Introduction
This Vegetable Beef Soup is a classic comfort dish loaded with tender beef, hearty vegetables, and a rich, savory broth. Perfect for a chilly day, it’s a wholesome one-pot meal that’s filling, budget-friendly, and great for make-ahead lunches or dinners. It’s the kind of soup that warms you from the inside out.
Ingredients (Serves 6–8)
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Brown the beef:
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove and set aside. - Sauté aromatics:
In the same pot, add onion and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds. - Build the broth:
Return the beef to the pot. Add beef broth, water, diced tomatoes, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil. - Simmer:
Reduce heat, cover, and simmer for 45–60 minutes, or until beef is tender. - Add vegetables:
Stir in carrots, celery, and potatoes. Simmer for 20 minutes, then add corn and green beans. Cook for another 10 minutes, or until all vegetables are tender. - Finish and serve:
Remove the bay leaf. Taste and adjust seasoning. Serve hot with crusty bread.
Tips & Variations
- For deeper flavor, sear beef in batches and deglaze the pot with a splash of red wine before adding broth.
- Add cabbage, peas, or other veggies to suit your taste.
- This soup freezes well—cool completely before freezing in airtight containers.
Enjoy !
