🥣 Vegetable Beef Soup
A hearty, comforting soup packed with tender beef, vegetables, and rich broth — perfect for cold days or meal prep.
🛒 Ingredients (Serves 6–8)
- 1 lb beef stew meat (chuck works best)
- 1 tbsp oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 can (14–15 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt & black pepper to taste
- Optional: ½ cup barley or pasta
🍳 Instructions
1️⃣ Brown the Beef
Heat oil in a large pot over medium-high heat.
Season beef with salt and pepper, then brown on all sides. Remove and set aside.
2️⃣ Sauté Aromatics
In the same pot, cook onion, carrots, and celery for 5–7 minutes.
Add garlic and cook 30 seconds more.
3️⃣ Simmer
Return beef to pot. Add potatoes, tomatoes, broth, thyme, and bay leaf.
Bring to a boil, then reduce to low. Simmer 45–60 minutes until beef is tender.
4️⃣ Add Remaining Vegetables
Add green beans and corn (and barley/pasta if using).
Simmer another 15–20 minutes.
5️⃣ Finish
Remove bay leaf. Adjust seasoning before serving.
🍽 Flavor Profile
- Savory
- Hearty
- Slightly sweet from vegetables
- Comforting & filling
💡 Tips
- Tastes even better the next day.
- Add a splash of Worcestershire sauce for depth.
- For a thicker soup, mash a few potatoes in the pot.
- Freezes well up to 3 months.
If you’d like, I can give you a slow cooker version, Instant Pot method, or old-fashioned farmhouse-style variation.
