Easy Vegetable Beef Soup
A one-pot, comforting vegetable beef soup loaded with tender beef chunks, carrots, potatoes, and a flavorful beef broth. Simple to make and perfect for weeknights or meal prep.
Ingredients
Main ingredients
- 1 ½ lb beef chuck cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 large carrots sliced
- 3 medium potatoes diced
- 2 stalks celery sliced
- 1 cup diced tomatoes canned or fresh
- 6 cups beef broth
- 1 cup water
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
Finish
- 2 cups frozen peas optional
- 2 tbsp chopped fresh parsley
- Lemon wedge or olive oil for finishing optional
Instructions
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, and brown in batches 2–3 minutes per side. Remove beef and set aside.
- Lower heat to medium, add remaining oil, and sauté diced onion until translucent (about 4 minutes). Add garlic and cook 30 seconds until fragrant.
- Stir in carrots, celery, and potatoes. Add diced tomatoes, thyme, oregano, bay leaf, browned beef, beef broth, and water. Scrape up browned bits from the pot.
- Bring to a gentle boil, then reduce heat and simmer covered for 60–75 minutes until beef is fork-tender and potatoes are soft. Adjust seasoning.
- Stir in frozen peas and simmer 2–3 minutes. Remove bay leaf, garnish with parsley, and serve. Add a squeeze of lemon or drizzle of olive oil if desired.
Notes
- For a thicker broth, mash a cup of potatoes into the soup or add 1 tbsp tomato paste early.
- Swap in stew meat or short ribs for richer flavor; increase simmer time if needed.
- To make in a slow cooker, brown beef and sauté aromatics, then cook on low 6–8 hours.
Nutrition
Calories: 340kcalCarbohydrates: 22gProtein: 28gFat: 14gSaturated Fat: 4gSodium: 650mgSugar: 5g
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