Description
This hearty Pot Vegetable Soup with Stew Meat is a comforting and flavorful dish perfect for any day of the week. Packed with tender stew meat and an assortment of vegetables, this soup is sure to warm you up from the inside out.
Ingredients
Scale
Stew Meat:
- 1 pound beef stew meat, cut into 1-inch cubes
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown the Stew Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the stew meat and brown on all sides, about 5–7 minutes. Remove the meat and set aside.
- Sauté Onion and Garlic: In the same pot, add chopped onion and garlic, sautéing for 2–3 minutes until softened. Return the meat to the pot and pour in the beef broth and water.
- Cook the Soup: Bring to a boil, then reduce heat and simmer covered for 45 minutes. Add carrots, celery, potatoes, green beans, corn, tomatoes, thyme, basil, bay leaf, salt, and pepper. Simmer uncovered for another 30–40 minutes until vegetables are tender and meat is fully cooked.
- Serve: Remove the bay leaf before serving.
Notes
- Feel free to substitute or add vegetables such as peas, zucchini, or cabbage.
- For a thicker broth, mash a few potatoes in the soup before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
