Vegetable beef soup

Here’s a warm, hearty Vegetable Beef Soup recipe—perfect for using up veggies while keeping tender beef front and center.

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Vegetable Beef Soup

Ingredients (6 servings)

• 1 lb beef stew meat or chuck, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, cubed
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Optional: fresh parsley for garnish

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Instructions

1. Brown the beef
   Heat olive oil in a large pot over medium-high heat. Brown beef on all sides, then remove and set aside.
2. Sauté aromatics
   In the same pot, sauté onion, garlic, carrots, and celery until softened (about 5 minutes).
3. Add liquids & seasonings
   Add beef back to the pot. Pour in beef broth and diced tomatoes. Stir in thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.
4. Simmer
   Reduce heat and cover. Simmer 1–1.5 hours until beef is tender.
5. Add remaining vegetables
   Add potatoes, green beans, and corn. Simmer another 20–30 minutes until vegetables are tender.
6. Finish & serve
   Remove bay leaf. Adjust salt and pepper to taste. Garnish with fresh parsley. Serve hot with crusty bread.

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Tips

• For a thicker soup, mash some potatoes against the side of the pot and stir in.
• You can swap veggies seasonally—like using zucchini, cabbage, or peas.
• For extra flavor, a splash of Worcestershire sauce or soy sauce can deepen the beefiness.

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If you want, I can also give a slow cooker version so it cooks hands-free all day and comes out extra tender. Do you want that version too?