Cindy's Mom's Beef Vegetable Soup

Warm up your kitchen and soul with Cindy's Mom's Beef Vegetable Soup, a hearty and wholesome one-pot meal that's perfect for chilly days. This classic homemade soup bursts with flavor, combining tender seared beef stew meat, an array of vibrant vegetables like carrots, celery, potatoes, and green beans, and a savory blend of aromatics including garlic, thyme, and bay leaves. Simmered slowly in a rich broth of beef stock and tomatoes, this comforting dish delivers layers of robust flavor in every spoonful. Ready in just under two hours, it’s an ideal recipe for meal prepping or feeding a hungry family. Serve it with crusty bread or crackers for a satisfying, nourishing dinner that’s sure to become a beloved tradition in your home.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1.5 pounds beef stew meat
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 medium celery stalks
• 3 medium russet potatoes
• 1 cup green beans
• 14.5 ounces canned diced tomatoes
• 8 cups beef broth
• 1 cup frozen corn
• 1 cup frozen peas
• 3 small garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 whole bay leaves

Directions

Step 1

Heat the olive oil in a large stockpot over medium-high heat.

Step 2

Season the beef stew meat with salt and pepper, then add to the pot. Sear the beef on all sides until browned, about 5-6 minutes. Remove the beef from the pot and set aside.

Step 3

Add the diced onion to the pot and sauté until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the seared beef back to the pot, then pour in the beef broth and canned diced tomatoes along with their juices.

Step 6

Toss in the dried thyme, dried oregano, and bay leaves. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 45 minutes.

Step 8

While the soup simmers, peel and cut the carrots and potatoes into bite-size pieces. Slice the celery and trim the green beans into 1-inch pieces.

Step 9

After 45 minutes, add the carrots, celery, potatoes, and green beans to the pot. Continue simmering for another 30 minutes, or until the vegetables are tender.

Step 10

Stir in the frozen corn and peas and let the soup cook for an additional 5 minutes to heat through.

Step 11

Remove the bay leaves from the soup and adjust seasoning with additional salt and pepper if needed.

Step 12

Ladle the soup into bowls and serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	(4465.2g)

Amount per serving	% Daily Value*
Calories	3251.1

Total Fat 150.8g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 6.7g
Cholesterol 620.6mg	0%
Sodium 10993.9mg	0%
Total Carbohydrate 231.6g	0%
Dietary Fiber 43.3g	0%
Total Sugars 54.0g
Protein 237.5g	0%

Vitamin D 0IU	0%
Calcium 718.3mg	0%
Iron 36.3mg	0%
Potassium 9009.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 29.4%

Carbs: 28.6%