Mediterranean Vegetable Beef Soup
This Mediterranean Vegetable Beef Soup is a hearty and wholesome dish filled with tender beef, colorful vegetables, and aromatic herbs simmered in a rich tomato-beef broth. It’s the perfect balance of comfort and nutrition—ideal for chilly evenings or when you want something satisfying but not heavy. With Mediterranean-inspired flavors like garlic, parsley, and oregano, every spoonful is comforting and deeply flavorful.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Serves: 6
Ingredients
Meat:
1 lb beef stew meat or 1 lb ground beef
Vegetables:
2 carrots, diced
2 medium potatoes, cubed
1 cup green beans, trimmed and cut into pieces
2 celery stalks, sliced
1 medium onion, diced
2 cups diced tomatoes (fresh or canned)
Broth & Liquid:
4 cups beef broth
2 cups water
1 cup tomato sauce
Seasoning & Herbs:
2 cloves garlic, minced
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp paprika
1 tsp dried oregano or basil
1 tbsp fresh parsley, chopped (plus more for garnish)
2 tbsp olive oil
Instructions
Brown the beef:
Heat olive oil in a large pot over medium-high heat. Add the beef stew meat (or ground beef) and cook until browned on all sides. Remove excess fat if using ground beef.
Sauté the aromatics:
Add the diced onion, garlic, celery, and carrots to the pot. Sauté for 5–7 minutes until softened and fragrant.
Add the broth and tomatoes:
Stir in the beef broth, water, tomato sauce, and diced tomatoes. Mix well and bring to a gentle boil.
Season and simmer:
Add salt, pepper, paprika, oregano, and parsley. Stir, reduce heat to low, cover, and let the soup simmer for about 45–60 minutes, or until the beef is tender.
Add potatoes and green beans:
Stir in the potatoes and green beans. Continue simmering for another 20 minutes, or until all vegetables are soft and cooked through.
Adjust and serve:
Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley or a drizzle of olive oil before serving.
Tips & Variations
Choosing the Beef:
Use stew meat for a tender, slow-cooked texture, or ground beef for a quicker version. If using stew meat, trim off any excess fat before browning. For extra flavor, brown the beef in batches so it sears nicely instead of steaming.
Build flavor in layers:
Don’t rush the sautéing step. Allow the onions, garlic, and celery to caramelize slightly before adding liquids—this adds depth and richness to the soup base.
Control the texture:
If you like a thicker soup, reduce the water slightly or simmer uncovered for the last 10 minutes to let it reduce. For a thinner, brothier texture, add a bit more water or broth as it cooks.
Make it heartier:
Add a handful of cooked barley, farro, or quinoa for extra substance. Small pasta like orzo or ditalini also works beautifully, especially if you’re serving it as a full meal.
Add greens for color and nutrition:
Toss in spinach or kale near the end of cooking for a fresh, earthy touch. They’ll wilt perfectly in the hot broth without becoming mushy.
Spice it your way:
For a hint of Mediterranean warmth, add a pinch of red pepper flakes, cumin, or smoked paprika. To keep it milder, stick with oregano and basil.
Make-ahead and storage tips:
This soup tastes even better the next day as the flavors deepen overnight. Store in the fridge for up to 4 days or freeze in portions for up to 2 months. Reheat gently on the stove with a splash of broth or water.
Serving suggestions:
Serve with a slice of crusty bread, garlic toast, or a simple Mediterranean salad on the side. A sprinkle of grated Parmesan or feta adds a creamy, salty touch.
Q&A
Q: Can I make this soup in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown the beef first, then add all ingredients (except potatoes and green beans) and cook on Low for 6–7 hours or High for 3–4 hours. Add the potatoes and green beans in the last hour of cooking. For an Instant Pot, use the Sauté function to brown the meat and vegetables, then cook on High Pressure for 25 minutes, followed by a quick release.
Q: Can I freeze this soup?
Definitely. This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2 months and reheat on the stove over medium heat.
Q: Can I make it vegetarian?
Yes. Skip the beef and use vegetable broth instead of beef broth. Add hearty vegetables like zucchini, mushrooms, lentils, or chickpeas for protein and texture.
Q: How can I make it thicker?
Mash a few of the potatoes in the pot or stir in 1 tablespoon of tomato paste while simmering. This naturally thickens the broth without adding flour or cream.
Q: What can I serve with this soup?
Pair it with whole-grain bread, pita, or a small side salad with feta and olives for a complete Mediterranean meal.
Nutrition
(Per Serving, Approx. 6 servings)
Calories: 320
Protein: 26g
Fat: 12g
Carbohydrates: 28g
Fiber: 5g
Sugar: 7g
Sodium: 710mg
(Values may vary based on beef cut and broth type used.)
Conclusion
This Mediterranean Vegetable Beef Soup is a perfect blend of comfort and nutrition—rich with tender beef, fresh vegetables, and aromatic herbs. The tomato-based broth adds a bright, savory depth that ties everything together beautifully. Whether you make it on the stove, in a slow cooker, or an Instant Pot, it’s hearty enough for dinner yet light enough to enjoy year-round. Serve it with crusty bread or a sprinkle of Parmesan for a complete, warming meal that’s wholesome and deeply satisfying.