Here’s a classic Vegetable Beef Soup recipe—hearty, healthy, and full of flavor.
Ingredients (Serves 4–6)
For the soup:
- 1 lb (450 g) beef stew meat, cubed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced (optional)
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup frozen corn or peas (optional)
Instructions
- Brown the 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:
- In the same pot, add onion, garlic, carrots, and celery.
- Cook for 3–4 minutes until softened.
- Add liquids and seasonings:
- Return beef to the pot.
- Add diced tomatoes, beef broth, thyme, basil, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer, covered, for 45 minutes to 1 hour until beef is tender.
- Add remaining vegetables:
- Stir in potatoes, green beans, and any other quick-cooking veggies (like corn or peas).
- Simmer 15–20 more minutes until vegetables are tender.
- Taste and adjust seasoning:
- Remove bay leaf. Adjust salt and pepper as needed.
- Serve:
- Ladle hot soup into bowls. Serve with crusty bread if desired.
💡 Tips:
- For a thicker soup, mash a few potatoes or beans into the broth.
- Leftovers taste even better the next day as flavors meld.
- You can swap or add vegetables like cabbage, zucchini, or parsnips for variety.
I can also give a slow-cooker version that’s even easier and makes the beef super tender if you want. Do you want that?
