Vegetable Beef Soup

Vegetable Beef Soup is a super comforting and hearty soup loaded with fresh vegetables and delicious chunks of tender beef in a tomato-based broth. It’s seasoned with herbs and Creole seasoning and simmered to perfection until thick and flavorful. A quick, easy, and effortlessly delicious one-pot meal that is ready in 45 minutes!

Course Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings - 6

Calories 685kcal

Author Imma

Ingredients

1-1½ pound beef stew meat, cut into about 1-inch cubes
2 tablespoons cooking oil
1 large onion, diced (about 1½ cups )
4-5 cloves garlic, minced
½ teaspoon ginger, minced
1-2 bay leaves
2 teaspoon thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 tablespoon Creole seasoning
2 stalks celery , diced (about ½ cup)
1 14-ounce can (400g) diced tomatoes
5-6 cups beef broth or water
1 medium carrot , diced (1 1/2 cups )
1 Russet potato, cut in chunks
1 10-ounce bag frozen baby lima beans
1 tablespoon Worcestershire sauce
1 tablespoon beef bouillon or a beef bouillon cube (optional)
Salt and pepper to taste

US Customary - Metric

Instructions

Heat olive oil in a large pot over medium heat. Add the beef sauté, frequently stirring any browned bits off the bottom of the pot until the meat is brown. Drain oil if necessary.
Add onions, garlic, ginger, bay leaf, thyme, oregano, and saute for about 3-4 minutes until onions wilt.
Then add paprika, Creole seasoning, celery, and tomatoes.
Pour in beef stock or water, potatoes, carrots, lima beans, beef bouillon, and Worcestershire sauce.
Bring to a boil, cover, and simmer until beef is tender, about 25-35 minutes—season with salt and pepper to taste.
Serve warm with bread or cornbread.

Notes

If you don't have Creole seasoning, Italian seasoning (you can check my homemade version HERE) works fine, but of course, there'll be a slight difference with how it tastes.
You can use beef stew meat, as I did, or go with either chuck shoulder, chuck roast, chuck-eye roast, or top chuck.
For a thicker and stew-like consistency, cut back the beef stock down to 2 cups.
If cooking this on a slow cooker, don't forget to brown the meat first before dumping it into the slow cooker.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.

Nutrition