Description
A hearty and comforting soup packed with tender beef, wholesome vegetables, and a savory broth. Perfect for cold days and meal prepping.
Ingredients
- 1½ pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1½ cups water
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (frozen or canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides.
- Remove the beef and set aside. In the same pot, add diced onion and cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Return beef to the pot. Add beef broth, water, diced tomatoes, thyme, basil, and bay leaf. Bring to a boil, reduce heat, and simmer for 45 minutes.
- Add carrots, celery, potatoes, and green beans. Simmer for another 25–30 minutes until vegetables and beef are tender.
- Stir in corn during the last 10 minutes of cooking. Season with salt and pepper to taste.
- Discard bay leaf and garnish with chopped parsley before serving.
Notes
- Swap beef for ground beef or shredded chicken for variation.
- Add barley or pasta for extra heartiness.
- Use frozen vegetables if needed—add them near the end of cooking.
- For a vegetarian version, omit beef and add beans like kidney or cannellini.
- Freeze leftovers for up to 3 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
