🥣 Vegetable Beef Soup
Vegetable beef soup is a classic, hearty, and comforting dish that combines tender beef with a medley of vegetables in a savory broth. Perfect for warming up on a chilly day or for meal prep.
🧾 Ingredients (Serves 4–6)
- 1 lb (450 g) beef stew meat, cut into small cubes
- 1–2 tbsp olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1–2 potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz / 400 g) diced tomatoes
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- Optional: 1 bay leaf
👩🍳 Instructions
- 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.
- Cook the aromatics
- In the same pot, sauté onions and garlic until fragrant.
- Add vegetables and broth
- Return the beef to the pot. Add carrots, celery, potatoes, green beans, diced tomatoes, and beef broth.
- Stir in thyme, parsley, salt, pepper, and bay leaf (if using).
- Simmer
- Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, until beef is tender and vegetables are cooked through.
- Adjust seasoning and serve
- Remove bay leaf. Taste and adjust salt and pepper. Serve hot.
💡 Tips
- Tender beef: Cut meat into uniform cubes to ensure even cooking.
- Extra flavor: Sear beef in batches to avoid overcrowding, which enhances browning.
- Optional additions: Corn, peas, or zucchini can be added for extra color and nutrition.
- Make-ahead: Soup tastes even better the next day and freezes well.
🍽 Serving Suggestions
- Serve with crusty bread or dinner rolls.
- Top with a sprinkle of fresh parsley or grated Parmesan.
- Pair with a simple salad for a complete meal.
If you want, I can also give a slow cooker version of vegetable beef soup that cooks all day and comes out super tender and flavorful with minimal effort.
Do you want me to do that?