Here’s a hearty and comforting recipe for a Pot of Vegetable Beef Soup — perfect for chilly days or when you want something nourishing and satisfying. It’s loaded with tender beef, colorful vegetables, and a savory broth that tastes even better the next day!
🥣 Hearty Vegetable Beef Soup (One-Pot Recipe)
🍽️ Servings: 6–8
⏲️ Time: 2 hours (or 45 mins for quick version)
🛒 Ingredients:
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1½ lbs beef stew meat (or chuck roast, cut into 1-inch pieces)
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2 tablespoons oil (vegetable or olive oil)
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1 medium onion, diced
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2–3 garlic cloves, minced
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3 carrots, peeled and sliced
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3 celery stalks, sliced
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3–4 medium potatoes, peeled and cubed
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1 (15 oz) can diced tomatoes, with juice
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6 cups beef broth (low sodium preferred)
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1½ cups green beans (fresh or frozen)
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1 cup corn kernels (fresh, frozen, or canned & drained)
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1 cup peas (optional)
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1 teaspoon dried thyme
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1 teaspoon dried basil
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Salt & pepper, to taste
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Optional: 1 tablespoon Worcestershire sauce for depth of flavor
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Optional: 1 bay leaf
👩🍳 Instructions:
1. Sear the Beef:
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In a large soup pot or Dutch oven, heat oil over medium-high heat.
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Season beef with salt and pepper.
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Add beef in batches and sear until browned on all sides (about 5–6 minutes).
Don’t overcrowd the pan. -
Remove beef and set aside.
2. Sauté Aromatics:
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In the same pot, add onion and cook 2–3 minutes until softened.
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Stir in garlic, carrots, and celery. Cook for another 3–4 minutes.
3. Build the Soup Base:
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Return the beef to the pot.
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Add diced tomatoes (with juice), beef broth, potatoes, herbs, and Worcestershire (if using).
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Bring to a boil, then reduce heat to a low simmer.
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Cover and cook for 1.5 hours, or until beef is tender.
Quick version: Simmer for just 30–40 minutes, but stew meat will be less tender.
4. Add Veggies & Finish:
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Stir in green beans, corn, and peas.
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Simmer uncovered for another 15–20 minutes, until all vegetables are tender.
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Taste and adjust seasoning with salt and pepper.
✅ To Serve:
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Serve hot with crusty bread, cornbread, or crackers.
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Garnish with fresh parsley or a sprinkle of Parmesan if desired.
🧊 Storage:
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Fridge: Up to 4–5 days.
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Freezer: Up to 3 months. Let cool fully before freezing in airtight containers.
💡 Tips & Variations:
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Add barley, rice, or pasta if you want a thicker soup (add during the last 15–20 mins).
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Swap potatoes for sweet potatoes or butternut squash for a fall twist.
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Use ground beef instead of stew meat for a faster version — brown and drain before adding broth.
Let me know if you’d like an Instant Pot or slow cooker version!
