Here’s a hearty vegetable beef soup recipe—comforting, full of flavor, and packed with veggies 🥕🥔🥩. Perfect for any season.
Vegetable Beef Soup
Ingredients (Serves 6–8)
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2–3 carrots, sliced
- 2–3 celery stalks, sliced
- 3–4 potatoes, peeled and diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 cup green beans, cut into 1-inch pieces
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt & black pepper, to taste
- Optional: parsley for garnish
Instructions
- Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Brown beef on all sides (about 5–6 minutes). Remove and set aside.
- Sauté vegetables
- In the same pot, add onion, carrots, celery, and garlic.
- Cook 3–4 minutes until slightly softened.
- Add liquids and seasonings
- Return beef to pot.
- Add diced tomatoes and beef broth.
- Stir in thyme, rosemary, bay leaves, salt, and pepper.
- Simmer
- Bring to a boil, then reduce heat.
- Cover and simmer 1–1.5 hours until beef is tender.
- Add potatoes and green beans
- Simmer another 20–30 minutes until vegetables are tender.
- Finish and serve
- Remove bay leaves. Taste and adjust seasoning.
- Garnish with fresh parsley if desired.
Tips & Variations
- Extra flavor: Add a splash of Worcestershire sauce or a pinch of smoked paprika.
- Vegetable swaps: Corn, peas, or zucchini work well.
- Make ahead: Soup tastes even better the next day.
- Slow cooker option: Brown beef and sauté veggies, then transfer all ingredients to slow cooker and cook 6–8 hours on low.
If you want, I can also give you a thicker, stew-like version that’s more like a hearty beef and vegetable casserole in soup form—super comforting for winter.
Do you want me to do that?
