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Vegetable Beef Soup Recipe

Our easy homemade vegetable beef soup recipe is sure to bring you a heart-warming appetizer for the coming fall and winter. The tender beef chunks join the hearty potatoes and colorful vegetables in a slow-simmering process to create rich and well-rounded flavors.
  • cook TIME 1 hr
  • prep TIME 5 mins
  • total TIME 1 hr 5 mins
Course: Main CourseCuisine: American
Keyword: Vegetable Beef Soup, Vegetable Beef Soup Recipe
Servings: 4 servings
Calories: 502 kcal

Ingredients (22)

  • 26 oz lean chuck eye chunked
  • 4 oz carrots cubed
  • 4 oz potatoes cubed
  • 4 oz onion diced
  • 2 oz celery diced
  • 2 oz corn
  • 4 oz green peas
  • 3 tbsp olive oil
  • 1 tbsp garlic minced
  • 2 tbsp unsalted butter
  • 1 tsp Hunt’s tomato paste
  • 1/2 cup tomatoes diced
  • 1 1/2 tbsp all-purpose flour
  • 4 cup unsalted chicken broth
  • 1/2 tsp salt
  • 1 bay leaf
  • 1/2 tsp Italian seasoning
  • 1/2 tsp oregano
  • 1/2 tsp thyme chopped
  • 1 tsp traditional Dijon mustard
  • 1/2 tsp ground black pepper
  • 2 tbsp parsley chopped

INSTRUCTIONS

1

In a large, heavy based pot, heat 3 tbsp olive oil over high heat until very hot. Brown 26 oz lean chuck eye for 3 minutes, then remove into a bowl and set aside.

1 brown the beef then remove into a bowl and set aside
2

Turn it down to medium heat, sauté 2 tbsp unsalted butter, 4 oz diced onion and 1 tbsp minced garlic for 1 minute.

2 Saute the onion and garlic in melted butter until fragrant
3

Add 1 tsp tomato paste. Stir.

3 Add tomato paste Stir with onion garlic
4

Add 1/2 cup diced tomatoes and keep stirring.

4 Add the diced tomatoes Stir with onion garlic
5

Add 2 oz celery, 4 oz potatoes, and 4 oz carrots. Stir for 2 minutes.

5 Add the celery potatoes and carrots for beef soup
6

Stir in 1 1/2 tbsp all-purpose flour.

6 Stir in the flour for beef soup
7

Return the browned beef to the pot along with 1/2 tsp salt, 1 bay leaf, 1/2 tsp Italian seasoning, 1/2 tsp oregano, 1/2 tsp thyme, 1/2 tsp ground black pepper and 1 tsp Dijon mustard. Stir.

7 Return the browned beef to the pot along with the spices Stir
8

Stir in 4 cup unsalted chicken broth and bring it to a medium simmer for 2 minutes. Then turn the heat down to low and simmer for an extra 45 minutes or until beef is tender.

8 Stir chicken broth and simmer for 45 more minutes until the beef is tender
9

Add 2 oz corn and 4 oz green peas last and cook for 5 more minutes.

9 Add the corn and green peas at last
10

Remove the pot from heat, and garnish with 2 tbsp freshly chopped parsley. Serve hot.

10 Remove the pot from the heat garnish and serve

Nutrition

Serving: 1 serving | Calories: 502 kcal | Fat 28 g | Saturated Fat 10 g | Trans Fat 0 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 15 g | Cholesterol 142 mg | Sodium 593 mg | Potassium 1183 mg | Carbohydrate 22 g | Fiber 5 g | Sugar 6 g | Protein 44 g | Vitamin A 5759 IU | Vitamin C 19 mg | Calcium 94 mg | Iron 6 mg