Absolutely! Here’s a hearty, classic vegetable beef soup that’s cozy, flavorful, and perfect for any day.
Vegetable Beef Soup
Ingredients (6–8 servings)
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3–4 cups beef broth (or stock)
- 1 (14.5 oz) can diced tomatoes
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn (fresh, canned, or frozen)
- 1 cup peas (frozen is fine)
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper, to taste
- Optional: 1 tbsp tomato paste (for richer flavor)
Instructions
1. Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Season beef with salt and pepper.
- Brown beef on all sides, about 5–7 minutes. Remove and set aside.
2. Sauté vegetables
- In the same pot, add onion and garlic. Cook until softened, about 3–4 minutes.
3. Build the soup
- Return beef to the pot.
- Add beef broth, diced tomatoes, carrots, celery, potatoes, thyme, basil, and bay leaf.
- Bring to a boil, then reduce heat and simmer 1–1.5 hours, until beef is tender.
4. Add quick-cooking veggies
- Add green beans, corn, and peas. Simmer another 10–15 minutes until tender.
- Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving.
Tips & Variations
- Thicker soup: Mash some potatoes or use 1–2 tbsp flour/cornstarch slurry.
- Slow cooker version: Brown beef and sauté onion/garlic, then add all ingredients except quick-cooking veggies. Cook on LOW 6–8 hours. Add green beans, corn, and peas in the last 30 minutes.
- Extra flavor: A splash of Worcestershire sauce or soy sauce enhances the umami.
If you want, I can give a crockpot version with frozen veggies that’s basically dump-and-go—perfect for busy days. It comes out super flavorful without much effort.
Do you want me to do that?
