FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Hearty Beef Vegetable Soup Recipe for Cold Nights
- Total Time: 110 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This hearty beef vegetable soup is perfect for cold nights, offering a rich aroma and tender beef in a savory broth. It’s an easy, nourishing dinner idea for the family.
Ingredients
- 1.5 lbs beef stew meat
- 2 Tbsp olive oil
- 1 medium yellow onion
- 3 medium carrots
- 2 stalks celery
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 large potatoes, cubed
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Brown Beef: Heat olive oil in a large Dutch oven over medium-high. Sear beef chunks until deeply browned, building flavor. Avoid overcrowding; brown in batches for best sear.
- Sauté Aromatics: Add onion, carrots, celery to pot; cook until softened and fragrant. The vegetables should look slightly translucent.
- Build Broth Base: Stir in garlic, tomato paste, thyme, bay leaf; cook until fragrant. Deglaze pot with a splash of beef broth, scraping up bits.
- Simmer Ingredients: Return beef; add remaining broth, tomatoes, potatoes. Bring to a boil, then reduce to low, cover. Simmer until beef is fork-tender.
- Add Final Touches: Stir in frozen peas. Taste, season generously with salt and pepper. Remove bay leaf.
- Serve Warm: Ladle the hot soup into bowls, garnishing with fresh chopped parsley.
Notes
For best results, brown beef in batches to avoid overcrowding. Consider using grass-fed beef for superior flavor. Low-sodium chicken broth can be swapped for beef broth if needed. Sweet potatoes can replace regular potatoes for added fiber and vitamins. Optionally, stir in fresh spinach at the end to wilt into the hot soup.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: hearty soup, beef, vegetables, cold weather, easy dinner, comfort food, Dutch oven, weeknight meal, savory
