Vegetable Beef Soup 🥕🥩🍲 — a hearty, comforting soup loaded with tender beef, fresh vegetables, and savory broth. Perfect for a filling lunch or dinner.
Ingredients (Serves 4–6)
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 1–2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2–3 celery stalks, sliced
- 1–2 potatoes, diced
- 1 cup green beans or peas
- 1 (14 oz) can diced tomatoes (optional)
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt & pepper to taste
Instructions
- Brown the Beef:
- Heat oil in a large pot over medium-high heat.
- Add beef and brown on all sides (~5 minutes). Remove and set aside.
- Sauté Aromatics:
- In the same pot, sauté onions and garlic until fragrant (~2–3 minutes).
- Add Vegetables & Broth:
- Return beef to the pot.
- Add carrots, celery, potatoes, diced tomatoes (if using), beef broth, thyme, parsley, bay leaf, salt, and pepper.
- Simmer:
- Bring to a boil, then reduce heat to low.
- Cover and simmer 45–60 minutes, until beef is tender and vegetables are cooked.
- Add Quick-Cooking Veggies:
- Add green beans or peas in the last 10 minutes of cooking.
- Serve:
- Remove bay leaf.
- Taste and adjust seasoning before serving.
Tips
- For a thicker soup, mash a few potatoes or add 1–2 tbsp flour mixed with water at the end.
- Swap in seasonal vegetables like corn, zucchini, or cabbage.
- Leftovers taste even better the next day as flavors meld.
If you like, I can also give a slow-cooker version of vegetable beef soup that’s perfect for hands-off cooking and extra tender beef.
Do you want me to do that?
