Stovetop Loaded Beef & Vegetable Soup Recipe

The best way to beat the cold weather is to prepare a homemade, delicious, and warm soup that is sure to bring you comfort in an instant. This yummy recipe by Rachel cooks with love ❤ is by far the best soup I’ve ever had in a while, it’s super tasty, is filled with lots veggies and meat, and very easy to make in the stovetop. No need for an oven or even a crockpot for this recipe, isn’t that great? If you think so too, then read the instructions down below, and give this soup a try today.

Ingredients:

• 1½ pounds of chuck roast, cut into bite-sized pieces
• 1 pound of red potatoes, sliced into ½-inch pieces
• 1½ cups of green beans, tips removed and cut into 3
• 1¾ cups of corn
• 1 medium onion, chopped
• 1¼ cups of celery, chopped
• 1¼ cups of carrots, chopped
• 1 cup of frozen peas
• 4 large cloves of garlic, minced
• 2 (14.5-ounce) cans of petite diced tomatoes
• 2½ tbsp of olive oil, divided
• Half a can or 3 ounces of tomato pasted
• Salt and pepper, as needed
• 3 tsp of lemon juice
• 7 cups of beef broth
• Chopped parsley, for garnish
• All-purpose flour, to dredge the meat

Seasonings

• 2 tsp of dried basil
• 1½ tsp of dried thyme
• 1¼ tsp of oregano
• 1 tsp of crushed rosemary
• 3 tsp of sugar
• 2 bay leaves
• 1 tbsp of beef bouillon

Directions:

Step 1

Put the beef in a large mixing bowl, then sprinkle some salt and pepper, and toss them around. While still mixing the beef around, dust it with some flour, and continue to toss until well coated. Place a Dutch oven or heavy pot on a stove over medium-high heat, then heat up about 2 tablespoons of olive oil, and add the beef in batches. Leave them for a few minutes until the bottom is nice and golden brown before stirring and flipping them around, then cook them until all sides are nicely seared, remove from the pot, and set them aside. Add more olive oil into the pot, then add the onions, and saute for about 1 minute until translucent. Add the celery and carrots, then toss them around, and cook for 3 minutes.

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Step 2

Next, add the garli and tomato paste, then give them a good stir before adding the diced tomatoes, seasonings, bay leaves, and lemon juice, and then mix them all together until combined. Pour in the broth, then put the seared beef back into the pan including the juice, and then stir them well. Put the lid on the pot, then bring it to a boil, once boiling change the heat setting to low, and let it cook for an hour. At the one-hour point, add the potatoes and green beans, sprinkle some salt, taste and adjust the flavor, then stir well, put the lid back on, and continue to let it boil over low heat for 30 more minutes. After half an hour, add the frozen pead and corn, then put the lid back on, and let it boil over low heat for 15 minutes. Serve and enjoy!

*All image credit belongs to Rachel cooks with love ❤ via YouTube. Follow and subscribe to her channel for more!

Stovetop Loaded Beef & Vegetable Soup Recipe