Here’s a classic vegetable beef soup recipe—hearty, comforting, and full of flavor 🥩🥕🥔
Ingredients (Serves 4–6)
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, diced
- 2–3 carrots, sliced
- 2–3 celery stalks, sliced
- 3–4 potatoes, diced
- 2–3 cloves garlic, minced
- 1 cup green beans, chopped (optional)
- 1 cup corn kernels (optional)
- 1 cup diced tomatoes (canned or fresh)
- 6 cups beef broth
- 1–2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1–2 bay leaves
- Salt & pepper, to taste
Instructions
1. Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides. Remove and set aside.
2. Sauté aromatics
- In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Add garlic and cook 1 more minute.
3. Simmer soup
- Return beef to the pot.
- Add potatoes, green beans, corn, diced tomatoes, beef broth, Worcestershire sauce, thyme, parsley, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 45–60 minutes, until beef is tender and vegetables are cooked.
4. Adjust & serve
- Remove bay leaves. Taste and adjust seasoning.
- Serve hot with crusty bread or crackers.
Tips & Variations
- Make it richer: Brown beef in batches for better caramelization.
- Thicker soup: Mash a few potatoes in the soup or add 1–2 tbsp flour/cornstarch slurry.
- Extra flavor: Add a splash of red wine during browning, or 1 tsp smoked paprika.
- Freezer-friendly: Cools well and freezes for up to 3 months.
If you want, I can give a “restaurant-style vegetable beef soup” recipe with deeply browned beef, caramelized onions, and perfectly seasoned broth that tastes like it’s been simmering all day.
Do you want me to do that version?
