Ahhh, cozy classic. 🥣 Here’s a simple, hearty vegetable beef soup—the kind that tastes even better the next day.
Classic Vegetable Beef Soup
Ingredients
- 1½–2 lb beef chuck or stew meat, cut into bite-size pieces
- 1–2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn (optional but nice)
- 1 (14–15 oz) can diced tomatoes
- 6–8 cups beef broth
- 1 tbsp tomato paste (optional, adds depth)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme
- 1 bay leaf
How to make it
- Brown the beef
Heat oil in a large pot over medium-high heat. Brown beef in batches so it gets good color. Remove and set aside. - Build the flavor
In the same pot, sauté onion until soft (about 5 min). Add garlic and cook 30 seconds. - Simmer
Return beef to pot. Add broth, diced tomatoes, tomato paste, seasonings, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook 45–60 minutes, until beef is tender. - Add veggies
Add carrots, celery, potatoes, green beans, and corn. Simmer another 20–30 minutes, until vegetables are tender. - Finish
Remove bay leaf. Taste and adjust salt/pepper. Serve hot.
Optional upgrades
- Extra rich: splash of Worcestershire sauce or a beef bouillon cube
- Herby: fresh parsley or thyme at the end
- Old-school: add a handful of macaroni in the last 10 minutes
- Slow cooker: brown beef first, then cook on LOW 7–8 hrs or HIGH 4–5 hrs
If you want, tell me stovetop vs slow cooker vs Instant Pot, or if you’re aiming for old-fashioned, low-carb, or freezer-friendly, and I’ll tailor it.
