Perfect! Vegetable Beef Soup is hearty, nutritious, and full of flavor. Here’s a classic, comforting recipe:
Ingredients (serves 4–6)
- 1 lb (450 g) beef stew meat or chuck, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1–2 potatoes, diced
- 1 cup green beans, chopped (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth (or a mix of broth and water)
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1 cup corn or peas for the last 5–10 minutes of cooking
- Fresh parsley, chopped, for garnish
Instructions
1. Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef and season lightly with salt and pepper.
- Brown on all sides, about 5–7 minutes. Remove beef and set aside.
2. Sauté the aromatics
- In the same pot, add onion, garlic, carrots, and celery.
- Cook 4–5 minutes until vegetables start to soften and onions are translucent.
3. Add liquids and seasonings
- Return beef to the pot.
- Add potatoes, green beans, diced tomatoes (with juice), beef broth, thyme, basil, and bay leaf.
- Stir to combine.
4. Simmer
- Bring to a boil, then reduce heat to low.
- Cover and simmer 45–60 minutes until beef is tender and flavors meld.
5. Finish the soup
- About 5–10 minutes before serving, add corn or peas if using.
- Taste and adjust seasoning with salt and pepper.
- Remove bay leaf before serving.
6. Serve
- Ladle into bowls and garnish with fresh parsley.
- Serve with crusty bread or crackers.
If you want, I can also give a slow-cooker version that lets the flavors develop even more without much hands-on work.
Do you want me to provide that version too?
