Vegetable beef soup

Here’s a hearty, classic Vegetable Beef Soup 🥩🥕
Comforting, filling, and great for leftovers.

Vegetable Beef Soup

Ingredients (serves ~6–8)

• 1½ lb beef stew meat (or chuck, cut into cubes)
• 2 tbsp olive oil
• Salt & pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 1 cup green beans (fresh or frozen)
• 1 cup corn
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf

Instructions

1. Brown the beef
   Heat olive oil in a large pot over medium-high heat.
   Season beef with salt & pepper and brown on all sides. 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
   Return beef to the pot.
   Add broth, water, tomatoes, carrots, celery, potatoes, thyme, basil, and bay leaf.
4. Simmer
   Bring to a boil, then reduce to low.
   Cover and simmer 60–90 minutes, until beef is tender.
5. Add remaining veggies
   Stir in green beans and corn.
   Simmer another 15–20 minutes.
6. Finish
   Remove bay leaf. Taste and adjust seasoning.

Optional upgrades

• Add peas or cabbage
• Stir in ½ cup pasta or rice (add near the end)
• Make it slow cooker–style (8 hrs LOW / 4–5 hrs HIGH)

If you want, I can share a crockpot version, pressure cooker version, or a budget-friendly shortcut.