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–+ servings
Vegetable Beef Soup

Hearty Vegetable Beef Soup for a Cozy Night In

This Vegetable Beef Soup is a quick, customizable recipe perfect for busy weeknights, packed with nourishing ingredients for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Natural Pressure Release 10 minutes
Total Time 50 minutes
Servings: 6 cups
Course: soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons oil
  • 1 pound beef stew meat chuck roast or brisket can be used as substitutes
  • 2 cups potatoes sweet potatoes can be used
  • 2 cups carrots parsnips can serve as a substitute
  • 1 cup celery omit if not available
  • 3 cloves garlic (minced) garlic powder is a good substitute
  • 1 can diced tomatoes (with juice) canned crushed tomatoes can be used
  • 4 cups beef broth vegetable broth can be used for a lighter option
  • 1 teaspoon dried thyme fresh herbs can be swapped in
  • 1 teaspoon Italian seasoning fresh herbs can be swapped in
  • 1 cup frozen green beans fresh can be used, trimmed
  • 1 cup peas fresh can be used
For Seasoning
  • to taste salt
  • to taste pepper freshly cracked offers the best flavor

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions for Instant Pot Vegetable Beef Soup
  1. Brown the Beef: Heat 2 tablespoons of oil in the Instant Pot using sauté function. Add beef stew meat in batches, browning each piece for about 2-3 minutes on each side. Remove and set aside.
  2. Combine Ingredients: Add chopped onions, sauté for 2 minutes until translucent. Return beef to pot, add potatoes, carrots, celery, minced garlic, and diced tomatoes. Pour in beef broth and stir. Add dried thyme and Italian seasoning.
  3. Cook Under Pressure: Seal the lid and set to high pressure. Cook for 20 minutes. Once done, enjoy the aroma.
  4. Natural Pressure Release: Allow a natural release for 10 minutes, then switch to quick release. Open the lid and enjoy the soup's vibrant colors.
  5. Add Greens: Switch back to sauté. Stir in frozen green beans and peas, cooking for 5-6 minutes until bright and tender.
  6. Season to Taste: Adjust seasoning with salt and pepper as needed. Your Vegetable Beef Soup is ready to serve!

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 100IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

This soup keeps in the fridge for up to 4 days and freezes well for up to 3 months. Reheat gently on the stovetop for best texture.

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