Here’s a hearty and healthy Vegetable Beef Soup recipe—perfect for a comforting meal! 🥕🥩🥦
Ingredients (Serves 4–6)
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500g (1 lb) beef stew meat, cut into small cubes
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2 tbsp olive oil
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1 onion, chopped
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2 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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1 potato, diced
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1 cup green beans, chopped
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1 cup corn kernels (fresh or frozen)
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1 can (400g/14 oz) diced tomatoes
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6 cups beef broth
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1 tsp dried thyme
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1 tsp dried basil
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Salt and pepper, to taste
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Optional: 1 cup cabbage or spinach, chopped
Instructions
1. Brown the Beef
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Heat olive oil in a large pot over medium-high heat.
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Add beef cubes and brown on all sides (about 5–7 minutes).
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Remove beef and set aside.
2. Sauté Vegetables
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In the same pot, add onion, garlic, carrots, and celery.
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Cook for 5 minutes until slightly softened.
3. Build the Soup
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Return beef to the pot.
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Add potatoes, green beans, corn, diced tomatoes, beef broth, thyme, basil, salt, and pepper.
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Bring to a boil, then reduce heat and simmer for 45 minutes until beef is tender and vegetables are cooked through.
4. Add Greens (Optional)
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If using cabbage or spinach, stir in during the last 5 minutes of cooking.
5. Serve
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Taste and adjust seasoning. Serve hot with bread or crackers.
Tips & Variations
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For richer flavor, brown the beef with a little flour before adding broth.
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Add barley or small pasta to make the soup heartier.
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Freeze leftovers in individual portions for easy meals later.
💡 This soup is low in fat, high in protein and fiber, and great for warming up on a cold day.
If you want, I can make a “15-minute Vegetable Beef Soup shortcut” using pre-cooked beef and frozen veggies—still hearty and flavorful.
Do you want me to do that?
