Description
This hearty Beef Vegetable Soup combines tender beef stew meat, fresh vegetables, and savory herbs in a rich beef broth, creating a comforting and nutritious meal perfect for any season. With step-by-step instructions for stove top, crockpot, and Instant Pot methods, this recipe is versatile and easy to prepare for a family-friendly dinner.
Ingredients
Scale
Meat and Oils
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into 1/2-inch cubes (or chuck roast, top or bottom round)
Vegetables
- 1 tablespoon garlic, minced
- ½ cup onion, minced (1 medium onion)
- ½ cup celery, minced (2 celery ribs)
- 1 cup carrots, cut in small coins
- 2 cups potatoes, cut in small cubes
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 1 cup frozen green beans, thawed
Liquids and Canned Goods
- 4 cups beef broth
- 1 (14 oz) can petite diced tomatoes
Spices and Herbs
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
Instructions
- Stove Top – Sear Beef: Preheat your pot on medium heat for at least 5 minutes. Add olive oil and gently toss in the stew meat. Cook for about 10 minutes until the beef develops a nice brown color on all sides.
- Stove Top – Sauté Vegetables: Add onions, garlic, carrots, and celery to the pot and cook for an additional 3-5 minutes until the vegetables are softly tender and fragrant.
- Stove Top – Simmer: Stir in diced potatoes, bay leaves, dried parsley, basil, oregano, beef broth, and canned tomatoes. Bring the soup to a boil, then reduce heat to medium-low. Cover the pot partially and let it simmer gently for about 25 minutes.
- Stove Top – Serve: Remove the bay leaves carefully, then stir in the thawed frozen corn, peas, and green beans. Keep the soup on the heat for a couple of minutes until the frozen veggies are heated through. Serve warm.
- Crockpot – Brown Beef and Sauté Vegetables: On the stove top, heat olive oil over medium-high heat. Brown the stew meat thoroughly, about 10 minutes. Add onions, garlic, carrots, and celery and sauté for 3-5 minutes.
- Crockpot – Add to Crock Pot: Transfer the browned meat and sautéed vegetables to your crock pot. Add potatoes, bay leaves, dried parsley, basil, oregano, beef broth, and canned tomatoes. Stir everything to combine well.
- Crockpot – Cook: Cover and cook on high for 4-6 hours or on low for 6-8 hours until beef and vegetables are tender.
- Crockpot – Serve: After cooking, remove bay leaves and stir in thawed frozen corn, peas, and green beans. Allow the heat of the soup to warm the frozen veggies and serve.
- Instant Pot – Sauté: Set the Instant Pot to sauté mode for 15 minutes. Pour in olive oil and brown the stew meat for about 10 minutes, stirring occasionally. Add onions, garlic, carrots, and celery, and continue to sauté for 5 more minutes.
- Instant Pot – Pressure Cook: Stir in diced potatoes, bay leaves, dried parsley, basil, oregano, beef broth, and canned tomatoes. Close the lid, set the valve to sealing, and cook on manual pressure for 8 minutes. After cooking, use quick release to let out the steam.
- Instant Pot – Serve: Remove bay leaves and stir in thawed frozen corn, peas, and green beans. Let the residual heat warm the vegetables before serving hot.
Notes
- Beef stew meat can be substituted with chuck roast, top round, or bottom round if desired.
- For added freshness, substitute frozen vegetables with fresh seasonal veggies but adjust cooking time accordingly.
- Keep the lid partially on during stove top simmering to prevent excessive evaporation but allow some steam to escape.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Adjust seasoning with salt and pepper to taste after cooking, especially if using low sodium broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
