Here’s a classic, hearty Vegetable Beef Soup — rich, comforting, and full of vegetables 🥕🥩🥔
Vegetable Beef Soup
Serves: 6–8
Time: ~1 hour
Ingredients
- 1 lb (450 g) beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2–3 potatoes, peeled and diced
- 1 can (14.5 oz / 400 g) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper, to taste
- Optional: 1 cup green beans, peas, or corn added near the end
Instructions
1️⃣ Brown the Beef
- In a large pot or Dutch oven, 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, sauté onion, garlic, carrots, and celery for 3–5 minutes until slightly softened.
3️⃣ Add Liquids & Seasoning
- Return beef to the pot.
- Add potatoes, diced tomatoes, beef broth, thyme, basil, bay leaf, salt, and pepper.
- Stir to combine.
4️⃣ Simmer
- Bring to a boil, then reduce heat to low.
- Cover and simmer 45 minutes to 1 hour, until beef is tender and vegetables are cooked.
5️⃣ Add Quick-Cooking Veggies
- Add green beans, peas, or corn if using.
- Simmer 5–10 minutes until heated through.
6️⃣ Serve
- Remove bay leaf and adjust seasoning as needed.
- Serve hot with crusty bread or rolls.
Tips & Variations
- For a thicker soup, add 2 tbsp tomato paste or simmer a few extra minutes uncovered.
- Swap stew beef for ground beef for a quicker version.
- Add barley or rice to make it heartier.
If you want, I can also give a slow cooker version where everything simmers all day for even more flavor.
