Vegetable Beef Soup
Warm your heart while filling your belly with this savory and comforting soup.
Ingredients
- 4 tablespoons butter divided
- 1 1/2 pounds beef stew meat
- 1 2/3 cups onions diced, about 3 ounces
- 1/2 cup carrots diced, about 2 medium carrots or 2 ounces
- 2 cloves garlic minced
- 4 cups beef broth divided
- 2 tablespoons Worcestershire sauce
- 1/2 cup tomato sauce
- 1 1/4 cups mushrooms sliced, about 4 ounces
- 1 cup frozen green beans
- 1 cup frozen green peas
- 1 cup parsnip diced, about 1/2 of 1 parsnip or 5 ounces
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 bay leaves
- 2 cups water
Instructions
- In a stock pot or Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Brown the beef, working in batches to maintain a single layer and avoid overcrowding the pan. This should take a total of about 8-10 minutes. Transfer the browned beef to a plate or bowl and set aside for now.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter, along with the onions and carrots. Sauté until the onions are translucent, about 2 to 3 minutes. Add the garlic and cook for 1 minute.
- Add 1 cup of the beef broth and deglaze the pan by scraping up any brown bits left from browning the beef and sautéing the vegetables. Add the remaining 3 cups of broth after deglazing the pan.
- Add the Worcestershire sauce, tomato sauce, mushrooms, beans, peas, parsnip, salt, pepper, bay leaves, and water to the pot. Return the browned beef to the pot. Stir to combine.
- Cover the pot with a lid. Reduce the heat to medium-low and let simmer for 45 minutes, stirring occasionally.
- Taste and adjust seasonings, if needed. Serve hot.
Nutrition
Calories: 316kcalCarbohydrates: 17gProtein: 31gFat: 14gSaturated Fat: 7gSodium: 2264mgFiber: 5g
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