Freezer Friendly Vegetable Beef Soup
A hearty and nutritious vegetable beef soup that’s perfect for freezing and enjoying later. Packed with tender beef, fresh vegetables, and rich broth, this soup is easy to prepare and ideal for meal prepping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 1x
Ingredients
1 pound beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 (14.5-ounce) can diced tomatoes, undrained
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
In the same pot, add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot and add carrots, celery, potatoes, green beans, diced tomatoes with their juice, and beef broth.
Stir in dried thyme, dried oregano, and bay leaf.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
After 1 hour, add frozen peas and continue to simmer for an additional 15 minutes, or until all vegetables are tender and beef is cooked through.
Remove bay leaf and season soup with salt and black pepper to taste.
Stir in chopped fresh parsley just before serving.
Allow soup to cool completely before portioning into freezer-safe containers.
Label containers with date and freeze for up to 3 months.