Here’s a warm and filling Hearty Beef and Vegetable Soup — packed with tender beef, fresh vegetables, and rich broth. 🥩🥕🥔
🥣 Hearty Beef and Vegetable Soup
Ingredients (Serves 6–8)
- 1 lb (450 g) beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup green beans, chopped
- 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
1️⃣ Brown the Beef
- Heat olive oil in a large soup pot over medium-high heat.
- Add beef cubes and brown on all sides (5–7 minutes).
- Remove excess fat if needed.
2️⃣ Sauté Aromatics
- Add onion and garlic to the pot and cook 2–3 minutes until softened.
- Stir occasionally to prevent burning.
3️⃣ Add Vegetables & Broth
- Add carrots, celery, potatoes, green beans, corn, diced tomatoes (with juice), beef broth, thyme, parsley, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low.
4️⃣ Simmer
- Cover and simmer 45–60 minutes, or until beef is tender and vegetables are cooked through.
5️⃣ Serve
- Remove bay leaf.
- Taste and adjust seasoning.
- Serve hot with crusty bread or crackers.
Tips
- For extra richness, add ½ cup red wine while simmering.
- For thicker soup, mash some potatoes into the broth.
- Leftovers taste even better the next day.
I can also give you a slow cooker version that cooks all day for tender beef and deeper flavor.
Do you want me to provide that slow cooker version?
