Beef Vegetable Soup
The best easy Beef Vegetable Soup Recipe! Make it in your instant pot, crock pot or on the stove top for an easy healthy dinner.
Servings: 4 2 cup servings
Calories: 406kcal
Ingredients
- 1 tablespoon olive oil
- 1 lb beef stew meat cut 1/2 inch cubes (or chuck roast, top or bottom round)
- 1 tablespoon garlic minced
- ½ cup onions minced (1 medium onion
- ½ cup celery minced (2 celery ribs)
- 1 cup carrots cut in small coins
- 2 cups potatoes cut in small cubes
- 4 cups beef broth
- 1 14 oz canned petite diced tomatoes
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 cup frozen corn thawed
- 1 cup frozen peas thawed
- 1 cup frozen green beans thawed
Instructions
Stove Top Instructions
- Preheat your pot on medium heat for at least 5 minutes, this will allow you to get a nice sear on the meat and begin to develop flavor.
- Add your olive oil to the pan and gently toss in your stew meat until you get some nice color on all sides, about 10 minutes.
- Add your onions, garlic, carrots, and celery and cook for an additional 3-5 minutes or until gently softened.
- Stir in potatoes, spices, broth, and canned tomatoes.
- Bring to a boil and reduce to a simmer. Cook on medium low heat with the lid partially on the pot for about 25 minutes.
- Once cooked, remove bay leaves and stir in frozen veggies. Get yourself a bowl and enjoy!
Crockpot Instructions:
- Brown stew meat in olive oil over medium high heat in a large pot on the stove, about 10 minutes.
- Add your onions, garlic, carrots, and celery, and cook for an additional 3-5 minutes.
- Browning meat and sautéing veggies help to add more flavor to your soup.
- Add browned meat and veggies to the crockpot.
- Stir in potatoes, spices, broth and canned tomatoes to the crockpot.
- Cook on high for 4-6 hours or low for 6-8 hours.
- Once cooked, remove bay leaves, stir in frozen veggies and enjoy!
Instant Pot Instructions:
- Note: This soup is best made on the stove or in the crockpot. Stew meat is best cooked low and slow and I find the instant pot to be finicky.
- Set your instant pot to sauté for 15 minutes. Add olive oil. Brown stew meat for 10 minutes.
- After 10 minutes, add your onions, garlic, carrots and celery. Sauté for an additional 5 minutes.
- Stir in potatoes, spices, broth and canned tomatoes.
- Cover and set to sealing, Manual Pressure for 8 minutes. It will take the instant pot about 20 minutes to come to pressure. Once the soup has cooked, quick release the pressure.
- Once cooked, remove bay leaves and stir in frozen veggies and enjoy!
Video
Nutrition
Serving: 2cups | Calories: 406kcal | Carbohydrates: 48g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 208mg | Potassium: 1572mg | Fiber: 10g | Sugar: 11g | Vitamin A: 6102IU | Vitamin C: 55mg | Calcium: 111mg | Iron: 6mg
