Old School Vegetable Beef Soup

Warm up with a hearty bowl of Old School Vegetable Beef Soup, a comforting classic that's packed with robust flavors and wholesome ingredients. Tender chunks of seared beef stew meat are paired with a medley of fresh vegetables, including carrots, celery, potatoes, and frozen green beans and peas, all simmered together in a rich beef broth infused with aromatic herbs like thyme, oregano, and bay leaf. This one-pot wonder is perfect for a cozy family dinner or meal prepping for the week, offering a balance of nourishing goodness and old-fashioned flavor. With just 20 minutes of prep time and a hands-off simmer, it’s a timeless recipe that’s as easy as it is satisfying. Serve it hot with a sprinkle of fresh parsley and some crusty bread for a soul-soothing meal that brings everyone together.

Nutriscore Rating: 71/100

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 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 russet potato, peeled and diced
• 15 ounces canned diced tomatoes (with juices)
• 8 cups beef broth
• 1 cup frozen green beans
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons chopped fresh parsley (optional)

Directions

Step 1

Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.

Step 2

Season the beef stew meat with a pinch of salt and pepper, then add the meat 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 for 3-4 minutes until softened. Stir in the garlic and cook for 1 additional minute until fragrant.

Step 4

Add the carrots, celery, and potatoes to the pot. Stir to combine and cook for 4-5 minutes to allow the vegetables to begin softening.

Step 5

Return the browned beef to the pot along with the canned diced tomatoes (with juices), beef broth, thyme, oregano, bay leaf, salt, and black pepper. Stir well to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 1 hour, stirring occasionally.

Step 7

After 1 hour, stir in the frozen green beans and peas. Let the soup simmer uncovered for an additional 15-20 minutes until all the vegetables are tender and the flavors have melded together.

Step 8

Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.

Step 9

Serve hot, garnished with freshly chopped parsley if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(4384.8g)

Amount per serving	% Daily Value*
Calories	2802.3

Total Fat 137.3g	0%
Saturated Fat 47.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 612.3mg	0%
Sodium 11402.3mg	0%
Total Carbohydrate 158.6g	0%
Dietary Fiber 38.0g	0%
Total Sugars 52.1g
Protein 225.9g	0%

Vitamin D 0IU	0%
Calcium 751.0mg	0%
Iron 31.0mg	0%
Potassium 7861.6mg	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: 44.6%

Protein: 32.6%

Carbs: 22.9%