Beef and Vegetable Soup

Mine kicked off with a full week of working out, eating clean, and doing a 7-day detox. Now that I’m past the detox, I’m still trying to stick with healthier habits—less bread, pasta, and sweets, and more veggies, fruits, and lighter meals.

This Beef and Vegetable Soup has been a lifesaver. It’s wholesome, hearty, and deeply comforting—exactly what my body (and mood) needed on these chilly winter days. I used high-quality beef and loaded the pot with tons of vegetables. It’s flavorful, nourishing, and doesn’t feel heavy at all.

The best part? You can easily make it meatless by swapping the beef for hearty greens like chopped kale, Swiss chard, or spinach. It becomes an ultra-satisfying vegetable soup or stew—and it cooks much faster, too!

📝 Soup Tips for the Best Flavor:

• Sear the beef first until it’s deeply browned—this adds incredible depth to the broth.
• Use a mix of root veggies (carrots, potatoes, parsnips) for sweetness and texture.
• Don’t skip the garlic and herbs—thyme, parsley, or bay leaves can really enhance the aroma.
• Add your greens near the end to preserve their color and nutrients.
• Leftovers taste even better the next day!

Whether you’re craving a big, cozy bowl or looking for something nourishing post-holidays, this soup fits the bill. Pair it with my Skillet Cornbread for the ultimate winter comfort meal.

Be creative, cook with love, and take care of yourself—one warm bowl at a time. 💛

🌽 Skillet Gluten-Free Cornbread

Nothing pairs better with a warm bowl of soup than a slice of golden, slightly crisp cornbread—especially when it’s made in a cast iron skillet.

📝 Ingredients:

• 2 cups cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tsp salt
• ½ tsp sugar
• ½ tsp baking soda
• 3 eggs
• 1 to 1½ cups buttermilk
• 2 tbsp olive oil + more for greasing the skillet

👩‍🍳 Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, whisk together the cornmeal, flour, salt, sugar, and baking soda.
3. Add eggs, buttermilk, and olive oil, and mix until just combined.
4. Generously grease your cast iron skillet and pour in the batter.
5. Bake for 35 minutes, or until the top is golden and a toothpick inserted comes out clean.

Want a jalapeño version instead? Check out my other cornbread recipe here

If you make this Hearty Beef and Vegetable Soup, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

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POTATOES, KALE AND MUSHROOMS SKILLET

• Some days, meal inspiration flows like spring rain—effortless and refreshing. Other days? Total blank. But honestly, those “clean out the fridge” days often bring out the most creativity in my kitchen. That’s exactly how this Potatoes, Kale and Mushrooms Skillet came to life.

LENTIL AND CHICKEN STEW

Continue to Content

Yield: SERVES 6

Beef and Vegetable Soup

Print

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 tbsp olive oil (15 ml)
• 1/2 onion, chopped (about 75 g)
• 4 garlic cloves, minced (about 12 g)
• 1 celery stalk, diced (about 60 g)
• 1/2 lb beef, cubed for stews (225 g)
• 2 cups frozen mixed vegetables (green beans, peas, carrots – or any mix you prefer) about 280–300 g
• 4 cups water, add more if needed (960 ml)
• 2 cups beef broth, chicken could be used as well (480 ml)
• 1 beef bouillon cube
• 1 tsp dried parsley (1 g)
• 2 dried bay leaves
• 2 large potatoes or 3 small, peeled and cubed (about 400–450 g)
• Salt and ground black pepper, to taste
• 1 cup tomato sauce (240 ml)
• 1 tsp tomato paste (6 g)

Instructions

1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for 2–3 minutes, just until softened and lightly translucent.
2. Stir in the minced garlic and chopped celery, and cook for another 1–2 minutes until fragrant.
3. Add the cubed beef and sear for 3–4 minutes, turning to brown all sides evenly.
4. If you are using fresh vegetables add it now, because it takes more time to cook then frozen, *but if you're using frozen veg blend add it later. Step 7.
5. Pour in the water, beef or chicken broth and add the beef or chicken bouillon cube, dried parsley, and bay leaves. Stir, cover with a lid, and bring to a gentle boil.
6. Once boiling, reduce the heat to low and let the soup simmer for 40 minutes, allowing the beef to become tender and the flavors to develop.
7. While the soup simmers, peel and cube/dice the potatoes. After 40 minutes, add the potatoes and frozen vegetables to the pot and season with salt and black pepper to taste.
8. Increase the heat to medium and cook for an additional 15 minutes, or until the potatoes are fully cooked and fork-tender.
9. Stir in the tomato sauce and tomato paste, and let the soup come to a gentle boil. Cook for another 5 minutes to bring everything together.
10. Remove the bay leaves before serving. Serve hot with a slice of warm gluten-free skillet cornbread, and optional toppings like jalapeños, olives, or fresh herbs.

Notes

• Use well-marbled stew beef for the most tender and flavorful result. Chuck roast or shoulder cuts work great.
• Sear the beef before simmering—it locks in flavor and adds depth to the broth.
• Chop vegetables evenly so they cook at the same rate. For a softer texture, add veggies earlier; for firmer bites, add later.
• Simmer low and slow for rich flavor. If you’re short on time, use an Instant Pot or pressure cooker.
• Make it ahead—the soup tastes even better the next day after the flavors have melded.
• For a meatless version, skip the beef and add more potatoes, beans, or greens like kale or spinach.
  

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 361Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 867mgCarbohydrates: 41gFiber: 8gSugar: 9gProtein: 25g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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