Here’s a classic, hearty vegetable beef soup recipe — perfect for a filling weeknight dinner or meal prep.
🥣 Hearty Vegetable Beef Soup
🛒 Ingredients
- 1 lb (450g) beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14–15 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Optional: ½ cup peas or barley
👩🍳 Instructions
- Brown the beef
Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides (about 5–7 minutes). Remove and set aside. - Sauté aromatics
In the same pot, add onion and cook until softened (about 3 minutes). Add garlic and cook 30 seconds more. - Add vegetables & broth
Stir in carrots, celery, potatoes, green beans, corn, diced tomatoes, broth, thyme, oregano, and bay leaf. - Simmer
Return beef to the pot. Bring to a boil, then reduce heat and simmer covered for 45–60 minutes, until beef is tender. - Final touches
Add optional peas or barley (if using, simmer until tender). Remove bay leaf. Season with salt and pepper to taste. - Serve
Ladle hot soup into bowls and serve with crusty bread.
⏲ Slow Cooker Option
- Brown beef first for best flavor.
- Add all ingredients to slow cooker.
- Cook on Low 7–8 hours or High 4–5 hours.
If you’d like, I can also give you:
- A low-carb version
- A pressure cooker/Instant Pot version
- Or a thicker, stew-style version 😊
