Vegetable beef soup

Perfect choice—vegetable beef soup is pure comfort in a bowl 🥣
Hearty, cozy, and even better the next day.

Vegetable Beef Soup

Ingredients

• 1–1½ lbs beef stew meat (or chuck, cut into cubes)
• Salt & black pepper
• 2 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2–3 celery stalks, sliced
• 2 potatoes, diced
• 1 can (14–15 oz) diced tomatoes (with juice)
• 6–8 cups beef broth
• 1 cup green beans (fresh or frozen)
• 1 cup corn
• 1 cup peas
• 1–2 bay leaves
• 1 tsp thyme (or Italian seasoning)
• Optional: splash of Worcestershire sauce

Instructions

1. Season beef with salt and pepper.
2. Heat oil in a large pot over medium-high. Brown beef in batches; remove and set aside.
3. Add onion, carrots, and celery. Cook 5–6 minutes until softened.
4. Add garlic and cook 30 seconds.
5. Return beef to pot. Add tomatoes, broth, bay leaves, thyme, and Worcestershire.
6. Bring to a boil, then reduce to a simmer. Cover and cook 45–60 minutes (until beef is tender).
7. Add potatoes, green beans, corn, and peas.
8. Simmer uncovered 20–30 minutes more until veggies are tender.
9. Remove bay leaves, taste, and adjust seasoning.

Crockpot Option

• Brown beef first (worth it).
• Add everything except peas.
• Cook Low 7–8 hours or High 4–5 hours.
• Stir in peas during last 30 minutes.

Pro Tips

• For richer flavor: add a spoon of tomato paste when sautéing veggies.
• Too thin? Simmer uncovered longer.
• Too thick? Add more broth.
• Serve with crusty bread or cornbread 😌

Want it old-school diner style, spicy, or made with ground beef instead?