Classic comfort food—let’s do it. 🍲
Here’s a hearty vegetable beef soup that’s cozy, flexible, and hard to mess up.
Ingredients
- 1–1½ lb beef chuck, cut into bite-size cubes
- 1 tbsp olive oil
- 1 onion, diced
- 2–3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn (optional but good)
- 1 can diced tomatoes (14–15 oz)
- 6–8 cups beef broth
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Brown the beef
Heat oil in a large pot over medium-high heat. Brown the beef in batches (don’t crowd it). Remove and set aside. - Build the base
In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds. - Simmer
Return beef to the pot. Add tomatoes, broth, salt, pepper, paprika, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook 45–60 minutes, until beef is tender. - Add veggies
Stir in potatoes, green beans, and corn. Simmer another 20–25 minutes until veggies are tender. - Finish
Remove bay leaf. Taste and adjust seasoning. Serve hot.
Pro Tips
- Richer flavor: Add a splash of Worcestershire sauce or a spoon of tomato paste.
- Slow cooker: Brown beef first, then dump everything in and cook on LOW 7–8 hours.
- Freezer-friendly: This soup freezes beautifully—perfect for future you.
- Thicker soup: Mash a few potatoes against the side of the pot.
Want it old-school, spicy, or extra veggie-loaded?
