Ah, Vegetable Beef Soup 🥕🥩🥦 — hearty, comforting, and loaded with tender beef, fresh vegetables, and rich broth. Perfect for warming up on a chilly day.
Here’s a classic recipe:
Vegetable Beef Soup
Serves: 6–8
Ingredients
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 cup green beans, chopped
- 2 medium potatoes, diced
- 1 cup corn (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- Salt & pepper, to taste
Instructions
- Brown beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides. Remove and set aside.
- Sauté aromatics
- Add onion, garlic, carrots, and celery to the pot.
- Sauté 3–5 minutes until softened.
- Build soup
- Return beef to pot.
- Add potatoes, green beans, diced tomatoes, broth, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat and simmer 45 minutes until beef and vegetables are tender.
- Add quick-cooking vegetables
- Stir in corn and peas. Simmer 5–10 more minutes.
- Season & serve
- Remove bay leaf.
- Adjust salt and pepper.
- Serve hot with crusty bread.
🔥 Tips & Variations
- Make ahead: Soup flavors improve after sitting a day in the fridge
- Slow cooker version: Cook beef and vegetables on low 6–8 hours
- Thicker soup: Mash some potatoes or add a slurry of cornstarch and water
- Extra flavor: Add a splash of Worcestershire sauce or soy sauce to the broth
I can also give you a quick 30-minute vegetable beef soup recipe that’s lighter on prep but still full of flavor.
Do you want me to do that?
