Here’s a hearty and classic Vegetable Beef Soup recipe — perfect for cozy days or meal prepping!
🥣 Vegetable Beef Soup Recipe
Ingredients:
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1.5 lbs beef stew meat (or chuck roast, cut into bite-sized pieces)
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1 tbsp olive oil
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1 onion, chopped
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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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2 potatoes, peeled and diced
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1 can (14.5 oz) diced tomatoes, undrained
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1 cup green beans, chopped (fresh or frozen)
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1 cup corn kernels (fresh, canned, or frozen)
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1 cup peas (optional)
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6 cups beef broth
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
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1 tsp dried thyme
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1 tsp dried basil
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1 bay leaf
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Optional: 1 tbsp Worcestershire sauce for extra depth
Instructions:
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Brown the beef:
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In a large pot or Dutch oven, heat olive oil over medium-high heat.
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Add the beef in batches and sear until browned on all sides. Remove and set aside.
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Sauté aromatics:
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In the same pot, add the chopped onion and cook until translucent (about 3-4 minutes).
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Stir in garlic and cook for 30 seconds more.
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Build the soup:
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Add beef back to the pot.
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Stir in carrots, celery, potatoes, diced tomatoes (with juice), beef broth, salt, pepper, thyme, basil, and bay leaf.
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Bring to a boil, then reduce heat to a simmer.
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Simmer:
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Cover and let simmer for about 45–60 minutes, or until the beef is tender and vegetables are cooked.
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Add final veggies:
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Stir in green beans, corn, and peas (if using). Simmer for another 10–15 minutes.
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Taste and serve:
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Remove bay leaf.
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Adjust seasoning if needed.
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Serve hot with crusty bread or crackers.
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📝 Tips:
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Slow cooker option: After browning the beef, transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
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Make ahead: Soup tastes even better the next day!
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Freezer-friendly: Cool completely, then freeze in portions for up to 3 months.
Let me know if you’d like a low-carb, Instant Pot, or spicy version!
