Ah, a hearty vegetable beef soup — perfect for warming up on a chilly day! Here’s a simple, flavorful, and nourishing recipe you can make from scratch:
Ingredients (Serves ~6)
- 1 lb (450g) beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2–3 medium potatoes, peeled and diced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth (or water + beef bouillon)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper, to taste
- Optional: 1 cup cabbage or peas
Instructions
- Brown the beef:
- In a large pot or Dutch oven, heat olive oil 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 garlic. Cook 2–3 minutes until softened and fragrant.
- Add vegetables and broth:
- Add carrots, celery, potatoes, tomatoes, and beef back into the pot.
- Pour in beef broth and stir in thyme, basil, bay leaf, salt, and pepper.
- Simmer:
- Bring to a boil, then reduce heat and simmer uncovered for 1–1.5 hours, until beef is tender and vegetables are cooked.
- Add quick-cooking vegetables:
- Add green beans, corn, and optional cabbage or peas.
- Simmer another 10–15 minutes until vegetables are tender.
- Adjust seasoning and serve:
- Taste and add more salt or pepper if needed.
- Remove bay leaf.
- Serve hot with crusty bread or crackers.
💡 Tips for best results:
- Browning the beef first adds a lot of flavor.
- If you like a thicker soup, mash a few potatoes in the soup or stir in 1–2 tablespoons of cornstarch mixed with cold water.
- This soup tastes even better the next day once the flavors meld.
If you want, I can also give a slow-cooker version of this vegetable beef soup — it’s almost hands-off and makes the beef melt-in-your-mouth tender.
Do you want me to give that version too?