Absolutely! Here’s a hearty, classic vegetable beef soup recipe 🥕🥩🍲—perfect for a cozy meal.
Vegetable Beef Soup
Ingredients (serves 4–6)
- 1½–2 lb beef stew meat, cut into bite-size pieces
- 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)
- 1 (14–15 oz) can diced tomatoes
- 6–8 cups beef broth
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme
- 1 bay leaf
Instructions
- Brown the beef:
Heat olive oil in a large pot over medium-high heat. Brown beef in batches for a nice crust. Remove and set aside. - Sauté aromatics:
In the same pot, cook onion until soft (~5 min). Add garlic and cook 30 seconds. - Simmer:
Return beef to the pot. Add beef broth, diced tomatoes, tomato paste, salt, pepper, paprika, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook 45–60 minutes until beef is tender. - Add vegetables:
Stir in carrots, celery, potatoes, green beans, and corn. Simmer another 20–30 minutes until vegetables are tender. - Finish:
Remove bay leaf. Taste and adjust seasoning. Serve hot with bread or crackers.
Tips & Variations
- Extra rich flavor: add a splash of Worcestershire sauce or a bouillon cube.
- Slow cooker: brown beef first, then cook on LOW 7–8 hours or HIGH 4–5 hours.
- Herb upgrade: fresh parsley or thyme at the end brightens the soup.
- Low-carb: skip potatoes and corn; add zucchini or cauliflower instead.
This gives a classic, cozy, stick-to-your-ribs soup that’s perfect for weeknights or batch cooking.
Do you want a slightly thicker, stew-like version that’s extra hearty?
