Here’s a Hearty Beef and Vegetable Soup—rich, comforting, and packed with protein and veggies 🍲🥩🥕
🥣 Hearty Beef and Vegetable Soup
Ingredients (6–8 servings)
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1–2 potatoes, diced
- 1 cup green beans, chopped (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef or vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt & pepper, to taste
- Optional: ½ cup peas, chopped parsley for garnish
Instructions
- Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef and brown on all sides (~5 minutes). Remove and set aside.
- Sauté aromatics
- In the same pot, sauté onion and garlic until soft (~2 minutes).
- Add vegetables & broth
- Stir in carrots, celery, potatoes, green beans, diced tomatoes, and browned beef.
- Pour in beef broth.
- Season & simmer
- Add thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 1–1.5 hours, until beef is tender and flavors meld.
- Optional finishing touches
- Add peas in the last 5–10 minutes.
- Remove bay leaf and stir in fresh parsley before serving.
🌟 Tips & Variations
- Extra flavor: Brown the beef in butter and olive oil mixture.
- Make it thicker: Mash a few potatoes in the soup or add 1–2 tbsp flour or cornstarch.
- Slow cooker: Cook browned beef and all ingredients on low 6–8 hours.
- Vegetarian version: Use lentils instead of beef and vegetable broth.
If you want, I can also share:
- 🥩 Beef & barley version for extra heartiness
- 🌶️ Spicy beef and veggie soup
- 🍅 Tomato-heavy version
- 🥦 Loaded with green veggies
Do you want me to give the beef & barley version next?
