Beef Vegetable Soup

Ahh, beef vegetable soup—that cozy, simmer-all-day kind of comfort 🥣
Hearty, nourishing, and even better the next day.

Here’s a classic, old-school beef vegetable soup that’s rich without being fussy.

Beef Vegetable Soup

Ingredients

• 1½–2 lb beef chuck or stew meat, cut into chunks
• 2 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 1 cup green beans (fresh or frozen)
• 1 cup corn
• 1 can (14.5 oz) diced tomatoes
• 6–8 cups beef broth (or water + bouillon)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp thyme
• 1 bay leaf
• Optional: peas, cabbage, okra, or zucchini

Directions

1. Brown the beef
   Heat oil in a large pot. Season beef with salt and pepper, then brown in batches. Remove and set aside.
2. Build the base
   In the same pot, sauté onion, garlic, carrots, and celery until fragrant (about 5 minutes).
3. Simmer
   Add beef back in. Stir in tomatoes, broth, spices, and bay leaf.
   Bring to a boil, then reduce to low and simmer 60–90 minutes until beef is tender.
4. Add vegetables
   Add potatoes, green beans, corn, and any extras.
   Simmer another 20–30 minutes until veggies are tender.
5. Finish
   Taste and adjust seasoning. Remove bay leaf.

Tips for extra flavor

• A splash of Worcestershire sauce or soy sauce deepens the beefy flavor
• Let it rest 15 minutes before serving—it thickens and tastes better
• Even better the next day (freezes beautifully)

Serve with

• Cornbread or crusty bread
• Crackers
• Or just a big spoon and a quiet moment

Want a slow-cooker, Instant Pot, or Southern-style version?