Easy Beef Vegetable Soup

Easy Beef Vegetable Soup

There’s something timeless and comforting about a big pot of homemade beef vegetable soup simmering on the stove. This easy recipe is a family favorite—filled with hearty stew meat, fresh veggies, and rich flavor that gets better with every bite. Whether you're looking for a nourishing weeknight dinner or a cozy weekend meal prep idea, this gluten-free soup delivers all the warmth without the fuss.

Ingredients

• 1/2 cup olive oil

• 2 cloves minced garlic

• 1 large chopped onion

• 3 large carrots, diced

• 2 pounds cubed beef stew meat

• 4 teaspoons salt, divided

• 12 cups water

• 2 pounds vine-ripe tomatoes, seeded and coarsely chopped

• 1½ pounds red potatoes, peeled and chopped

• 1 cup green beans

• 1 cup peas

• 4 tablespoons fresh chopped parsley

Instructions

1. In a large soup pot, heat olive oil over medium-high heat. Add garlic and onion and sauté for 2 minutes.

2. Add carrots and sauté until softened, about 3 minutes.

3. Add cubed beef and 1 teaspoon of salt directly to the vegetables and sauté until all sides of the beef are browned, about 5 minutes.

4. Add water, chopped tomatoes, and the remaining 3 teaspoons of salt. Bring to a boil, reduce heat, and simmer for 10 minutes.

5. Add the remaining vegetables: potatoes, green beans, and peas. Bring to a boil again, reduce heat, and simmer uncovered for approximately 30 minutes, or until the potatoes are tender.

6. Remove from heat, stir in the chopped parsley, and allow the soup to cool for at least 20 minutes before serving.