pure gold! Let them soften for about 5-7 minutes, until the onion is translucent and smells sweet. This is where the magic starts to happen, creating the base for our Hearty Vegetable Beef Soup. I always find myself taking a deep breath here, the smell is just heavenly.
03 - Now, add your minced garlic to the pot. Stir it in and cook for just about a minute until it's fragrant – don't let it burn, that's a mistake I've made! Then, sprinkle in your dried thyme and rosemary. Give it another quick stir, letting the herbs release their oils and aromas. The kitchen will start smelling absolutely incredible, I promise! This is where you really start to feel that Hearty Vegetable Beef Soup coming together, building those layers of flavor.
04 - Pour in the beef broth and diced tomatoes (undrained!). Give everything a good stir, making sure to scrape up any remaining bits from the bottom of the pot. Return your browned beef to the pot, along with the bay leaf. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer. This long, slow simmer is key to tender beef. I usually let it go for at least an hour, sometimes two, just letting those flavors meld. This is where patience pays off for a truly Hearty Vegetable Beef Soup.
05 - After the beef has had a good long simmer and is starting to get tender, it's time for the potatoes. Add them to the pot and continue to simmer, covered, for another 20-30 minutes, or until the potatoes are almost tender. Then, toss in your green beans and corn. Cook for another 5-10 minutes, or until all the vegetables are tender but still have a little bite. I sometimes add a little extra broth here if it looks too thick, just to get it right for my taste. This Hearty Vegetable Beef Soup is all about customization!
06 - Remove the bay leaf – don't forget it, like I always do! Taste the Hearty Vegetable Beef Soup and season generously with salt and black pepper. You might need more than you think, so keep tasting until it's just right. Ladle the warm, comforting soup into bowls. Garnish with fresh chopped parsley. The steam rising from the bowl, the vibrant colors... it's just a sight to behold. This is the moment you've been waiting for, and honestly, it never disappoints. Enjoy your homemade goodness!

# Notes:

01 - Browning the beef just right makes all the difference, honestly. Don't rush it!
02 - This soup gets even better the next day, so make a big batch for easy lunches.
03 - No potatoes? Sweet potatoes work wonderfully, or even some pasta if you're feeling wild.
04 - A sprinkle of fresh parsley at the end really brightens everything up.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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