Here’s a classic, hearty Vegetable Beef Soup—rich broth, tender beef, and lots of veggies. Great for cold nights or meal prep.
🍲 Vegetable Beef Soup (Classic & Hearty)
Ingredients (6–8 servings)
Beef:
- 1–1.5 lbs beef stew meat (or chuck roast cut into cubes)
- 1 tbsp oil
- Salt & pepper
Aromatics:
- 1 medium onion, diced
- 2–3 garlic cloves, minced
Vegetables:
- 3 carrots, sliced
- 2–3 celery stalks, sliced
- 2 potatoes, diced (russet or Yukon gold)
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 can (14 oz) diced tomatoes (with juices)
- Optional: corn, cabbage, zucchini, or any leftover veggies
Broth & seasonings:
- 6 cups beef broth
- 1–2 bay leaves
- 1 tsp dried thyme or Italian seasoning
- 1 tbsp Worcestershire sauce (optional but amazing)
- Salt & pepper to taste
🔥 Instructions
1. Brown the beef
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Season beef with salt & pepper.
- Brown on all sides (this adds flavor). Remove and set aside.
2. Sauté aromatics
- In the same pot, add onion and cook 3–4 minutes.
- Add garlic and cook 30 seconds.
3. Build the soup
Add back the beef, then add:
- Carrots
- Celery
- Potatoes
- Diced tomatoes
- Broth
- Bay leaves, thyme, Worcestershire
Bring to a boil.
4. Simmer
Reduce heat and simmer 60–90 minutes, until beef is tender.
5. Add quick-cook veggies
Add frozen peas and green beans (and corn if using).
Simmer 10 more minutes.
6. Taste & adjust
Add salt, pepper, and more herbs if needed.
Serve warm with bread or crackers.
⭐ Optional Variations
- Slow Cooker: Combine browned beef + all ingredients → cook 8 hours low or 4–5 hours high.
- Tomato-heavy: Add tomato paste or extra canned tomatoes.
- Thicker soup: Add 1–2 tbsp flour when sautéing onions, or simmer uncovered longer.
- Low-carb: Swap potatoes for cauliflower florets.
If you want, I can tailor it:
✓ quick version
✓ spicy version
✓ low-sodium
✓ Instant Pot version
✓ budget-friendly
What style do you want?
