Vegetable beef soup

Here’s a simple and hearty vegetable beef soup recipe for you:

Ingredients

• 1 lb (450 g) beef stew meat, cut into small cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz / 410 g) diced tomatoes
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• Optional: bay leaf

Instructions

1. Brown the beef: In a large pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
2. Sauté vegetables: In the same pot, add onion and garlic; cook until soft and fragrant.
3. Add root vegetables: Stir in carrots, celery, and potatoes. Cook for 2–3 minutes.
4. Combine ingredients: Return the beef to the pot. Add green beans, corn, diced tomatoes, beef broth, thyme, parsley, salt, and pepper. Add a bay leaf if using.
5. Simmer: Bring to a boil, then reduce heat and simmer for 45–60 minutes, or until beef is tender and vegetables are cooked through.
6. Taste and serve: Adjust seasoning if needed. Remove bay leaf and serve hot.

💡 Tip: For extra flavor, you can sear the beef first and deglaze the pot with a splash of red wine before adding the broth.

If you want, I can also give you a quick 30-minute version of this soup that’s almost as flavorful. Do you want me to do that?