🥣 Vegetable Beef Soup
Vegetable Beef Soup is a hearty, comforting soup packed with tender chunks of beef, fresh vegetables, and a savory broth. It’s perfect for cold days or meal prep, and it’s easy to make in a pot or slow cooker.
🥩 Ingredients (Serves 6–8)
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt & black pepper, to taste
Optional: corn, peas, or other seasonal vegetables
👩🍳 Instructions
Stovetop Method
1️⃣ Brown beef: In a large pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
2️⃣ Sauté vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook 5 minutes until softened.
3️⃣ Combine ingredients: Return beef to the pot. Add potatoes, green beans, diced tomatoes, beef broth, thyme, parsley, bay leaf, salt, and pepper.
4️⃣ Simmer: Bring to a boil, then reduce heat and simmer 1–1.5 hours, or until beef is tender and vegetables are cooked.
5️⃣ Adjust seasoning: Taste and add more salt or pepper if needed. Remove bay leaf before serving.
Optional Slow Cooker Method
- Brown beef and sauté vegetables as above.
- Transfer all ingredients to a slow cooker.
- Cook on low 6–8 hours or high 3–4 hours until beef is tender.
🌟 Tips for the Best Vegetable Beef Soup
- Beef: Chuck roast or stew meat works best for tender results.
- Vegetables: Cut evenly for uniform cooking.
- Flavor: Browning beef first adds depth to the broth.
- Make ahead: Soup tastes even better the next day as flavors meld. Freeze leftovers for later meals.
I can also provide:
- Instant Pot vegetable beef soup
- Hearty winter version with barley
- Low-carb vegetable beef soup
Do you want the Instant Pot version?
