Hearty Herb-Infused Vegetable Beef Soup

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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This Hearty Herb-Infused Vegetable Beef Soup is your go-to comfort meal for when the weather turns chilly. Packed with tender beef and fresh veggies, it’s a nourishing bowl that warms you from the inside out. Infused with aromatic herbs, this soup is sure to become a family favorite.

Ingredients for Hearty Herb-Infused Vegetable Beef Soup

Beef stew meat is the star of this soup, providing rich, savory flavors that deepen as the soup simmers. Olive oil is used for browning the meat, adding richness and helping to develop a flavorful base. Onion and garlic provide aromatic depth, while carrots, celery, and green beans contribute essential vitamins and a satisfying bite. The potato adds heartiness and helps thicken the broth slightly. Diced tomatoes introduce a touch of acidity that balances the flavors. Beef broth is the liquid gold that ties everything together. Worcestershire sauce adds a subtle umami kick. Herbs like thyme and rosemary infuse the soup with earthy notes, while a bay leaf subtly enhances the bouquet. Finally, salt and black pepper ensure everything is seasoned just right, and fresh parsley adds a burst of color and freshness at the end.

Tips & Tricks

  • For extra depth of flavor, deglaze the pot with a splash of red wine after browning the beef.
  • If you prefer a thicker soup, mash a portion of the potatoes against the side of the pot before serving.
  • To save time, chop all your vegetables while the beef is browning.
  • Feel free to swap in seasonal vegetables or whatever you have on hand.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a homemade biscuit to soak up the rich broth. For a light side, a simple green salad with a tangy vinaigrette is a perfect complement. If you’re feeling indulgent, top each bowl with a sprinkle of grated parmesan or a dollop of sour cream.

Frequently Asked Questions

Can I use a different type of meat?
Sure! Chuck roast or even ground beef can work well. Just adjust the cooking time as needed.
How long does this soup keep?
Stored in an airtight container, it should keep well in the refrigerator for up to 3 days. It also freezes beautifully for up to 3 months.
Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the onions and garlic before adding everything to the slow cooker. Cook on low for 6-8 hours or until the beef is tender.

Hearty Herb-Infused Vegetable Beef Soup Recipe Walkthrough

Start by heating up your large pot over medium-high heat and add the olive oil. Once the oil is shimmering, toss in the beef stew meat. You want to brown it on all sides, which should take about five minutes. This step is crucial for building flavor, so don’t rush it! Once browned, remove the beef and set it aside for now.

In the same pot, add your chopped onion and minced garlic. Let these sauté until they turn translucent, around three minutes or so. Next, it’s time to bring in the veggies. Add in the sliced carrots, celery, and green beans. Stir them around and let them cook for another five minutes, allowing them to start softening and mingle with the onion and garlic.

Now, it's time to bring back the beef to the pot. Add the diced potato, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and black pepper. Give it all a good stir, and bring the mixture to a boil. Once boiling, lower the heat to a gentle simmer. Let it cook away for 1 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded beautifully.

Before serving, make sure to fish out the bay leaf — it’s done its job. Stir in the fresh parsley just before ladling the soup into bowls. The parsley adds a lovely, fresh finish that really brightens up the whole dish.

Why You'll Love This Recipe

  • Loaded with nutritious vegetables and tender beef.
  • Easy to make with simple, wholesome ingredients.
  • Perfect for meal prep — it tastes even better the next day.
  • Customizable with your favorite seasonal vegetables.
  • Satisfying and hearty without being overly heavy.

Ingredients

1 lb beef stew meat, cubed
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
3 large carrots, sliced
3 stalks celery, sliced
2 cups green beans, trimmed and cut into 1-inch pieces
1 large potato, diced
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh parsley

Step-by-step Instructions

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5 minutes. Remove meat and set aside.
3. In the same pot, add the onion and garlic, sauté until translucent, about 3 minutes.
4. Stir in the carrots, celery, and green beans, cooking for another 5 minutes.
5. Return the beef to the pot, add potatoes, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally, until the beef is tender.
7. Remove bay leaf and stir in fresh parsley before serving.

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