Description
A hearty and comforting Old Fashioned Vegetable Beef Soup, packed with tender beef and a medley of fresh vegetables. This recipe is perfect for a satisfying meal.
Ingredients
Scale
- 1 lb stewing beef, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the stewing beef on all sides. Remove beef and set aside.
- Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Return the beef to the pot. Pour in beef broth and water.
- Stir in thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until beef is tender.
- Add diced potatoes to the pot and cook for 15 minutes.
- Stir in frozen peas and corn. Cook for another 5 minutes, or until vegetables are tender.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- For a thicker soup, you can add a slurry of 2 tbsp cornstarch mixed with 4 tbsp cold water in the last 10 minutes of cooking.
- Feel free to add other vegetables like green beans or parsnips.
- This soup freezes well. Let it cool completely before storing in airtight containers.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg