Here’s a hearty, classic Vegetable Beef Soup recipe — rich broth, tender beef, and plenty of vegetables. Perfect for a cozy meal. 🥣🥕🥔
🥩🥕 Vegetable Beef Soup
Ingredients (Serves 6–8)
- 1 lb (450 g) beef stew meat (or chuck, cubed)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf (optional)
- Salt and black pepper, to taste
Instructions
1. Brown the Beef
- Heat olive oil in a large soup pot over medium-high heat.
- Add beef and brown on all sides (about 5–7 minutes).
- Remove excess grease if needed.
2. Build the Flavor
- Add onion and garlic; cook 2–3 minutes until fragrant.
- Stir in carrots and celery; cook another 3 minutes.
3. Simmer
- Add potatoes, green beans, corn, diced tomatoes (with juice), broth, thyme, parsley, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer 45–60 minutes until beef is tender.
4. Finish & Serve
- Remove bay leaf.
- Taste and adjust seasoning.
- Serve hot with crusty bread or crackers.
🔑 Tips
- For thicker soup, mash a few potatoes into the broth.
- Add barley or small pasta for a heartier version.
- Tastes even better the next day!
If you’d like, I can also give you a slow cooker version or a quick ground beef vegetable soup that’s ready in about 30 minutes.
