Here’s a classic, hearty Vegetable Beef Soup—packed with tender beef and flavorful vegetables:
🥣 Vegetable Beef Soup
🧾 Ingredients
- 500–700 g (1–1.5 lb) beef stew meat, cut into bite-sized pieces
- 4 cups beef broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 2 potatoes, diced
- 1 cup green beans, cut into 2-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 1–2 tbsp olive oil
🔪 Instructions
1. Brown the beef
- In a large pot, heat olive oil over medium heat.
- Add beef and brown on all sides for extra flavor. Remove and set aside.
2. Sauté vegetables
- In the same pot, sauté onion, garlic, carrots, and celery for 3–4 minutes until slightly softened.
3. Add liquids & seasonings
- Return beef to the pot.
- Add beef broth, diced tomatoes, thyme, parsley, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 45–60 minutes, until beef is tender.
4. Add remaining vegetables
- Add potatoes, green beans, and corn.
- Simmer another 20–25 minutes until vegetables are tender.
5. Serve
- Taste and adjust seasonings. Serve hot with bread or crackers.
🍽️ Tips
- Use stew meat or chuck roast for tender beef.
- Frozen vegetables can be added toward the end to avoid overcooking.
- For extra flavor, add a splash of Worcestershire sauce or a bay leaf while simmering.
- Can be made ahead; flavors improve after a few hours or overnight.
If you want, I can give a slow cooker version of this vegetable beef soup so it’s hands-off and perfectly tender after several hours.
Do you want me to give the slow cooker version?
