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Hearty Vegetable Beef Soup: The Ultimate Nutrient-Dense Comfort Meal
Sophia Ramirez

Hearty Vegetable Beef Soup

A soul-warming, nutrient-dense soup that perfectly balances lean beef with a rainbow of garden vegetables. This slow-simmered meal builds deep layers of flavor through the Maillard reaction and aromatic vegetables, offering a clean, high-protein, and satisfying dish ideal for meal prepping or a cozy family dinner. Naturally packed with fiber and iron, it's a wholesome pantry staple that delivers comfort in every bite without any added fillers.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs lean beef stew meat, cubed
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, sliced
  • 3 carrots, peeled and sliced
  • 2 cups potatoes, cubed (or turnips for keto option)
  • 1 cup green beans, trimmed and cut
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 28 oz can crushed tomatoes
  • 6 cups beef broth (halal/alcohol-free)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, then remove and set aside.
  2. Add onions, carrots, and celery to the pot, sautéing until softened and using the moisture to deglaze the browned bits.
  3. Return the beef to the pot and add garlic, herbs, beef broth, and crushed tomatoes.
  4. Bring to a simmer, cover, and cook on low for 90-120 minutes until the beef is tender.
  5. Add the potatoes, green beans, corn, and peas during the final 20 minutes of cooking.
  6. Season with salt and pepper to taste and serve hot.

Notes

To make this keto-friendly, substitute the potatoes with diced radishes, cauliflower florets, or turnips. Ensure the beef is patted very dry before searing to achieve the best crust. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.