The Veggiest Beef and Vegetable Soup

Loaded with hearty beef and a garden's worth of vibrant vegetables, *The Veggiest Beef and Vegetable Soup* is the ultimate comfort food for chilly nights. This one-pot wonder combines tender cubes of seared beef, nutrient-packed zucchini, carrots, celery, and potatoes, along with pops of sweetness from frozen corn and green beans. Simmered to perfection in a rich, herb-infused beef broth with aromatic thyme and bay leaf, this soup is as flavorful as it is nutritious. Ready in just over 90 minutes, it's the ideal make-ahead meal that only gets better with time. Serve it piping hot with a sprinkle of fresh parsley for a wholesome, satisfying dinner your whole family will love! Perfect for lovers of hearty soups and easy one-pot recipes, this dish is guaranteed to become a staple in your recipe rotation.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1.5 pounds Beef stew meat, cut into 1-inch cubes
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 Yellow onion, diced
• 4 cloves Garlic, minced
• 4 Carrots, sliced into rounds
• 3 Celery stalks, diced
• 2 Russet potato, peeled and cut into 1-inch cubes
• 1 Zucchini, diced
• 14.5 ounces Canned diced tomatoes
• 6 cups Beef broth
• 1 Bay leaf
• 1 teaspoon Fresh thyme, chopped
• 1 cup Frozen green beans, cut into 1-inch pieces
• 1 cup Frozen corn kernels
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

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

Step 2

Season the beef stew meat with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

Add the beef to the pot in batches, searing the cubes on all sides until browned. Remove beef and set aside.

Step 4

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Return the browned beef to the pot along with the carrots, celery, and potatoes. Stir to combine.

Step 6

Add the diced zucchini, canned diced tomatoes (with their juices), beef broth, bay leaf, thyme, remaining salt, and black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Step 8

Remove the bay leaf and discard. Stir in the frozen green beans and corn, cooking for an additional 5-7 minutes.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Serve hot, garnished with fresh parsley, and enjoy!

Nutrition Facts

Serving size	(4026.1g)

Amount per serving	% Daily Value*
Calories	2910.1

Total Fat 184.1g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 484.5mg	0%
Sodium 11493.3mg	0%
Total Carbohydrate 168.1g	0%
Dietary Fiber 37.2g	0%
Total Sugars 56.6g
Protein 172.9g	0%

Vitamin D 0IU	0%
Calcium 661.4mg	0%
Iron 29.5mg	0%
Potassium 7663.7mg	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: 54.8%

Protein: 22.9%

Carbs: 22.3%