Perfect choice 😌🥕🥩 Vegetable Beef Soup—hearty, savory, and packed with flavor. Here’s a comforting, foolproof version that’s flexible depending on what veggies you have.
🥕🥩 Vegetable Beef Soup
Ingredients (serves 6–8)
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tbsp oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 1 bell pepper, chopped (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth (or a mix of broth and water)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt & black pepper to taste
- Optional: 1 cup green beans, corn, peas, or cabbage near the end of cooking
Instructions
- Brown the beef
- Heat oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides. Remove and set aside.
- Sauté aromatics
- In the same pot, add onion, carrots, celery, and bell pepper.
- Cook 5 minutes until slightly softened.
- Add garlic and cook 30 seconds.
- Simmer soup
- Return beef to the pot.
- Add potatoes, diced tomatoes, broth, thyme, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer 1–1½ hours, until beef is tender.
- Add quick-cooking veggies
- About 10–15 minutes before serving, stir in green beans, peas, corn, or cabbage. Cook until tender.
- Serve
- Remove bay leaf. Taste and adjust seasoning.
- Serve with crusty bread or crackers.
🔥 Pro Tips
- Beef: Chuck or stew meat works best—tenderizes beautifully with slow simmer.
- Flavor boost: Brown the beef well and don’t skip sautéing the veggies.
- Make-ahead: Soup tastes even better the next day.
- Optional twist: Add a splash of Worcestershire sauce or a teaspoon of smoked paprika for depth.
If you want, I can give a slow-cooker version, extra hearty with barley, or low-carb veggie-heavy version.
Do you want this classic hearty or loaded veggie deluxe?
