Here’s a classic Vegetable Beef Soup recipe—hearty, healthy, and packed with tender beef and vegetables. 🥕🥔🥩
🥣 Vegetable Beef Soup
🧾 Ingredients (6–8 servings)
- 500 g (1 lb) beef stew meat, cut into small cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 2–3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2–3 celery stalks, sliced
- 2 large potatoes, peeled and diced
- 1 cup green beans, chopped (fresh or frozen)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (400 g / 14 oz) diced tomatoes
- 6 cups (1.5 L) beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1–2 bay leaves
- Salt and pepper, to taste
- Optional: fresh parsley for garnish
👩🍳 Instructions
- Brown the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides (5–7 minutes).
- Remove beef and set aside.
- Sauté Aromatics
- In the same pot, sauté onion and garlic until soft (2–3 minutes).
- Add carrots, celery, and potatoes; cook for another 2–3 minutes.
- Add Broth and Seasonings
- Return beef to the pot.
- Add diced tomatoes, beef broth, thyme, basil, and bay leaves.
- Bring to a boil, then reduce heat and simmer 45–60 minutes, until beef is tender.
- Add Quick-Cooking Vegetables
- Stir in green beans and corn 10–15 minutes before serving.
- Cook until tender.
- Finish and Serve
- Remove bay leaves.
- Season with salt and pepper.
- Garnish with fresh parsley if desired.
⭐ Tips
- Brown beef in batches for better flavor.
- Mash a few potatoes in the soup for a thicker consistency.
- Add a splash of Worcestershire sauce or smoked paprika for extra depth.
- Soup keeps well in the fridge for 3–4 days and freezes perfectly.
I can also give a slow-cooker version where everything simmers all day for maximum flavor, making it effortless.
Do you want me to give that version too?
